Best 5 Tips for Baking Lighter Gluten-Free Chocolate Muffins at Home
These gluten-free chocolate muffins are light, fluffy, and bursting with chocolate flavor. Follow these tips for perfect muffins every time!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour Use a blend suitable for baking.
- 0.5 cup Unsweetened Cocoa Powder Dutch-processed cocoa powder is recommended.
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 cup Granulated Sugar
- 0.5 cup Vegetable Oil
- 1 cup Buttermilk
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 0.75 cup Chocolate Chips Semi-sweet or dark.
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the sugar, oil, buttermilk, eggs, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips.
- Fill the muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Enjoy these muffins warm or at room temperature. Store in an airtight container for up to 3 days.