I have been putting off chocolate muffins for the longest time. For two reasons- while I love chocolate when it comes to cake or muffins isn’t my favorite. Secondly- IF I’m going to eat it (or post the recipe) it has to be exceptionally good. I knew working on this recipe I would drive myself a bit crazy getting them as perfect as humanly possible. Fortunately I pulled it off..I LOVE these! I ate THREE of them the day I made them.

You wont find a more tender, soft, fluffy cake like chocolate muffin recipe on the Internet. This is it right here. These extra tall muffins are the real deal.

My collection of bakery style muffins cannot be beat!! They are all SO fluffy, tender, soft and moist. (The worst word- but I cant think of a better way to describe them.) This recipe is a fantastic addition. They really do taste as good as they look!

The other thing that I love about these recipes is the batch size. You will only ever need 1 standard sized muffin tin. But I think (at least for our home) that a dozen muffins is the perfect amount.

But to be clear- you can absolutely double or triple any of the muffin recipes if you want to. The recipes are flexible and should turn out great any batch size. Just keep in mind that putting two muffin trays in the oven could mean a slightly longer bake time is needed.

Using other gluten free all purpose flour blends

The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for some seriously gummy muffins. I chose King Arthur as its lower in gum and therefore I knew my muffins would end up soft, light and delicate.

So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change. I opted to use King Arthur as I think its the easiest gluten free flour blend to come by these days.

Expandex

These muffins are special because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.

Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.

Bobs Red Mill Double Acting Baking Powder

This is my favorite brand/product when it comes to baking powder. It has much less of an after taste which allows me to use a larger quantity giving me the fluffiest baked good possible. If you don't have bobs red mill- any other brand is fine but I do recommend just sticking to 2 tsp rather than 3 otherwise your muffins may end up with a baking powder after taste.

Gf Bakery Style Double Chocolate Chip Muffins