Double Chocolate Muffins

Written By Morgan Koehnen

These Double Chocolate Muffins are rich, moist, and loaded with deep chocolate flavor in every bite. Made with a blend of gluten free flours, cocoa powder, yogurt, and melted butter, they bake into bakery style muffins with tender centers and beautifully domed tops. One of the best things about this recipe is its versatility. Keep them classic or customize them with dried cranberries, fresh cherries, fresh raspberries, chocolate chips, or your favorite combination of mix ins for a new variation every time you bake.

Ingredients

Dry Ingredients

  • 8 ounces white rice flour

  • 2 ounces brown rice flour

  • ¾ ounce tapioca starch

  • ¼ ounce nonfat dry milk powder (omit for dairy free)

  • 1¼ ounces dark cocoa powder

  • 1 tablespoon baking powder

  • ½ teaspoon kosher salt

  • ¼ teaspoon xanthan gum

  • 5⅓ ounces sugar

Wet Ingredients

  • 8 tablespoons unsalted butter, melted (or dairy free butter alternative)

  • 2 tablespoons whole milk (or dairy free milk)

  • ½ cup Greek yogurt (or dairy free yogurt)

  • 3 eggs (or 3 tablespoons ground flaxseed mixed with ½ cup hot water and allowed to thicken for 5 minutes)

  • 1 teaspoon vanilla extract

Choose one or combine your favorites:

  • 1 cup dried cranberries

  • 1 cup fresh raspberries

  • 1 cup fresh cherries, pitted and chopped

  • 1 cup chocolate chips (use dairy free chocolate chips if needed)

Topping

  • 2 to 3 tablespoons Sugar in the Raw

Instructions

  1. Preheat the oven to 375°F. Line a 12 cup muffin pan with paper liners. Tulip style muffin liners work especially well for tall bakery style muffins.

  2. In a large bowl, whisk together the white rice flour, brown rice flour, tapioca starch, nonfat dry milk powder, cocoa powder, baking powder, salt, xanthan gum, and sugar.

  3. In a separate bowl, whisk together the melted butter, milk, yogurt, eggs, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined.

  5. Fold in your desired mix ins.

  6. Divide the batter evenly among the prepared muffin cups.

  7. Sprinkle the tops with Sugar in the Raw.

  8. Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.

  9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Morgan Koehnen
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Chocolate Chip Cookies