Double Chocolate Chip Muffins
In my best Kel Mitchell voice and pronouncing all of the syllables, “Who loves chocolate? T loves chocolate. I do, I do, I do ooo.” Ha! And what’s better than chocolate? Double chocolate. I can’t wait to share this recipe for gluten-free double chocolate chip muffins with you.
As I do with so many recipes, this one started as an experiment. And I totally nailed it on my first try. The texture was perfect. It was very moist and perfectly balanced. I was so impressed with myself.
Then, I quickly realized that I didn’t write down any of the ingredients or measurements, absolutely nothing! Big mistake for someone who is trying to write content for a blog, right?
I tried making them a few more times, each one wasn’t quite like the first. Until now. I’ve finally figured out the right combination of ingredients and… I wrote it down! So, I am excited to share with you one of my favorite muffin recipes, because who doesn’t get excited about double chocolate? Keep reading for information on how to make the double chocolate chip muffins.
How to make gluten-free double chocolate chip muffins
First when baking these muffins, it is important to start out with room temperature butter. As I have been baking with vegan butters as of late, I’ve learned that it takes longer to soften than dairy based butter. So be sure to take out your butter well in advance.
While you are waiting for the butter to soften, you can prepare your dry ingredients using a second bowl and sifter. Sift together the gluten-free flour, almond flour, baking soda and powder, salt, and cocoa powder.
In a bowl, cream your butter with the 1 cup sugar. As a reminder, cream your butter and sugar by hand/spatula. Once creamed, add the eggs, mixing well after each one. Then, add the vanilla extract.
Once you’ve mixed your wet ingredients, slowly add half of your dry ingredients while the mixer does the hard work. If you need to stop to scrape the sides as you go, feel free to pause. Next, add the almond milk and then the second half of the dry ingredients. Lastly, fold in the chocolate chips.
Grease your muffin tray, or use muffin tins. Evenly scoop the batter into the muffin tray, I like jumbo muffins, so the batter will make 6 muffins.
Bake in the oven at 350oF for 25-30 minutes. Check with a toothpick. The toothpick will not come out entirely clean as there are chocolate chips in this recipe. The melted chocolate will leave residue. Let cool and enjoy these amazing gluten-free double chocolate chip muffins!
I like to have my muffins for breakfast, but these could be a great snack as well. Have with your morning coffee or, if you’re feeling adventurous, on the weekends, of course, you can add some Bailey’s or Kahlua to your coffee. Let me know how it turns out in the comments below!
Other gluten-free muffins:
- Carrot Cake Inspired Muffins
Gluten-Free Double Chocolate Chip Muffins
Ingredients
Wet Ingredients
- ½ cup vegan butter
- 1 cup turbinado sugar
- 2 eggs
- ½ cup almond milk you can use either vanilla flavored or original
- 1 tbsp. vanilla extract
Dry Ingredients
- 1 & ¼ cup gluten-free flour
- ¼ cup almond flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup cocoa powder
Other
- ½ cup chocolate chips
Instructions
- Allow the vegan butter to soften.
- Pre-heat the oven to 350 degrees Fahrenheit.
- Cream the butter and the sugar. Then add the eggs one at a time mixing after each one. Lastly, add the vanilla extract.
- Combine and sift the dry ingredients in a separate bowl. Slowly add half of the dry ingredients to the wet. Then add the almond milk. Finally, add the second half of the dry ingredients.
- Once mixed well, fold in the chocolate chips.
- Grease the muffin tray or use individual muffin tins. Evenly distribute the batter into the muffin tray.
- Bake for 25-30 minutes on 350 degrees Fahrenheit. Check with a tooth pick, when the toothpick comes out clean, remove the muffins allow to cool for a few minutes and then carefully transfer to a cooling rack.
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