Description
These Gluten-Free Triple Chocolate Muffins are a chocolate lover’s dream! Combining cocoa powder, chocolate chips, and melted chocolate, these muffins offer a moist, decadent bite in every piece. They’re perfect for breakfast, snacks, or a sweet treat.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (with 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
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the muffin cups.
- Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt until fully combined.
- Add chocolate: Stir in the chocolate chips and chopped unsweetened chocolate.
- Combine wet ingredients: In a separate bowl, whisk together the milk, maple syrup (or honey), eggs, melted coconut oil (or butter), and vanilla extract.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick.
- Add boiling water: Carefully pour the boiling water into the batter and stir until smooth. This helps make the muffins moist and allows the cocoa powder to dissolve.
- Fill muffin cups: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 18-22 minutes, or until a toothpick comes out clean or with a few moist crumbs attached.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Nut butter swaps: Swap almond or peanut butter for extra flavor.
- Dairy-free: Use non-dairy milk and ensure the chocolate chips are dairy-free.
- Double chocolate muffins: Use chocolate chunks or extra chocolate chips for a more intense chocolate experience.
- Storage: Store in an airtight container for up to 3 days, or refrigerate for up to 1 week.
- Freezing: Freeze wrapped muffins for up to 3 months. Thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Snack, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
