Gluten Free Chocolate Muffins

12 Muffins
25 min

Chocolatey, fudgy, soft, and moist gluten-free chocolate muffins in less than an hour!

After an exhausting week, there is nothing more delightful than having a warm gluten free chocolate muffin with vanilla ice cream. This is one of my favorite recipes because it's quick and tastes great. Try eating them right out of the won't regret it.

When developing these gluten-free chocolate muffins, I wanted the muffins to be chocolatey, fudgy, and, most importantly, moist. Nobody wants a dry muffin; that is just not fun.

You can find this chocolate muffins recipe on our blog!

The muffins can be stored in an air-tight container at room temperature for up to three days; they can also be stored in the refrigerator for up to a week. Meanwhile, you can also seal the gluten-free chocolate muffins in a ziplock bag and store them in the freezer for up to two months.

Gluten Free Chocolate Muffins
Recipe details
  • 12  Muffins
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 110 grams of White Rice Flour
  • 44 grams of Tapioca Flour
  • 22 grams of Corn Starch
  • 44 grams of Brown Rice Flour
  • 150 grams of Granulated White Sugar
  • 50 grams of Dark Brown Sugar
  • 3/2 teaspoon of Xanthan Gum
  • 50 grams of Unsweetened Cocoa Powder
  • 2 teaspoon of Baking Powder
  • 1 teaspoon of Baking Soda
  • 1/2 teaspoon of Salt
  • 275 grams of Semi-Sweet Chocolate Chips
  • 2 Large Eggs
  • 175 grams of Sour Cream or Yogurt at room temperature
  • 125 ml of Vegetable Oil
  • 125 ml of Full Fat Milk
  • 1 teaspoon of Vanilla Extract
  • 1 teaspoon of Instant Coffee
Toppings (Optional):
  • 60 grams of Semi-Sweet Chocolate Chips

Preheat the oven to 200°C (392°F)
In a bowl, sift and add the white rice flour, tapioca flour, corn starch, and brown rice flour. Then add the granulated white sugar, dark brown sugar, xanthan gum, cocoa powder, baking powder, baking soda, salt, and semi-sweet chocolate chips. Using a whisk, combine the ingredients.
In a separate bowl, add the eggs, sour cream, vegetable oil, milk, vanilla extract, and instant coffee. Using a whisk, combine the ingredients.
Then, add the egg mixture to the flour mixture and gently mix using a spatula until combined. The batter will be thick.
Align a cupcake tin with cupcake liners and fill each liner all the way to the top with the gluten free chocolate muffin batter. Optional: Add extra chocolate chips to the top of each muffin.
Bake the muffins at 200°C (392°F) for 5 minutes, then reduce the oven temperature to 180°C (356 °F) and bake for another 13-15 minutes or until a toothpick inserted at the center comes out with little to no crumbs ( having a few crumbs and chocolate smudge on the toothpick is fine). Allow the gluten free chocolate muffins to cool down in the cupcake tin for 5 minutes before transferring them to a cooling rack.
Science and Crumbs
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  • Deb32691977 Deb32691977 on Nov 16, 2021

    how difficult is it to make this recipe into what our standard of measure is.... cups, tablespoons, teaspoons. No one I know has a chart to translate grams into standard American measurements. This would be very helpful.

    • Science and Crumbs Science and Crumbs on Nov 16, 2021

      Weight measurements are more accurate than volume measurements when it comes to baking, especially when dealing with gluten-free flours. Therefore, I recommend the use of a kitchen scale when baking. Nevertheless, the US measurement (cups), are on my blog. You will find a button on the recipe card that will convert the metric measurements to US measurements. I hope that helps!