Ingredients:
- 2 cups gluten-free all-purpose flour blend (preferably one that includes xanthan gum)
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 1/2 cup vegetable oil or melted butter
- 2 teaspoons vanilla extract
- 3/4 cup chocolate chips (gluten-free)
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the gluten-free flour blend, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and mix in the milk, oil (or melted butter), and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
For more gluten-free chocolate muffin recipes, including those with dairy-free options or additional flavor variations, you can explore the following titles:
- “Gluten-Free Double Chocolate Muffins {Dairy-Free Option}” – Mama Knows Gluten Free
- “The Best Gluten Free Chocolate Muffins” – A Girl Defloured
- “Gluten Free Chocolate Muffins” – The Frugal Farm Wife
These resources offer a wide range of gluten-free chocolate muffin recipes to suit different tastes and dietary needs.
