Gluten-Free Chocolate Chip Muffins
Soft bakery-style Gluten-Free Chocolate Chip Muffins with tall tops and a fluffy crumb. Easy one-bowl recipe, ready in under 30 minutes.
Servings 6 muffins
Calories 247kcal
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 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.
Notes
See the blog post for ingredient notes, step-by-step photos, and expert tips.
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. Freeze for up to 3 months in an airtight container.
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.
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