A front view of the mocha muffins in a baking tray with parchment paper underneath the muffins.

Mocha Muffins

Rich, chocolate muffins are easy to make with little fuss, and taste just as good as those from a bakery. The key is buttermilk for a tender crumb. An inexpensive substitute for the buttermilk in this recipe is ½ cup milk + 1½ teaspoons white vinegar. Mix, then let sit for 5 minutes before using. I use Dutch-processed cocoa powder in this recipe, which I buy in bulk at Costco which is currently under $8 for a 25-ounce bag.

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A front view of the mocha muffins in a baking tray with parchment paper underneath the muffins.
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Gluten Free Mocha Muffins

Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert, Snack
Cuisine: American
Servings: 12
Calories: 280kcal


  • cups (180 g) gluten-free all-purpose flour
  • ½ cup (60 g) Dutch-processed cocoa powder
  • 1 teaspoon (3 g) xanthan gum (omit if your flour blend contains it)
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon (4 g) baking powder
  • ½ teaspoon (2.5 g) baking soda
  • ½ teaspoon (3 g) kosher or fine sea salt
  • 1 cup (180 g) chocolate chips/chunks (regular or dairy-free)
  • 2 large eggs , room temperature
  • ½ cup (120 mL) buttermilk, room temperature (see notes for dairy-free)
  • ½ cup (120 mL) strong brewed coffee, room temperature
  • ½ cup (120 mL) avocado oil or vegetable oil
  • 1 teaspoon (5 mL) pure vanilla extract


  • Preheat the oven to 400°F and line a 12-cup standard muffin pan with paper liners or spray 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 and then set the bowl aside.
  • In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.
  • Transfer the batter to the prepared muffin cups, dividing the batter evenly. Bake for 15-18 minutes or until done. Let cool in the pan for 5 minutes before transferring the muffins to a wire rack to finish cooling.


• To make this recipe dairy-free, use dairy-free chocolate chips and, in place of the buttermilk, mix ½ cup unsweetened coconut milk beverage (or dairy-free milk of choice) with 1½ teaspoons white vinegar; let sit for 5 minutes before using. Dairy-free plain or vanilla yogurt can also be used.
• Store leftovers at room temperature in an airtight container for up to 3 days. These muffins also freeze well in a freezer bag. Defrost at room temperature or in the microwave.


Nutrition Facts
Gluten Free Mocha Muffins
Amount Per Serving
Calories 280 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g20%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 28mg9%
Sodium 207mg9%
Potassium 127mg4%
Carbohydrates 36g12%
Fiber 3g12%
Sugar 22g24%
Protein 3g6%
Vitamin A 56IU1%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Mocha Muffins Shay Lachendro
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