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Gluten-free chocolate muffins, topped with chocolate chips, sit on a plate.

Gluten-Free Chocolate Muffins

These gluten-free chocolate muffins are dense, rich, and filled with chocolate flavor. It's a one-bowl recipe! Simply mix the dry ingredients, add the wet ingredients and stir until a batter forms. If you've got time, chill the batter for 30 minutes. It gives the muffins an extra-tender texture.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 muffins

Ingredients

  • 1 ½ cups gluten-free flour, see note (6 ¾ ounces; 195 grams)
  • ¾ cup granulated sugar (5 1/4 ounces; 150 grams)
  • ½ cup cocoa powder (1 ½ ounces; 50 grams)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk, traditional or dairy-free (6 ounces; 170 grams)
  • ½ cup melted butter or oil (4 ounces; 113 grams)
  • 1 cup chocolate chips, traditional or dairy-free (6 ounces; 170 grams)

Instructions

  1. Preheat the oven to 350℉. Line 12 standard muffin cups with paper liners. Lightly grease the top of the pan to keep the muffins from sticking.

  2. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt. Add the eggs, milk, and melted butter. Mix until a thick batter forms. Stir in chocolate chips.

  3. Optional: Chill the batter for 30 minutes. This gives the muffin a more tender texture.

  4. Fill muffin cups ⅔ full. Sprinkle chocolate chips on top of each muffin.
  5. Bake until muffins are set and a cake tester inserted into the center comes out clean, about 25 minutes.
  6. Cool the muffins in the pan for about 10 minutes. Then remove and let them cool completely.
  7. Store muffins covered on the counter for up to three days or freeze cooled muffins for up to three months.

Recipe Notes

Gluten-free Flour: This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change the texture.