Gluten-free Double Chocolate Muffins

Name: Double Chocolate Muffins
Prep time: 25 min
Cook time: 23 min
Total time: 48 min
Ingredients: 1 1/2 c. gluten-free flour blend, spooned and leveled (I use Bob's RedMill); 3/4 c. brown sugar, packed; 1/4 c. sugar; 1/2 tsp. salt; 1/2 c. Hershey's cocoa powder; 2 1/2 tsp. baking powder; 1/4 tsp. baking soda; 1 c. chocolate chips; 1/2 c. vegetable or canola oil; 1 tsp. vanilla; 2 eggs; 3/4 c. buttermilk or sour milk; 1 Tbsp. brewed coffee (cold is fine)

Breakfasts

Jan 29

Written By Kali Terry

Decadent, delicious, delightful; That's how I describe these gluten-free double chocolate muffins. Made with cocoa powder and chocolate chips, these muffins are bursting with chocolate flavor in every bite!

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gluten-free chocolate muffins with chocolate chips in a muffin tin

I’ve been known to crave a piece of chocolate cake for breakfast, but, obviously, that’s not one of the smartest or healthiest options in the world. So, I decided to create these Gluten-free Double Chocolate Muffins so I can satisfy that persistent chocolaty craving - These muffins are moist, tender, and perfectly rich and chocoalty. The best part about these muffins is that they won’t give you a sweetness-overload-induced stomach ache like a big piece of chocolate cake would!

There’s really nothing better than a chocolate muffin for breakfast! Especially a moist, bakery-style muffin. Typical chocolate muffin recipes tend to be dry due to the drying properties of cocoa powder, but these muffins are quite literally the exact opposite. These muffins are perfect to bake for holiday morning, a chocolate-lover’s birthday, or breakfast in bed for someone you love!

Let the baking begin!

TIPS AND TRICKS:

- Always preheat your oven.

- All refrigerated ingredients should be room temperature unless stated otherwise.

- The first five minutes of baking at a higher temperature is essential for getting a perfect domed muffin top.

- A large cookie scoop is the perfect tool for dividing the batter out.

- If you don’t have buttermilk, add 2 tsp. vinegar to a measuring cup and fill it up the rest of the way to 3/4 c. with milk. Let sit for 5 minutes before using.