Wealthy Gluten Free Chocolate Muffins

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Prep Time : 15 minutes

Prepare dinner Time : 18 minutes

These gluten free chocolate muffins have the large, bakery-style dome that everybody loves, plus tons of wealthy chocolate taste. They’re so satisfying for breakfast!

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These gluten free chocolate muffins are tender and chocolatey, however clearly muffins and never cupcakes, so get pleasure from them very first thing within the morning, guilt-free! Since they’re made with out butter, they’re additionally simply made dairy free, too.

Fingers holding chocolate muffin with liner peeled down

What makes these gluten free chocolate muffins particular?

Between the melted darkish chocolate within the batter, and the combination of a impartial oil and wealthy cocoa powder, these gluten free chocolate muffins are tremendous moist, tender, and richly satisfying. These should not the kind of muffins you wish to provide to somebody who would not love chocolate, although!

However assuming you’ve an viewers of chocolate followers, these muffins won’t disappoint. They’re made simply by mixing collectively all of the moist components, from melted chocolate by to buttermilk, first, then mixing them into the few dry components till simply mixed.

We begin the baking with some additional warmth to coax that chocolate batter up right into a craggy dome with plenty of muffin-top texture, then scale back it nearly immediately so nothing burns. Since these muffins are so darkish and wealthy, you would not know your muffins had been burning in a too-hot oven till it was too late to save lots of them!

Chocolate muffin broken in half on wire rack

Notes on gluten free chocolate muffin components

  • Baking chocolate – The baking chocolate that’s melted and combined into this chocolate muffin batter will be darkish (which normally incorporates between 50% and 90% cocoa solids, along with cocoa butter and sugar) or semi-sweet (a sort of darkish chocolate, one that’s normally towards the decrease finish of cocoa solids and fewer sugar than milk chocolate). No matter kind you select, you’ll want to soften it gently in a double boiler or in a microwave at lowered energy so it would not burn or seize.
  • Impartial oil – Quite than baking with butter, like we do in our basic mix-in gluten free muffin recipe, we’re utilizing oil as fats right here because it has much less moisture and retains the muffins extra moist. You should use any plain oil with a impartial taste, like canola, vegetable, grapeseed, or peanut oil, so that you add tenderness and mouth really feel, however not taste.
  • Unsweetened cocoa powder – Including the cocoa powder to the melted chocolate and oil combination, whereas the melted chocolate remains to be heat, helps to bloom the cocoa powder, which brings out its wealthy chocolate taste. I take advantage of Rodelle model Dutch-processed cocoa powder for its additional richness, however pure cocoa powder works high-quality right here, too.
  • Sugars – Utilizing half granulated sugar and half gentle brown sugar provides tenderness, additional moisture, and naturally sweetness.
  • Egg – Utilizing one single egg helps maintain these muffins moist and tender with out the dryness that an excessive amount of egg white within the batter can create.
  • Buttermilk – Business buttermilk has thickness and richness that helps tenderize and moisten this chocolate muffin batter. Do not substitute it with plain milk that is been soured with a bit lemon juice or vinegar, which will not do the identical in your muffins.
  • Gluten free flour mix – I normally use Higher Batter’s basic mix right here, which is a extremely well-balanced, easy, dependable gluten free flour mix. It already incorporates xanthan gum, so undoubtedly do not add extra for those who use Higher Batter or one other of my beneficial all function gluten free flour blends that already incorporates it.
  • Baking powder – Baking powder is double-acting, which signifies that it’s activated when it will get hydrated by being including to liquid within the recipe, and once more within the oven. It offers rise and raise in these muffins.
  • Baking soda – Baking soda additionally offers some raise, nevertheless it’s additionally liable for serving to to brown your muffins within the oven. Plus, if you’re utilizing pure cocoa powder, it’s going to neutralize the extra acid in your cocoa.
  • Salt – Salt helps steadiness sweetness, and brings out the chocolate taste of those bakery-style chocolate muffins.
  • Chocolate chips – I like to make use of semi-sweet chocolate chips, but when you already know that you simply’re serving your muffins who can solely abide the darkest of chocolate, strive utilizing darkish chocolate chips. Or change it up and use white chocolate chips and even peanut butter or butterscotch chips (simply be sure they’re gluten free, although, since some should not!).
Chocolate muffin batter with chocolate chips in blue mixing bowl with black spoon

Ideas for making the perfect chocolate muffins gluten free

Maintain your melted chocolate heat

Convey out the richest taste of your unsweetened cocoa powder by mixing the oil after which cocoa powder into your melted chocolate earlier than it is cooled down. That may assist bloom the cocoa powder, which reinforces its chocolate taste.

Use an oven thermometer throughout baking

Most ovens drift out of calibration, and reasonably than paying to have them calibrated repeatedly, simply use a easy, cheap analog oven thermometer to gauge your oven’s temperature. In case your oven runs scorching right here, these muffins are so darkish in colour that you simply will not know they’re starting to burn till it is too late.

Flip the oven temperature down after the primary 5 minutes

The explanation to begin baking at 375°F, which is increased than the same old cake-baking temperature of 350°F, is to encourage your muffins to rise rapidly firstly. That is the way you get a pleasant, spherical dome on high. After these first 5 minutes, although, flip the temperature down 25°F to 350°F to complete baking or your muffins might burn.

Fill these muffin wells all the best way

All muffin tin wells have totally different sizes and even shapes. There’s simply no technique to know for positive precisely how a lot batter you will must fill your muffin wells except we’re all utilizing my similar fundamental Wilton 12-cup commonplace muffin tin. So you’ll want to fill your wells all the best way, and in case your muffin tin is bigger than most and you may’t make a full 12 muffins, it is value making fewer muffins to get these huge, lovely bakery-style gf chocolate muffins!

Raw chocolate muffin batter in 6-cup metal muffin tin
Baked chocolate muffins in metal tin with some on their sides

Gluten free chocolate muffins: components and potential substitutions

Gluten free dairy free chocolate muffins

The dairy in these muffins is within the type of buttermilk, and probably chocolate. Most darkish and even semi-sweet baking chocolate can be dairy-free and gluten-free, however examine labels and make cellphone calls if mandatory to make certain.

Instead of buttermilk, you need to use half non-dairy plain yogurt or bitter cream and half unsweetened nondairy milk. You can even use that mixture with dairy for those who can have dairy, however do not occur to have buttermilk available.

Gluten free egg free chocolate muffins

Instead of the egg, strive utilizing one “chia eggs.” One “chia egg” is made by combining 1 tablespoon floor white chia seeds with 1 tablespoon lukewarm water. Combine in a small bowl and permit the combination to sit down till it gels.

One chocolate muffin with peeled liner on small white plate

FAQs

How are these gf chocolate muffins totally different from chocolate cupcakes?

Muffins and cupcakes are all baked in muffin tins, so that you’re naturally going to match them to at least one one other! These are muffins, not cupcakes, although, since they’ve a extra dense, considerably tighter crumb with an irregular high with tons extra texture than a easy, gluten free chocolate cupcake high that is simply patiently ready for its frosting. Muffins are normally much less candy than cupcakes, since they’re for breakfast in any case!

Do you must use liners in your muffin tin to make these chocolate muffins?

No! You should use a cooking oil spray to grease the wells of your muffin tin as a substitute of utilizing liners. I normally want to make use of greaseproof liners, although, since no muffin tin is ideal, and particularly as they age, they have a tendency to have spots to which the batter will stick irrespective of how properly you grease the tin. And that may result in a muffin that is caught to the tin and easily cannot be eliminated with out breaking it into items.

Are you able to make these into gluten free chocolate zucchini muffins?

No, you may’t add zucchini to those muffins, however you may make our gluten free chocolate zucchini cake for those who’re craving that kind of deal with!

Are you able to add banana to those gluten free chocolate muffins?

I do not advocate that you simply substitute any of the components on this recipe with banana, as it isn’t a correct substitute for oil, which provides pure fats with none moisture. As a substitute, strive our gluten free chocolate banana bread.

Can I make these gluten free chocolate muffins with out chocolate chips?

Sure! You possibly can pass over the chips totally, substitute them with one other taste of chips like gluten free peanut butter chips, or substitute them with an equal quantity, by weight, of chopped smooth nuts. Uncooked walnuts or pecans could be nice!

Gluten Free Chocolate Muffins raw, baked and sliced

Wealthy Gluten Free Chocolate Muffins

These gluten free chocolate muffins have the large, bakery-style dome that everybody loves, plus tons of wealthy chocolate taste. They’re so satisfying for breakfast!

Course: Breakfast, Muffins

Delicacies: American

Prep Time: 15 minutes

Prepare dinner Time: 18 minutes

Yield: 12 muffins

Writer: Nicole Hunn

Components

  • 4 ounces darkish or semi-sweet baking chocolate chopped
  • 6 tablespoons (84 g) impartial oil canola, grapeseed, vegetable, peanut oils all work
  • ½ cup (40 g) unsweetened cocoa powder I want Dutch-processed, however pure cocoa powder works, too
  • ½ cup (100 g) granulated sugar
  • ½ cup (109 g) packed gentle brown sugar
  • 1 (50 g (weighed out of shell)) egg at room temperature
  • 1 cup (8 fluid ounces) buttermilk at heat room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups (245 g) all-purpose gluten free flour mix (I used Higher Batter; please click on via for full information on applicable blends)
  • ¾ teaspoon xanthan gum (omit in case your mix already incorporates it)
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 ounces semi-sweet chocolate chips

Directions

  • Preheat your oven to 375°F. Grease or line a typical 12-cup muffin tin, and set it apart.

  • In a medium-size, heat-safe bowl, place the chopped chocolate and place over a small pot of simmering water, ensuring the water within the pot doesn’t contact the bowl. Soften the chocolate, stirring sometimes, till easy.

  • Take away the melted chocolate from the warmth, and add the oil, then the cocoa powder, whisking till easy after every addition.

  • To the chocolate combination, add the granulated sugar, then the brown sugar, whisking to mix after every addition. Break up any lumps within the brown sugar.

  • Crack the egg open into the chocolate combination, and whisk the egg into the combination till easy.

  • Subsequent, add the buttermilk and vanilla, and whisk once more till easy. The combination can be thick however very smooth.

  • In a separate giant bowl, place the flour, xanthan gum, baking powder, baking soda, and salt, and whisk to mix properly.

  • Create a properly within the heart of the dry components, add all the chocolate combination, and blend till simply mixed. The batter can be thick however needs to be comparatively shiny and smooth.

  • Combine within the chocolate chips. You possibly can reserving a number of chips to scatter on high of the muffin batter within the wells of the muffin tin, for those who want.

  • Fill the ready wells of the muffin tin nearly fully with muffin batter. Shake the tin vigorously back and forth to assist distribute the batter evenly in every properly. High with any reserved chocolate chips.

  • Place the tin within the heart of the preheated oven and bake for five minutes.

  • Scale back the oven temperature to 350°F, and proceed to bake for about 13 minutes, or till the muffin tops are agency to the contact. Don’t overbake or the muffins might burn.

  • Take away from the oven and permit to chill within the tin for five minutes earlier than transferring to a wire rack to chill fully.

Notes

Initially revealed on the weblog in 2014; in 2023, recipe modified to make muffins richer and extra tender, textual content assets, new images and video added.

Wealthy Gluten Free Chocolate Muffins

These gluten free chocolate muffins have the large, bakery-style dome that everybody loves, plus tons of wealthy chocolate taste. They’re so satisfying for breakfast!

Course: Breakfast, Muffins

Delicacies: American

Prep Time: 15 minutes

Prepare dinner Time: 18 minutes

Yield: 12 muffins

Writer: Nicole Hunn

Components

  • 4 ounces darkish or semi-sweet baking chocolate chopped
  • 6 tablespoons (84 g) impartial oil canola, grapeseed, vegetable, peanut oils all work
  • ½ cup (40 g) unsweetened cocoa powder I want Dutch-processed, however pure cocoa powder works, too
  • ½ cup (100 g) granulated sugar
  • ½ cup (109 g) packed gentle brown sugar
  • 1 (50 g (weighed out of shell)) egg at room temperature
  • 1 cup (8 fluid ounces) buttermilk at heat room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups (245 g) all-purpose gluten free flour mix (I used Higher Batter; please click on via for full information on applicable blends)
  • ¾ teaspoon xanthan gum (omit in case your mix already incorporates it)
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 ounces semi-sweet chocolate chips

Directions

  • Preheat your oven to 375°F. Grease or line a typical 12-cup muffin tin, and set it apart.

  • In a medium-size, heat-safe bowl, place the chopped chocolate and place over a small pot of simmering water, ensuring the water within the pot doesn’t contact the bowl. Soften the chocolate, stirring sometimes, till easy.

  • Take away the melted chocolate from the warmth, and add the oil, then the cocoa powder, whisking till easy after every addition.

  • To the chocolate combination, add the granulated sugar, then the brown sugar, whisking to mix after every addition. Break up any lumps within the brown sugar.

  • Crack the egg open into the chocolate combination, and whisk the egg into the combination till easy.

  • Subsequent, add the buttermilk and vanilla, and whisk once more till easy. The combination can be thick however very smooth.

  • In a separate giant bowl, place the flour, xanthan gum, baking powder, baking soda, and salt, and whisk to mix properly.

  • Create a properly within the heart of the dry components, add all the chocolate combination, and blend till simply mixed. The batter can be thick however needs to be comparatively shiny and smooth.

  • Combine within the chocolate chips. You possibly can reserving a number of chips to scatter on high of the muffin batter within the wells of the muffin tin, for those who want.

  • Fill the ready wells of the muffin tin nearly fully with muffin batter. Shake the tin vigorously back and forth to assist distribute the batter evenly in every properly. High with any reserved chocolate chips.

  • Place the tin within the heart of the preheated oven and bake for five minutes.

  • Scale back the oven temperature to 350°F, and proceed to bake for about 13 minutes, or till the muffin tops are agency to the contact. Don’t overbake or the muffins might burn.

  • Take away from the oven and permit to chill within the tin for five minutes earlier than transferring to a wire rack to chill fully.

Notes

Initially revealed on the weblog in 2014; in 2023, recipe modified to make muffins richer and extra tender, textual content assets, new images and video added.