When it comes to double chocolate muffins, these are the best of the best – moist, tender, and extremely chocolatey. They’re loaded with three kinds of chocolate for an intense amount of chocolate flavor. And they can be made gluten-free!
*When this recipe was originally posted, only regular all-purpose flour was specified. However, I have since tested it with gluten-free all-purpose flour, and can confirm that this works just as well!
**For the chocolate in this recipe, I recommend using 3 different types for added flavor and complexity. You can use a mixture of milk, semisweet, and bittersweet chocolate (3 1/2 ounces of each).
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