Gluten-Free Double Chocolate Muffins

• 1 2/3 cups gluten-free flour

• 1/2 cup cocoa powder

• 1 1/2 tsp baking soda

• 1/2 tsp salt

• 1/3 cup unsalted butter, melted

• 3/4 cup granulated sugar

• 2 eggs

• 2 tsp vanilla extract

• 1/2 tsp lemon juice

• 1 cup whole milk

• 1 cup chocolate chips (plus extra for topping)

  
  

Instructions

1. Preheat the oven to 420°F and line a 12-cup muffin pan with paper liners or lightly grease it. This recipe will also make 6 jumbo muffins if you choose.

   
   

2. Mix dry ingredients:

   In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until well combined. Set this mixture aside.

   
   

3. Prepare wet ingredient mixture:

   In a medium bowl, add the melted butter, sugar, eggs, vanilla and lemon juice. Whisk until you get a smooth texture. Add in the whole milk and whisk again until it’s well incorporated.

   
   

4. Bring it together:

   Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined—don’t overmix.

   
   

5. Add chocolate chips:

   Fold in 1 cup of chocolate chips evenly throughout the batter.

   
   

6. Fill the muffin cups:

   Divide the batter evenly between the muffin cups. Sprinkle extra chocolate chips on top for that bakery-style look.

   
   

7. Bake:

   Bake for 5 minutes, then drop the temperature of your oven to 350 and bake for another 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter).

   
   

8. Cool:

   Let the muffins cool in the pan for 5 minutes, then transfer out

   to cool completely. Store in air tight container on the counter for two days or in the fridge for three days.