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.