These easy Bakery Style Double Chocolate Chip Muffins are full of deep, rich chocolate flavor. They’re the ultimate chocolate for breakfast experience.
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Post, recipe, and images updated in February 2020.
Gluten Free Double Chocolate Chip Muffins
Muffins are a super popular recipe in my house and these bakery style Double Chocolate Chip Muffins are no exception. These fly off the cooling rack as soon as they’re out of the oven.
We rely on muffins for busy mornings, weekend breakfasts, and even some nights for dinner. They’re so easy to make, quick to bake, and store exceptionally well at room temperature or in the freezer.
They’re the perfect food to make for meal-prep or when you need to get something on the table quickly to feed all those hungry bellies.
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Ingredients for Chocolate Muffins
- Dutch Processed Cocoa Powder – Dutch Processed Cocoa Powder has a richer, deeper chocolate flavor. I used Rodelle Dutch Processed Gourmet Baking Cocoa in this recipe but you can also use Hershey’s Special Dark Cocoa Powder or another brand of Dutch Processed Cocoa Powder.
- Chocolate Chips – I use 1/2 cup of mini chocolate chips but you can sub 1 cup of regular chocolate chips or chunks.
- Buttermilk – Buttermilk makes a really soft and tender muffin. If you don’t have buttermilk, use regular milk + 1 tablespoon white vinegar.
Can I make these muffins dairy free?
Yes. To make dairy free chocolate muffins, use 1 cup unsweetened coconut milk beverage (or your favorite dairy free milk) plus 1 tablespoon white vinegar. Use dairy free chocolate chips, such as Enjoy Life Foods Mini Chocolate Chips.
Equipment Needed to Make Gluten Free Muffins
- Muffin Tin – just one standard muffin pan/tin for this recipe.
- Paper Liners or non-stick spray to keep the muffins from sticking to the pan.
- Basic Kitchen Equipment: Mixing Bowls, a whisk, a mixing spoon, and a good sturdy silicone spatula. Muffins are one of those easy recipes that require very few kitchen tools and equipment!
- Large OXO Scoop – This is such a versatile scoop. I use it for ice cream, portioning cookie dough, and scooping muffin, cupcake, and pancake batter.
How to Make Bakery Style Double Chocolate Muffins
Step 1. Preheat oven to 400 degrees and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
Step 2. In a large bowl, whisk or sift together the flour, cocoa powder, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.
Step 3. Add the eggs, buttermilk, oil, and vanilla extract to a medium bowl and whisk together. Pour the wet ingredients into the dry ingredients and mix until completely combined.
Step 4. Scoop the batter into the prepared muffins tins, dividing the batter evenly between the 12 cups and then smooth out the tops of the muffins as best you can. Sprinkle the muffins with additional chocolate chips and gently press into the batter, if desired.
Step 5. Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes then remove from the pan and cool on a wire rack.
Tips for Making this Double Chocolate Chip Muffin Recipe
- If your gluten free flour blend contains xanthan gum, omit the amount called for in this recipe.
- For best results, make sure your eggs and buttermilk are room temperature.
- Correctly measure your flour and cocoa powder using the spoon and sweep method. Download my free printable guide here for an in-depth explanation and step-by-step photos.
- Don’t let the batter rest before baking. The baking powder will react as soon as the liquid is added to the batter. If you let your batter rest before baking, these muffins will not rise properly while baking.
- Add extra chocolate chips to the top of the muffins before baking. It’s optional but makes the muffins look and taste extra chocolatey!
Other Gluten Free Muffins To Try:
- Gluten Free Blueberry Muffins
- Lemon Ricotta Muffins
- Gluten Free Banana Muffins
- Bakery Style Double Chocolate Muffins
- Gluten Free Pumpkin Muffins
- Gluten Free Corn Muffins
- Lemon Poppy Seed Muffins
- Gluten Free Apple Muffins
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Gluten Free Bakery Style Double Chocolate Chip Muffins
Ingredients
- 1 1/2 cups gluten free flour blend see notes
- 1/2 cup 46 g Dutch processed cocoa powder
- 1 teaspoon xanthan gum omit if your blend contains it
- 3/4 cup 150 g granulated sugar
- 1 teaspoon 4 g baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup 95 g mini chocolate chips
- 2 large eggs room temperature
- 1 cup buttermilk room temperature (see notes)
- 1/2 cup avocado oil or neutral oil of choice
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 400 degrees and line a 12 cup muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk or sift together the flour, cocoa powder, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.
- Add the eggs, buttermilk, oil, and vanilla extract to a medium bowl and whisk together. Pour the wet ingredients into the dry ingredients and mix until completely combined.
- Scoop the batter into the prepared muffins tins, dividing the batter evenly between the 12 cups and then smooth out the tops of the muffins as best you can. Sprinkle the muffins with additional chocolate chips and gently press into the batter, if desired.
- Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes then remove from the pan and cool on a wire rack.
Notes
- I use my Nightshade-Free Gluten Free Flour Blend in this recipe. 1 1/2 cups of my blend is 215 grams. If you use a blend than contains xanthan gum, omit the amount called for in this recipe.
- To make your own buttermilk, use 1 cup milk + 1 tablespoon white vinegar.
- To make this recipe dairy free, use 1 cup unsweetened coconut milk + 1 tablespoon white vinegar in place of the buttermilk and use dairy free chocolate chips.
- Store in an airtight container at room temperature up to 3 days. These muffins can also be frozen in a freezer bag for up to 3 months.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
30th Birthday Giveaway with Rodelle
This post contains affiliate links for the Rodelle products because I love them so much. Also, as a Rodelle Brand Ambassador, I receive products to bring you awesome recipes like this. #winning
I just made these and they came out amazing! I halved the recipe and they are perfect, very light and fluffy and chocolatey. Thank you!
Glad you enjoyed them and I’m happy to hear halving the recipe worked well for you!
I just tried these using the Bob’s Red Mill 1-to-1 flour instead of the listed gf all purpose flour and xanthan gum. Turned out fabulous, in case anyone was wondering about that product. These muffins are being called breakfast cupcakes at my house!
I’m glad you liked them and that the Bob’s Red Mill worked out!
I absolutely love this recipe. Have you tried making other flavors with this base? If so, would you be willing to share the recipes?
I haven’t, just this version. Glad to hear how much you love it!
I’m gluten free I made these but I omitted the cocoa powder and add olive oil instead of canola oil. They are delicious.Thanks for the recipe.
Love these! I used Bob’s Red Mill 1-1 flour (so, I omitted the xantham gum), I decreased the sugar to 1/2 C and used organic cane (personal preference), and used coconut oil for the oil. These are going into the freezer for a quick and easy breakfast. Thanks for sharing!
Bob’s 1-1 is one of my favorite store-bought mixes and I’m also a fan of organic cane sugar, I’ve been using it a lot more lately 🙂
What if you don’t have xanthan gum? Tnx
For gluten free baking, xanthan gum is essential in helping the muffin hold together once it’s baked. If you have a gluten free flour mix that already has xanthan gum in it, then you don’t have to use the xanthan gum. If you don’t need gluten free at all, you can use regular all-purpose flour and omit the xanthan gum.
I tried these today and they turned out AMAZINGLY! Literally the beest muffins I have ever made, and I couldn’t believe they were gluten free. I even tweeted them right out of the oven!
So glad you liked them! Next time tag me in the tweet so I can see! 🙂 🙂
Can I substitute coconut oil for the canola in this??
I haven’t tested coconut oil in this recipe but based on how it’s worked in baked goods for other things I’ve made, I would say it would probably work. It just might give it a slightly different taste. Let me know how it works out for you!