Gluten-Free Chocolate Chip Muffins
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!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 muffins 1x
- Category: Baking, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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
Mix-Ins
- 1/2 cup (80 grams) mini semi-sweet chocolate chips, plus some extras to sprinkle on top
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
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.
Substitutions:
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
Find it online: https://vibrantlygfree.com/gluten-free-chocolate-chip-muffins/