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Gluten free double chocolate muffins.

Double Chocolate Muffins

Sara Vaughn
Is it breakfast, or is it a treat? These Double Chocolate Muffins can do it all!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 241 kcal


  • muffin tin and liners


  • ¾ C Sugar
  • ½ C Butter or light cooking oil
  • 2 Large Eggs
  • 1 ½ C Cassava Flour 180 g
  • ½ teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 TBS Lemon Juice
  • 1 teaspoon Vanilla
  • ¼ C Cocoa Powder
  • ¾ C Chocolate Chips
  • 1 ¼ C Milk of Choice


  • Preheat the oven to 350 degrees and prepare a muffin tin with liners.
  • Cream together the butter and the sugar.
  • Whip the eggs till slightly fluffy and then add the eggs and mix thoroughly.
  • Add the cassava flour (see note on measuring), cocoa powder, and salt and mix until combined.
  • Combine the lemon juice, baking soda, and baking powder and stir, letting it start to bubble. Add the mixture to the batter with the milk and vanilla and combine until the batter comes together.
  • Fold in the additional chocolate chips if desired.
  • Fill each cavity about ⅔ the way full. Top with additional chocolate chips if desired.
  • Bake in the preheated oven for about 15-18 minutes until the tops just bounce back. Do not over bake these muffins.
  • Allow them to cool five minutes and enjoy!
  • These will stay soft for about a week in an airtight container at room temperature, but they are best eaten within a few days.


Make sure you measure your ingredients correctly.
Cream the butter and sugar thoroughly.
Add the baking soda and baking powder to the lemon juice before adding the mixture to the batter. This helps to make sure it’s activated, which gives the muffins a light, airy texture once they are baked.
Keyword Chocolate, chocolate muffin, double chocolate, gluten free muffin, muffin, snack