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If you’re a chocolate fan, then these Gluten Free Triple Chocolate Chocolate Muffins are the perfect recipe to satisfy your cravings! Light and fluffy gluten free chocolate muffins with triple chocolate chunks. With the option for a chocolate ganache filling too!
I wanted these gluten free triple chocolate muffins to be really easy to make, and I think I’ve cracked it with my foolproof gluten free muffin mix.
These muffins are light and fluffy, deliciously moist and extra chocolatey. They are stuffed with chocolate chunks and can be finished with a chocolate ganache too.
And after the popularity of jumbo chocolate muffins thanks to the viral Olympic chocolate muffins, I thought now was the perfect time to remake this gluten free muffin recipe.
Of course you can make chocolate ganache filled muffins or just leave them as jumbo triple chocolate muffins. Whatever takes your fancy!
If you like this, make sure to try my lemon and poppyseed muffins, my white chocolate and raspberry muffins, or my gluten free chocolate chip muffins next.
Ingredients
To make these triple chocolate muffins gluten free, you’ll need the following ingredients:
- Butter: I use unsalted butter but a cooking margarine like Stork Baking Block would also work. Use a dairy free margarine if needed.
- Caster Sugar: Look for baker’s sugar or superfine sugar in the US.
- Eggs: I use large UK eggs, which equates to XL eggs in the US.
- Natural Yoghurt: Both full-fat or zero-fat yoghurt works in this recipe. If dairy free, opt for a dairy free yoghurt like coconut or soya yoghurt.
- Milk: I use dairy in this recipe but you could use almond milk or another dairy free milk.
- Plain Gluten Free Flour: Any plain or all purpose gluten free flour blend will work.
- Cocoa Powder: I use unsweetened cocoa powder. Use Dutch process cocoa for a darker-coloured muffin.
- Baking Powder: Always ensure you’re using gluten free baking powder (or baking soda in the US) as it’s not always gluten free.
- Bicarbonate of Soda: This helps give the muffins that gorgeous, extra rise.
- Xanthan Gum: You can omit this if your flour contains it already. It helps to stop cakes from being too dry in gluten free baking.
- Chocolate Chunks: I use a mixture of white, dark and milk chocolate for triple chocolate muffins. You can use chocolate chips, chocolate chunks, or even chopped bars of chocolate. Ensure it’s gluten free with no ‘may contain’ warnings – and if you need to, use dairy free chocolate instead.
For the chocolate muffin ganache filling:
If you want to make the chocolate ganache filling for your muffins (highly recommended!) you will also need the following:
- Milk and Dark Chocolate: I use an equal blend of the two but you can also use one or the other. Just double check you’re using gluten free chocolate.
- Double Cream: Or heavy whipping cream in the US.
I have not tried a dairy free ganache so while I’m confident you can make gluten free and dairy free triple chocolate muffins work, I don’t have a substitution for the ganache yet.
How to make gluten free chocolate muffins
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy this gluten free chocolate muffins are to make:
Preheat the oven to 200’C / Fan 180C / Gas Mark 6 and place 12 tulip muffin cases in a 12-hole muffin tin.
In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt and milk and mix again until combined.
Sift in the flour, cocoa powder, baking powder, bicarbonate of soda and xantham gum. Fold the dry ingredients into the wet ones, using a wooden spoon or spatula, until combined.
Then pour in the chocolate chips and stir in until evenly distributed. Be careful not to over-mix the cake batter.
Spoon the mixture evenly between the 12 muffin cases, and then place in the oven. Bake for 5 minutes.
After five minutes, turn the oven temperature down to 180’C / Fan 160C / Gas Mark 4 WITHOUT opening the door. Bake for a further 15-18 minutes and remove from the oven.
Cooking the muffins at an initial high heat, before turning the heat down, ensures a nice, quick rise. And then they will continue cooking without burning.
To make the chocolate muffin ganache filling:
While the muffins cool on a wire cooling rack, finely chop the chocolate and add it to a heatproof bowl.
Heat the cream on a low heat in a pan, until *just* before boiling – do not let it boil.
Remove from the heat, pour over the chocolate and stir until the chocolate is melted and the ganache is smooth. Leave to stand for 10-15 mins to cool.
Decant the ganache into a piping bag. Use a sharp knife to cut a hole (around the side of your finger) into the centre of the muffins, not all the way through.
Pipe the ganache into the centre of the muffins then leave to set before eating. Or enjoy while it’s still all warm and molten!
Storing and Freezing
These gluten free muffins, once cooled, can be kept in an airtight container for up to a week. I’d recommend keeping them at room temperature, not in the fridge.
You can also freeze these triple chocolate muffins – with or without the ganache filling. Simply defrost at room temperature when you have a muffin craving.
I love to give them a cheeky little zap in the microwave (10-15 secs max) as this makes the chocolate chips go all melty and the chocolate ganache go molten. Delicious!
Frequently Asked Questions
Here are some FAQs about this triple chocolate muffins recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
This recipe actually works really well dairy free with a few simple swaps. Use a vegan margarine instead of butter, a dairy free milk instead of normal milk, and a dairy free yoghurt too. You can find lots of gluten and dairy free chocolate in the free from aisle too which can be used instead of chocolate chips. I haven’t tested a gluten free dairy free ganache yet, so that’s the only part you’d need to avoid.
I always use the Dr Oetker baking chocolate (bars, chips and chunks) as they are gluten free. The Sainsbury’s own range of chocolate chips and Aldi chocolate chips are also gluten free with no may contain warnings. But always double check as even though this is correct at the time of writing, recipes can change at any time.
For a more in-depth look at gluten free chocolates I have a gluten free Christmas chocolate guide which has a lot of brands included on there.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Triple Chocolate Muffins
Equipment
Ingredients
- 100 g unsalted butter, (softened)
- 175 g caster sugar
- 2 large eggs
- 140 g natural yoghurt
- 2 tbsp milk
- 210 g plain gluten free flour
- 40 g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp xanthan gum
- 50 g white chocolate chips
- 50 g milk chocolate chips
- 50 g dark chocolate chips
For the ganache (optional)
- 200 g milk and dark chocolate
- 100 ml double cream
Instructions
- Preheat the oven to 200'C / Fan 180C / Gas Mark 6 and place 12 muffin cases in a 12-hole muffin tin.
- In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt and milk and mix again until combined.
- Sift in the flour, cocoa powder, baking powder, bicarbonate of soda and xantham gum. Fold in using a wooden spoon or spatula until combined. Then pour in the chocolate chips and stir in until evenly distributed.
- Spoon the mixture evenly between the 12 muffin cases, and then place in the oven. Bake for 5 minutes and then turn the temperature down to 180'C / Fan 160C / Gas Mark 4. Bake for a further 15-18 minutes and remove from the oven.
For the optional ganache filling:
- While the muffins cool on a wire cooling rack, finely chop the chocolate and add it to a heatproof bowl.
- Heat the cream on a low heat in a pan, until *just* before boiling – do not let it boil. Remove from the heat, pour over the chocolate and stir until the chocolate is melted and the ganache is smooth. Leave to stand for 10-15 mins to cool.
- Decant the ganache into a piping bag. Use a sharp knife to cut a hole (around the side of your finger) into the centre of the muffins, not all the way through.
- Pipe the ganache into the centre of the muffins then leave to set before eating. Or enjoy while it's still all warm and molten!
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this chocolate muffin recipe should look at each stage.
- Storing, Making Ahead and Freezing: Check out the post above this recipe card for more information on how to make these chocolate muffins ahead of time and how to freeze any leftovers.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Chocolate Muffins!
Nutrition
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These muffins look fabulous! Do they freeze well?
I skipped the white chocolate (preference) and ganache (lazy), and they were amazing! This recipe is one to keep!