A bakery-style crumb and beautiful round tops await you with this Gluten-Free Chocolate Chip Muffins recipe. This is a small batch, one-bowl gluten-free muffin recipe that's ready in 30 minutes. This recipe is also dairy-free and you can substitute dairy milk if you like.
These gluten-free chocolate chip muffins are best enjoyed for breakfast, brunch, or a snack. We love them topped with a little bit of dairy-free butter. This recipe tastes just like the traditional version you remember!
Gluten-free chocolate chip muffins can be enjoyed year round, and it's just one of the many things we love about them! They are perfect for everyday occasions like lunch treats or after-school snacks, and also for Sunday brunches and holidays.
If you enjoy gluten-free muffins, then you also must try my Gluten-Free Strawberry Muffins, Gluten Free Double Chocolate Muffins, Gluten-Free Blueberry Muffins, and Almond Flour Pumpkin Muffins.
And for another scrumptious breakfast treat, check out my Gluten-Free Cinnamon Rolls!
New to gluten-free? Make it easier by checking out my tips for going gluten-free!
Why this recipe works
Gluten-free baking requires a few small but important adjustments to get perfect copycats of your gluten-filled favorites.
Here are a few tricks that make my gluten-free chocolate chip muffins great:
- Adding apple cider vinegar - Making a buttermilk substitute with dairy-free milk and apple cider vinegar gives nice bakery-style round tops to these delicious gluten-free chocolate chip muffins. Vinegar interacts with the baking soda to help gluten-free baked goods rise more.
- Baking at two temperatures - For this recipe, I recommend baking at a higher temperature for the first 8 minutes and then adjusting to a slightly lower temperature for the remaining time. Using this two-temperature baking method makes sure the muffin tops are delightfully high and round.
How to make it (with photos)
Ingredients Notes
You need 10 ingredients to make these fluffy gluten-free chocolate chip muffins!
- Gluten-free flour - Choose a 1-to-1 style flour, such as Bob's Red Mill gluten-free 1-to-1 baking flour.
- Sugar - I prefer using coconut sugar for its rich taste and low glycemic index that's less likely to cause a notable blood sugar spike after indulging. But regular white sugar also works perfectly in this recipe.
- Milk - Regular milk or any plant-based milk will work perfectly in this recipe. If you would like to use real buttermilk, omit the vinegar.
- Butter - Use melted butter, but not hot. If it is too warm, allow it to cool before continuing with the recipe so it doesn't cook the egg. You can use regular dairy butter or vegan butter. I used these vegan buttery sticks.
- Chocolate chips - I love using mini chocolate chips but feel free to use regular-sized chocolate chips. The Enjoy Life brand makes gluten, dairy, and top 8 allergen-free chocolate chips.
See the recipe card for complete details on ingredients and quantities.
Substitutions
Adjust these gluten-free chocolate chip muffins to your preferences with these tested substitutions:
- Vegan & Egg-Free - To make this recipe egg-free, mix one tablespoon of potato or corn starch in with your dry ingredients. Then add 3 tablespoons of water when adding the wet ingredients.
- Butter - You can use real butter or vegan butter with excellent results.
- Milk - Use regular dairy milk or any plant-based milk in this recipe. Skim, 1%, 2%, and whole milk all work well. You will still want to include the apple cider vinegar in this case.
- Real Buttermilk - If using real dairy buttermilk, omit the vinegar in this recipe. Buttermilk has enough acidity by itself.
Step-by-Step Instructions
This one-bowl gluten-free chocolate chip muffins recipe is super simple and comes together in minutes!
Step 1. Prep: Preheat the oven to 425 degrees F (218 degrees F) and grease or line 6 cups of a standard muffin pan.
Step 2. Buttermilk: Combine the buttermilk ingredients. I do this in a liquid measuring cup so the recipe needs only one mixing bowl. Set aside.
Step 3. Dry Ingredients: Mix all dry ingredients together in a medium mixing bowl.
Step 4. Wet Ingredients: Add wet ingredients and vegan buttermilk to the bowl of dry ingredients. Stir until just combined but do not over mix -- there will still be some small flour lumps in the batter and that's okay.
Step 5. Chocolate Chips: Add chocolate chips and mix until just combined.
Step 6. Prep for Baking: Portion the batter into the 6 greased or lined muffin cups. I like to use an ice cream scoop for this. Then sprinkle any extra chocolate chips on top for decoration.
Step 7. Bake: Bake at 425 degrees F (218 degrees F) for 7 minutes. Then lower the temperature to 400 degrees F. Bake at 400 degrees F (205 degrees F) for 8 minutes. At this point, the muffins should be perfectly cooked. To double-check, insert a toothpick into the center of a muffin. When fully cooked, the toothpick should come out dry.
Step 8. Cool: Cool for 5 minutes in the muffin pan. Then gently remove the gluten-free chocolate chip muffins and set on a wire cooling rack for an additional 10 minutes before eating.
Hint: Using an ice cream scoop or large cookie scoop to fill the muffin tin makes filling the muffin tin easier and faster.
Expert Tips
- Follow the baking instructions carefully. The instructions for this gluten free baking recipe has two temperatures: 425 degrees F for 7 minutes followed by 400 degrees for 8 minutes. This high temperature for the first half of the baking time helps to get a nice rise and fluffy muffins!
- Preheat the oven. Since the most important rise happens right at the start of baking, you need a fully preheated oven to get these round tops.
- Serve them with butter or vegan butter. These gluten-free chocolate chip muffins are incredible on their own, but just a little bit of butter takes them to a whole new level!
Recipe FAQs
Here I answered some frequently asked questions about this gluten-free chocolate chip muffins recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover gluten-free chocolate chip muffins in an airtight container on the counter for up to 2 days, or up to 4 days in the refrigerator. Remove from the refrigerator and bring back to room temperature for the best texture.
Freeze for up to 3 months in an airtight container or freezer bag. Thaw in the refrigerator overnight and then warm to room temperature before eating.
To make muffins moist, use plenty of butter and milk or cream in the recipe. You also want to bake for a short period of time but at a high temperature for excellent rise without drying out the crumb.
Butter is better than oil for muffins. Oil creates a soft and smooth texture like a cupcake. Butter offers more crumb and a buttery taste that mimics bakery-style muffins!
The most important rule for making muffins is to fully preheat the oven and to not over-mix the batter.
Your gluten-free muffins could have been dry in the past for one of these reasons: 1) they were baked too long or at a lower temperature 2) there was not enough liquid 3) a coarser, dryer gluten-free flour was used. Use a rice flour blend for moist muffins that are just like the traditional texture!
Related gluten-free muffin recipes to consider...
Looking for more recipes like these amazing gluten-free chocolate chip muffins? Check out these other favorites:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
Gluten-Free Chocolate Chip Muffins
Ingredients
Buttermilk Mixture
- ½ cup + 1 tablespoon milk or almond milk (133 ml)
- ½ tablespoon apple cider vinegar (7 ml)
Dry Ingredients
- 1 cup + 1 tablespoon gluten-free all purpose flour with xanthan gum (155 grams)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup + 1 tablespoon granulated sugar (50 grams)
- ¼ teaspoon salt
Wet Ingredients
- 3 tablespoons butter or vegan butter, melted but not hot (40 grams)
- 1 egg
Mix-Ins
- ½ cup mini semi-sweet chocolate chips , plus more to sprinkle on top (80 grams)
Instructions
- Prep: Preheat the oven to 425 degrees F (218 degrees F) and grease or line 6 cups of a standard muffin pan.
- Buttermilk: Combine the buttermilk ingredients. I do this in a liquid measuring cup so the recipe needs only one mixing bowl. Set aside.
- Dry Ingredients: Mix all dry ingredients together in a medium mixing bowl.
- Wet Ingredients: Add wet ingredients and buttermilk mixture to the bowl of dry ingredients. Stir until just combined but do not over mix -- there will still be some small flour lumps in the batter and that's okay.
- Chocolate Chips: Add chocolate chips and mix until just combined.
- Prep for Baking: Portion the batter into the 6 greased or lined muffin cups. I like to use an ice cream scoop for this. Then sprinkle any extra chocolate chips on top for decoration.
- Bake: Bake at 425 degrees F (218 degrees F) for 7 minutes. Then lower the temperature to 400 degrees F. Bake at 400 degrees F (205 degrees F) for 8 minutes. At this point, the muffins should be perfectly cooked. To double-check, insert a toothpick into the center of a muffin. When fully cooked, the toothpick should come out dry.
- Cool: Cool for 5 minutes in the muffin pan. Then gently remove the muffins and set on a wire cooling rack for an additional 10 minutes before eating.
Notes
Substitutions:
Adjust these gluten-free chocolate chip muffins to your preferences with these tested substitutions:- Egg-Free - To make this recipe egg-free, mix one tablespoon of potato or corn starch in with your dry ingredients. Then add 3 tablespoons of water when adding the wet ingredients.
- Butter - You can use real butter or vegan butter.
- Milk - Use regular dairy milk or plant-based milk in this recipe. Skim, 1%, 2%, and whole milk all work well. You will still want to include the apple cider vinegar in this case.
- Real Buttermilk - If using real dairy buttermilk, omit the vinegar in the recipe. Buttermilk has enough acidity by itself.
Cora
Really glad I made these. I forgot how much I love chocolate chip muffins! It’s been years since I could eat gluten but these taste like what I remember.
Amanda
These are so fluffy and delicious! My gluten free kiddo avoided them in the morning because he thought they were not safe for him. His face when I told him they were was the best. Thank you!
Melinda
I'll admit it's been a while, but the texture of these muffins tastes exactly like a gluten muffin recipe my mom used to make. I know this blog is big on recipe testing and it shows. Thank you for making quality gluten-free recipes.
Jamie
Hi Melinda! I really appreciate your kind words -- thank you for trusting us and I am so glad you loved the recipe.
Jackie
Can you use maple syrup instead of sugar ?
Jamie
Hi Jackie! I have not tried swapping maple syrup or other liquid sweetener for sugar in this recipe, so I cannot guarantee that the result will be similar to the original recipe. Our Gluten-Free Pumpkin Muffins with Almond Flour use maple syrup if you're looking for a similar recipe. They are also great with chocolate chips.
If you decide to try maple syrup in this recipe, King Arthur Baking offered this advice in a post they had about liquid sweeteners:
"Maple syrup for sugar
Maple syrup is about as sweet as sugar, so you can replace it using an equal amount of syrup (e.g., for 1 cup of sugar, use 1 cup of maple syrup). Decrease the liquid by 3 to 4 tablespoons per 1 cup substitution. The same rule applies here if there’s no liquid called for in the recipe: add about 1 tablespoon of additional flour for every 1/4 cup of maple syrup used.
Tip: Make sure you use room temperature maple syrup, especially if baking with butter. Cold syrup can cause the other ingredients to clump."
Let me know how it turns out if you do some experimenting!