Double Chocolate Muffins

Double Chocolate Muffins


  • 1 3/4 cup Baking Free™ gluten-free All Purpose Flour (217 g)
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 Large eggs
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1/2 cup mini chocolate chips--gluten-free


  • 1 teaspoon coffee granules
  • 1 tablespoon Turbinado sugar


Step 1
Heat oven to 350 degrees F. Prepare cupcake tin by using liners.
Step 2
Combine flour, sugar, baking powder, baking soda, coffee if using in a large bowl. Mix together.
Step 3
Add eggs, milk, chips and melted butter. Stir to combine well.
Step 4
Spoon into muffin tins. I filled mine 2/3 full to have larger muffins with muffin tops. I made 12 muffins. If you want smaller ones only fill about half. Top with sugar crystals to make a crunchy top (optional).
Step 5
Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in tin for about 10 minutes. Serve warm or at room temperature.