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On our trip to Bozeman this past summer, we bought the boys these gigantic, double-chocolate chip muffins with a brown sugar streusel on top. The boys would split one each morning we woke at our cutesy little house in the mountains, and this past week Bennett began requesting I attempt to recreate the muffin from Bozeman. And while these don’t have the topping, the texture is moist and delicious, and oh-so-chocolatey! Perfect for chocolate lovers!

These bakery-style gluten-free double chocolate chip muffins are ultra-soft, rich, and loaded with chocolate in every bite. They come together in one bowl, require no mixer, and bake up with beautifully tall, domed tops. Perfect for breakfast, snacks, lunchboxes, or late-night chocolate cravings. Nobody—not even gluten-eaters—will guess they’re gluten-free!

Why You Will Love This Recipe:

• Extra moist and bakery-style muffins with tall muffin tops
• Made with everyday pantry ingredients — simple ingredients and no fancy equipment needed
• Gluten-free but no one will ever know
• Easy one-bowl prep + no mixer required
• Perfect for meal prep, lunchboxes, freezing and quick breakfasts
• Double the chocolate, double the happiness

Ingredients:

Wet Ingredients

• 2 large eggs, at room temperature – helps the batter emulsify and rise properly.
• 3/4 cup sour cream – full-fat preferred for moisture and richness. You could also substitute plain yogurt. 
• 1/2 cup avocado oil – or substitute vegetable oil, canola oil, or melted coconut oil.
• 2/3 cup whole milk, at room temperature – can replace with dairy-free milk if needed.
• 1 tablespoon vanilla extract – enhances the chocolate flavor.

Sweeteners

• 3/4 cup packed dark brown sugar – adds moisture and depth of flavor.

Dry Ingredients

• 1 3/4 cups gluten-free all-purpose flour – use a blend with xanthan gum unless otherwise noted.
• 1/3 cup + 1 tablespoon unsweetened cocoa powder – sift if lumpy, use Dutch-processed for deeper chocolate flavor.
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon xanthan gum – omit if your flour blend already contains it.
• 1 teaspoon fine sea salt

Chocolate

• 1 cup semi-sweet chocolate chips/chunks total – divided as:
  • 3/4 cup chocolate chips for the batter
  • 1/4 cup chocolate chunks or chips for topping before baking.

*Use dark, semi-sweet, or dairy-free depending on preference.

Step-by-Step Instructions:

1. Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin pan with parchment paper muffin liners. 
2. In a large mixing bowl, whisk together the eggs, sour cream, milk, oil, and vanilla extract until smooth and fully combined. This should take about 30–60 seconds.
3. Add the brown sugar and granulated sugar to the wet ingredients and whisk again until the mixture is creamy and the sugars begin to dissolve.
4. In a separate medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, xanthan gum (if using), and salt. Make sure the cocoa is well incorporated to avoid streaks.
5. Pour the dry ingredients into the wet ingredients in the large bowl. Use a spatula or wooden spoon to gently stir until just combined. Do not overmix—some small lumps are okay. Overmixing can create dense muffins.
6. Fold in 3/4 cup of the chocolate chips or chunks using a spatula, reserving the remaining 1/4 cup for topping.
7. Using a large muffin scoop or 1/4 cup measure, portion the batter into the prepared muffin tin, filling each cup nearly to the top. Sprinkle the remaining chocolate chips or chunks on top of each muffin.
8. Bake muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 13–15 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Do not open the oven door when lowering the temperature—just adjust the dial.
9. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and prevents sogginess.

Optional Add-Ins

• Stir in ½ teaspoon espresso powder to deepen the chocolate flavor (you could use instant espresso powder)
• Add ½ cup chopped walnuts or pecans for crunch
• Replace some chocolate chips with white chocolate chips or peanut butter chips
• Swirl in 2–3 tablespoons peanut butter or Nutella before baking
• Add ½ cup mini marshmallows for s’mores vibes
• Use orange zest + dark chocolate chips for a gourmet twist

Tips and Tricks:

Room Temperature Ingredients Matter

Cold dairy or eggs can cause the batter to seize and bake unevenly. Let eggs, milk, and sour cream sit out for 15–20 minutes before mixing.

Don’t Overmix

Once the dry ingredients are added, stir just until combined. Overmixing activates the xanthan gum and can make your muffins tough and gummy.

Use the High-Heat Trick

Starting at 425°F for 5 minutes creates steam, which lifts the muffins for those perfect domed tops. Then dropping the temp ensures they bake through without drying out.

Fill the Muffin Cups Almost to the Top

Unlike cupcakes, muffins need a tall batter fill to rise properly. Aim for 90–95% full.

GF Flour Matters

Use a quality gluten-free flour blend that includes rice flour, tapioca, and potato starch. If it already includes xanthan gum, omit it from the recipe.

Measure Flour Correctly

Spoon and level your flour—don’t scoop! Too much flour leads to dry, dense muffins.

Use Good Cocoa & Chocolate

Dutch-processed cocoa + quality chocolate chips = deeper flavor and better texture. If using dairy-free, go for a brand that melts well (like Enjoy Life).

Let Your Muffins Rest in the Pan

Cooling in the pan for 5 minutes helps them set and prevents crumbling when transferring.

Add Chocolate Chips to the Tops

Press 3–5 chips or chunks into the tops before baking for a bakery-style appearance.

Freeze for Later

These muffins freeze beautifully. Defrost at room temperature or microwave for a freshly baked effect.

Storage Tips:

Room Temperature:
Store in an airtight container for up to 3-4 days. If kitchen is warm, line the container with a paper towel to prevent moisture buildup.

Refrigerator:
Keeps well up to 5–6 days, but bring to room temp before eating for best texture.

Freezer:
Freeze individually wrapped muffins in a freezer-safe bag for up to 3 months.
To reheat: microwave for 20–30 seconds or thaw at room temp.

Pro Tip: Freeze them the day you bake them to preserve maximum moisture and freshness.

Nutritional Information:

• Calories: ~275
• Fat: 15g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 17g
• Protein: 4g

(This will vary depending on the brand of flour and chocolate used.)

Check out the recipe card below to make these delicious gluten free double chocolate muffins! 

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Easy Double Chocolate Chip Muffins | Gluten-Free

These bakery-style gluten-free double chocolate chip muffins are ultra-soft, rich, and loaded with chocolate in every bite. They come together in one bowl, require no mixer, and bake up with beautifully tall, domed tops. Perfect for breakfast, snacks, lunchboxes, or late-night chocolate cravings. Nobody—not even gluten-eaters—will guess they’re gluten-free!

Print Recipe

Prep Time:20 minutes mins

Bake Time:20 minutes mins

Ingredients

• 2 large eggs at room temperature
• 3/4 cup sour cream
• 1/2 cup avocado oil
• 2/3 cup whole milk
• 1 tablespoon vanilla extract
• 3/4 cup packed dark brown sugar
• 1 3/4 cups gluten-free all-purpose flour
• 1/3 cup + 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon xanthan gum – omit if your flour blend already contains it.
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips/chunks

Instructions

• Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin pan with parchment paper muffin liners.
• In a large mixing bowl, whisk together the eggs, sour cream, milk, oil, and vanilla extract until smooth and fully combined. This should take about 30–60 seconds.
• Add the brown sugar and granulated sugar to the wet ingredients and whisk again until the mixture is creamy and the sugars begin to dissolve.
• In a separate medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, xanthan gum (if using), and salt. Make sure the cocoa is well incorporated to avoid streaks.
• Pour the dry ingredients into the wet ingredients in the large bowl. Use a spatula or wooden spoon to gently stir until just combined. Do not overmix—some small lumps are okay. Overmixing can create dense muffins.
• Fold in 3/4 cup of the chocolate chips or chunks using a spatula, reserving the remaining 1/4 cup for topping.
• Using a large muffin scoop or 1/4 cup measure, portion the batter into the prepared muffin tin, filling each cup nearly to the top. Sprinkle the remaining chocolate chips or chunks on top of each muffin.
• Bake muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 13–15 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Do not open the oven door when lowering the temperature—just adjust the dial.
• Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and prevents sogginess.

Servings: 12 muffins