Gluten Free Chocolate Muffins (Sourdough Discard Recipe)

Gluten Free Chocolate Muffins are every chocolate lover's dream come true. Chocolatey, moist and flavorful thanks to the gluten free sourdough discard. Combined with the buttermilk these chocolate muffins have an ultra tender melt in your mouth crumb and will quickly become your family's new favorite gluten free chocolate muffin recipe.

Recipe Ingredient Notes

Gluten Free Flour: I have successfully tested these Gluten-Free Chocolate Muffins with my homemade gluten-free flour blend, Bob's Red Mill 1-to-1, and King Arthur Measure for Measure. Blends mentioned do contain xanthan gum. Each flour blend produces a beautiful, light crumb. I am not saying other gluten-free flour blends won't work with this application; I didn't try them to make this recipe.

Cocoa Powder: I recommend using a dutch processed cocoa which produces a rich chocolate flavor. If you use Natural Cocoa Powder in this recipe, the muffins may be dry and lighter in color. Make sure to use unsweetened cocoa powder.

Sourdough Discard: Sourdough discard refers to a portion of the gluten free sourdough starter that is removed and discarded during the feeding process. You will need unfed gluten free sourdough starter for this sourdough discard chocolate cake recipe. The added sourdough starter discard not only provides moisture but also adds a delicious depth of flavor.

Chocolate Chips: I use dark chocolate chips but semi-sweet chocolate or milk chocolate or a mix would be delicious in this chocolate muffin recipe.

Buttermilk: I have tested this recipe with buttermilk and “homemade buttermilk” (which is basically milk with apple cider vinegar or lemon juice). I prefer the creaminess and thickness of real buttermilk over the homemade version. Buttermilk adds moisture to the cake and gives it a tender crumb. It also reacts with the baking soda to give the muffins their beautiful rise just like bakery style muffins. I have not tested the recipe with dairy free buttermilk alternative.

Instant Espresso: The instant espresso in this recipe brings out the chocolate flavor in the gluten-free double chocolate muffins. It’s an optional ingredient but highly recommended. Instant Espresso can be found in your grocery store where the coffee is sold. It often comes in single servings but is also available in larger jars. 

Blooming Cocoa Powder

Blooming Cocoa Powder will ensure the chocolate chip muffins have an intense chocolate flavor and a tender crumb.

To bloom cocoa powder, mix it with the melted butter and oil, stirring to break up any lumps, then letting it sit for a few minutes. During the process of dissolving cocoa powder, the liquid thickens and the flavor particles are released. With this technique, cocoa powder is brought to life and its ultra-chocolatey potential is unleashed.

Gluten Free Chocolate Muffins Batter

This gluten free chocolate chip muffin recipe is very straightforward. Ensure the ingredients like the eggs, buttermilk, and sourdough discard are at room temperature.

1. Line your muffin tin with 12 muffin liners and set aside. Wait to preheat the oven until the muffin batter is resting in the refrigerator.
2. Begin by melting the butter in a small microwave-safe bowl. Since it's only a small amount, this should only take 30-60 seconds. Combine the melted butter with the vegetable oil. Then add the cocoa powder and whisk together until smooth. Allow it to sit while you prepare the rest of the gluten-free muffin batter.
3. In a small bowl whisk or sift together the gluten-free multi-purpose flour blend, baking soda, baking powder, instant espresso, and kosher salt. Set aside.

4. In a large bowl, combine the brown sugar (light brown sugar or dark brown sugar works here), granulated sugar, vanilla extract and room temperature large eggs. Whisk together.
5. Add the gluten-free sourdough discard and buttermilk to the mix once the egg and sugar are combined. Whisk together. My sourdough discard has the consistency of warmed-up peanut butter. Sourdough discards can have different textures and consistencies depending on which flour you use (I use a mix of Sorghum and Fine Brown Rice Flour).

6. Whisk the bloomed cocoa powder into the mixture followed by the dry ingredients. Ensure the dry ingredients and the wet ingredients are fully combined. You may need to switch from a whisk to a flexible spatula making sure there are no pockets of the flour mixture hiding.
7. With a flexible rubber spatula fold the chocolate chips into the chocolate muffin batter.

8. Retrieve the prepared muffin pan and divide the batter between the papers with the large cookie scoop. I fill mine almost to the rim. Depending on your scooping and the size of your paper liners, this recipe should yield 12-14 gluten-free muffins.
9. Top each muffin with additional chocolate chunks if you like.
10. Place the gluten-free sourdough chocolate muffins in the refrigerator while your oven preheats to 450F. Allowing the batter to rest, even for 15-30 minutes, will help hydrate the flour, building a better crumb. Also, cold muffin batter will rise higher!

Baking Instructions

The high initial temperature of the oven helps to create immediate heat, causing the leavening agents (baking powder and baking soda) in the batter to activate rapidly. This rapid rise produces a lighter, airier texture in the muffins.

1. When ready to bake the gluten-free chocolate muffins, place them in the fully preheated oven and bake them at 450F for 7 minutes, then reduce the oven temperature to 350F without opening the oven door. Bake the muffins until they are golden brown, around 15-17minutes. The muffins are ready when they are firm to touch and a toothpick inserted in the center comes out clean. Make sure not to overbake them. That will cause them to dry out. 

2. Allow the chocolate muffins to cool in the muffin pan for 5-10 minutes before transferring them to a cooling rack. I remove them from the muffin pan with a spoon or a butter knife.

Storage & Freezing

Store the gluten-free sourdough discard muffins in an airtight container at room temperature for up to 3-5 days. While most gluten free muffins are best the day they are baked, these were delicious the day after.

To freeze the gluten-free muffins, place them on a sheet tray and pop them in the freezer for 30-45 minutes or until they are solid. Once frozen, transfer them to an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, allow them to thaw at room temperature or nuke in the microwave for 15-30 seconds.

FAQ - Gluten Free Chocolate Muffins

Are muffins better with oil or butter?

I am a big fan of using part melted butter and part oil in my gluten-free muffins. This way, the end products have a delicious buttery flavor and beautiful structure but stay moist longer thanks to the oil. 

Can this Chocolate Muffin Recipe made without Sourdough Discard?

Yes, you can make it without the sourdough discard but will miss the distinctive tang from the gluten free sourdough starter. To replace 100g of sourdough starter, add 50 grams of gluten free flour to the mix and 50 grams of additional buttermilk.

How do I make a Gluten Free Sourdough Starter?

Making a gluten free sourdough starter is very straightforward. You can find detailed instructions here: Gluten Free Sourdough Starter

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