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Bakery Style Double Chocolate Chip Muffins

These easy Bakery Style Double Chocolate Chip Muffins are full of deep, rich chocolate flavor. They’re the ultimate chocolate for breakfast experience.

gluten free Bakery Style Double Chocolate Chip Muffins displayed on a blue cake stand

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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.

Gluten Free Bakery Style Double Chocolate Chip Muffins displayed on a blue cake stand

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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.

Bakery Style Gluten Free Double Chocolate Chip Muffins are moist muffins full of chocolate flavor. They’ve got a tender crumb and are light and fluffy - no gritty texture in this gluten free muffin recipe! Make them ahead for quick breakfasts in the morning (great for meal prep!) or make them for weekend brunch. This gluten free breakfast recipe is always a hit and it’s a super kid-friendly meal or snack.

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 methodDownload 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!
Bakery Style Gluten Free Double Chocolate Chip Muffins are moist muffins full of chocolate flavor. They’ve got a tender crumb and are light and fluffy - no gritty texture in this gluten free muffin recipe! Make them ahead for quick breakfasts in the morning (great for meal prep!) or make them for weekend brunch. This gluten free breakfast recipe is always a hit and it’s a super kid-friendly meal or snack.

Other Gluten Free Muffins To Try:


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Gluten Free Bakery Style Double Chocolate Chip Muffins displayed on a blue cake stand

Gluten Free Bakery Style Double Chocolate Chip Muffins

4.74 from 60 ratings
These Bakery Style Double Chocolate Chip Muffins are full of deep chocolate flavor and are filled and topped with extra mini chocolate chips for the ultimate chocolate for breakfast experience.
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 12 muffins
Print Rate Pin

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

  1. 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.
  2. To make your own buttermilk, use 1 cup milk + 1 tablespoon white vinegar.
  3. 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.
  4. 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.

Nutrition Information

Serving: 1g | Calories: 170kcal

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.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!


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
Gluten Free Bakery Style Double Chocolate Chip Muffins from What The Fork Food Blog | @WhatTheForkBlog | whattheforkfoodblog.com
Gluten Free Bakery Style Double Chocolate Chip Muffins from What The Fork Food Blog | @WhatTheForkBlog | whattheforkfoodblog.com
Gluten Free Bakery Style Double Chocolate Chip Muffins from What The Fork Food Blog | @WhatTheForkBlog | whattheforkfoodblog.com

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Sincerely,
Shay

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Recipe Rating




  1. Haras says:

    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!

  2. Shayla Sharp says:

    5 stars
    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!

  3. JD says:

    I absolutely love this recipe. Have you tried making other flavors with this base? If so, would you be willing to share the recipes?

  4. Pam says:

    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.

  5. Taylor says:

    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!

    • Sharon says:

      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 🙂

  6. Babes says:

    What if you don’t have xanthan gum? Tnx

    • Sharon says:

      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.

  7. Andie says:

    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!

  8. Jennifer Essad says:

    5 stars
    my mom’s recipe for sugar cookies, instead of rolling them we use less flour and drop by a scoop for a pillowy soft sugar cookie. I use vanilla in the recipe and for the frosting

  9. Jeffrey says:

    My favorite recipe to use vanilla is chocolate chip cookies!

  10. Linda says:

    Can I substitute coconut oil for the canola in this??

    • Sharon says:

      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!

  11. chocolate heaven right here! I want these for breakfast! YUM 😉

  12. Jenny says:

    My favorite thing to do with vanilla is put it in coffee!

  13. Karen Wood says:

    My favorite to make with vanilla is vanilla pudding. I like it very vanilla-y.

  14. janice Cournoyer says:

    5 stars
    Thanks for the recipe, can’t wait to try it. Hope Canadians can enter.

  15. 4 stars
    I don’t have an absolute favorite but anything with real vanilla is awesome.

  16. Rebecca Barnes says:

    I love making vanilla sponge – or Victoria Sponge – cakes with fresh vanilla extract!

  17. Rebecca Barnes says:

    Vanilla custard to go on baked apple puddings!

  18. BabyCaleb says:

    5 stars
    These look amazing! I know my son will love them.

  19. 5 stars
    Chocolate for breakfast? Hell yes! Plus I hold a strong belief that chocolate chips make everything better.

  20. Alison H. says:

    I love to make vanilla bean cheesecake! So delicious!

  21. Heather says:

    I love to make homemade vanilla ice cream!! So good!!

  22. Oh my goodness these are gorgeous!!! I could totally eat one of these… or two… 😉

  23. Dana Matthews says:

    4 stars
    My favorite recipe using vanilla is Old Fashioned Tea Cakes!

  24. Michelle Patriarco says:

    I like to make vanilla cupcakes with a lemon frosting.

  25. Susy Ryherd says:

    5 stars
    Rodelle’s Frozen Hot Chocolate Recipe with added Kahlua is out of this world!!

  26. LauriM says:

    I love to make a Vanilla Bean Cheesecake with a Vanilla Mousse on top.

  27. Double chocolate muffins are one of my (many) weaknesses…thanks a bunch for the giveaway! I’ve never tried Rodelle brand before!

  28. jules says:

    5 stars
    These look delish, Sharon! And you are so right: one of the keys to amazing chocolate flavor is VANILLA! Amazing! Can’t wait to try your spin on everyone’s favorite chocolate muffin!!!
    ~jules

    gfJules.com

  29. Amy C. says:

    I love the Pioneer Woman’s copycat version of the Vanilla Bean Scones from Starbucks…divine and even better than the original!

  30. Awesome muffins! Chocolate all the way!
    I use vanilla in just about everything I bake! It’s a must for my weekend pancakes!

  31. James Kennedy says:

    4 stars
    Homemade vanilla ice cream!

  32. 5 stars
    Chocolate? YES PLEASE! Sharon, these look SO delsih! Can’t wait to try them out 🙂

  33. 5 stars
    Chocolate? I’M SO IN. These look absolutely delish, Sharon! Can’t wait to get to my kitchen to try them out 🙂

  34. jules frazier says:

    My Son is getting Married soon and I would love to use these products in a delish treat! xo

  35. Barb says:

    would love to try these muffins

  36. Geena S says:

    Vanilla Georgette cake/muffins.. you won’t bellieve. these are just great !!!!!

  37. mary simonton says:

    4 stars
    carrot cake n peanutbutter fudge yummy

  38. OOOh I love the high crowns on these muffins! My Muffins struggle. I am going to try this recipe. Thanks for sharing!

    • Sharon says:

      Believe it or not, these muffins don’t rise very much when you bake them. The muffins cups are pretty full when you add the batter and then they get a small amount of height when baking. They come out great!

  39. GiGi Eats says:

    5 stars
    I dont even like chocolate but I could SOOOO sink my teeth into these!

  40. These are some amazing looking muffins! Wish I had one to go with my coffee!

  41. Lol! Happy 30th Birthday dear! No need to worry about 30, although it was a big one of me. And I’ll use any excuse to devour these chocolately vanilla muffins! Yum. Pinned!

  42. Beth says:

    My birthday is also this month, and I think chocolate chip muffins are the best way to celebrate! And I would love some vanilla bean to put in our classic white cake!!

  43. Wow Sharon, you had me at double chocolate on these beauties!!

  44. Natalie J Vandenberghe says:

    5 stars
    I love vanilla caramels and crisp sugar cookies with frosting!

  45. Amanda Paa says:

    trust me – your 30’s are the best! i’m almost two years in and they’ve given me a sense of knowing myself better than ever before. i will raise one of these delicious looking muffins to you! xo

  46. Robin Chesser says:

    5 stars
    My favorite thing to make with vanilla is French Vanilla ice cream.

  47. Sandy Headtke says:

    Currently with the high temperatures we are having, my favorite is homemade vanilla icecream.

  48. Lori Williams says:

    I love making homemade vanilla pudding!

  49. Dana Coughlin says:

    These look amazing.

  50. OMG, these look insanely delicious! Pinned 🙂 Now, I need to go find chocolate….

  51. Celeste says:

    5 stars
    These look like they belong in my kitchen! Can’t wait to try them.

  52. Jane says:

    Just love bakery style muffins! The fact that these are gluten free and double chocolate makes them awesome in my book! Can’t wait to give your recipe.a try.

  53. I love muffins, I love chocolate, I love this recipe!!!

  54. You had me at chocolate and then you said double chocolate.. I’m in!