Chocolate Muffins are made even better with this Chocolate Pudding Muffin Recipe. It includes a gluten free option.
Why are they called pudding muffins?
I have a pumpkin bread recipe that has cook and serve pudding in it. It is my all time favorite pumpkin bread. It works well regular and gluten free.
Over the years I have tried adding pudding to other recipes with mixed results. Sometimes it makes the recipe better and sometimes it doesn’t.
I recently tried adding pudding to a chocolate muffin recipe and it made the muffins better!
These chocolate pudding muffins are moist and delicious.
What kind of pudding do you use in muffins and quick bread?
When you add pudding to muffins and quick breads you use the dry mix. You don’t make the pudding as directed. You simply add the dry mix to the batter.
For some recipes you use cook and serve pudding and others work better with instant pudding.
This muffin recipes uses cook and serve pudding.
Can I make pudding muffins gluten free?
Yes! These pudding muffins work great gluten free.
I have made them with Bob’s Red Mill 1 to 1 gluten free blend and it works great. You also need to make sure your pudding mix is gluten free. Many pudding mixes are gluten free, but not all of them.
Can you freeze muffins?
Yes, muffins freeze great. I love to keep muffins in the freezer for easy breakfasts, lunches, and snacks.
Need more muffin recipes?
- Peanut Butter Muffins
- Chocolate Chip Muffins
- Gluten Free Chocolate Chip Muffins
- Cinnamon Roll Muffins
- Gluten Free Cinnamon Roll Muffins
- Gluten Free Chocolate Muffins
- Gluten Free Eggnog Muffins
- 1 1/2 cups all purpose flour or Bob's Red Mill 1 to 1 gluten free flour blend
- 1/2 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 - 3.4 ounce box cook and serve chocolate pudding
- 1 cup butter, room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 3/4 cup buttermilk
- 1 cup chocolate chips
- Preheat oven to 375 degrees.
- Line muffin tins with liners or grease well.
- In a bowl whisk together rice flours, cornstarch, cocoa powder, baking powder, baking soda, salt, and pudding mix. Set aside.
- In a large bowl cream together butter, sugar, and brown sugar. This takes about 3-4 minutes.
- Add eggs one at a time.
- Scrape down the sides of the bowl as needed.
- Add vanilla.
- Add ½ of the flour mixture. Mix just until combined.
- Add buttermilk and mix just until combined.
- Add remaining flour mixture and mix just until well combined.
- Stir in chocolate chips.
- Scoop batter into prepared muffin cups filling each cup about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a wire cooling rack.
Other gluten free flour blends may work, but I have only tested this recipe with Bob's Red Mill 1 to 1 gluten free flour blend.
Amount Per Serving: Calories: 296Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 222mgCarbohydrates: 39gFiber: 1gSugar: 23gProtein: 4g