Double Chocolate Chip Muffins are moist, light and full of chocolate flavor. They are good served as a breakfast treat, a snack, a dessert or served at a party. I'm sure they would be popular at the office, too! An added bonus is that they are both gluten-free and dairy-free.
I found this recipe on the What the Fork site. I was looking for some gluten-free and dairy-free baked goods to take to a family gathering. The recipe looked so good. Oh boy, is it good! The original recipe called for milk, either dairy or dairy-free, so I used soy milk. Soy milk is a good milk substitute because it does not change the flavor like some other dairy-free alternatives. I used Hershey's Cocoa Powder instead of a dutch processed cocoa powder as called for in the recipe. The recipe used mini-chocolate chips, but I used Ghirardeli Bittersweet Chocolate Chips. Bittersweet Chocolate typically does not contain the ingredients that bother lactose intolerant individuals, so they may be an alternative to dairy-free chocolate chips. Please do what is best for your dietary needs.
This recipe calls for xanthan gum. That ingredient was not readily available to me, so I ordered it online. In gluten-free baking, xanthan gum is used to replace the texture and elasticity that we get from gluten. It doesn't take much xanthan gum in a recipe. A small package of it may last you awhile.
Another gluten-free and dairy-free muffin recipe is Chocolate Chip Muffins. These muffins have a light texture. This recipe does not call for xanthan gum, so if you are experimenting with gluten-free baking and want to keep your ingredient investment to a minimum, you might want to check out the Chocolate Chip Muffins recipe.
I hope you enjoy the Double Chocolate Chip Muffins!
Double Chocolate Chip Muffins
- 1 cup soy milk, room temperature or other milk or non-dairy milk
- 1 tablespoon white vinegar
- 2 cups gluten free all-purpose flour
- 1 1/2 teaspoons xanthan gum
- 2/3 cup cocoa powder
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips, dairy-free or any chocolate chips
- 2 jumbo eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- Preheat the oven to 400F.
- Line 1-2 muffin tins with paper liners, or spray with non-stick cooking spray.
- Combine soy milk and vinegar and set aside for about five minutes. This step makes a non-dairy substitute for buttermilk. It will be curdled after five minutes.
- In a large bowl, whisk or sift together the flour, xanthan gum, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
- In a separate bowl, beat the eggs, vanilla and vegetable oil until thoroughly combined.
- Blend the milk mixture and egg mixture until combined.
- Blend the flour mixture with the milk mixture until thoroughly combined.
- Stir in the chocolate chips.
- Fill your muffin tins about 2/3 full.
- Sprinkle with additional chocolate chips, if desired. I like to add three chips to the top of each muffin.
- Bake at 400F for 15-20 minutes, or until a pick inserted in a few of the muffins comes out clean.
- Cool on a wire rack in the muffin tin for about 10-minutes.
- Remove from the muffin tins and cool completely.
- Store in the refrigerator in an air tight container.