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An aerial close up image of gluten free chocolate muffins grouped together in white muffin liners. The muffins are studded with melty dark chocolate chips.

Gluten free chocolate muffins

Nut free, xanthan gum free, starch based flour free option, rice flour free option
12 hole muffin tin with 7cm (w) x 4cm (h) holes (roughly 80ml or 1/3 cup capacity)
Makes 9-12 muffins
* This recipe uses Australian cups and measures. Use gram weights for international accuracy.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 10 muffins

Ingredients
  

  • 60 g (just over 1/3 cup)* white rice flour (see notes)
  • 60 g (1/2 cup)* buckwheat flour see notes
  • 50 g cocoa Dutch processed or regular
  • 200 g light brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 200 g Greek yoghurt see notes
  • 80 ml (1/3 cup)* oil
  • 1 extra large egg (45-55g weighed out of shell)
  • 160 ml (2/3 cup)* boiling water

Instructions
 

  • Preheat the oven to 180C/356F. Line or grease 9-12 muffin holes.
  • Whisk together the flours, cocoa, sugar, baking powder, baking soda and salt.
  • Add the yoghurt, oil and egg and whisk to combine. It will likely be too thick to whisk fully. Add the boiling water and whisk until a smooth batter forms. It should be about the consistency of a thinner custard.
  • Pour the batter into the prepared muffin holes. Bake for 22-25 minutes or until the muffins are cooked through.
  • Allow to cool on a muffin rack before serving. Stud the muffins with some chocolate chips, if you fancy it. Leftovers keep well in an airtight container in the fridge.

Notes

  • See the body of the post for flour substitution options.
  • Use a thick Greek yoghurt for these muffins. I recommend Jalna in Australia - they also make a lactose free Greek yoghurt for any lactose concerns (which is what I use). 
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