Double Chocolate Muffins

Ingredients

• 1 1/2 cups Gluten-Free All-Purpose Flour Blend
• 1/2 cup Cocoa Powder
• 3/4 cup Granulated Sugar
• 1/4 cup Brown Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 2 Eggs
• 1/2 cup Milk (dairy or non-dairy)
• 1/4 cup Vegetable Oil
• 1 teaspoon Vanilla Extract
• 1/2 cup Hot Water
• 1 cup Semi-Sweet Chocolate Chips
• 1/2 cup Dark Chocolate Chunks

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

2. 2

   In a large bowl, whisk together the gluten-free flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.

3. 3

   In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.

4. 4

   Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

5. 5

   Stir in the hot water until the batter is smooth. The batter will be thin.

6. 6

   Fold in the semi-sweet chocolate chips and dark chocolate chunks.

7. 7

   Fill each muffin liner about 2/3 full.

8. 8

   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

9. 9

   Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.