Gluten Free Chocolate Chocolate Chip Muffins

These gluten free chocolate chocolate chip muffins taste like they came from your favorite bakery!

I hope that everyone had as great of a Thanksgiving weekend as I did. I had the WHOLE WEEK off of babysitting and was able to spend time baking pies, making stuffing, decorating for Christmas, and hanging out with my family. I didn't do Black Friday shopping this year, frankly it scares me. But I did participate in Small Business Saturday and a little bit of Cyber Monday. Who doesn't like scoring awesome deals from the comfort of their couch while wearing pj's?

Now I have to get back in the swing of things. Cleaning, changing diapers, chasing little kids around the house. Yesterday morning I had to re-decorate our tree so that NO ornaments were in reach of 1 ½ year olds. At first Miss E and the little girl we babysit just took them off and put them back on. I was fine with a dozen plastic ornaments underneath the tree. Then the little girl that I watch (she is the same age as Miss E) decided it was fun to throw them on the kitchen flour to see if they bounce. And to bite them. They are supposed to be the un-shatterable kind, but I didn't want to find out the hard way that they aren't so up they went.
Today I did a bunch of shopping for food props, presents, and craft supplies. Now I'm exhausted! I just want to curl up on the couch, watch the newest episode of Witches of East End, and eat one of these muffins.

If you haven't tried them, you really are missing out! Just one minor change from my favorite chocolate cupcake recipe... add chocolate chips and skip the frosting. Maybe that is 2 changes? Anyways these will be the best muffins you will ever eat, gluten-free or not. They taste just like those super yummy chocolate chocolate chip bakery muffins you can buy (like Otis Spunkmeyer.) Over the summer when I was running my GF baking company and selling at farmer's markets these muffins were a big hit! They stay moist much longer than you'd expect for a gluten-free baked good, and they have great flavor and a nice crumb.

One of my readers wrote me last week and said that it was "our family's tried-and-true best-ever, most successful gluten free cupcake recipe: your chocolate and salted caramel cupcakes. We now make this for every family birthday, and no one feels shortchanged. Hurray!"
I love hearing from my readers, and this particular email not only made my day, but also my week. If you try this recipe, or any others on my blog, I'd love to hear from you and know how it turned out. I write this blog for YOU, so thanks for commenting!  

If you need a vegan chocolate muffin, I think you'll love Tessa's Vegan Gluten-Free Chocolate Zucchini Muffins. You'll never know there are hidden veggies!

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📖 Recipe

Gluten Free Chocolate Chocolate Chip Muffins

Yield: 24 muffins

Cook Time: 30 minutes

Total Time: 30 minutes

These gluten free chocolate chocolate chip muffins taste like they came from your favorite bakery!

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Ingredients

• 1 c. boiling water
• 4 oz cocoa (about 1 ¼ c.)
• 10 ½ oz brown sugar (about 2 c. UNPACKED)
• 9 ½ oz rice flour blend (about 2 c.)
• ½ tsp. xanthan gum
• 1 tsp. baking soda
• ½ tsp. salt
• 1 c. vegetable or other oil
• 4 ½ oz sour cream (about ½ c.)
• 2 whole eggs
• 2 egg yolks
• 1 c. semisweet or milk chocolate chips

Instructions

1. Preheat the oven to 350F.
2. In a small bowl stir together the cocoa and boiling water until smooth. Set aside.
3. In either the bowl of your stand mixer or a mixing bowl, mix together the brown sugar, flour, xanthan gum, baking soda, and salt.
4. In another bowl or large glass measuring cup mix together the oil, sour cream, eggs, and egg yolks.
5. Add the cocoa mixture to the other liquids and mix until well combined.
6. Add the liquids to the dry ingredients and mix until just combined. Scrape down the bowl and mix for a few more seconds.
7. Scoop the batter into lined cupcake tins so that it is just more than ¾ full, about 21/2-3 TBS.
8. Bake in the preheated oven until a toothpick comes out mostly clean with only a few crumbs, 25-30 minutes.

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 173Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 36mgSodium 120mgCarbohydrates 29gFiber 2gSugar 16gProtein 3g

All nutrition info is a guestimate and will vary depending on the ingredients you use.

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• These muffins are best if enjoyed within 2-3 days. You can try freezing them, but I've found that it can dry them out a little.
• If you do freeze them make sure to package them so that they are air tight to help prevent them from drying out.

Linked at Allergy-Free Wednesday.