Gluten Free Double Chocolate Muffins (Bakery Style)
Made with Greek yogurt for a dense yet soft muffin that's incredibly rich and mega chocolate-y!
Ingredients
Servings: 6 Jumbo Muffins or 12 Regular
- 1 2/3 cup Gluten Free 1-to-1 Baking Flour, or All Purpose Flour
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Fine Sea Salt
- 3/4 cup Unsweetened Cocoa Powder
- 1 cup Warm Buttermilk
- 1 cup Granulated Cane Sugar
- (Optional) 1/4 cup Melted Milk Chocolate
- 1/3 Olive Oil
- 3 large Eggs
- 3/4 cup Plain Greek Yogurt
- 1 tsp. Vanilla
- 1 1/2 - 2 cups Chocolate Chips, or chopped chocolate
Instructions
- Preheat oven to 400F. Line a 12-cup muffin tin or 6-cup jumbo muffin tin.
- In a large bowl, mix the flour, baking powder, baking soda, and sea salt together. Set aside.
- In a separate bowl, beat the eggs, sugar, and olive oil for 2 minutes.
- Add the hot water and cocoa powder. Beat another minute.
- Stir in the yogurt and vanilla until smooth. If adding the melted chocolate, you would stir it in here.
- Add in the flour mixture and chocolate chips. Stir just until combined. Be care not to over mix the batter!
- Distribute evenly among the muffin liners.
- Bake for 5 minutes, then reduce heat to 350F to finish baking 10-12 minutes (for regular muffins) or 20-25 minutes (for jumbo). A toothpick inserted into the center should come out clean!
- Let cool in the pan for 5 minutes before enjoying warm, or cooling completely on a wire rack.
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