Gluten-Free Chocolate Muffins with Chocolate Chips
Fudgy gluten-free chocolate muffins loaded with white, milk, and dark chocolate chips. Made with gluten-free flour blend, cocoa powder, and lactose-free milk. Baked until a skewer emerges clean, with a tender crumb and rich chocolate flavor throughout.
Ingredients
- 1 ½ cups gluten-free flour blendall-purpose flour1:1adds gluten
no longer gluten-free
- 1 cup granulated sugar
- 5 ½ tbsp cocoa powder
- ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp xanthan gum(optional)
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 eggs
- 5 ½ tbsp butter, melted
- 1 cups lactose-free milkregular milk1:1
replaces lactose-free requirement
- 1 ¾ oz white chocolate chips
- ¼ cups milk chocolate chips
- 1 oz dark chocolate chips
Instructions
- 1
Preheat oven to 350°F. Place paper muffin cups in muffin tin.
- 2
Combine gluten-free flour, sugar, cocoa powder, baking powder, baking soda, salt, and xanthan gum in a bowl and stir well.
- 3
Add vanilla extract, eggs, melted butter, and lactose-free milk and mix until fully combined.
- 4
Fold chocolate chips into batter.
- 5
Divide batter evenly among muffin cups, filling to make 12 muffins. Sprinkle additional chocolate chips on top.
- 6
Bake for 20 to 25 minutes until a skewer inserted in center comes out clean.
- 7
Cool muffins completely.
Tips
Watch baking time closely as ovens vary; check with skewer at 20 minutes.
If your gluten-free flour blend already contains xanthan gum, omit the additional amount.
Do not overbake to avoid dry muffins; test for doneness with a skewer.
Good to Know
Keep in airtight container at room temperature up to 3 days, or freeze up to 3 months.
Batter can be prepared up to 4 hours ahead; cover and refrigerate before baking.
Serve at room temperature or slightly warm with butter or chocolate spread.
Common Mistakes
Do not skip cooling completely to avoid dense crumb texture.
Do not omit xanthan gum unless flour blend contains it to avoid gritty texture.
Substitutions
Dairy-Free Swaps
General Alternatives
replaces lactose-free requirement
no longer gluten-free