Gluten-free Double Chocolate Sour Cream Muffins

The same Saturday that I baked the Gluten-free Praline and Cream Pecan Caramel Muffins I found on my Evernote a recipe for Double Chocolate Sour Cream Muffins, which I adapted to a gluten-free version.


Gluten-free Double Chocolate Sour Cream Muffins

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Recipe by Simona Gluten-free Course: BreakfastDifficulty: Easy
Prep time


Cooking time




  • 113 gr Unsalted butter, softened – 1/2 cup

  • 350 gr Granulated sugar – 1 3/4 cups

  • 2 large Eggs

  • 227 gr Sour Cream – 1 cup

  • 1 tsp Vanilla extract

  • 114 gr Buttermilk – 1/2 cup

  • 1 Tbsp Glycerin

  • 430 gr Simona’s Flour Mix

  • 25 gr Unsweetened cocoa – 1/4 cup

  • 2 tsps Baking powder

  • 1/2 tsp Baking soda

  • 1/2 tsp Salt

  • 170 Mini Mini chocolate chips – 1 cup

  • 42 gr White and/or dark chocolate, melted for drizzling


  • Preheat oven to 425 degrees F. Line a 12 muffin pan with paper liners.
  • In a bowl of a stand mixer with a paddle attachment cream butter and sugar, and then add the eggs.
  • In a medium bowl combine flour, cocoa, baking powder, baking soda, and salt. In a separate bowl combine sour cream, buttermilk, vanilla, and glycerin.
  • Add the dry and wet ingredients to the egg mixture alternatively, ending with the dry ingredients. Fold in the chocolate chips.
  • Using a large ice-cream scoop, scoop a generous amount of batter into each muffin cup.
  • Bake for 15 minutes then lower the temperature to 400 degrees F, and bake for 12 to 14 minutes longer, until the muffins spring back when gently pressed.
  • Place the pan on a cooling rack and wait 5 minutes before removing the muffins from the pan. Drizzle with white and/or melted chocolate.

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