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+ servings
5 from 34 votes

Gluten Free Chocolate Muffins

Chocolatey, fudgy, soft, and moist gluten free chocolate muffins in less than an hour!
Prep Time10 mins
Active Time15 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate muffins, gluten free chocolate muffins
Yield: 12 Muffins
Calories: 349kcal


  • 110 grams of White Rice Flour
  • 44 grams of Tapioca Flour
  • 22 grams of Corn Starch
  • 44 grams of Brown Rice Flour
  • 150 grams of Granulated White Sugar
  • 50 grams of Dark Brown Sugar
  • 1 ½ teaspoon of Xanthan Gum
  • 50 grams of Unsweetened Cocoa Powder
  • 2 teaspoon of Baking Powder
  • 1 teaspoon of Baking Soda
  • ½ teaspoon of Salt
  • 275 grams of Semi-Sweet Chocolate Chips
  • 2 Large Eggs
  • 175 grams of Sour Cream or Yogurt at room temperature
  • 125 ml of Vegetable Oil
  • 125 ml of Full Fat Milk
  • 1 teaspoon of Vanilla Extract
  • 1 teaspoon of Instant Coffee

Toppings (Optional):

  • 60 grams of Semi-Sweet Chocolate Chips


  • Preheat the oven to 200°C (392°F)
  • In a bowl, sift and add the white rice flour, tapioca flour, corn starch, and brown rice flour. Then add the granulated white sugar, dark brown sugar, xanthan gum, cocoa powder, baking powder, baking soda, salt, and semi-sweet chocolate chips. Using a whisk, combine the ingredients.
  • In a separate bowl, add the eggs, sour cream, vegetable oil, milk, vanilla extract, and instant coffee. Using a whisk, combine the ingredients.
  • Then, add the egg mixture to the flour mixture and gently mix using a spatula until combined. The batter will be thick.
  • Align a cupcake tin with cupcake liners and fill each liner all the way to the top with the gluten free chocolate muffin batter. Optional: Add extra chocolate chips to the top of each muffin.
  • Bake the muffins at 200°C (392°F) for 5 minutes, then reduce the oven temperature to 180°C (356 °F) and bake for another 13-15 minutes or until a toothpick inserted at the center comes out with little to no crumbs ( having a few crumbs and chocolate smudge on the toothpick is fine). Allow the gluten free chocolate muffins to cool down in the cupcake tin for 5 minutes before transferring them to a cooling rack.


  • Storing and Freezing: The muffins can be stored in an air-tight container at room temperature for up to three days; they can also be stored in the refrigerator for up to a week. Meanwhile, you can also seal the gluten free chocolate muffins in a ziplock bag and store them in the freezer for up to two months.
  • Tips: Before servings, heat up the muffins in the microwave for 10 seconds. These muffins also taste great, topped up with vanilla ice cream.


Serving: 1Muffin | Calories: 349kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 305mg | Potassium: 292mg | Fiber: 4g | Sugar: 28g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 3mg