Cocoa Chocolate Chip Muffins
These Cocoa Chocolate Chip Muffins taste like chocolate chip cookies but in muffin form! They’re a great addition to a breakfast spread. These muffins are full of rich, deep chocolate flavor but aren’t overly sweet.
- 1½ cups gluten-free all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 teaspoon xanthan gum
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 1 cup chocolate chips (see notes)
- 2 large eggs - room temperature
- 1 cup milk - room temperature
- ½ cup avocado oil (or neutral oil of choice)
- 1 tablespoon white vinegar
- 2 teaspoons pure vanilla extract
Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners or spray generously with gluten-free nonstick cooking spray.
In a large bowl, whisk together the flour, cocoa powder, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips, then set aside.
In a medium bowl, whisk together the eggs, milk, oil, vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.
Use a large scoop to transfer and divide the batter evenly between the 12 muffin cups. Sprinkle a few additional chocolate chips on top of the muffins and gently press in, if desired.
Bake the muffins for 15-18 minutes or until done. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
1. If your flour blend contains xanthan gum, omit what’s called for in the recipe.
2. ½ cup mini chocolate chips can be used instead.
3. To make these muffins dairy-free, use unsweetened coconut milk beverage in place of the milk and use dairy-free chocolate chips.
4. Store muffins in an airtight container for up to 2 days. These muffins freeze well. Store in a freezer bag and defrost at room temperature.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.