If you love chocolate chip muffins, you’ll love my gluten-free chocolate chip muffin recipe because it comes together quickly and the texture is incredible. The muffin top is beautifully domed and the inside is a moist and fluffy cake. This post contains affiliate links. Please see my disclosures.
This recipe is long overdue because I make chocolate chip muffins all the time, but I’ve never taken time to take pictures and type up my recipe.
But today is the day you all get to benefit from one moist, light, sweet and chocolatey gluten-free chocolate chip muffin. It tastes like a chocolate chip cookie in muffin form, it’s that good!
These muffins have an incredibly tender and fluffy inside with a generous muffin top that feels like they came from an artisan bakery.
How to Make Chocolate Chip Muffins
This recipe comes together quickly with only a few ingredients that can all be mixed by hand (no standing mixer required!). Here’s how to make these beautiful muffins in five easy steps.
Step #1: Gather the Ingredients.
It’s always easier to bake when you have everything ready to go. Plus, you’ll ensure you have all the ingredients in your pantry and fridge before you start. (Ever baked and realized you’re out of sugar midway through the recipe?!?)
You’ll need:
- 1 cup whole milk
- 1 tbsp lemon juice
- 2 1/2 cups Bob’s Red Mill 1-1 Gluten-Free Flour Blend (370 grams)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs, large
- 1 cup sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 tsp vanilla extract
- 1 cup chocolate chips
Step #2: Preheat the Oven
You’ll need to preheat your oven to 425º F and line a 12-cavity muffin tin with cupcake liners. Set it aside.
Step #3: Make the Buttermilk
Buttermilk is hard to find in stores, so you can simply make your own. In a small bowl, combine the milk with the lemon juice and mix it together. Allow the mixture to sit for 5-10 minutes until it slightly curds. Use whole milk for the best results, although you could use a dairy-free milk alternative. If you don’t have fresh lemons on hand, you can swap the lemon for vinegar instead.
Step #4: Make the Batter
To make the batter, combine the flour, baking powder and salt in a medium bowl. Whisk it all together and set it aside.
Next, using a large bowl, combine the eggs with the sugar and whisk together, then add the milk mixture, melted butter, and vanilla extract. Mix everything until well combined.
Now it’s time to add the dry ingredients to the wet ingredients. To do this, incorporate 1 cup of the flour mixture into the egg mixture at a time, adding another cup, and the remaining flour until well combined. Do not over mix. Allow the batter to rest for five minutes. This will enable the flour to soak up the wet ingredients.
Gently fold in the chocolate chips with a spatula and divide the batter evenly into 12 cupcake liners, filling each liner to the top.
Step #5: Bake
Bake the muffins for 15-17 minutes until a toothpick inserted into the center of one of the muffins comes out clean and the tops are slightly brown.
Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack to finish cooling.
Store leftover muffins in a sealed bag or container. I find the muffins taste best on the first and second day, and will only taste fair after that.
A Few Recommendations
Muffin Tops: To get overflowing muffin tops, be sure to fill the batter to the top. Don’t worry, it won’t spill over. It’ll just make a chewy muffin top, which I think is the best part of any muffin.
Butter vs. Oil: This recipe works with a vegetable oil, but butter will make it more buttery and delicious. You can also use vegan butter sticks from Earth Balance to get the buttery flavor without the dairy.
Buttermilk Tips: Buttermilk is an essential ingredient to getting the right texture for these muffins. Buttermilk is near impossible to find at grocery stores, and the truth is, it’s so easy to make. You simply combine 1 cup of whole milk with 1 tablespoon of lemon juice (or vinegar) and let it sit for 5-10 minutes. You’ll see the milk curd a bit.
Dairy-Free Buttermilk: I don’t think this recipe will be exactly the same with dairy-free buttermilk, but if you’re avoiding dairy, you could use 1 cup of almond, cashew or coconut milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for a bit before adding it to your recipe.
Chocolate Chips: You can use any gluten-free chocolate chip brand you like, or mini chocolate chips from Enjoy Life Foods work well and are dairy free too.
Flour Alternatives: I’ve only made this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Flour, however, you could use another gluten-free flour blend instead. Please leave a comment if you made it with another flour and share how it turned out.
Freeze Leftover Muffins: If you’re not able to eat all 12 muffins within a few days, individually wrap each muffin in plastic wrap and stick them in your freezer. Then take one out to defrost to enjoy as desired. Also, a defrosted muffin will taste even better with a 10 second zap in the microwave.
Egg-Free Version? I have not tested this recipe without eggs, but many people tell me they have had success using an egg replacer.
Other Recipes You Might Like
- Gluten-Free Blueberry Lemon Muffins
- Almond Flour Blackberry Muffins
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- Gluten-Free Quinoa Flour Banana Muffins
- 17+ Classic Bob’s Red Mill Gluten-Free Flour Recipes
- Gluten-Free Pop Tarts – Homemade
Gluten-Free Chocolate Chip Muffins
Ingredients
- 1 cup whole milk
- 1 tbsp lemon juice
- 2 1/2 cups Bob’s Red Mill 1-1 Gluten-Free Flour Blend 370 grams
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs large
- 1 cup sugar
- 1/2 cup unsalted butter melted and slightly cooled
- 2 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 425º F and line a 12-cavity muffin tin with cupcake liners. Set aside.
- In a small bowl, combine the milk with the lemon juice and mix it together to make buttermilk. Allow the mixture to sit for 5-10 minutes until it slightly curds. See notes.
- In a medium bowl, combine the flour, baking powder and salt. Whisk it all together and set it aside.
- In a large bowl, combine the eggs with the sugar and whisk together, then add the buttermilk mixture, melted butter, and vanilla extract. Mix it until combined.
- Incorporate 1 cup of the flour mixture into the egg mixture, then add another cup, and the remaining flour until well combined. Do not over mix. Allow the batter to rest for five minutes to allow the flour to soak up the wet ingredients.
- Fold in the chocolate chips and divide the batter evenly into 12 cupcake liners, filling each liner to the top.
- Bake for 15-17 minutes until a toothpick inserted into the center of one of the muffins comes out clean and the tops are slightly brown.
- Allow the muffins to cool for 5 minutes in the muffin pan before transferring them to a wire rack to finish cooling.
Good For You Gluten Free says
I’m so glad you loved it. Thank you for your support!
Jenny says
I made this recipe yesterday and only have four muffins left! My family and I loved them. I’m the only one with celiac disease, but they are loyal taste testers. Thank you so much for this recipe, as well as many others. I always look forward to your emails!