Gluten Free Chocolate Chip Muffins

Chef Sophia

Indulge in soft, fluffy gluten free chocolate chip muffins! Easy to bake, perfect for all occasions, and loved by everyone. A must-try treat! 🧁🍫

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 210 kcal

Muffin Tin A standard 12-cup muffin tin will work perfectly for this recipe. If you have a non-stick tin, it can help ensure the muffins come out easily. If not, just line your tin with paper liners or grease it lightly.
Mixing Bowls You’ll need a couple of bowls—one for the wet ingredients and one for the dry ingredients. This helps keep everything well-mixed and prevents over-mixing the batter.
Measuring Cups and Spoons Accurate measurements are key to baking success, especially when working with gluten free flours. Make sure your measuring cups are for dry ingredients and liquid ingredients to ensure precision.
Whisk A whisk will help you blend the dry ingredients together and evenly incorporate the wet ingredients, especially the eggs, vanilla, and oil.
Rubber Spatula or Wooden Spoon A spatula is perfect for scraping down the sides of the bowl and folding in the chocolate chips without overworking the batter.
Cooling Rack Once the muffins are out of the oven, placing them on a cooling rack allows air to circulate around them, keeping them from becoming soggy and ensuring they cool evenly.
Oven Thermometer (optional) Sometimes ovens can run hot or cold, so an oven thermometer is a handy tool to make sure your muffins bake at the correct temperature.

1 ½ cups gluten free all-purpose flour: Look for a blend with xanthan gum, which helps provide structure and texture.
½ cup dairy-free milk: You can use any milk you like, but almond milk or oat milk works beautifully for a dairy-free version.
1 cup semi-sweet chocolate chips: Dairy-free chips work great for a fully dairy-free option!
¼ cup vegetable oil: Alternatively, you can use melted coconut oil for a subtle coconut flavor.
1 tsp vanilla extract: Vanilla adds a warm, aromatic flavor that enhances the chocolate chips.
½ cup sugar: Feel free to use a sugar substitute like coconut sugar or maple syrup for a healthier twist.
2 large eggs: For a vegan version, try using flax eggs—1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.
1 ½ tsp baking powder: Ensure it’s gluten free, as some baking powders may contain hidden gluten.
½ tsp baking soda: This helps the muffins rise and become light and fluffy.
Pinch of salt: Just a small amount to balance out the sweetness and enhance the flavors.

Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly, giving them that perfect rise and texture. While the oven is warming up, it’s a good time to prep your muffin tin.

Lightly grease a 12-cup muffin tin with cooking spray, or use paper muffin liners. Greasing the tin will help your muffins slide out effortlessly after baking. If you prefer, you can also use a silicone muffin tin, which eliminates the need for liners.

In a large mixing bowl, whisk together your gluten free flour, baking powder, baking soda, and salt. This step ensures that all your dry ingredients are evenly distributed, which is key to getting fluffy, well-risen muffins.

In another bowl, whisk together the eggs, vegetable oil, sugar, vanilla extract, and your choice of milk (dairy or dairy-free). Make sure to mix until smooth and creamy. The wet ingredients create the base for your muffin batter, and blending them well will ensure a consistent texture throughout.

Gradually add the wet mixture to the dry ingredients. Gently fold the ingredients together with a spatula or wooden spoon until just combined. Be careful not to overmix, as this could make your muffins dense. It’s okay if the batter is slightly lumpy—this is the key to a light, airy texture.

Now it’s time to add those gooey chocolate chips! Fold them gently into the batter, ensuring they’re evenly distributed. You can use dark chocolate chips, milk chocolate chips, or even dairy-free chips if you’re following a specific dietary preference.

Using a spoon or ice cream scoop, divide the muffin batter evenly among the 12 muffin cups. Aim to fill each one about three-quarters full for a nice, rounded muffin top. If you want a little extra chocolatey goodness, sprinkle a few extra chocolate chips on top of the batter before baking.

Place your muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when a toothpick inserted into the center comes out clean, with a few moist crumbs. Keep an eye on them towards the end to avoid overbaking, as gluten free muffins can dry out quickly.

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. If you can resist the temptation, let them cool for a little while longer to achieve that perfect texture!

Nutrition Information (Per Serving)

Keyword Chocolate Chip Muffins, Easy Gluten Free Baking, Gluten Free Muffins