Gluten & Dairy-Free Double Chocolate Muffins

muffins so fudgy you won’t notice the difference!

Yield: about 16 muffins

You will need:

  • 2 cups King Arthur Gluten Free Measure for Measure Flour
  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1 tbs baking powder
  • 1 tsp salt
  • 1 & 1/4 cups non-dairy milk (I use dark chocolate Silk)
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 & 1/2 tsp vanilla extract
  • 1 cup chocolate chips
  • optional: 1/3 cup confectioners sugar (for dusting after baking only)


  • Preheat oven to 350 degrees and line a muffin tin with muffin liners, parchment paper, or grease lightly with non-stick spray.
  • In a large bowl, add all dry ingredients one by one and lightly stir them together.
  • In the same bowl, add the wet ingredients.
  • Mix the wet and dry ingredients until well incorporated. You don’t want any pockets or crumbs of flour left on the sides or the bottom of the bowl!
  • Add in chocolate chips and loosely mix.
  • Scoop the batter into the muffin tins filling each cup half way, leave room for the muffins to rise!
  • Bake in the oven for 18-22 minutes. After 18 minutes, poke a toothpick in the center of one of the muffins to ensure they are cooked all the way through before taking them out of the oven.
  • Let cool for 5-10 minutes, enjoy!
  • Optional: dust about 1/3 cup of confectioners sugar over the muffins when they are cooled for cute decoration.

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