People ask me all the time to pick my favorite gfJules gluten free mix. That’s a little (ok, it’s a lot) like picking your favorite kid. I created them all, so how could I possibly pick one mix over the other? That’s just not a fair question.
All my gluten free mixes all have their amazing features and things that make them lovable, of course — things that make them handy and that much better than making from scratch — and attributes that make them the best at what they are designed to make (pancakes, graham crackers, cornbread, pizza, cookies, bread, cut-out cookies … muffins).
But one thing I didn’t do when I formulated each mix was to imagine all the amazing ways they each could be used to create new recipes. That’s where YOU come in. That’s where these gluten free Double Chocolate Muffins come in!
So it was that I was reading the reviews for my favorite gfJules Gluten Free Muffin Mix one day (ha! You caught me! This is my favorite of all of my gfJules mixes! Well, that is, until I make another mix. Then that one is my favorite.)
That’s when I came upon this lovely review from Barb who said she had used my mix to make gluten free Double Chocolate Muffins. Wow! I never thought of that.
She also references using my mix to make gluten free Apple/Cinnamon Coffee Cake Muffins (Barb adds 1 peeled, diced apple to the batter at the end of mixing the batter too) and gluten free Blueberry Muffins with my mix (I’ve linked them for you here so you can hop on over to those if the mood strikes you).
I reached out to Barb to ask just how she makes these magic gluten free Double Chocolate Muffins and it’s as easy as she described in her review, but I had to try it for myself.
Oh my! These are the real deal. Seriously, slap some frosting on top and call ’em chocolate cupcakes. But if you want to keep yourself honest and still enjoy them for breakfast, skip the frosting and you can have two.
Barb also told me she likes to add 1/4 cup of applesauce to these muffins if she’s going on a trip and wants them to stay fresh and moist even longer — nice tip, Barb!
Do you have any delicious new ways to enjoy my gfJules Gluten Free Muffin Mix (or any other of my mixes)? Do you have a favorite of my mixes? It’s ok if YOU do, they’re not YOUR children, so you’re allowed to pick!
And if you’re still looking for more recipes to use with my gfJules Gluten Free Muffin Mix, you can always use the search bar at the top of every page and type in Muffin Mix. You’ll come up with lots of fun ones like Gluten Free Zucchini Bread and Gluten Free Lemon-Berry Muffins!
You can also hop directly to the Muffin Mix product page for more links and ideas. The same goes for all my mixes. The product page for each has links to other recipes where you can find ideas for using the mixes on my site.
I hope you enjoy this gluten free Double Chocolate Muffins recipe as much as Barb and I do — it’s my new favorite (ok, until the next one, but you know what I mean!).
Gluten Free Double Chocolate Muffins
Gluten Free Double Chocolate Muffins
Frost these luscious gluten free double chocolate chip muffins and call them cupcakes ... they're that good.
Ingredients
OR IF BAKING FROM SCRATCH
- ¼ cup brown sugar OR coconut palm sugar OR other alternative baking sugar (note: for sweeter muffins, add up to 1/4 cup additional sugar)
- 1½ cups (202 grams) gfJules® Gluten Free All Purpose Flour
- 2 tsp. baking powder
- ¼ tsp. salt
PLUS
- 6 Tbs. butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
- ¼ cup maple syrup OR honey OR agave or coconut nectar OR date syrup
- 2 eggs (OR egg sub like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
- ½ cup milk of choice
- ½ cup applesauce
- 1 tsp. pure vanilla extract
- â…“ cup baking cocoa
- ½-⅔ cup chocolate chips
Instructions
Preheat oven to 350° F (static) or 325° F (convection). Adjust oven rack to middle position.
If baking from scratch and not using the gfJules Muffin Mix, whisk together dry ingredients in a bowl.
In a separate bowl, combine wet ingredients: 2 eggs; 1/4 cup maple syrup; 1/2 cup milk; 1/2 cup applesauce; 1 tsp vanilla extract.
Cream the butter and sugar (if baking from scratch) OR around 1/2 of the gfJules Muffin Mix until the mixture is lighter and fluffy, around 5 minutes.
Reduce speed to low and slowly add wet ingredients. Gradually add the combined dry ingredients or remaining Muffin Mix as well as the cocoa. Beat until fully incorporated.
Lastly, gently fold in chocolate chips.
Spoon batter into oiled or lined muffin tins, filling 3/4 full. Smooth tops with the back of a wet spoon or rubber spatula.
Bake for 25-30 minutes (rotating pan halfway through for more even cooking) or until the tops spring back to the touch and a toothpick inserted into the middle comes out clean or with dry crumbs attached.
Cool on a wire rack and store in zip-top or Tupperware-style containers. Do not refrigerate; muffins do freeze well.
Makes 8-12 muffins, depending on size.
Notes
Muffins stay fresh for several days if stored properly at room temperature.
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Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 160Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 50mgSodium 226mgCarbohydrates 18gFiber 1gSugar 13gProtein 2g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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The kids requested chocolate chip muffins for their snow day, so luckily this recipe had just come across my feed and I gave it a try. They loved them! I used standard size paper cupcake liners and an ice cream scoop to portion out the batter. One suggestion for the recipe is to please list the milk in the written steps as one of the wet ingredients. I did include the milk along with the applesauce, eggs, etc. but had momentarily second-guessed myself when the mixture seemed quite liquidy. Once I added the dry ingredients everything came together just fine into the perfect muffin batter consistency :). I’ve included a picture of the baked muffins, they look a little lumpy because I forgot to smooth the tops 😉
They do look SO yummy, Bethany!! What a lucky thing to have that recipe pop up today!! So sorry about leaving out the milk in the instructions list — it’s added back in now!
Thanks for sharing your photo and the report about how delicious these double chocolate muffins were for your family! <3
~jules
Lick-the-beater kind of good! AWESOME flavor!
So good to hear it, Dave. That’s the kind of praise we bakers love!
~jules
Perfect timing as I just got a request for these!
Great – happy to be there for you 😉
~jules