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Overhead view of a stack of gluten free chocolate chip muffins on round plate sitting on purple kitchen towel.
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4.67 from 3 votes

Gluten Free Chocolate Chip Muffins

These easy, sweet Gluten Free Chocolate Chip Muffins will satisfy your chocolate craving. They’re perfect for breakfast and as a grab-and-go snack!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American, Gluten free
Servings: 12 muffins
Calories: 304kcal
Author: Connie @ Flavor Walk

Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups gluten free flour
  • ½ cup milk
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 425 degrees 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 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.
  • Add the chocolate chips and use the rubber spatula to fold them in.
  • Transfer the batter evenly to 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 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 used 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

Serving: 1muffin | Calories: 304kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 182mg | Potassium: 193mg | Fiber: 3g | Sugar: 23g | Vitamin A: 300IU | Calcium: 77mg | Iron: 2mg