These gluten free double chocolate muffins are an incredibly easy treat to make, using a simple all-in-one method and only taking 30 minutes from start to finish. Wonderfully soft and moist, they are perfect for simple snacks, speedy bake sale treats or even birthday party cupcakes (just add a bit of buttercream on top!).
I wanted to make a really straightforward bake, which anyone could have good results with, whether they are an experienced gluten free baker or not. And these double chocolate muffins are simple as pie!
All the base ingredients get mixed together, then the chocolate chips are added before scooping the batter into cases and baking. EASY PEASY!
Can I Make These Lactose Free or Dairy Free?
Yes, absolutely. These muffins are made using an oil-based sponge, so it’s really simple to make them dairy or lactose free. Simply sub in lactose free milk/dairy free milk and plant based chocolate or very dark (milk free) chocolate.
Which Flour Do You Use?
I use a widely available UK flour FREEE by Doves Farm Self Raising Flour. You can find it in pretty much every UK supermarket, in the free from section.
If you only have plain flour available where you live (or have simply run out of self raising), add an extra tsp baking powder and a quarter tsp xanthan gum (unless your blend already contains it).
Gluten Free Double Chocolate Muffins Recipe
Let’s get to the recipe, which you’ll find below along with a couple of method photos to guide you along the way. The recipe will make 12 muffins, so simply double or halve the recipe if you want to make more or less.
If you have questions, please do message me on social media (@myglutenfreeguide) or email me at [email protected]. I’ll get back to you as soon as I can.
If you enjoy these gluten free double chocolate muffins please do leave a review on the recipe card below. It makes a world of difference to me :). You might also like to check out my cookbook for lots more delicious gluten free baking recipes.
Laura x
30 Minute Gluten Free Double Chocolate Muffins - Easy Recipe
Soft, moist gluten free double chocolate muffins, which can be made and baked in under 30 minutes using an easy all-in-one method.
Ingredients
- 130g caster sugar
- 120g gluten free self raising flour
- 1 tsp baking powder
- 0.25 tsp xanthan gum
- Pinch salt
- 40g cocoa powder
- 2 large eggs
- 130ml vegetable oil
- 100ml milk
- 100g white chocolate chips
- 100g milk chocolate chips
Instructions
- Mix all the ingredients together (except the chocolate chips) in a bowl, being sure to sift the dry ingredients to avoid any lumps. Stir strongly until you have a completely smooth batter.
- Tip most of the chocolate chips into the batter, saving a few to decorate the tops of the muffins after baking, and stir through.
- Line a 12-hole muffin tray with muffin cases and divide the muffin batter between them.
- Bake in the middle of the oven for 20 minutes at 200C (fan).
- Once baked, top with the remaining chocolate chips and cool the muffins on a wire rack (or immediately gobble them up if, like me, you've limited will power when cake is involved). Enjoy!
Notes
To make this recipe dairy free, simply swap the milk and chocolate chips for plant based alternatives.
Once cooled, store in an air tight tin and they will keep well for about 3 days.
I hope you enjoy these gluten free double chocolate muffins! For more delicious bakes, why not try some of these recipes:
- Cheddar & Spring Onion Rolls (30 Minute Recipe)
- Epic Carrot Cake
- Lemon, Raspberry & Pistachio Bundt Cake
Happy baking! x
