If you are missing delicious muffins in your diet these gluten free chocolate chip muffins will hit the spot! No one will even know they are gluten free because the texture is insanely perfect! No gritty baked goods here!
Here's the deal. I know, you know, that when you eat a gluten free muffin....you don't want it to taste freaking gluten free.
You want to bite in to that bad boy and literally feel like you are eating a real deal chocolate chip muffin.
It's ok I know I am. So I made us some muffins that taste delicious, have the perfect texture and will make you, one thousand billion percent, not sad you are eating a gluten free muffin. Pinky Promise.
These muffins are also the best because:
- They don't have crazy ingredients
- You could easily make these refined sugar free
- These muffins freeze amazing, so that makes for a perfect breakfast prep
- If you have kids, they will LOVE these
- Moist (you know you love it) springy and fluffy!
Ingredient notes and substitutions
These gluten free chocolate chip muffins have a super simple ingredient list of common ingredients found in a gluten free kitchen. Here is what you are going to need:
- All purpose gluten free flour without xanthan gum- All gluten free flours are not created the same. I think every blogger out there has a preference on what they use. My preference is always King Arthur Gluten Free All Purpose Flour. That is what this recipe was tested with.
While I highly recommend you do not switch out the flours, please know if you do, the texture and crumb may be different.
- Xanthan gum- I know, I know. An extra ingredient that you don't want to buy for gluten free baking. But I need you to trust me on this one. This really does make a big difference in texture when you control the xanthan gum in the flour vs buying a gluten free flour with it in it.
- Sugar- This recipe has been tested with organic cane sugar, white sugar and coconut sugar. It all works so feel free to use the granulated sugar you like best.
- Milk- I used coconut milk for this recipe. Please feel free to sub in any milk you prefer, dairy or non dairy.
- Chocolate Chips- Use your favorite and double the amount if you love chocolate! I used an allergy friendly chocolate chip.
- Weigh your dry ingredients!- I strongly encourage you to weigh your ingredients when you can. This will produce the best most consistent results. If you can't weigh your flour, use the spoon and level method. Do NOT scoop your measuring cup into the flour.
- Parchment liners are my fav! I prefer to use parchment cupcake liners like these Paper Chef Parchment Muffin Liners they are a guaranteed way to make sure your muffins don't stick to anything!
- Cool the butter- be sure you cool the butter enough so that it doesn't cook your eggs or melt your chocolate! Just make sure it is cooled, but still melty.
- Let the batter rest- Rest your batter a few minutes before folding in your chocolate chips for the best results.
How should I store these muffins?
Before storing these gluten free muffins, let them come to room temperature. Here is how you can store:
- Room Temperature- in a sealed container for 3 days
- Refrigerator- in a sealed container 5-7 days
- Freezer- in a sealed freezer safe container for at least a month if not longer.
What if the chocolate chips sink to the bottom?
The chocolate chips should turn out perfect as long as you let the batter rest 5 minutes prior to folding the chips in.
Step by step photo guide
Follow along this step by step photo guide in case you get a little concerned on how things should be looking when making these gluten free chocolate chip muffins.
More gluten free muffin recipesPrint
Gluten Free Chocolate Chip Muffins
- Total Time: 35
- Yield: 12 muffins 1x
- Diet: Gluten Free
No one will ever guess these are gluten free! Fluffy, moist and just like the real deal, these gluten free chocolate chip muffins are perfect!
- 1 ½ cups (8 ounces) of gluten free all purpose flour (no xanthan gum)- see notes
- ¾ cup of sugar
- 4 ounces (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 teaspoons gluten free baking powder
- ¾ teaspoon of salt
- ½ teaspoon of xanthan gum
- 1 teaspoon of vanilla
- 1 cup of milk (dairy or non dairy)
- 1 cup of chocolate chips
- Pre heat oven to 350°F. Prepare muffin tin by placing parchment paper muffin liners in the tins or lightly grease.
- In a large bowl, whisk together your dry ingredients; flour, xanthan gum, baking powder, sugar, salt. Whisk until incorporated evenly.
- In a separate large bowl, whisk and combine your liquid ingredients; milk, eggs, slightly cooled melted butter, vanilla.
- Pour your wet ingredients into the dry ingredients and mix well. Once mixed, fold in chocolate chips.
- Divide muffin batter evenly among the muffin tin cups. Fill to the top, this is about one rounded ¼ measuring cup.
- Bake for 26-28 minutes-muffins will be golden, springy to touch and a toothpick will come out clean when inserted in the center.
- Let muffins cool about 5 minutes before removing and cooling the remainder of the way on a cooling rack.
- Mine were finished cooking at 27 minutes, I would encourage you to start checking at the 25 minute mark.
- Feel free to use coconut sugar for an unrefined option.
- Let the batter rest 5 minutes before folding in chocolate chips for the best results. This will give the batter time to thicken.
- Prep Time: 10
- Cook Time: 25-27
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: gluten free muffins, gluten free chocolate chip muffins, chocolate chip muffins, muffins
Want more baked goods for breakfast? Try this Paleo Chocolate Chip Cookie Bread next!
Recipe ratio's inspired by "Basic Quick Batter- in Ratio-by Michael Ruhlman
Leave a Note