Triple Chocolate Muffins
These Triple Chocolate Muffins are gluten free chocolate muffins made with cocoa powder, melted chocolate and chocolate chips! They're any chocoholic's dream come true! They're so simple to make, no mixer is needed at all and they're also nut free, eggless and easily can be dairy free (vegan)!
Servings: 16 regular size muffins
Calories: 293kcal
Ingredients
- 1 ¾ cup multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 2 tablespoons cocoa powder I use 1 tablespoon Dutch or Natural Unsweetened and 1 tablespoon Dark
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches of kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- 4 ounces semi sweet chocolate bar , roughly chopped
- 1 ⅓ cups plus ¼ cup milk
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ¾ cups semi sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a muffin pan with paper liners.
- In a large bowl whisk to combine the 1 ¾ cups multipurpose gluten free flour, 2 tablespoons cocoa powders, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and 2 pinches of kosher salt.
- Place the roughly chopped 4 ounce chocolate bar and 2 tablespoons of the vegetable oil into a heat safe bowl. Microwave in 15 second increments, stirring after each time, until the chocolate is melted.
- Whisk until the chocolate is smooth and incorporated with the oil. Set aside to cool.
- In a large bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch (26 grams) and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- Add the 1 ⅓ cups plus ¼ cup milk, ⅓ cup plus 2 tablespoons vegetable oil and 1 teaspoon pure vanilla extract into the cornstarch water mixture and whisk to combine.
- Slowly whisk the cooled melted chocolate and oil into the liquid ingredients until incorporated.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
- Use a spatula fold in 1.5 cups of chocolate chips into the batter until combined.
- Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or with a small knife.
- Sprinkle the remaining ¼ cup chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
- Bake in the center rack of the 375 degree oven for 22 min until the muffins are risen and springy when gently touched.
- Once out of the oven, let the muffins cool in the pan for about 5 minutes. Then remove the pan and let cool completely on a wire cooling rack.Repeat with the remaining batter.
Video
Notes
Vegan: Use a dairy free gluten free flour, make sure the sugar you use is vegan, use dairy-free milk, vegan baking chocolate chips and vegan chocolate chips.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ cups packed cups of AP flour (294 grams), 1 ¼ cups of milk and use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
Storing: Store cooled triple chocolate muffins in an airtight container or wrapped in foil at room temperature for up to 2 days, or in the freezer for 30 days. If desired, warm each muffin in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 293kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 146mg | Potassium: 193mg | Fiber: 4g | Sugar: 21g | Vitamin A: 46IU | Calcium: 81mg | Iron: 2mg