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Gluten Free Chocolate Muffins (Rice Flour Muffins)

ByJuri Austin Published on Updated on
4 Comments
5 from 10 votes
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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, Rice Flour Matcha Muffins, or Rice Flour Donuts!

Rice flour cacao muffins on a plate.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

  • These gluten-free chocolate muffins are incredibly easy to make with simple ingredients.
  • Rice flour is a fantastic substitute for regular all-purpose flour, making these muffins a perfect gluten-free option for those with dietary restrictions.
  • They’re great for an afternoon snack or breakfast!

Featured Comment

From Alexa: “They are so soft and yummy, love this recipe”

Recipe Ingredients

You’ll need the following ingredients to make these Gluten Free Chocolate Muffins:

Rice flour chocolate muffins ingredients.
  • Use White Rice Flour. It can be substituted with brown rice flour.
  • Soy Milk: This recipe uses non-GMO, unsweetened soy milk, but regular dairy or plant-based milk like almond or oat milk can be substituted.
  • Cacao Powder: Use unsweetened cacao powder.
  • Baking Powder: Aluminum-free baking powder is preferred.

How To Make Gluten-Free Chocolate Muffins: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, you can go to the printable recipe card below.

How to make rice flour chocolate muffins.

Step 1

In a large bowl, combine the eggs, sugar, oil, and soy milk.

How to make rice flour chocolate muffins.

Step 2

Add the rice flour, baking powder, and cacao powder to the bowl.

How to make rice flour chocolate muffins.

Step 3

Blend the batter until smooth.

How to make rice flour chocolate muffins.

Step 4

Pour the batter evenly into a muffin pan and bake.

Rice flour cacao muffins on a plate.

Once baked, remove the muffins from the oven and place them on a wire rack to cool. Enjoy these delicious treats!

Recipe Tips

  • Use paper liners inside the muffin cups to prevent the muffins from sticking to the tin. This will also make removing the muffins from the tin easier after baking.
  • If you want to make a larger batch, simply double the ingredients.

Toppings

A little girl is putting colorful chocolate on muffins.

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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Rice flour cacao muffins on a wire rack.

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I hope you enjoy these Gluten-free Chocolate Muffins! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Rice flour chocolate muffins on a wire rack.

Gluten Free Chocolate Muffins (Rice Flour Muffins)

5 from 10 votes
Print Pin Save
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 12 muffins
Author: Juri Austin
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.

Equipment

  • 12-cup Muffin Pan

Ingredients

Wet Ingredients

  • 2 Eggs
  • ¼ cup Sugar, 50g
  • 3 Tbsp Oil, 40g
  • 5 Tbsp Soy Milk, 80g

Dry 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).

Video

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.

Nutrition

Serving: 1muffin | Calories: 97kcal | Carbohydrates: 12g | Protein: 2g
Course: Dessert
Cuisine: American
Keyword: chocolate muffins, gluten free, rice flour recipes
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4 Comments

    1. 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!

      Reply