These Gluten Free Double Chocolate Muffins are rich, moist and loaded with Chocolaty Flavour. Like most muffins, they taste the best warm with a little bit of butter on top. They are so quick and easy to make and the recipe only uses simple easy to find ingredients. These Muffins are sure to satisfy any chocolate craving.
How Do You Make Gluten Free Chocolate Muffins?
To make this delicious gluten free double chocolate chip muffin recipe:
Step 1: Pre Heat Oven to 375 F. Then, in a large mixing bowl, Beat the egg, then add the butter. Mix in the milk, then vanilla.
Step 2: Stir in the sugar and mix well. Add the rice flour, potato starch, cocoa powder and baking powder. Mix until well combined. Gently stir in the chocolate chips. Then spoon into lined or greased muffin tins.
Stop 3: Bake for 20 – 25 minutes.
More Gluten Free Dessert Recipes To Try:
- Cookie Cutter Tortilla Chips
- Easy Gluten Free Pumpkin Pie
- Blueberry Chaffle Muffins
- Low Carb Pumpkin Cinnamon Rolls
Gluten Free Double Chocolate Muffins
These Gluten Free Double Chocolate Muffins are incredibly rich, mega chocolatey, and loaded with chocolate chips in every single bite. These deliciously chocolatey muffins are a very welcome recipe for a cool Fall Day. They’re entirely from scratch, but only take a few seconds to mix together. The recipe uses rice flour
If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.
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Recipe Notes for Making the Best Gluten Free Chocolate Muffins:
– Use high quality cocoa powder and chocolate chips for the best chocolate flavor.
– You can use margarine, vegetable oil, canola oil, or melted coconut oil in place of the melted butter.
– Don’t over bake the muffins or the muffins will be dry. If it is your first time making the recipe, I recommend checking the muffins at 18 minutes to be safe because every oven is different.
– Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on what brand you use. Because of this, I like to add the flour a little a time until the consistency is right.
– Store in an airtight container at room temperature up to 3 days. These muffins can also be frozen in a freezer bag for up to 3 months.
– This recipe makes 12 Gluten Free Double Chocolate Muffins.
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Gluten Free Double Chocolate Muffins
Ingredients
- 2 Eggs
- 1/2 Cup Melted Butter
- 1/2 Cup Milk
- 1 Tsp Vanilla
- 3/4 Cup Sugar
- 1 Cups Rice Flour
- 1/4 Cup Potato Starch
- 3/4 Cup Cocoa Powder
- 2 Tsp Baking Powder
- 3/4 Cup Chocolate Chips
Instructions
- Pre Heat Oven to 375 F
- In a large mixing bowl, Beat the egg, then add the butter. Mix in the milk, then vanilla.
- Stir in the sugar and mix well. Add the rice flour, potato starch, cocoa powder and baking powder. Mix until well combined.
- Gently stir in the chocolate chips. Then spoon into lined or greased muffin tins.
- Bake for 20 - 25 minutes.
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More Easy Gluten Free Recipes:
If you Love this Gluten Free Double Chocolate Muffins Recipe, check out some of my other Gluten Free Dessert Recipes Here:
- Cookie Cutter Tortilla Chips
- Easy Gluten Free Pumpkin Pie
- Blueberry Chaffle Muffins
- Low Carb Pumpkin Cinnamon Rolls
Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!
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Gluten Free Double Chocolate Muffins
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Heather Mulholland
These look incredibly moist and chocolatey. Have you ever made them using a different starch like tapioca or arrowroot out of curiousity?
officiallyglutenfree
Thanks Heather 🙂 I do use Tapioca Starch occasionally. It does turn out the same. Whatever you have in the kitchen 🙂
Shareba (@InSearchOfYummy)
Your muffins look rich and delicious! I haven’t had much success with gluten-free flour mixes, but I like the idea of using rice flour.
officiallyglutenfree
Thanks Shareba. Rice flour is my go to flour. It’s cheap, tasty and it doesn’t upset my stomach 🙂
Gaynor
Made these for the first time last week and they were so scrummy and moist, and the rice flour made a difference. With oil, egg and milk it all made for a moist cake. My chocolate chips sunk to the bottom so might put them on top before going in the oven!!!!
Chrissie (thebusybaker.ca)
These look fantastic! I’m always looking for yummy GF muffin recipes! Thanks 🙂
officiallyglutenfree
🙂
Lobna
Thank you, I will try it today. Do you have recipe for bread/toast using cornstarch/flour or rice flour as these what I find easily in my local market?
NancyNancy
I’ve made these once before and really enjoyed them! Can you tell me whether to use 1/2 cup potato starch or 1/4 cup? Both measurements are listed in the post. Thanks!
officially gluten free
1/4 Cup. Thanks for pointing that out. I’ll fix it.
GFGreen
Thank you for the heavenly recipe! The muffins are so moist and delicious. This is the only GF muffin recipe that works for me. I substitute some of the ingredients but it still tastes wonderful. Thanks again.