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!
Servings 6 muffins
Calories 247kcal
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
Storage: 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. Thaw in the refrigerator overnight and then warm to room temperature before eating.
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.
Nutrition
Calories: 247kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 241mg | Potassium: 86mg | Fiber: 2g | Sugar: 19g | Vitamin A: 247IU | Calcium: 75mg | Iron: 1mg