Double Chocolate Sour Cream Muffins

Gluten Free Chocolate Muffins with Dark Chocolate Baking Chips and Sour Cream in the batter…

Double Chocolate Sour Cream Muffins


  • 2/3 cup gluten free pancake/waffle mix
  • 1/3 cup baking cocoa
  • 1/3 cup sour cream
  • 1/3 cup milk
  • 1 egg
  • 1/4 cooking oil
  • 1/3 cup sugar
  • 1/2 cup dark chocolate baking chips, more or less to taste, divided in half


  • Mix together the gluten free pancake/waffle mix with the baking cocoa, set aside.
  • Add egg to a medium mixing bowl beat with a fork.
  • Add sugar, oil, sour cream, milk and mix together completely.
  • Add dry ingredients to wet ingredients stir until all is evenly blended together.
  • Fold in half of the dark chocolate baking chips.
  • Spray a muffin pan with cooking spray.
  • Fill each cavity about 3/4 full and sprinkle the rest of the dark chocolate baking chips evenly on each one.
  • Bake in a 350° pre heated oven for about 20 minutes.
  • Set pan on cooling rack until cooled, remove muffins from pan.
  • After completely cooled. Serve & Enjoy!