Gluten-Free Double Chocolate Chip Muffins
Rich, bakery-style chocolate muffins made with Devil's food cake mix and instant chocolate pudding for extra moisture and flavor. Packed with semisweet chocolate chips throughout and topped with more chips for a truly indulgent treat. These tender muffins rival the famous Costco bakery version with their deep chocolate taste and soft, fluffy texture. Perfect for breakfast, dessert, or afternoon snacks.
Ingredients
Instructions
- 1
Preheat oven and line muffin tins with paper liners
- 2
Beat eggs lightly in a large bowl
- 3
Mix in oil, milk, water, and vanilla
- 4
Stir in sour cream, cake mix, pudding mix, and cinnamon until well combined
- 5
Fold in most of the chocolate chips
- 6
Fill muffin tins three-quarters full
- 7
Sprinkle remaining chocolate chips over batter
- 8
Bake until a toothpick inserted in center comes out clean
Tips
Don't overmix the batter to keep muffins tender and light
Fill tins exactly 3/4 full for perfectly domed muffin tops
Store in airtight container for up to 3 days at room temperature
Good to Know
Room temperature in airtight container for 3 days, refrigerate up to 1 week
Batter can be made 1 day ahead and refrigerated
Serve warm or at room temperature
Common Mistakes
Don't overfill muffin cups to prevent overflow and uneven baking
Don't overbake or muffins will be dry
Substitutions
FAQ
Can I freeze these muffins?
Yes, freeze in airtight container up to 3 months. Thaw at room temperature or microwave briefly.
What if I don't have cake mix?
This recipe specifically relies on cake mix for texture. Consider making from-scratch chocolate muffins instead.
Can I use different chocolate chips?
Yes, dark chocolate, milk chocolate, or mini chips work well. White chocolate chips also make a nice variation.