Gluten Free Double Chocolate Muffins (Bakery Style)


These Gluten-Free Double Chocolate Muffins are made with Greek yogurt for a dense yet soft muffin that's incredibly rich and mega chocolate-y!

Ingredients you'll need:

  • Gluten Free 1-to-1 Baking Flour, or All Purpose Flour
  • Baking Powder
  • Baking Soda
  • Fine Sea Salt
  • Unsweetened Cocoa Powder
  • Hot Water, or Warm Buttermilk
  • Granulated Cane Sugar
  • Olive Oil
  • Eggs
  • Plain Greek Yogurt
  • (Optional) Vanilla
  • Chocolate Chips, or chopped chocolate

How to make homemade double chocolate muffins?

  1. Mix together the dry ingredients (flour, baking agents, salt).
  2. In a separate bowl, beat the eggs, olive oil, and sugar until creamy, about 2 minutes.
  3. In a small bowl, whisk the hot water or warm buttermilk with the cocoa powder until smooth. Add to the egg mixture.
  4. Stir in the greek yogurt and vanilla to the cocoa-egg mixture.
  5. Stir in the flour mixture just until combined. Don't over mix the batter!
  6. Bake until a toothpick inserted into the center comes out clean. Enjoy!

How to store muffins to stay fresher longer?

Store muffins properly can be tricky, but is key to them not drying out.

To store muffins, line an airtight container or ziplock bag with paper towels. Store the muffins in the lined containers in a single layer. Place another paper towel on top of the muffins, as well. They will last up to 4 days at room temperature.

How to reheat muffins?

If using a microwave oven, place the muffins on a napkin or in a microwave-safe bowl. Microwave on HIGH for 30 seconds.

If using a convention oven, wrap the muffins in foil before baking at 350F for 10-15 minutes, depending on the size of the muffins.

Can chocolate muffins be frozen?

Chocolate muffins can be frozen, and in fact, most muffins freeze very well!

Let the muffins cool completely before wrapping them in foil, then placing in a freezer-safe bag. Store in the freezer up to 2 months.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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!



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


  1. Preheat oven to 400F. Line a 12-cup muffin tin or 6-cup jumbo muffin tin.
  2. In a large bowl, mix the flour, baking powder, baking soda, and sea salt together. Set aside.
  3. In a separate bowl, beat the eggs, sugar, and olive oil for 2 minutes.
  4. Add the hot water and cocoa powder. Beat another minute.
  5. Stir in the yogurt and vanilla until smooth. If adding the melted chocolate, you would stir it in here.
  6. Add in the flour mixture and chocolate chips. Stir just until combined. Be care not to over mix the batter!
  7. Distribute evenly among the muffin liners.
  8. 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!
  9. Let cool in the pan for 5 minutes before enjoying warm, or cooling completely on a wire rack.

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