This easy recipe for Gluten Free Chocolate Chip Muffins makes moist, tender, bakery style muffins loaded with sweet chocolate chips. They’re perfect for breakfast and as a grab-and-go snack!
Jump to:
It may not surprise you to learn I have a real affinity for chocolate. And while dark chocolate is my favorite, I love to bake with all varieties of chocolate.
Whether I add chocolate to brownies, cookies, quick bread, muffins, or scones, I’m always pleased with how well the chocolate enhances the other flavors.
In this simple recipe, the chocolate chips are the center of attention. These bakery style muffins, with their crunchy tops and tender centers, wouldn’t be complete without the sprinkling of sweet chips throughout.
If chocolate isn’t your thing, you’ll want to try these Easy Gluten Free Strawberry Muffins or Gluten Free Cinnamon Banana Muffins. Both of these recipes are easy to make and are completely free of chocolate.
However, if you need a little chocolate in your life, read on. 😊
Why this Recipe Works
- Using butter instead of oil adds extra flavor to the muffins.
- Baking at two temperatures gives the muffins a bakery style domed top.
- Vanilla extract adds an extra level of flavor.
Ingredient Notes and Substitutions
- Butter - Unsalted butter is my preference so I can control the amount of salt in the recipe. For dairy free, use a non-dairy butter like Earth Balance.
- Sugar - White granulated sugar.
- Eggs - Large eggs, at room temperature.
- Baking powder - The baking powder gives lift to the muffins. Be sure to check the expiration date.
- Salt - Table salt.
- Vanilla extract - Use pure vanilla extract, instead of imitation, if you have it available.
- Gluten free flour blend - I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in the recipe. If you don’t have a problem with gluten, you can use all-purpose flour.
- Milk - I use 2% milk. For dairy free, use unsweetened almond or cashew milk.
- Chocolate chips - I use Nestle semi-sweet chocolate chips. For dairy free use Enjoy Life chocolate chips.
How to Make Chocolate Chip Muffins
- In a large mixing bowl, cream together the butter and sugar.
- Beat in the eggs until combined, then mix in the baking powder, salt, and vanilla.
- Stir in ½ the flour, then the milk, then the remaining flour until just combined.
- Fold the chocolate chips into the batter.
- Add the batter to a lined muffin pan and bake.
Step by Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat the oven to 425-degrees F. Line a muffin tin with twelve baking cups and lightly spray the cups with nonstick cooking spray.
In a large mixing bowl, use an electric mixer to cream together the butter and sugar.
Add the eggs and beat until combined. Mix in the baking powder, salt, and vanilla extract until just combined.
Using a wooden spoon, stir in 1 cup of the gluten free flour until just combined. Add the milk and stir until just combined.
Add the remaining flour and stir until combined. Use a rubber spatula to scrape the sides and bottom of the bowl to incorporate the flour into the batter.
Gently fold the chocolate chips into the batter.
Transfer the batter evenly among the 12 baking cups.
Bake at 425 degrees for 7 minutes, then reduce the oven temperature to 350 degrees, and continue baking for another 15-18 minutes. The muffins are done when a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Gluten Free Flour Blend
To get the best results, use a good quality all-purpose gluten free flour blend when making these muffins. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum works to hold the muffins together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s the role of xanthan gum.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.
More Gluten Free Muffins
Recipe Tips and FAQs
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ¼ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Spray the inside of the baking cups with nonstick cooking spray. The cooking spray prevents the baking cups from sticking to the muffins.
- Start the baking time at 425 degrees and then lower the temperature to 350 degrees after a few minutes. Baking the muffins at two different temperatures makes all the difference. The higher temperature creates tall, crispy, muffin tops and the lower temperature keeps the insides tender and the bottoms from getting too brown.
Most brands of chocolate chips are gluten free, but always check the label. I use Nestle when I only need gluten free chips and Enjoy Life when I want gluten free and dairy free chocolate chips.
Use room temperature ingredients instead of straight from the fridge. Cold ingredients may affect the rise of the muffins.
Also, start baking the muffins at 425-degrees for a few minutes, then lower the temperature to 350-degrees to finish baking. The higher temperature creates a quick rise with the batter resulting in a dome shape on the muffin tops.
Over mixing the batter can leave the muffins tough. Stir the flour in by hand rather than use an electric mixer.
Overbaking can leave the muffins dry. All ovens are different, so check these muffins at the 20-minute mark to avoid overbaking.
The muffins will last, stored in an airtight container, for 3-4 days. Keep the container on the counter rather than in the refrigerator. Baked goods tend to dry out when stored in the fridge
Yes. Allow the muffins to cool completely, then place in a freezer-safe bag or container. The muffins can be frozen for up to 2 months.
Thaw the muffins on the counter overnight or pop them in the microwave for a few seconds before enjoying.
Gluten Free and Dairy Free
To make this recipe both gluten free and dairy free, you just need to make a few ingredient swaps.
- To replace the butter, use a non-dairy butter like Earth Balance.
- A good substitution for the milk is unsweetened almond milk or unsweetened cashew milk.
- For the chocolate chips, use dairy free chocolate chips like Enjoy Life.
If you’re looking for an easy breakfast or snack to satisfy your chocolate craving, give these gluten free muffins a try. The sweet chocolate flavor and tender texture will make them your new favorite muffin. Happy Baking!
More Gluten Free Recipes to Try!
- Mary's Homemade Banana Bread
- Chocolate Donuts with Sprinkles
- Cranberry Coffee Cake
- Baked Donut Holes
- Cranberry Orange Scones
- Banana Muffins
If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!
Recipe
Gluten Free Chocolate Chip Muffins
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups gluten free flour blend
- ½ cup milk, room temperature
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 425° and prepare a muffin pan with twelve baking cups. Lightly spray the cups with nonstick cooking spray.
- In a large mixing bowl, use an electric mixer to cream together butter and sugar.
- Add the eggs and beat until combined. Mix in the baking powder, salt and vanilla until just combined.
- Using a wooden spoon, stir in 1 cup of the gluten free flour blend until just combined. Add the milk and stir until just combined.
- Add the remaining flour and stir until combined. Use a rubber spatula to scrape the sides and bottom of the bowl to completely incorporate the flour into the batter.
- Use a rubber spatula to gently fold the chocolate chips into the batter.
- Transfer the batter evenly to the 12 baking cups.
- Bake at 425° for 7 minutes, then reduce the oven temperature to 350° and continue baking for another 15-18 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 5 minutes in the pan then transfer to a wire rack to cool completely.
Notes
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ¼ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Spray the inside of the baking cups with nonstick cooking spray. The cooking spray prevents the baking cups from sticking to the muffins.
- Start the baking time at 425 degrees and then lower the temperature to 350 degrees after a few minutes. Baking the muffins at two different temperatures makes all the difference. The higher temperature creates tall, crispy, muffin tops and the lower temperature keeps the insides tender and the bottoms from getting too brown.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2020. It was republished in 2022 with updated images, additional text, and FAQs.
Sarah says
If you haven’t tried Parchment paper muffin cups, they are amazing. Even eggs don’t stick to them!
Flavor Walk says
I hadn't heard of parchment paper muffin cups, Sarah. Thank you for the suggestion.
Vickie says
Hi can I add blueberries to this recipe?
Flavor Walk says
Hi Vickie,
I haven't tried adding blueberries to the recipe. If you try it, I'd love to know how it turns out.
Jessica Burkitt says
One of the nicest gluten free recipes ive ever tasted. I used larger chocolate buttons and wow these were good.
Flavor Walk says
Hi Jessica,
I'm happy to hear you enjoyed the recipe. Thank you for the 5-star rating.
Daniela says
This has been my favourite gluten free muffin recipe ever. I always use it and they always come out super delicious! Sometimes I change up a few things like peanut butter chip rather than chocolate chips or add Nutella to the mix and it’s just always so delicious! 😊😍 100% recommend.
Flavor Walk says
Hi Daniela,
I'm happy to hear you enjoy the recipe and you're able to change it up to work for you. Thanks for the 5-star rating.
Berneta says
This recipe didn't work for me at all - the batter was too dense (don't know if I ended up using too much flour--coconut flour--or what) and didn't cook done at all. I had to throw them all away. I'm going to try again this evening because I really want it to work and I'm hoping I just messed up somewhere in the recipe.
Flavor Walk says
Hi Berneta,
I'm sorry to hear the recipe didn't work for you. The gluten free flour I use is a 1-to-1 substitute for all-purpose flour. If you're going to use coconut flour, you'll want to search for how to use coconut flour to replace all-purpose flour. I don't bake with coconut flour, so I'm not able to advise you.