Today’s Gluten Free Chocolate Muffins are such a treat. Loaded with rich chocolate flavor, every bite is delightful. They are very easy and quick to make so you can have them ready for your breakfast tomorrow!
I had these mixed and baked off in less than an hour! I love delicious recipes I can get on the table quickly and with little effort. Everything came together easily in my stand mixer and were ready to bake in no time. Using a spring-loaded ice cream scoop makes these even easier to portion with no spills or drips.
These are so simple to make that they are perfect for beginning bakers or letting your children help you mix them. They will help build confidence in young bakers. All you need is a couple of bowls and a whisk!
They would also be great with an easy powdered sugar or chocolate glaze if you want to take them up a notch. Whip up a chocolate ganache with hot cream and chopped chocolate – it would be so decadent!
I think these would a lovely addition to a brunch menu, a special treat for a wedding or baby shower or the perfect after school snack. When would you serve them?
I hope you make these Gluten Free Chocolate Muffins soon and love them as much as we do. Have a fabulous week and Happy Chocolate Monday!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Gluten Free Chocolate Muffins:
- Eggs, milk, vanilla, vinegar, cocoa powder, gluten free flour blend
- Brown sugar, baking powder, baking soda, salt
- Xanthan gum or psyllium, butter, Turbinado or raw sugar
PRO Tip:
If you are not gluten-free you can use regular all-purpose flour in place of the gluten-free flour blend and leave out the xanthan gum.
How to make Gluten Free Chocolate Muffins:
- Line two muffin tins with 16 paper liners and pour a little water in each empty cup.
- Whisk the eggs, milk, vanilla, and vinegar together; set aside.
- In the bowl of your stand mixer or a large bowl, mix the dry ingredients. Pour the egg mixture and the melted butter into the center of the dry ingredients and mix until thoroughly combined. You can also do this by hand with a whisk.
- Scoop the batter into the paper-lined muffin pans. Sprinkle the tops with the Turbinado/raw sugar. Muffins will rise high during baking and give you well rounded muffins.
- Bake at 350°F (177°C) for about 20 minutes or until a toothpick inserted in the middle comes out clean. Leave the muffins in the pans (out of the oven) for 5 minutes before transferring to a wire rack. Cool 15 minutes before serving.
PRO Tip:
I have found that either a fork or a mini offset spatula work well for getting hot muffins out of the hot tins pretty easily.
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Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Gluten Free Chocolate Muffins
Today's Gluten Free Chocolate Muffins are such a treat. Loaded with rich chocolate flavor, every bite is delightful. They are very easy and quick to make so you can have them ready for your breakfast tomorrow!
Ingredients
- 2 large eggs (50g)
- 3/4 cup (170g) milk
- 2 tsp vanilla extract
- 2 tsp apple cider or white vinegar
- 2/3 cup (57g) unsweetened cocoa powder
- 2 cups (240g) gluten-free flour blend * or all-purpose flour
- 1-1/4 cups (266g) packed brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp kosher or fine sea salt
- 1/4 tsp xanthan gum or 1/2 tsp psyllium husk powder
- 1/2 cup (1 stick; 113g) butter, melted
- Turbinado or raw sugar, for topping (optional)
Instructions
- Preheat the oven to 350°F (177°C). Line a standard muffin pan with paper cups. Line a second pan with 3 or 4 paper cups and pour a little water in each of the empty cups.
- In a medium bowl, whisk together the eggs, milk, vanilla, and vinegar. Set aside.
- In the bowl of your stand mixer or a large bowl, mix together the dry ingredients. Pour the egg mixture along with the melted butter into the center of the bowl and mix until thoroughly combined. You can also mix these by hand with a whisk. Scrape the bowl thoroughly, especially at the bottom where extra ingredients may be hiding.
- Scoop the batter into the prepared muffin pans. Sprinkle the tops with the raw/turbinado sugar before baking, if desired. The muffins will rise high during baking winding up with well-rounded tops.
- Bake the muffins for about 20 minutes, or until a cake tester inserted in the center comes out clean. Carefully remove the muffins from the oven, leave them in the pans for 5 minutes then transfer to a wire rack. Let them cool about 15 minutes before serving.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Original recipe from King Arthur Flour
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 102Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 23mgSodium: 264mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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