Cocoa Chocolate Chip Muffins
These Cocoa Chocolate Chip Muffins taste like chocolate chip cookies but in muffin form! They’re a great addition to a breakfast spread. These muffins are full of rich, deep chocolate flavor but aren’t overly sweet.
Cocoa Chocolate Chip Muffins
Servings: 12 muffins
Calories: 288kcal
Ingredients
- 1½ cups gluten-free all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 teaspoon xanthan gum
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 1 cup chocolate chips (see notes)
- 2 large eggs - room temperature
- 1 cup milk - room temperature
- ½ cup avocado oil (or neutral oil of choice)
- 1 tablespoon white vinegar
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners or spray generously with gluten-free nonstick cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips, then set aside.
- In a medium bowl, whisk together the eggs, milk, oil, vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.
- Use a large scoop to transfer and divide the batter evenly between the 12 muffin cups. Sprinkle a few additional chocolate chips on top of the muffins and gently press in, if desired.
- Bake the muffins for 15-18 minutes or until done. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
1. If your flour blend contains xanthan gum, omit what’s called for in the recipe.
2. ½ cup mini chocolate chips can be used instead.
3. To make these muffins dairy-free, use unsweetened coconut milk beverage in place of the milk and use dairy-free chocolate chips.
4. Store muffins in an airtight container for up to 2 days. These muffins freeze well. Store in a freezer bag and defrost at room temperature.
2. ½ cup mini chocolate chips can be used instead.
3. To make these muffins dairy-free, use unsweetened coconut milk beverage in place of the milk and use dairy-free chocolate chips.
4. Store muffins in an airtight container for up to 2 days. These muffins freeze well. Store in a freezer bag and defrost at room temperature.
Nutrition
Nutrition Facts
Cocoa Chocolate Chip Muffins
Amount Per Serving
Calories 288
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g20%
Cholesterol 32mg11%
Sodium 73mg3%
Potassium 92mg3%
Carbohydrates 37g12%
Fiber 3g12%
Sugar 24g27%
Protein 5g10%
Vitamin A 106IU2%
Vitamin C 1mg1%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe for Gluten Free Double Chocolate Chip Muffins can also be found on What The Fork Food Blog.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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