Gluten-Free Triple Chocolate Muffins

Why You’ll Love This Recipe

These muffins pack a punch of chocolatey goodness without sacrificing texture or flavor. Despite being gluten-free, they are incredibly soft, moist, and fluffy, with just the right amount of sweetness. The triple chocolate combination—cocoa powder, chocolate chips, and melted chocolate—ensures every bite is loaded with rich chocolate flavor. They’re easy to make, require minimal ingredients, and are the perfect dessert or snack for any chocolate fan. Plus, they’re perfect for those with gluten sensitivities or anyone looking to enjoy a healthier twist on a classic muffin recipe.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour (make sure it includes xanthan gum, or add 1/2 teaspoon if not)

• 1/4 cup cocoa powder (unsweetened)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup chocolate chips (semi-sweet or dark)

• 1/4 cup unsweetened chocolate, chopped or chips

• 1/2 cup milk (dairy or non-dairy like almond or oat milk)

• 1/2 cup maple syrup or honey

• 2 large eggs

• 1/4 cup coconut oil or butter, melted

• 1 teaspoon vanilla extract

• 1/4 cup boiling water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the muffin cups.

2. Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt until fully combined.

3. Add chocolate: Stir in the chocolate chips and chopped unsweetened chocolate. This ensures the chocolate is evenly distributed throughout the muffin batter.

4. Combine wet ingredients: In a separate bowl, whisk together the milk, maple syrup (or honey), eggs, melted coconut oil (or butter), and vanilla extract.

5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick.

6. Add boiling water: Carefully pour the boiling water into the batter and stir until smooth. This step helps make the muffins moist and allows the cocoa powder to dissolve properly.

7. Fill muffin cups: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.

8. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

9. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 12 standard-sized muffins. The preparation time is around 10 minutes, with a baking time of 18-22 minutes. After baking, allow the muffins to cool for a few minutes before enjoying.

Variations

• Add-ins: Feel free to stir in some chopped nuts (like walnuts or almonds), dried fruit (like cherries or cranberries), or even a swirl of peanut butter for extra flavor.

• Dairy-free version: Use non-dairy milk (like almond or oat milk) and ensure your chocolate chips are dairy-free for a completely vegan and dairy-free option.

• Double chocolate muffins: If you’re a chocolate lover, use chocolate chunks or extra chocolate chips in place of some of the milk chocolate for a more intense chocolate experience.

• Flour blend: If you don’t have a pre-mixed gluten-free flour blend, you can make your own using a combination of rice flour, potato starch, and tapioca flour. Just make sure to include xanthan gum if the blend doesn’t already contain it.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator, where they will stay fresh for up to 1 week. To reheat, microwave the muffins for about 15-20 seconds or warm them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

Can I use a different sweetener instead of maple syrup?

Yes, you can use honey, agave nectar, or even coconut sugar in place of maple syrup. Just keep in mind that this might slightly change the flavor.

Can I make these muffins without eggs?

Yes, you can use an egg replacement like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a store-bought egg replacer.

Can I use a different type of milk?

Yes, feel free to substitute dairy milk with any non-dairy alternative, such as almond milk, oat milk, or coconut milk. Just ensure it’s unsweetened to keep the flavors balanced.

Are these muffins suitable for a vegan diet?

Yes, simply replace the eggs with flax eggs and use non-dairy milk and butter (or coconut oil) to make the muffins vegan-friendly.

Can I use another type of gluten-free flour?

Yes, if you don’t have gluten-free all-purpose flour, you can experiment with other gluten-free flours like almond flour or rice flour, but the texture may change. Be sure to include a binder like xanthan gum if your flour doesn’t already have it.

How can I make these muffins extra moist?

Adding a tablespoon of yogurt (dairy or dairy-free) or an extra splash of non-dairy milk can help make these muffins even more moist.

Can I freeze these muffins?

Yes, these muffins freeze well! Wrap them tightly in plastic wrap or place them in an airtight container and freeze for up to 3 months. When ready to eat, thaw at room temperature or microwave for a few seconds.

How can I make these muffins less sweet?

If you prefer a less sweet muffin, you can reduce the amount of maple syrup or honey by a tablespoon or so. You can also opt for a darker chocolate with a higher cocoa percentage, which has less sugar.

Can I add fruit to the batter?

Yes! You can add fresh or dried fruit like bananas, blueberries, or raspberries to the batter for a fruity twist.

Can I make mini muffins with this recipe?

Yes, you can make mini muffins by adjusting the baking time. Mini muffins typically bake for around 10-12 minutes, so keep an eye on them.

Conclusion

These Gluten-Free Triple Chocolate Muffins are the perfect balance of rich chocolate flavor and a soft, moist crumb. They’re easy to make, gluten-free, and indulgent, making them a wonderful snack or dessert for any occasion. Whether you’re a chocolate lover or simply looking for a gluten-free treat, these muffins will not disappoint. Enjoy them fresh out of the oven or save them for later—either way, they’re sure to be a hit!