These gluten free double chocolate espresso muffins are so delicious if you love chocolate. It is quick and easy to make!

Gluten Free Double Chocolate Espresso Muffins with Brown Rice Flour Mix

Wet Ingredients

• 2 eggs (room temperature)
• 1/2 cup sour cream
• 1/2 cup milk (room temperature) – I used almond milk here
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cups DYI Gluten free brown rice flour mix
• 3/4 cup light brown sugar
• 2 teaspoon baking powder
• 2 teaspoon espresso powder
• 1/2 cup cocoa powder
• ½ teaspoon salt
• 1 teaspoon xanthan gum from Judee’s From Scratch
• 1 cup chocolate chips

Steps

1. Preheat the oven to 375°F. Line a muffin tin with 12 liners and set aside.
2. In a large mixing bowl, whisk together wet ingredients until smooth.
3. In another mixing bowl, mix together dry ingredient
4. Add the dry ingredients to the wet mixture and fold until incorporated.
5. Add in chocolate chips
6. Scoop the batter into the prepared tray.
7. Bake for 18-22 minutes or until a toothpick comes out clean.
8. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Storage: Once prepared, these muffins will keep for about 3 days at room temperature, or 5 days in the fridge.

Note: You can substitute this recipe with 1:1 gluten free all-purpose flour.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.