Gluten Free Chocolate Muffins (Rice Flour Muffins)
These Chocolate Muffins will be perfect if you’re looking for a gluten-free dessert recipe! These muffins only take 30 minutes to make, and the fluffy, tasty treats are guaranteed to satisfy any sweet tooth.
Looking for rice flour recipes? Try my Rice Flour Pancakes, Matcha Muffins, or Castella Cake!
Featured Comment
From Alexa: “They are so soft and yummy, love this recipe.”
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these Gluten-Free Chocolate Muffins:
How To Make Gluten-Free Chocolate Muffins: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
In a large bowl, combine the eggs, sugar, oil, and soy milk.
Step 2
Add the rice flour, baking powder, and cacao powder to the bowl.
Step 3
Blend the batter until smooth.
Step 4
Pour the batter evenly into a muffin pan and bake.
Once baked, remove the muffins from the oven and place them on a wire rack to cool. Enjoy these delicious treats!
Toppings
My little girl helped me add chocolate, making the muffins look even more cheerful! Feel free to add toppings like chopped nuts, dark chocolate chips, or sliced bananas!
Storage
Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. For more extended storage, wrap them with cling film and store them in the freezer, where they will last for up to one month.
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Gluten Free Chocolate Muffins (Rice Flour Muffins)
Equipment
Ingredients
Instructions
- Preparation: Preheat oven at 180C (356 F).
- Wet Ingredients: Put eggs, sugar, oil, and soy milk into a large mixing bowl and combine well.
- Dry Ingredients: Place a strainer on the bowl, add rice flour, cacao powder, and baking powder, sift them, and combine well.
- Bake: Pour the batter into a muffin pan evenly. Bake for 10 minutes at 180C (356 F).
Notes
- Storage: They will be good for two days at room temperature, three days in the fridge (in an airtight container), and one month when wrapped with cling film and stored in the freezer.
- Substitute: You can substitute soy milk with your favorite milk, such as oat and almond milk. You can use oil that doesn’t have a strong smell.
- Top your muffins with all sorts of toppings – you could try chopped nuts, chocolate chips, or sliced bananas.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
I have made this recipe twice already. The second time I added grated apple with some chpped walnuts and half a cherry on top. I have several food intoletances that make baking complicated for me. For example I cannot eat xanthan gum which is very common in gluten free baking. Thank you for this simple, tasty little recipe. I will be making it often because my family likes them so much. By the way, I used a regular sized muffin pan and baked my 12 muffins for 20 minutes.
Thank you so much for trying the recipe! I love your variations with apple, walnuts, and a cherry on top. I’m really glad this recipe works for your dietary needs and that your family enjoys it too:)
Can I bake these in a regular size muffin pan?
I dont have a mini size.
Yes, you can! In that case, you can simply add an extra 10 to 15 minutes to the baking time and make sure it’s thoroughly baked! I hope you will like the muffins!
Where does it say a mini muffin pan???
In the recipe card under Equipment, it lists a 12-cup muffin pan, which is smaller than a standard muffin pan! If you’re using a standard-size pan (as I mentioned in my other comment), just add about 10–15 minutes to the baking time.
They are so soft and yummy, love this recipe
Thanks for trying this muffin recipe, Alexa! I’m so glad you like it!