Jessica
The best gluten free double chocolate muffins that are also vegan! These muffins have the perfect crumb and are soft and chocolaty. They pair great with a good cup of coffee for a morning or afternoon pick-me-up.
A note on some of the ingredients
Gluten free flour: I have only tested these double chocolate muffins using Bob’s Red Mill Gluten free flour blend (the blue bag). I also always weigh my flour on a digital kitchen scale as that ensures the recipe turns out consistently every time. If you don’t have a digital scale I recommend measuring the flour by first fluffing it with a fork, then scoop it into a measuring cup and level it off with the back of a butter knife. If the batter is a little runny after mixing all the ingredients, add one tablespoon of flour at a time until the consistency is perfect.
Vegan butter: I use Becel plant based butter sticks, unsalted for baking. The butter is great for baking and is gluten free. Soften the butter on the counter for about an hour before you begin baking. The butter should be slightly soft but not melted.
Non dairy milk: I have used unsweetened almond milk for these muffins and soy milk and both work well. If I am sending the muffins to school I always use soy milk so that they are nut free. When you add the apple cider vinegar to the milk and let it sit it turns into buttermilk. It will look lumpy but that is exactly what you want.
Vegan yogurt: I have been using Silk Protein Vanilla plant based yogurt in my baking recipes. It does have a high sugar content so if you prefer your muffins a little less sweet you can use a high protein yogurt that has less sugar or adjust the amount of granulated sugar in the recipe. I do like the high protein of the yogurt and it adds protein to the muffins as well.
Vegan chocolate chips: Any vegan, gluten free chocolate chips would work well in this recipe. If you’d like to make the muffins triple chocolate you can add vegan, gluten free white chocolate chips to them as well. Chocolate chunks would also work. The recipe calls for a half cup of chocolate chips but you can measure with your heart!
How the double chocolate muffins are made:
Preheat the oven to 375°F and line a 12 cup muffin tin with muffin liners.
In a large measuring cup add in the non dairy milk and apple cider vinegar. This will become vegan buttermilk.
In the bowl of a stand mixer measure out the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add in the softened butter and mix using the stand mixer until the ingredients resemble damp sand.
To the vegan butter milk add the yogurt and vanilla and mix well.
With the stand mixer running on low, slowly pour in the wet ingredients. Mix just until the wet ingredients have been incorporated. Add in the chocolate chips and gently stir with a spatula, ensuring there are no remaining dry patches in the batter. At this point the batter should resemble soft ice cream or chocolate mousse.
Measure out the batter into the lined muffin tin. You can add a few additional chocolate chips to the top for presentation if you’d like.
Bake the muffins for 18 to 22 minutes, watching closely at the end. Once the muffins are done let them cool for 10 minutes in the pan and then move them to a cooling rack. They will be delicate when they are still warm and will firm up as they cool. The muffins can be stored in an air tight container on the counter for up to 3 days or frozen for up to 3 months.
Enjoy!
Gluten Free Double Chocolate Muffins
The perfect chocolaty muffin that is soft and studded with chocolate chips throughout.
12
servings10
minutes20
minutes285
kcal30
minutesKeep the screen of your device on
Ingredients
2 cups gluten free all purpose flour blend (290g) (I use Bob’s Red Mill)
2/3 cup granulated sugar
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup unsalted, vegan butter, softened
3/4 cup non dairy milk
1 tsp apple cider vinegar
1/2 cup vegan, gluten free yogurt
2 tsp vanilla extract
1/2 cup vegan chocolate chips
Directions
- Preheat the oven to 375°F and line a 12 cup muffin tin with liners.
- In a measuring cup add the non dairy milk and apple cider vinegar. Let the mixture stand for a few minutes while mixing the dry ingredients. This will give you vegan buttermilk.
- In a large stand mixer add in the flour, sugar, cocoa powder, baking powder, baking soda, salt and softened butter. Let the mixer run until the butter is incorporated into the dry ingredients and it resembles wet sand.
- In the measuring cup that contains the vegan buttermilk add the yogurt and vanilla and mix.
Pour the wet ingredients into the dry ingredients while the mixer is running and mix just until no dry patches remain. The batter should be the consistency of softened ice cream. - Add the chocolate chips and stir them in gently by hand.
- Measure out the batter into the prepared muffin tin and bake for 18 to 22 minutes.
- Once the muffins are done let them cool for 10 minutes in the muffin tin and then gently move them to a cooling rack. The muffins will keep in an air tight container on the counter for 3 days or can be frozen for up to 3 months.
Notes
- Nutritional information is a rough estimate.
- I always recommend weighing the flour to achieve the best results.
- This recipe has only been tested with Bob’s Red Mill 1:1 Gluten Free flour blend (the blue bag).
- The recipe can easily become triple chocolate by adding in a 1/4 cup of vegan white chocolate chips.
Nutrition Facts
- Total number of serves: 12
- Calories: 285kcal
- Protein: 20.4g
- Fat: 12.5g
- Saturated Fat: 3.3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4.7g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 386mg
- Potassium: 50.3mg
- Fiber: 1.6g
- Sugar: 16.7g
