Gluten-Free Chocolate Muffins

Gluten-free muffins are one of my favorite things to stock in my freezer because they freeze so well and are easy to thaw for a quick treat. I typically tend to grab for non-chocolate muffins varieties, like my gluten-free blueberry muffins or gluten-free banana muffins , but these gluten-free chocolate muffins are quickly becoming a new favorite!

Why You’ll Love this Recipe

• They’re so soft. The combination of oil, eggs, and milk creates a tender crumb that stays moist for days.
• They’re easy to make ahead. Perfect for brunch entertaining or grab-and-go breakfasts throughout the week.
• They’re gluten-free. Made with a gluten-free flour blend, these muffins are so soft and fluffy, you’d never know they’re gluten-free.

Ingredients

Ingredient Notes

• Gluten-Free Flour Blend I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands work as I have not tested them.
• Milk – Whole milk adds richness and moisture to the muffins. You can use 2% milk or a non-dairy alternative like almond or oat milk if you prefer.
• Eggs – Use large eggs that are 50g each, weighed outside of the shell. If using a different size, beat the eggs completely and weigh 100g for the recipe. You’ll need about 2.5 medium eggs or 1.5-1.75 jumbo eggs.
• Vegetable Oil – Use a neutral-flavored oil like vegetable, canola, or grapeseed oil to keep the muffins moist without affecting the flavor.
• Chocolate Chips – I love dark chocolate chips. Guittard extra dark chocolate chips are my favorite. You can use semi-sweet or milk chocolate chips, or chop up a chocolate bar for irregular-sized bites. Be sure to save some chocolate chips for the top of each muffin. It’s so pretty!

Why I Include Metric Measurements

For the most accurate and consistent results, use a food scale to measure your ingredients by weight instead of relying on measuring cups. Measuring by grams ensures precision, especially with gluten-free flour, where even a slight difference in measurement can affect the texture of your muffins. Gluten-free ingredients can be expensive, so make sure you’re measuring correctly every time!

Step-by-Step instructions

These chocolate muffins are made gluten-free and are very simple to throw together in the morning for a quick breakfast. The below photos with matching steps are not meant to be the full recipe, but are there to help you see the muffins made at various stages so you can make them perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Whisk together the gluten0free flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a mixing bowl. In a separate bowl, mix together the eggs, oil, milk and vanilla. Pour the wet ingredients into the dry ingredients. Mix until no more streaks of flour remain. Mix most of the chocolate chips into the chocolate muffin batter, leaving some for topping. Portion the chocolate muffin batter into a muffin tin lined with parchment liners. Top with the remaining chocolate chips. Bake until the muffins are cooked through. When you push on the top of the muffin it should spring back and not stay indented once it’s done. Serve and enjoy!

Recipe FAQs

Can I make these muffins dairy-free?

Yes! You can substitute the milk with a non-dairy alternative like almond milk, soy milk, or oat milk. For the chocolate chips, make sure to use a dairy-free variety.

Can I use a different type of chocolate chips?

Absolutely! You can use semi-sweet, milk chocolate, or even white chocolate chips depending on your preference. Just keep in mind that the flavor profile will change slightly with different types of chocolate.

Expert Tips

• Use a cookie scoop for even portioning. This ensures all muffins are the same size for consistent baking, and makes the process quicker and less messy.
• Fill liners almost to the top. Gluten-free muffins don’t rise as much as traditional ones, so filling them nearly to the top creates that classic, beautifully domed muffin top.
• Add extra chocolate chips on top before baking. This gives you a bakery-worthy look and an extra burst of chocolate in every bite.

Storage Instructions

• Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. If they start to taste stale, microwave for about 10 seconds to melt the chocolate and soften the muffin.
• Freezer Option: Place cooled muffins in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or airtight container for up to 3 months. Thaw at room temperature for 30 minutes to an hour, or microwave for 15-30 seconds.

Serving Suggestions

These chocolate muffins are delicious served warm with a pat of butter and your favorite cup of coffee. For a special brunch spread, pair them with my gluten-free cinnamon coffee cake or better yet, my gluten-free chocolate chip coffee cake for variety on the table.

For an extra indulgent treat, split a warm muffin and spread it with chocolate cream cheese frosting . If you’re serving these for brunch alongside something savory, my gluten-free breakfast casserole is the perfect complement.

More gluten-free muffins & quick breads to try

All Muffins

• 

  Gluten-Free Pumpkin Coffee Cake

• 

  Gluten-Free Chocolate Muffins

• 

  Gluten-Free Chocolate Chip Coffee Cake

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.