Gluten Free Double Chocolate Muffins (Easy Recipe)
Indulge in decadent gluten-free double chocolate muffins, perfect for satisfying sweet cravings without the gluten. Rich cocoa flavor and gooey chocolate chips make every bite irresistible.
Servings: 12 muffins
Calories: 238kcal
Ingredients
- ⅓ cup unsalted butter melted
- ¾ cup white sugar
- 2 eggs
- ½ tbsp vanilla extract
- 1 cup unsweetened almond milk
- 1 ½ cups gluten-free flour
- ½ cup cocoa powder
- ½ tsp baking powder
- 1 tsp baking soda
- pinch of salt
- ¾ cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F and line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the melted butter, white sugar, eggs, vanilla extract and milk.
- In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix!
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Or, if you're anything like me, dive right in while they're still warm and gooey!
Nutrition
Serving: 1g | Calories: 238kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 167mg | Fiber: 2g | Sugar: 18g