Gluten Free Chocolate Muffins

Ultra-chocolatey Gluten Free Chocolate Muffins are full of rich chocolate flavor
and tons of chocolate chips in each bite! These bakery-style muffins are the
breakfast of your chocolate-loving dreams!

Servings: 12 muffins

Author: Brianne @ Cupcakes & Kale Chips

Prep:
10 minutes

Cook:
15 minutes

Resting time
20 minutes

Total:
45 minutes

Course:

Breafast

Cuisine:

American

Instructions

1 Preheat oven to 425°F and line every other well of two 12-well cupcake pans with
cupcake liners.
2 In a medium bowl, sift or whisk together 2 cups (240 grams) 1:1 gluten free
flour, ¾ cup (65 grams) unsweetened cocoa powder, 2 teaspoons baking powder, ¾
teaspoon baking soda, and ¾ teaspoon salt. Set aside.
3 In a large mixing bowl, use a hand mixer at medium speed to blend ½ cup (100
grams) granulated sugar, ½ cup (100 grams) light brown sugar, 1 cup whole or 2%
milk, ¼ cup plain Greek yogurt, ¼ cup vegetable oil, 2 large eggs, and 2
teaspoons vanilla extract until combined. Turn off the mixer and add the flour
mixture to the bowl. Turn on the mixer to low speed and blend until just
combined.
4 Set aside 1/2 cup of the 1 ½ cups semisweet chocolate chips and gently fold 1
cup of the chips into the batter.
5 Cover the mixing bowl with plastic wrap and allow the batter to sit for 20
minutes. This allows the gluten-free flour time to absorb more liquid.
6 Once the batter is ready, fill the lined muffin pans and sprinkle the tops with
the remaining 1/2 cup chocolate chips and sanding sugar, if desired.
7 Bake at 425°F for 5 minutes. Reduce the oven to 350°F and bake for an additional
12-15 minutes, or until a toothpick inserted comes out clean.
8 Allow the muffins to cool for 5 minutes in the pan, and then transfer them to a
cooling rack to cool completely.

Gluten Free Chocolate Muffins

Course:

Cuisine:

🧂 Ingredients

Instructions

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