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Gluten-Free Espresso Double Chocolate Muffins

These moist, bakery-style muffins feature a rich mocha flavor thanks to Dutch-processed cocoa and instant espresso powder. A high initial baking temperature and a short resting period ensure beautiful, tall domes.

Prep 15 min Cook 22 min Total 67 min Level Intermediate

Serves 12

Ingredients

Dry Ingredients

2.25 cups Gluten-free 1-to-1 baking flour — Ensure it contains xanthan gum
0.5 cup Dutch-processed cocoa powder — Sifted if clumpy
1.5 tablespoons Instant espresso powder — Dissolves beautifully to enhance chocolate flavor
0.75 cup Granulated sugar
0.5 cup Light brown sugar — Packed
2 teaspoons Baking powder
1 teaspoon Baking soda
0.5 teaspoon Salt

Wet Ingredients

2 whole Large eggs — Room temperature
1 cup Sour cream — Full fat, room temperature (can substitute plain Greek yogurt)
0.5 cup Neutral oil — Canola, vegetable, or melted coconut oil
0.5 cup Whole milk — Room temperature
2 teaspoons Vanilla extract

Add-ins

1.5 cups Dark chocolate chunks — Divided (reserve 0.5 cup for topping)

Instructions

In a large bowl, whisk together the gluten-free flour, cocoa powder, espresso powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Make a well in the center.
~5 min
Sift the cocoa powder if it looks clumpy to ensure a smooth batter.
In a medium bowl, whisk the eggs, sour cream, oil, milk, and vanilla extract until completely smooth and cohesive.
~3 min
Using room temperature wet ingredients prevents the oil from solidifying and helps the batter mix evenly.
Pour the wet ingredients into the well of the dry ingredients. Use a rubber spatula to gently fold the mixture until just combined. Do not overmix.
~2 min
Gently fold in 1 cup of the dark chocolate chunks.
~1 min
Cover the bowl with a clean towel and let the batter rest at room temperature for 30 minutes. Meanwhile, preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
~30 min
Resting is crucial for gluten-free baking; it allows the starches to hydrate, preventing a gritty texture and helping the muffins rise taller.
Divide the rested batter evenly among the muffin cups, filling them all the way to the top. Press the remaining 0.5 cup of chocolate chunks into the tops of the batter.
~4 min
A large cookie scoop makes portioning the thick batter easy and mess-free.
Bake at 425°F (220°C) for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F (175°C) and bake for an additional 15-17 minutes.
~22 min
The initial blast of high heat activates the leavening agents quickly, creating that bakery-style domed top.
Remove from the oven and test with a toothpick inserted into the center. It should come out with a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
~5 min

Nutrition

380

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

290

Sodium (mg)

Cholesterol (mg)

Equipment

12-cup standard muffin tin
Muffin liners
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Cookie scoop or measuring cup

Tips & Storage

Always check your gluten-free flour blend. If it doesn't contain xanthan gum, add 3/4 teaspoon to the dry ingredients.
For an extra coffee kick, sprinkle a tiny bit of flaky sea salt and a pinch of espresso powder on top of the muffins right before baking.
Do not open the oven door when reducing the temperature from 425°F to 350°F, as the sudden draft can cause the muffins to deflate.
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They freeze beautifully for up to 3 months; thaw overnight in the fridge and warm in the microwave for 15 seconds before eating.