Gluten Free Dark Chocolate Muffins
 
Prep time
Cook time
Total time
 
Greet the morning with these perfectly sweet Gluten Free Dark Chocolate Muffins. With a scoop of cocoa powder, a shot of instant coffee granules, and a handful of dark chocolate chips, these muffins are full of rich chocolate flavor.
Author:
Recipe type: Breakfast
Serves: 16-18 muffins
Ingredients
  • ⅓ cup plus 1 tablespoon oil
  • ¾ cup packed dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼-1/2 teaspoon instant coffee granules (optional)
  • ⅓ cup hot water
  • ⅓ cup unsweetened cocoa powder
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1⅔ cups high quality gluten free all-purpose flour, preferably with no added gums, or my preferred blend of ½ cup white rice flour (73 g), ⅓ cup brown rice flour (45 g), ⅓ cup gluten free oat (40 g) OR sorghum flour (44 g), ⅓ cup tapioca starch (42 g), and ¼ cup potato starch (39 g)*
  • ¾ cup plus 3 tablespoons full fat sour cream (250 g)
  • 1½ cups dark chocolate chips, plus more for topping
Directions
  1. Preheat oven to 400 degrees. Fill standard muffin tin with paper liners. Set aside.
  2. In a medium sized mixing bowl, whisk together oil, brown sugar, eggs, vanilla, and coffee granules.
  3. In a microwave safe bowl, heat water for 30-45 seconds until hot. Add cocoa powder and stir until smooth. Pour into egg mixture and whisk until smooth.
  4. In a separate smaller mixing bowl, sift together salt, baking powder, baking soda, and gluten free flour or my preferred blend. Add half of the dry mixture to the wet and stir until combined. Add sour cream and stir until smooth. Add remaining flour mixture and stir until smooth. Fold in chocolate chips.
  5. Fill muffin tins ¾ way full and top with a few extra chocolate chips. Bake at 400 degrees for 16-18 minutes or until tops spring back at touch of a finger and toothpick inserted into center comes out clean with few moist crumbs.
  6. Remove from oven and set on cooling rack for 3-5 minutes. Carefully remove from pan and cool directly on rack until completely cool.
  7. Store leftover muffins in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.
  8. You may warm muffins slightly before serving in the microwave for about 10-15 seconds.
Notes
*Use gluten free oat flour OR sorghum flour in my preferred blend. NOT both.
ALSO: These held together fantastically with my preferred flour blend. I can't guarantee how another flour blend without xanthan gum will work, but it's worth a try. Most gluten free blends have xathan gum, so you shouldn't have an issue with these holding together. Just know that your muffins will have more of a chew if you opt to use a gluten free all-purpose flour mix as opposed to my blend.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-dark-chocolate-muffins/