I have a rule in my kitchen—if we’re baking chocolate, we’re doing it right.
No sad, dry, crumbly muffins here.
These Gluten-Free Double Chocolate Muffins are the kind that make you close your eyes after the first bite. Fudgy, rich, and loaded with chocolate, but still light enough that you don’t feel like you swallowed a brick.
I started making these when my best friend went gluten-free and kept side-eyeing my dessert table at gatherings like she was plotting revenge. The first time I handed her one of these, she took a bite, blinked, and asked, “Are you sure these don’t have gluten?” That’s the reaction I go for—when people don’t even notice they’re eating something “free” of anything.
Let’s get into it, shall we? Because you deserve a chocolate muffin that actually satisfies.
Tips for the Best Gluten-Free Muffins
✔️ Don’t overbake! Gluten-free muffins dry out faster, so take them out when they’re just set.
✔️ Use room temp ingredients. Cold eggs or milk can make the batter too thick.
✔️ For extra richness, add an extra tablespoon of melted chocolate to the batter.
Variations & Substitutions
🍌 Make it Banana Chocolate: Swap applesauce for mashed banana.
🥥 Go Coconut Crazy: Use coconut milk & top with shredded coconut.
🌱 Vegan? No Problem: Swap eggs for flax eggs (1 tbsp flax + 3 tbsp water per egg).
Serving & Storing
- Serve warm with a glass of almond milk or a smear of peanut butter (trust me on this).
- Store in an airtight container at room temp for 3 days or in the fridge for a week.
- Want to freeze? Wrap individually & freeze for up to 2 months—just microwave for 30 seconds to bring them back to life.

Ridiculously Fudgy Gluten-Free Double Chocolate Muffins (Dairy-Free Option!)
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These ultra-rich, moist chocolate muffins are gluten-free, naturally sweetened, and packed with melty chocolate chips. A dairy-free option makes them perfect for everyone!
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free all-purpose flour (make sure it has xanthan gum)
- ½ cup unsweetened cocoa powder (Dutch-process makes it richer, but regular works!)
- ¾ cup coconut sugar (or brown sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 2 large eggs (room temp for best results, or flax eggs for vegan option)
- ½ cup unsweetened applesauce (keeps them moist without extra oil)
- ¼ cup melted coconut oil (or avocado oil)
- ½ cup almond milk (or regular milk if dairy isn’t an issue)
- 1 tsp vanilla extract
The Best Part:
- ½ cup dark chocolate chips (dairy-free if needed)
- ¼ cup chopped walnuts (optional, but gives a nice crunch!)
Instructions
1️⃣ Preheat & Prep: Set your oven to 350°F. Line a muffin tin with paper liners or lightly grease it.
2️⃣ Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt until combined.
3️⃣ Mix Wet Ingredients: In another bowl, whisk eggs, applesauce, melted coconut oil, almond milk, and vanilla until smooth.
4️⃣ Combine: Pour the wet ingredients into the dry and mix gently—just until no dry streaks remain. Overmixing makes tough muffins.
5️⃣ Chocolate Magic: Fold in the chocolate chips and walnuts. (I like to save a few chips for sprinkling on top!)
6️⃣ Fill & Bake: Divide the batter evenly between muffin cups, filling each about ¾ full. Bake for 18-22 minutes or until a toothpick comes out with just a few moist crumbs (not wet batter).
7️⃣ Cool & Devour: Let them cool in the pan for 5 minutes, then transfer to a wire rack. Eat one warm—you deserve it.
Notes
For best results, don’t overmix the batter, and let them cool completely before storing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 9g
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 0
- Trans Fat: 24g
- Carbohydrates: 3g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg