Gluten-Free Double Chocolate Muffins (Dairy-Free Option)

These gluten-free double chocolate muffins are a rich, fudgy and decadent treat for chocolate lovers. Moist and perfectly sweet, they make a great sweet snack or dessert, and can easily be made dairy-free. Bake a batch of these chocolate muffins anytime you need a chocolate fix!

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Email *

Save This!

Why You’ll Love these Muffins:

• Simple Ingredients: The main ingredients required for these gluten-free chocolate muffins are easily accessible at the local grocery store (nothing fancy required!).
• Moist with Rich Chocolate Flavor 🍫: Chocolate lovers, you won’t be disappointed – I mean nothing beats a double portion of chocolate in one single bite of muffin!
• Gluten-Free with Dairy-Free Option: The good news is that these muffins are 100% gluten-free, and can be easily made dairy-free too. This means that even those with Celiac disease or gluten or dairy intolerances can enjoy this double chocolate muffins without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free chocolate muffins recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend doesn’t include xanthan gum, make sure to add it in.
• Cocoa Powder: Make sure to use unsweetened cocoa powder because we will already be adding sugar.
• Baking Powder: Baking powder is the only leavening agent used to make the chocolate muffin batter rise, so be sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Eggs: Eggs help to bind the ingredients together as well as to give the batter rise. I do NOT recommend substituting the eggs.
• Sugar: I used granulated white sugar, but cane sugar, light brown sugar or dark brown sugar will work just as well.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you’re not a fan of vanilla or don’t have it on hand, feel free to leave it out.
• Milk: I used regular milk, but you may also use buttermilk if you prefer. If you are lactose-intolerant, go ahead and use an unsweetened non-dairy milk (such almond milk, cashew milk, rice milk, coconut milk or oat milk).
• Butter: Make sure to use unsalted butter as we will already be adding salt. If you are lactose-intolerant, go ahead and use unsalted dairy-free butter.
• Chocolate: I like using semi-sweet chocolate as opposed to milk chocolate for a deeper and richer flavor. If you are lactose-intolerant, go ahead and use dairy-free chocolate.
• Chocolate Chips: Sprinkling chocolate chips on top of the batter makes the gluten-free chocolate muffins even more decadent. (I mean, double the chocolate, double the happiness, amirite?). You can use either dark chocolate chips, semi-sweet chocolate chips or even white chocolate chips if you prefer. Alternatively, if you are lactose-intolerant, go ahead and use dairy-free chocolate chips instead.

How to Make Gluten-Free Chocolate Muffins (Step by Step):

Prepare the Muffin Batter

Whisk Dry Ingredients: Whisk together the gluten-free measure-for-measure flour, xanthan gum (if using), unsweetened cocoa powder, baking powder, and a pinch of salt in a large bowl.

Mix Eggs, Sugar, Vanilla and Milk: In another bowl, whisk the eggs, sugar, and vanilla extract until fluffy. Add milk and mix well until combined.

Bake Until Ready

Transfer Batter to Muffin Tin: Scoop the batter into the paper liners in the pan, filling them about ¾ full. Sprinkle chocolate chips evenly over the top of the batter.

Bake Until Ready: Bake in preheated oven at 375F for 18 to 22 minutes or until a toothpick inserted in the center of a muffin comes out with just a few moist crumbs.

Cool Before Enjoying!

Cool Before Eating: Let the gluten free chocolate muffins cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely.

Dish by Dish Tips/Tricks:

• Use Muffin Liners: To make sure the muffins are removed easily from the pan, I recommend using muffin liners, or if you don’t have liners, make sure to grease the pan very well with nonstick baking spray!
• Make Mini Muffins or Giant Muffins: This recipe makes 12 regular muffins. However, you can use a mini muffin pan to make 24 mini chocolate muffins (bake fo 12 to 15 minutes) or use a jumbo muffin pan to make 6 giant muffins (bake for 30 to 35 minutes).
• Storing: To store, place the cooled gluten-free chocolate muffins in an airtight container or an airtight bag and store in the refrigerator for up to 4 days. Bring muffins to room temperature before serving. 
• Freezing: To freeze, place the chocolate muffins in a freezer-safe container or freezer bag and freeze for up to 2 months. Thaw and reheat the muffins in the oven for a few minutes until warm before serving.

Other Gluten-Free Chocolate Recipes You’ll Love:

• 5-Minute Chocolate Pudding (Gluten-Free, Vegan)
• Easy Chocolate Almond Bark (Gluten-Free, Vegan)
• Moist Chocolate Bundt Cake (Gluten-Free, Dairy-Free)
• Chocolate Dessert Pizza (Gluten-Free, Vegan)
• Chocolate Lava Cake (Gluten-Free, Dairy-Free Option)
• Comforting Hot Chocolate (Gluten-Free, Vegan)

Gluten-Free Muffins to Bake:

Gluten-Free Desserts to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Gluten-Free Double Chocolate Muffins (Dairy-Free Option)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

• Author: Felicia Lim
• Total Time: 37 minutes
• Yield: 12 muffins 1x

Print Recipe

Pin Recipe

Description

These gluten-free double chocolate muffins are a rich, fudgy, and decadent treat for chocolate lovers. Moist and perfectly sweet, they make a great sweet snack or dessert, and can easily be made dairy-free. Bake a batch or two to enjoy them anytime you need a chocolate fix!

---

Ingredients

Units USM Scale 1x2x3x

• 1 3/4 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1/2 cup unsweetened cocoa powder
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1/2 cup unsalted butter, melted
• 1 cup chopped semi-sweet chocolate, melted
• 1/3 cup chocolate chips for sprinkling

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Line: Preheat the oven to 375°F (190°C). Line a regular muffin pan with paper liners or grease it lightly with nonstick baking spray.
2. Whisk Dry Ingredients: Whisk together the gluten-free measure-for-measure flour, xanthan gum (if using), unsweetened cocoa powder, baking powder, and a pinch of salt in a large bowl.
3. Mix Eggs, Sugar and Vanilla: In another bowl, whisk the eggs, sugar, and vanilla extract until fluffy.
4. Add Milk: Add milk and mix well until combined.
5. Combine Dry Ingredients with Wet Ingredients: Sift the dry ingredients into the wet ingredients and mix them. Do not overmix—just until combined. The mixture will be thick.
6. Add Butter and Melted Chocolate: Melt the chocolate and butter. Add the melted butter and melted chocolate and stir the mixture with a spatula until you get a thick and homogeneous dark brown batter.
7. Transfer Batter to Muffin Tin: Scoop the batter into the paper muffin liners in the pan, filling them about ¾ full. Sprinkle chocolate chips evenly over the top of the batter
8. Bake Until Ready: Bake for 18 to 22 minutes or until a toothpick inserted in the center of a muffin comes out with just a few moist crumbs.
9. Cool Before Eating: Let the gluten-free chocolate muffins cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend doesn’t include xanthan gum, make sure to add it in.

Cocoa Powder: Make sure to use unsweetened cocoa powder because we will already be adding sugar.

Baking Powder: Baking powder is the only leavening agent used to make the chocolate muffin batter rise, so be sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Eggs: Eggs help to bind the ingredients together as well as to give the batter rise. I do NOT recommend substituting the eggs.

Sugar: I used granulated white sugar, but cane sugar, light brown sugar or dark brown sugar will work just as well.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you’re not a fan of vanilla or don’t have it on hand, feel free to leave it out.

Milk: I used regular milk, but you may also use buttermilk if you prefer. If you are lactose-intolerant, go ahead and use an unsweetened non-dairy milk (such almond milk, cashew milk, rice milk, or oat milk).

Butter: Make sure to use unsalted butter as we will already be adding salt. If you are lactose-intolerant, go ahead and use unsalted dairy-free butter.

Chocolate: I like using semi-sweet chocolate as opposed to milk chocolate for a deeper and richer flavor. If you are lactose-intolerant, go ahead and use dairy-free chocolate.

Chocolate Chips: Sprinkling chocolate chips on top of the batter makes the gluten-free chocolate muffins even more decadent. If you are lactose-intolerant, go ahead and use dairy-free chocolate chips instead.

Storing/Freezing: To store, place the cooled gluten-free double chocolate muffins in an airtight container or an airtight bag and store in the refrigerator for up to 4 days. Bring muffins to room temperature before serving.  To freeze, place the chocolate muffins in a freezer-safe container and freeze for up to 2 months. Thaw and reheat the muffins in the oven for a few minutes until warm before serving.

• Prep Time: 15 mins
• Cook Time: 22 mins
• Category: Muffins
• Method: Baking
• Cuisine: American