A chocolate muffin that’s super tender, moist and bursting with chocolate flavour. These Gluten Free Double Chocolate Muffins are everything!
I’m really picky when it comes to muffins. I hate when they’re rubbery, dry or oddly squishy. The texture has to be just right. These muffins are just how I like them, moist, tender and full of semisweet chocolate chips.
These gluten free double chocolate muffins are perfect for any and whatever kind of chocolate lover you are. The melty pockets of chocolate chips, the soft and moist chocolatey crumb, the nice and chewy crusty top of the muffins. It’s a blissful chocolate experience, I tell you.
These muffins are pure chocolate perfection. I like to pair them with a strong cup of tea, but they would go just as well with coffee. Because coffee and chocolate are best friends forever right?
I made mine in a bakery style muffin tin that has 6 slots for larger muffins but you can use the 12 tin cupcake pan, that way there are more to go around. They store nicely in an air tight container for 3-4 days.
- ¾ c brown sugar, packed
- ⅓ c vegetable oil
- 6 tbsp unsweetened cocoa powder*
- 6 tbsp HOT water
- 2 eggs
- 2 tsp vanilla extract
- 1⅔ cups gluten free self raising flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup Greek yogurt
- 1⅓ cup semisweet chocolate chips, divided
- Preheat oven to 400F/200C/Gas 6.
- Line a standard size muffin tin with liners, set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes.
- Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Add to the sugar and oil, beat for 1 minute.
- Add the eggs and vanilla, mix until combined.
- In a separate mixing bowl, whisk together the flour, baking powder and salt.
- Gradually alternate adding the dry ingredients and the Greek yogurt to the large mixing bowl. DO NOT OVER-MIX. Fold in 1 cup of the chocolate chips.
- Using a large scoop, fill each liner. Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the batter.
- Place in the oven to bake for 7 minutes, then reduce the heat to 350F/180C/Gas 4. and continue baking for 10-12 more minutes. The cracks should look slightly moist and the edges should be firm.
- Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.