Gluten-Free Chocolate Chip Muffins that bake up tall, soft and bakery-style. These easy one-bowl muffins have golden tops, a fluffy crumb, and plenty of melty chocolate chips.
They're ready in under 30 minutes and taste just like classic bakery muffins, but completely gluten-free.Â
These gluten-free chocolate chip muffins are enjoyed year round, and it's one of the many reasons we love them. They are perfect for everyday occasions like lunch treats or after-school snacks, Sunday brunches and holidays.
For more gluten-free muffins, check out my full collection of gluten-free muffin recipes or try favorites like my Gluten-Free Blueberry Muffins and Gluten Free Double Chocolate Muffins.
New to gluten-free? Make it easier by checking out my how to go gluten-free guide.
How to make it (with photos)
With just 10 common ingredients and 5 steps, you'll have fluffy gluten-free chocolate chip muffins in 30 minutes.
Ingredient Notes + Substitutions
Here are the 10 ingredients you need to make these fluffy gluten-free chocolate chip muffins:
Gluten-Free Flour
Choose an all purpose gluten-free flour blend with xanthan gum. I used Bob's Red Mill gluten-free 1-to-1 baking flour and have also tested this recipe with Pamela's All Purpose Gluten-Free Flour. If possible, weigh your flour using a kitchen scale for the best accuracy.
If leaving a comment, please let us know which gluten-free flour blend you used to help guide other gluten-free bakers.
Sugar
Any granulated sugar will work, like white sugar (the most traditional for chocolate chip muffins) and even light brown sugar. I also like using coconut sugar to make this recipe refined sugar-free.
Milk
Regular milk or plant-based milk will work perfectly in this recipe. I used unsweetened almond milk. If using real buttermilk, omit the vinegar.
Butter
Use melted butter, but not hot. If it's too warm, allow it to cool before continuing with the recipe so that it doesn't cook the egg. You can use regular dairy butter or vegan butter. I used Earth Balance vegan buttery sticks.
Coconut oil, avocado oil, and vegetable oil can be used in place of butter. However, my family enjoyed the flavor best with butter or vegan butter.
Chocolate Chips
I love using mini chocolate chips in this recipe but feel free to use regular sized chocolate chips. The Enjoy Life brand makes gluten-free, dairy-free, and top 8 allergen-free chocolate chips that I used to make this recipe.
Baking Powder
Choose a gluten-free baking powder like Clabber Girl or Rumford brands (in the USA). All baking powders have a starch added, so it's wise to check to make sure it's a gluten-free starch.
If it doesn't specify and isn't one of the brands listed, I recommend contacting the company or finding a brand that feels safer.
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.
You also need baking soda, salt, and an egg to make this recipe.
See the recipe card for complete details on ingredients and quantities.
Variations
Adjust these gluten-free chocolate chip muffins to your preferences with these tested variations:
- egg-free - Mix one tablespoon of potato starch or cornstarch in with the dry ingredients. Then add 3 tablespoons of water or milk when adding the wet ingredients.
- vegan - Use the egg-free substitution above, vegan butter, and coconut sugar or organic sugar.
There are additional substitutions and brands listed with each ingredient in the "Ingredient Notes + Substitutions" section above.
Step-by-Step Instructions
Learn how to make gluten-free chocolate chip muffins in five easy steps.
- Milk + vinegar: Preheat the oven to 425 degrees F (218 degrees F) and grease or line 6 cups of a standard muffin pan. Combine the milk and vinegar in a liquid measuring cup. Stir and set aside.
- Batter: To a large mixing bowl, add the gluten-free flour, baking powder, baking soda, sugar, and salt. Whisk together. Then add the melted butter, egg, and milk mixture. Stir until just combined but do not over-mix. It's ok if there are pea-sized lumps of flour in the batter. Add the chocolate chips and mix gently until just combined.
- Muffin cups: Portion the batter into the 6 greased or lined muffin cups. I like to use an ice cream scoop for this. Then sprinkle extra chocolate chips on top for decoration if you like.
- 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: Allow the muffins to cool in the muffin pan for 5 minutes. Then gently remove the muffins and set them on a wire cooling rack for at least 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.
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📖 Recipe
Gluten-Free Chocolate Chip Muffins
Ingredients
- ½ cup + 1 tablespoon milk or almond milk (133 ml)
- ½ tablespoon apple cider vinegar (7 ml)
- 1 cup + 1 tablespoon all purpose gluten-free flour with xanthan gum (155 grams)
- ½ teaspoon gluten-free baking powder
- ¼ teaspoon baking soda
- ¼ cup + 1 tablespoon granulated sugar (50 grams)
- ¼ teaspoon salt
- 3 tablespoons butter or vegan butter, melted but not hot (40 grams)
- 1 large egg
- ½ cup mini semi-sweet chocolate chips , plus more to sprinkle on top (80 grams)
Instructions
- Milk + vinegar: Preheat the oven to 425 degrees FÂ (218 degrees F) and grease or line 6 cups of a standard muffin pan. Combine the milk and vinegar in a liquid measuring cup. Stir and set aside.
- Batter: To a large mixing bowl, add the gluten-free flour, baking powder, baking soda, sugar, and salt. Whisk together. Then add the melted butter, egg, and milk mixture. Stir until just combined but do not over-mix. It's ok if there are pea-sized lumps of flour in the batter. Add the chocolate chips and mix gently until just combined.
- Muffin cups: Portion the batter into the 6 greased or lined muffin cups. I like to use an ice cream scoop for this. Then sprinkle extra chocolate chips on top for decoration if you like.
- 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: Allow the muffins to cool in the muffin pan for 5 minutes. Then gently remove the muffins and set them on a wire cooling rack for at least 10 minutes before eating.
Notes
Nutrition
Expert Tips
Make amazing gluten-free chocolate muffins on the first try with these expert tips.
Don't over-mix.
I wrote this in the instructions too, but it's really important. Over-mixing makes muffins dense, which is already a struggle with gluten-free baking.
Once the wet ingredients are added, everything should be mixed just "until combined". Which means lightly mixed with small lumps of flour remaining.
Watch for the two baking temperatures.
There are two baking temperatures for this recipe: 425 degrees F for the first 7 minutes, followed by 400 degrees for 8 minutes. This rapid rise at a high temperature is called "oven spring" and is the secret to gluten-free muffins with high tops and a fluffy texture.
It's also important to make sure the oven is fully preheated when you put the muffins in.
Serve with butter.
These gluten-free chocolate chip muffins are incredible on their own. However, serving them with a little smear of butter or vegan 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 leftovers in an airtight container on the counter for up to 2 days, or up to 4 days in the refrigerator. Freeze for up to 3 months in an airtight container.Â
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. However, in a pinch you can substitute a liquid oil or coconut oil and you will still get tasty muffins.
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.
The initial rapid rise at a high temperature is called "oven spring" and is the secret to gluten-free muffins with high tops and a fluffy texture. Baking muffins for longer at a lower temperature will cause the texture to be drier and denser.
More Gluten-Free Muffin Recipes
Looking for more gluten-free muffins recipes? Check these out:
Cora says
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 says
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 says
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 says
Hi Melinda! I really appreciate your kind words -- thank you for trusting us and I am so glad you loved the recipe.
Jackie says
Can you use maple syrup instead of sugar ?
Jamie says
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!