Imagine indulging in a bakery-style muffin while still staying true to your gluten-free and dairy-free lifestyle. Are you craving a muffin that is chocolatey, moist, and can satisfy your sweet tooth? Then look no further! Our Gluten-Free Double Chocolate Muffins are the answer to all your cravings.
As a nutritionist cum food blogger, I understand the challenges that come with having dietary restrictions. The struggle to find desserts that fit your dietary needs is real. But, fear not! Our recipe uses gluten-free flour and unsweetened cocoa powder to create tender and delicious muffins that will delight any chocolate lover.
The best part? You can make these muffins in no time! Imagine waking up on a lazy Sunday, brewing yourself a cup of coffee or tea, and indulging in these delights. Sound appealing? Then let’s dive into the recipe to see why our Gluten-Free Double Chocolate Muffins will be the go-to breakfast treat for any occasion.
Why You’ll Love This Recipe
Buckle up, folks! If you love chocolate and muffins, this recipe is just for you. These gluten-free double chocolate muffins are pure bliss in a bakery-style treat. Here are a few reasons why you’ll absolutely love these goodies.
First of all, these muffins are loaded with cocoa powder and chocolate chips, making them ultra-chocolatey, rich, and decadent. The double dose of chocolate takes these muffins to a whole new level, proving that there’s no such thing as too much chocolate.
Secondly, these muffins are entirely gluten-free and dairy-free, perfect for anyone with dietary restrictions or those who choose to avoid gluten and dairy in their diet. No need to worry about glutenous flour or animal ingredients – these muffins have got your back!
Lastly, these muffins are incredibly easy to make. The recipe calls for simple pantry staples like flour, sugar, eggs, applesauce, and baking basics like baking soda and powder. Making them doesn’t require any fancy kitchen gadgets or special skills—just some elbow grease and a mixing bowl.
If you’re looking for a tasty go-to breakfast treat or a luscious dessert that won’t leave you feeling bloated or guilty afterward, this recipe is the answer. Trust me; it’ll be hard to resist the heavenly aroma that will fill your home while they’re baking in the oven. So go ahead and give it a try – you won’t regret it!
– 2 cups gluten-free flour blend (see notes)
– 1 cup unsweetened cocoa powder
– 1 teaspoon xanthan gum
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– ¼ teaspoon salt
– 2 eggs
– ¾ cup brown sugar
– ½ cup unsalted butter, melted
– 6 tablespoons unsweetened applesauce
– 1 tablespoon vanilla extract
– 1 ¼ cups buttermilk (dairy-free option: almond milk +1 tablespoon white vinegar)
– ½ cup chocolate chips or chopped dark chocolate
I highly recommend using a good-quality gluten-free flour blend that includes teff flour. I personally like to use Bob’s Red Mill Gluten-Free 1-to1 Baking Flour or King Arthur Gluten-Free Measure-for-Measure Flour.
If you can’t find a gluten-free flour blend with teff, you can make your own by mixing together equal parts of white rice flour, brown rice flour, tapioca starch, and potato starch.
For the dairy-free option, feel free to substitute buttermilk with almond milk or any other plant-based milk. Simply add one tablespoon of white vinegar to the milk and let it sit for a few minutes before adding it to the recipe.
The Recipe How-To
Step 1: Gather the Ingredients
Before starting baking, the first step is always to gather all the necessary gluten-free double chocolate muffins ingredients. For this recipe, you’ll need gluten-free all-purpose flour, brown sugar, unsweetened cocoa powder, baking soda, xanthan gum, salt, buttermilk, eggs, vanilla extract and apple sauce. Don’t forget the dairy-free chocolate chips that make these muffins a real treat!
Step 2: Preheat the Oven and Prepare Muffin Tins
Preheat your oven to 350°F (180°C). Line a muffin pan with muffin papers or grease.
Step 3: Mix dry ingredients in a large bowl
In a separate bowl, whisk together gluten-free flour blend, cocoa powder, baking soda, salt and xanthan gum until everything is combined evenly.
Step 4: Mix Wet ingredients in a separate bowl
In another mixing bowl, add in melted coconut oil and brown sugar. Whisk to combine before adding in buttermilk, unsweetened applesauce and eggs one at a time followed by vanilla extract.
Step 5: Combine Wet and Dry Ingredients Together
Add the wet ingredients into the dry mixture and stir well using a spatula until no lumps remain. Do not overmix the batter.
Step 6: Pour Batter Into Prepared Muffin Tin
Pour the muffin batter into each prepared muffin paper for about 3/4 of the way full.
Step 7: Bake
Bake for up to 25-30 minutes or until fully cooked inside. You can test by inserting a toothpick in one of the muffins; if it comes out clean without any batter then it’s done.
Step 8: Cool and Enjoy
Before transferring gluten-free double chocolate muffins on a cooling rack to cool, wait for them to cool in the tin for at least 10 minutes. Once cooled-off, it’s time to enjoy your irresistible gluten-free muffins. Serve with coffee or milk and immerse yourself in the decadent flavor of the chocolate chips. Stores well in an airtight container at room temperature for up to 3 days.
These double gluten-free chocolate muffins are perfect for breakfast or a midday snack. You will not believe that it is gluten-free because they taste just as delicious as regular chocolate muffins made from wheat flour!
Substitutions and Variations
With this recipe being gluten-free, dairy-free, and perfect for chocolate lovers, you may be thinking that substitutions or variations are impossible. However, there are a few swaps and tweaks that can be made to fit your personal preferences or dietary needs.
For the flour blend, if you do not have access to teff flour or prefer a different combination of gluten-free flours, a 1:1 substitute should work just fine. You can even opt for an all-purpose gluten-free flour blend, such as Bob’s Red Mill or King Arthur Flour. Xanthan gum can also be substituted with guar gum or left out altogether. These changes may affect the texture of the muffins slightly, but they should still turn out delicious.
If you want to make these muffins vegan-friendly, simply substitute the eggs with flax eggs (1 tablespoon of ground flaxseed with 3 tablespoons of water per egg) and use a dairy-free alternative for the buttermilk, such as almond milk mixed with 1 tablespoon of lemon juice.
For those who can eat dairy, feel free to swap the coconut oil with unsalted butter for a richer flavor. Additionally, you can add in some chopped nuts or even shredded coconut for added texture and flavor.
To switch things up a bit, try adding in some chocolate chips or even fresh fruit like raspberries or blueberries for an extra burst of sweetness.
Whether making substitutions based on dietary needs or personal preference, these chocolate muffins will surely satisfy your sweet tooth while also fitting into your lifestyle restrictions.
Serving and Pairing
These gluten-free double chocolate muffins are moist, tender and full of rich, chocolate flavor. They are the perfect treat anytime you crave something sweet, whether it’s for breakfast or afternoon snack. Serve them straight from the oven while still warm, and don’t forget a tall glass of cold almond milk on the side.
These muffins pair well with a variety of beverages, depending on your mood or preference. For a classic combo, pair them with a cup of coffee or tea. The slight bitterness of the coffee or tea helps to balance out the sweetness of the muffin. If you’re more into fruit-infused drinks, try pairing them with a glass of orange juice or grapefruit juice. The acidity and tanginess of the juice work really well with the chocolate in the muffins.
For an indulgent treat, serve these muffins with a scoop of vanilla ice cream on top. The richness and creaminess of the ice cream complement the chocolate in the muffins perfectly. Alternatively, try topping them with whipped cream for a lighter option.
If you want to get creative with your serving ideas, try slicing these muffins in half and making mini sandwiches with peanut butter, nutella or jam in between. You can also crumble them up and use them as toppings for yogurt bowls or oatmeal bowls.
No matter how you choose to serve them, these gluten-free double chocolate muffins will surely satisfy your sweet tooth and leave you wanting more!
Make-Ahead, Storing and Reheating
Once you’ve prepared a batch of these delicious gluten-free double chocolate muffins, you’ll definitely want to have them on hand whenever a craving strikes. Luckily, these muffins are great for making ahead and storing for later.
To make these muffins ahead of time, simply follow the recipe instructions and let them cool completely. Once cooled, transfer the muffins to an airtight container or a resealable plastic bag and store them in the refrigerator or freezer.
In the fridge, the muffins should last up to 3-4 days. If you’re storing them in the freezer, make sure to label and date the container so you remember when they were first made. The muffins can last up to 2-3 months in the freezer.
When it’s time to reheat your muffins, there are a few ways to go about it. To thaw frozen muffins, simply remove them from the freezer and let them sit at room temperature for about 20-30 minutes before reheating.
For reheating, you can either microwave the muffins for about 10-20 seconds each or pop them in your oven at 350°F for about 5-10 minutes. You can even toast them lightly for a crunchy texture.
By making a big batch of these gluten-free double chocolate muffins ahead of time, you’ll always have a tasty grab-and-go breakfast option on hand or a delicious dessert for when those chocolate cravings hit.
Tips for Perfect Results
Now that you have all the ingredients for a delicious batch of gluten-free double chocolate muffins, it’s time to ensure that you get those perfect results. Here are some tips and tricks to help make sure your muffins turn out absolutely scrumptious:
1. Don’t overmix the batter – this will lead to tough muffins. Mix the dry and wet ingredients until just combined.
2. Use silicone or parchment paper muffin liners instead of the classic paper ones. This will prevent sticking and makes peeling off the paper much easier.
3. To make bakery-style muffins, fill the muffin liners almost to the top with batter. You want them to be big and puffy, like the ones at your local coffee shop.
4. For an extra chocolatey kick, sprinkle some chocolate chips on top of each muffin before baking.
5. If you prefer a dairy-free option, substitute the buttermilk with almond milk or coconut milk and use vegan chocolate chips.
6. To get a finer texture, sift the gluten-free flour blend before adding it to the batter.
7. If you find that gluten-free baked goods tend to dry out quickly, try adding a tablespoon of applesauce or coconut oil to retain moisture.
8. Resist the urge to open oven door while baking! This can cause muffins to sink in the center and lose their fluffiness.
By following these tips and recommendations, your gluten-free double chocolate muffins will turn out looking and tasting like they were made by a professional pastry chef. Be sure to enjoy them fresh out of the oven or store them in an airtight container for up to 3 days!
In conclusion, these gluten-free double chocolate muffins are the ultimate treat for any chocolate lover. With their rich chocolatey flavor and tender texture, they are perfect for breakfast on the go or as a decadent dessert. Plus, with the option to make them dairy-free and vegan-friendly, these muffins can be enjoyed by anyone regardless of dietary restrictions.
By using high-quality ingredients like teff flour and unsweetened cocoa powder, you can feel good about what you put into your body. And with the tips and substitutions provided in this recipe article, you have plenty of options to customize the recipe to fit your tastes and preferences.
So what are you waiting for? Grab your apron and get baking! With just a few simple ingredients and some basic kitchen equipment, you can create bakery-style muffins right in your own home. Whether you’re preparing breakfast for your family or impressing guests with your baking skills, these gluten-free double chocolate muffins are sure to be a crowd-pleaser.
Gluten Free Double Chocolate Muffins Recipe
- 1 cup buttermilk
- 2 tablespoons oil
- 1/2 cup applesauce
- 1 egg
- 1 cup flour (Gluten Free)
- 1/2 cup oat flour (Gluten Free)
- 1/4 cup teff flour
- 3/4 cup brown sugar, packed
- 1 tablespoon dark cocoa
- 7 tablespoons cocoa (can use 1/2 c. reg. cocoa if you don't have dark cocoa)
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 pinch xanthan gum
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. In medium bowl, mix buttermilk, oil, applesauce, and egg with fork until blended. Stir flours, brown sugar, cocoas (can use all regular cocoa, they just won't be as dark), baking soda, salt, and xantham gum together. Add vanilla, flour mixture, and chocolate chips to wet ingredients. Stir together until just blended.
- Divide batter evenly among 12-14 large muffin cups.
- Bake 20-25 minutes or until tooth pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.
- * I like to use Domato Flour for my GF flour mixture, but you can use any GF flour mixture and I sometimes substitute Montina All Purpose Baking Flour for the Teff Flour. I make my oat flour by blending gluten free oats in the blender.
- (.2/9/18 update, if using a flour blend that does not contain xanthum gum, add 1/4 teaspoon to the flour mixture).