Low Iodine Gluten Free Double Chocolate Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.7(6)
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Learn more →Ingredients
12 servings
- 1 ¾ cups gluten free flour blend
- ½ cup dutch-process cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup sour cream
- ½ cup whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - ½ cup neutral oil (such as canola or vegetable oil)
- 2 tsp pure vanilla extract
- 1 cup chocolate chips
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil or cooking spray.
- 2
In a large bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, and salt until evenly combined.
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