Gluten-Free Chocolate Chocolate Chip Muffins

Who can say no to chocolatey muffin indulgence?! My Gluten-Free Chocolate Chocolate Chip Muffins accommodate dietary preferences without compromising on taste. These muffins are a delightful treat for all occasions. Infused with rich cacao powder and the nutty goodness of hazelnuts, each bite is the perfect balance of chocolate excellence. Plus these muffins are dairy free!

Original Post Date: May 2022 | Updated Post: May 2025

I don’t know about you, but Costco rich chocolate muffins are heavenly to me! LOL But those muffins don’t do me any good and they are hard on my digestive system. I wanted to create a gluten free chocolate muffin recipe that is both still rich and decadent.

Ingredients

• Gluten free flour. I like to use Trader Joe’s All Purpose Gluten Free Flour 1:1, containing the xantham gum already in it. Bob’s Red Mill has 1:1 as well. 
• Almond flour. Almond flour gives a nice soft texture to muffins.
• Baking powder.
• Baking soda.
• Cacao powder. Regular cocoa powder works too. 
• Organic cane sugar. Other great substitutions are coconut sugar, brown sugar or regular white sugar.
• Fine sea salt. 
• Apple sauce.
• Coconut milk.
• Olive oil.
• Raw hazelnuts. Hazelnuts are totally optional. The easiest way to chop hazelnuts is either in the food processor or take a ziplock bag of hazelnuts and pound on it with either a wooden spoon or metal spoon. 
• Semi sweet GF/DF chocolate chips plus a few more for topping. Trader Joe’s has good ones. The regular grocery store should carry vegan chocolate chips as well. 

How to make Gluten Free Chocolate Chocolate Chip Muffins

Step One: Start with preheating your oven to 375 degrees F.  Line the muffin tins with non stick baking cups. 

Step Two: In a large bowl, add the dry ingredients, except the hazelnuts and chocolate chips.

Step Three: In a separate bowl, whisk together the wet ingredients. Gently combine to the dry. Then with a rubber spatula, fold in the chocolate chips and chopped hazelnuts.

Step Four: Divide the muffin batter in between the 12 cups. Sprinkle a few more chocolate chips on the muffin tops. 

Step Five: Bake in the oven for 20 minutes. The best way to test if a muffin is done is to insert a wooden toothpick into the center. If it comes out clean, then the muffins are ready. Remove from the oven when done and let them cool for about 10 minutes then move to a cooling rack. 

Storing and freezing

You can store cooled chocolate muffins in an airtight container for up 3 days at room temperature. To freeze, let the muffins cool completely. Store in a freezer safe zip lock bag or a freezer safe airtight container for up to 3 months. To reheat, remove the container and place in the microwave for 30 seconds. You may need to do an additional 10-15 seconds.

Serving suggestions and alternatives

There are many different ways to enjoy this Gluten Free Chocolate Chip Muffins recipe. Here are some alternatives:

• Vegetable oil or coconut oil are good alternatives to olive oil.
• You can try different nuts such as walnuts or slivered almonds.
• Regular chocolate chips or dark chocolate chips will work. 
• If you aren’t allergic or if you don’t have issues with gluten, you could swap out the flours for what you have on hand or try ground rolled oats to make oat flour. 
• If dairy isn’t an issue, you can use regular milk or greek yogurt. I haven’t made these with other ingredients, so I can’t say what the results will be. If you try this recipe using a substitution, please let me know how it turns out!
• Enjoy these chocolate chocolate chip muffins with a hazelnut spread.
• Instead of adding additional chocolate chips to the muffin tops, add a chocolate drizzle after they are done. 

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