Double Chocolate Muffins (gluten free & dairy free)
My bakery style double chocolate chip muffins are soft and gooey, with lots of melty chocolate chips. They are gluten and dairy free but you wouldn’t know! If you make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
How long will these muffins last?
These muffins will last in an airtight container for up to 4 days however, are always best served on the day you make them.
Which dairy free chocolate chips/chunks do you use?
Any dairy free chocolate would work, however I used the Sainsburys Dark Chocolate Baking Chips which do not contain any milk for inside the muffins and the Nomo Creamy Chocolate Bar for the topping. If you can’t find any dairy free chocolate chips you can just cut up a bar of dairy free chocolate for inside the muffins too.
Which dairy free plain yoghurt do you use?
I use the Alpro Plain No Sugars Yoghurt, however any plain neutral tasting yoghurt would also work.
Which gluten free flour do you use for the cake?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour which works really well in gluten free baking.
Double Chocolate Muffins
Ingredients
- 2 eggs
- 175 g plain dairy free yoghurt
- 120 ml vegetable oil
- 140 ml soy milk (or other dairy free milk alternative)
- 1 teaspoon vanilla extract
- 250 g gluten free plain flour
- 225 g caster sugar
- 60 g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
- 1/4 teaspoon salt
- 250 g dairy free chocolate (I use 200g dairy free chocolate chips for inside the muffins and 50g dairy free chocolate chunks for the topping)
Instructions
- Preheat your oven to 180°C and line a 12 hole muffin tin with muffin cases.
- To a large bowl add eggs, dairy free yoghurt, vegetable oil, soy milk and vanilla extract. Whisk well until everything is combined.
- To a separate bowl add plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, xanthan gum and salt. Mix well until combined.
- Add the dry ingredients to the wet ingredients and mix well until everything is combined. Add the chocolate chips and mix again.
- Divide the mixture between the 12 muffin cases and top with extra dairy free chocolate chunks.
- Bake in the oven for around 22-25 minutes, until a skewer comes out clean.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
The best gluten free chocolate muffin. It taste like a normal muffin and the flavour is so rich and chocolaty.