Mexican Chocolate Muffins

I owe a lot of my happiness to the folks South of the Border. I couldn’t live without chips and salsa, guacamole, or carnitas, and where would our family be without Taco Tuesday???

Mexican Chocolate Muffins

Yes, I’m a huge fan of Mexican fare, and it doesn’t end with dinner. Have you tried Mexican Hot Chocolate? Whoever thought of combining the rich flavor of chocolate with the subtle taste cinnamon has to offer was a GENIOUS.

Mexican Chocolate Muffins

So naturally, when I was looking for a new (chocolate) spin on my favorite muffin recipe, cinnamon is what came to mind. And what better way to add cinnamon to a muffin than with a crumb topping? Yeah, I couldn’t think of one either 😉 Feel free to use dark or regular cocoa and just about any flour mix will do as well. For more inspiration, check out my Breakfast page!

Mexican Chocolate Muffins

Mexican Chocolate Muffins

*gluten-free *soy-free *oat-free *nut-free


  • Use any flour mix you like. Ones that have worked for me include Grandpa’s Kitchen, Cup4Cup, Mama’s almond flour blend, Bob’s Red Mill 1:1 (not the kind with bean flour) and my personal recipe. I also winged it the last time and threw in 1/4 cup almond flour, 1/4 cup sorghum flour, 1/4 cup brown rice, 1/4 cup white rice, 1/2 cup potato starch, and 1 T whole teff for a little extra protein. This blend tastes great with the cranberry pecan variation!
  • You can use all yogurt or all sour cream if you like, I personally prefer the flavor of both together.

Muffin Ingredients:

  • 1 large egg
  • 1/2 cup plain yogurt (regular or Greek)
  • 1/2 cup sour cream (I use full fat)
  • 1/4 cup canola oil (you can substitute 2 T applesauce for 2 T of the oil)
  • 3/4-1 cup sugar, depending on how sweet you like your muffins (I used 3/4 but we aren’t big sugar eaters)
  • 1/2 tsp vanilla
  • 1 1/2 cups gluten free flour mix
  • 1/2 tsp xanthan gum if there is none in the mix
  • 1/4 cup cocoa (I used Hershey’s Special Dark)
  • 1 T baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp cinnamon

    Crumb Topping Ingredients:

  • 2 T butter, room temperature
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/4 cup sugar


  1. Line 12 muffin cups with liners or grease well. Lining the tins works the best.
  2. Whisk egg in medium bowl.
  3. Add yogurt, sour cream, oil, sugar, and vanilla and whisk until thoroughly combined.
  4. Add in flour mix, xanthan gum if needed, cocoa, baking powder, baking soda, salt, and cinnamon and stir with a fork until all ingredients are incorporated..
  5. Preheat oven to 375° and let batter sit while oven is preheating. This eliminates any gritty texture.
  6. Divide batter between muffin cups. The muffin cups will appear very full, but that’s ok. They will puff up but the batter is thick enough they won’t run over the edge and overflow.
  7. Sprinkle generously with crumb topping. 
  8. Bake about 13-15 minutes, until toothpick inserted in center muffin comes out clean. Watch carefully and remove as soon as they are done so they don’t dry out.

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  • Reply
    Enjoy by Paula
    June 2, 2015 at 12:20 am

    looks delicious!! <3 please visit my blog: <3 <3 <3 <3

  • Reply
    Gluten Free Muffin Roundup! | Life After Wheat
    July 11, 2015 at 12:07 am

    […] Mexican Chocolate with Cinnamon Crumb Topping by yours truly (it’s a personal fav) […]

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