Gluten-Free Chocolate Chip Muffins

Half of a gluten free chocolate chip muffin to show the amazing fluffy and moist texture!

5 from 3 reviews

Achieve a bakery crumb and beautiful round tops with this gluten-free chocolate chip muffins recipe. This is a small batch, one bowl muffin recipe that uses my two-step baking method and is ready in under 30 minutes! 


Units Scale

Buttermilk Mixture

  • 1/2 cup + 1 tablespoon (133 ml) milk or almond milk
  • 1/2 tablespoon (7 ml) apple cider vinegar

Dry Ingredients

  • 1 cup plus 1 tablespoon (155 grams) gluten-free 1-to-1 style flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup + 1 tablespoon (50 grams) granulated sugar
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 tablespoons (40 grams) butter or vegan butter, melted but not hot
  • 1 egg


  • 1/2 cup (80 grams) mini semi-sweet chocolate chips, plus some extras to sprinkle on top


  1. Prep: Preheat the oven to 425 degrees F (218 degrees F) and grease or line 6 cups of a standard muffin pan.
  2. Buttermilk: Combine the buttermilk ingredients. I do this in a liquid measuring cup so the recipe needs only one mixing bowl. Set aside.
  3. Dry Ingredients: Mix all dry ingredients together in a medium mixing bowl.
  4. 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.
  5. Chocolate Chips: Add chocolate chips and mix until just combined.
  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.
  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.
  8. 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.


Storage: Store 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. Thaw in the refrigerator overnight and then warm to room temperature before eating.


Follow these instructions for egg-free muffins or to substitute regular dairy for our dairy-free 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.

Keywords: gluten free muffins, gluten free baking, dairy free chocolate chip muffins