Gluten-Free Double Chocolate Muffins (Dairy-Free)

If you’re a chocolate lover then these gluten-free double chocolate muffins are for you! They’re moist and delicious and each bite is loaded with chocolate chips. And these bakery-style muffins are made with gluten-free and dairy-free ingredients.

Why You’ll Love This Recipe

• These decadent gluten-free double chocolate muffins are moist and full of chocolate chips that will give you extra chocolate in every bite.
• They bake up with a tall dome just like bakery-style muffins.
• Easy to make with impressive results. They’re perfect for breakfast, brunch, or any special event.
• They freeze well so you could have a batch in the freezer for impromptu chocolate treats.

Recipe Ingredients

• 1 and 1/2 cups gluten-free flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder (Hershey’s)
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 and 3/4 cups allergen-free semi-sweet chocolate chips, separated
• 2 eggs, at room temperature
• 1/2 cup dairy-free vanilla yogurt
• 1/2 cup avocado oil
• 1/2 cup almond milk or other non-dairy milk
• 1 and 1/2 teaspoons vanilla extract

Ingredient Notes

Gluten-free flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon of xanthan gum per cup of flour.

Chocolate chips: Use gluten-free and dairy-free semi-sweet chocolate chips. My favorites are Enjoy Life and Hershey’s Allergen Friendly.

Dairy-free yogurt: I like to use Silk brand Vanilla Yogurt made with almond milk. It’s also gluten-free. If you want to you can buy the smaller single-serve containers of yogurt. I find that they usually measure 1/2 cup.

Dairy-free milk: I used Silk almond milk in this recipe. If you try another type of milk and like it be sure to leave a comment for others to know.

How to Make Gluten-Free Double Chocolate Muffins: Step by Step

• Whisk the gluten-free flour, sugar, cocoa powder, baking soda, sea salt, and 1 and 1/2 cup chocolate chips together in a large mixing bowl. Set aside. Reserve the other 1/4 cup of chocolate chips for topping the muffins.
• In a medium-sized mixing bowl, whisk together the eggs, yogurt, avocado oil, almond milk, and vanilla extract.

• Add the egg mixture to the dry mix and stir to completely combine. Then let the batter sit for 10 minutes.
• While the batter rests, preheat the oven to 425°. Make sure the oven rack is on the lower third of the oven. Spray a 12-count muffin with gluten-free nonstick spray or use cupcake liners.

• Next, fill the muffin cups 3/4 full and then take the remaining chocolate chips and add a few to the top of each muffin. Slightly pushing them into the batter.
• Bake at 425 ° for 5 minutes and then leaving the muffins in the oven and not opening the door lower the temperature to 350° and continue baking for 16-17 minutes.
• Remove from oven and place the muffin pan on a wire rack and let sit for 10 minutes. Then remove the muffins from the pan and place them on the wire rack to continue cooling.
• Serve warm or cool. Either way is delicious.

Recipe Tips & Tricks

• Letting the batter rest for 10 minutes before baking allows the gluten-free flour to absorb more of the liquid in the recipe and create a moister muffin.
• Baking the muffins at a higher temp for the first five minutes will help the muffins to rise and have a beautiful dome shape.
• Let them sit in the muffin pan for 10 minutes to help finish cooking and setting up.

Storage & Freezing

Store: After the muffins are completely cool store them in a covered container at room temperature for up to 4 days.

Freeze: To freeze place muffins in a single layer in a freezer bag or container. Can be frozen for up to 3 months. To thaw place on the countertop overnight or for a couple of hours.

Tools For This Recipe:

• Amazon Affiliate Links (See My Kitchen Essentials)
• 12 Cup Muffin Pan – USA Pans are my go-to for bakeware.
• Large Cookie Scoop – Cookie scoops make measuring out the dough so much easier.
• Oil Sprayer Bottle – I use this sprayer with avocado oil to spray my pans.
• Pamela’s Gluten-Free Flour Blend – My family’s favorite gluten-free flour blend.

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