Gluten Free Bakery Style Double Chocolate Chip Muffins
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.
Servings: 12 muffins
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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.
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Nutrition Information
Serving: 1g | Calories: 170kcal
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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