Gluten Free Chocolate Muffins
These amazing gluten free chocolate muffins are a chocolate lover's dream! Filled with loads of chocolate flavor and gooey chocolate chips, they are the perfect way to enjoy chocolate for breakfast!
Servings: 12
Calories: 344 kcal
Ingredients
- 1 ⅔ Cups (245 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup (40 g) Unsweetened Cocoa Powder
- ¾ Cup (150 g) Sugar
- ½ Cup (106 g) Brown Sugar
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 (100 g) Eggs
- ½ Cup (120 g) Vegan Sour Cream
- ½ Cup (112 g) Non Dairy Milk
- 6 Tablespoons (72 g) Oil
- 2 teaspoons Vanilla
- 1 Cup (185 g) Allergen Free Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 400 °F (204 °C). Line 12 muffin cups with paper liners.
- Combine the gluten free flour, cocoa powder, sugar, brown sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk to mix well. Set aside.1 ⅔ Cups (245 g) Gluten Free 1-to-1 Flour Blend, ½ Cup (40 g) Unsweetened Cocoa Powder, ¾ Cup (150 g) Sugar, ½ Cup (106 g) Brown Sugar, 1 ½ teaspoons Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
- Crack the eggs into a separate bowl and whisk them until they are frothy like soap bubbles.2 (100 g) Eggs
- Add the sour cream, oil, milk, and vanilla to the eggs and whisk until well combined.½ Cup (120 g) Vegan Sour Cream, ½ Cup (112 g) Non Dairy Milk, 6 Tablespoons (72 g) Oil, 2 teaspoons Vanilla
- Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula for about 10 strokes.
- Add the chocolate chips and fold for 5 more strokes.1 Cup (185 g) Allergen Free Semi-Sweet Chocolate Chips
- Divide the muffin batter into your prepared muffin tin. Let it rest for 10 minutes at room temperature. Sprinkle the tops with a few extra chocolate chips.
- Bake in the preheated oven for 5 minutes, then reduce the oven temperature to 350 °F (177 °C) and have for an additional 20-22 minutes or until the tops spring back when gently poked.
- Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a cooling rack.
Notes
STORAGE: Store leftover muffins in an airtight container lined with a paper towel. They can be stored at room temperature for up to 4 days.