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Main Section » Recipes » Breakfast » Double Chocolate Gluten Free Muffins

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Double Chocolate Gluten Free Muffins

Sep 6, 2011

We love muffins in our house and usually have them several times a week.

When I make muffins I almost always make a large batch and put some in the freezer for those busy times when I don’t have time to bake. They make a great addition to almost any meal, but they also make great snacks and desserts.

This double chocolate muffin today is definitely  more like a dessert. And although my kids have been known to eat these for breakfast, they really are more of a treat type muffin.

I hope you enjoy!

Double Chocolate Gluten Free Muffins

  • 1 ¼ cup rice flour
  • ¾ cup sweet rice flour
  • ¼ cup cornstarch
  • 2 cups sugar
  • ¾ cup cocoa
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cup buttermilk
  • 1 cup oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups chocolate chips
  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with paper liners. This makes 24 muffins.
  3. In a bowl combine rice flours, cornstarch, sugar, cocoa, baking powder, baking soda, and salt.
  4. Beat in buttermilk, oil, eggs, and vanilla just until combined.
  5. Stir in chocolate chips.
  6. Bake for 17-18 minutes or until done.

Filed Under: Breakfast, Desserts, Gluten-Free Recipes, Recipes Tagged With: chocolate recipes, muffins

Previous Post: « Easy Chocolate Coconut Cake
Next Post: What Is It Wednesday {Item Twenty} »

Reader Interactions

Comments

  1. Angie Halten

    September 6, 2011 at 9:40 pm

    Great for the kids back to school lunches too!

    Reply
    • Lynn

      September 6, 2011 at 9:43 pm

      Yes, they would be perfect for that!

      Reply
  2. Cheri A

    September 9, 2011 at 5:26 am

    Thanks for the recipe. Now that she can have some dairy and eggs that are baked in things, I think I will try buttermilk and see how that goes.

    Reply
  3. Megan

    January 27, 2012 at 10:00 pm

    Do you think it would work to use something like almond milk in place of the buttermilk?

    Reply
    • Lynn

      January 28, 2012 at 11:22 am

      I have not used almond milk, but if you use it in other recipes it would probably work ok in this one.

      Reply
  4. Chris Royal

    October 22, 2012 at 12:45 pm

    would this work as a cake?

    Reply
    • Lynn

      October 22, 2012 at 1:03 pm

      Yes, I think it would work ok as a cake.

      Reply
  5. Jill

    November 5, 2012 at 10:53 am

    Just made these for my daughter who has had to go gluten free recently. Really moist, great chocolate flavor and you would never know these are gluten free. Thanks for the great recipe!

    Reply
    • Lynn

      November 5, 2012 at 11:09 am

      I love hearing that you could not tell they were gluten free. I am so glad that you enjoyed them!

      Reply

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About Lynn

Lynn's Kitchen AdventuresI love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [Read More]

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