Double Chocolate Brownie Muffins
Prep time
Cook time
Total time
  • ½ C butter, softened
  • 1 C coconut sugar
  • 2 tsp vanilla
  • ⅓ C sour cream
  • 2 eggs
  • 1 C milk
  • 2 C gluten free baking flour*
  • 2 tsp baking powder
  • ⅔ C cocoa powder
  • ½ tsp salt
  • 1½ C mini chocolate chips*
  1. Preheat oven to 350.
  2. In a large mixing bowl, cream butter, sugar, vanilla, and sour cream.
  3. Add eggs and mix well.
  4. In a separate bowl, combine flour, baking powder, cocoa powder, and salt.
  5. Add flour mixture and milk to butter mixture and mix well.
  6. Line a muffin tin with 12 cupcake liners and fill, or use a mini muffin tin in two batches.
  7. Bake 25-28 minutes, until a toothpick inserted in the center comes out mostly clean.
  8. Allow to cool 1-2 minutes before removing.
*I use Bob's Red Mill Gluten Free Baking flour, which does contain xanthan gum.
*I use Enjoy Life chocolate chips
Recipe by Heather Hollandaise at