Gluten-free bakery style Chocolate Chip Muffins are THE muffin recipe that you need to have in your back pocket. Perfect for weekdays, weekends, brunches, and when you have company over; everyone will love these muffins!
Chocolate chips make everything better.
I think it’s a proven fact at this point. 😉
But I don’t always add chocolate to my breakfast recipes…
Like my Blueberry Muffins, for example. I’ve been loving them lately (and enjoying seeing YOU all loving them too). BUT, my kids aren’t huge fans of blueberries cooked in baked goods.
So while they’re great if I want to keep them all to myself, they aren’t really a family favorite.
Sometimes I make these gluten-free Chocolate Chip Muffins instead. I think they last about three days in my house. My son would eat half the pan if I let him I think!
Again, you can’t go wrong with chocolate.
These gluten-free Chocolate Chip Muffins are a super easy, one bowl recipe that everyone loves. They’re bakery style, with tall, golden tops, and a fluffy texture with chocolate chips throughout.
I could make these over and over again and I don’t think my family would get tired of them. So, it’s beyond time I share the recipe with ya’ll.
Keep reading to hear about my tips and tricks for tall, bakery style muffins.
These muffins are my favorite, because they’re:
- Made in one bowl
- Quick and easy to whip up
- Easily made dairy-free as well
- Made with basic ingredients you probably already have on hand
These are made with: butter, sugar, milk, vanilla, eggs, flour, baking soda, salt and chocolate chips.
To make these Chocolate Chip Muffins gluten-free, I recommend using a gluten-free all purpose flour blend (that has xantham gum).
You can also make these muffins dairy-free, if you use a dairy-free butter alternative (or coconut oil), dairy-free milk (like almond milk), and dairy-free chocolate chips.
Want to make them with different baking chips? Go ahead! You can use dark chocolate chips, mini chocolate chips, white chocolate chips, peanut butter chips, etc. Any of your favorite baking chips work well.
And I have to take a minute to talk about my muffin-making tricks.
First, you’ll start baking the muffins at 425 NOT 350. Pretty crazy, right?
The extra hot heat causes the muffins to puff up sooner, so they get that extra tall bakery style feel (with a bit of a crisp, golden top too). After five minutes, you’ll lower the oven temperature to 350 till they’re baked through.
My second muffin tip, is to fill your muffin cavities pretty full. I’d recommend filling them about 3/4 way full. Most people say to fill them less full, but then your muffins won’t be as big and tall either. They may have a great domed top, but they will be shorter still that way.
Those are my top two secrets to making the best muffins ever.
Now, you are well on your way to fluffy, tall, bakery style (with golden, domed tops) gluten-free Chocolate Chip Muffins. Drooling yet?! Cause I know I am! 🙂
These gluten-free Chocolate Chip Muffins are great for weekends, weekdays, brunches, when you have company over… whenever. People won’t even know they’re gluten-free. 🙂
After you make them, let me know what you think! Leave a comment and star rating, below. I love to hear from ya’ll! It makes sharing recipes worth while to read your feedback.
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1/2 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cup gluten-free all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
To begin, preheat your oven to 425. Line your muffin pan with cupcake liners, or spray with non-stick spray.
To a large mixing bowl, add your butter and sugar and beat them together with a mixer till creamy. Add your milk, vanilla and eggs and blend in briefly.
To the same bowl, add your flour, baking soda, and salt. Blend till well combined and you have a thick muffin batter. Add your chocolate chips and fold them in.
Fill each muffin cavity about 3/4 way full with batter.
Bake for 5 minutes. Reduce oven temperature to 350, and bake for another 15-17 minutes (or till the muffins are springy to touch and a toothpick inserted comes out clean).
Let cool. Devour!
Stored in an airtight container these last on the counter for 2-3 days, or in the fridge for up to a week.