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. š
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! š
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. š
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.
And if you liked these, check out some of my other favorite muffin recipes: Lemon Lavender, Chocolate Peanut Butter Banana, Banana Zucchini, and Cappuccino Muffins (all gluten-free!).
- 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
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To begin, preheat your oven to 425. Line your muffin pan with cupcake liners, or spray with non-stick spray.
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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.
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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.
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Fill each muffin cavity about 3/4 way full with batter.
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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).
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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.
Ā
Can you replace the sugar with sugar-in-the-raw?
Hi Janet. I have not worked with sugar in the raw before, but after reading about it a bit it does seem like you can substitute them 1:1, the flavor and texture may just be a bit different.
I used Sugar-in-the-Raw and I made a half recipe yielding 18 mini muffins. Chelsea, these are really good tasting and extremely easy to make. In case your other readers want to know I used a gluten-free flour: 2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour. And my nutrition values for each muffin: 85 cal, 3g fat, 9g carb, 3g sugar, 1g protein. They actually cost me only 23 cents a piece to make. For normal size muffins, you can mutiply by 3. Thanks so much for these little wonders.
Excellent!
Everyone loved them (the dog would’ve too if she’d had any, as she was hoping for) š
Had to have a lot less in the muffin cups, since the batter found it’s way out. Managed to save it and made new ones out of them with all the chocolate melted, they were just as good. āŗļø
Regards from Iceland,
Ćsta SĆ³lveig
used gluten free flour, Bob’s red mill egg replacer, and enjoy life baking mini chips….these were amazing and made some amazing safe to eat cookie dough!
My 3yr old & 5yr old love them! I actually need to make another batch! Kid approved!
these muffins turned out AWESOME! My youngest son is allergic to wheat, but my older 2 boys are not allergic to wheat..ALL 3 BOYS LOVED these muffins! they look just like the picture!ā¤ļø
Hi, made these but my chocolate chips all sank to the bottom of the muffins. Just wondering why or what I can do next time to avoid this? Thanks š
Hi Annie. Good question. Make sure that your butter is softened, not too melted. If your batter is a little thinner they will sink more easily. You can also toss the chocolate chips in a little flour (a teaspoon or so) prior to adding them. Hope this helps!
I made these tonight for my daughter who has gone gluten and dairy free overnight because of health issues. I used Bobās Red Mill flour and added Xanthem gum (as per directions on the flour box) and used non diary butter substitute. They turned out AMAZING! Light, moist and delicious! Thank you for the awesome recipe!
Hi can I use making powder to make more fluffy?
These are amazing! So easy and so delicious to make!! Iāve made this recipe twice within a few days. I couldnāt stay out of them. Thank you so much!!
Great recipe! I would like to make some for my sister in law who is having a baby soon! Do you think these would freeze well?
Thanks!
Yes, they freeze great!
Could I use olive oil in place of the butter. I have a blueberry muffin recipe that calls for olive oil
Yes, but you will need to use less olive oil in it’s place (try about 6 tbsp instead).
What would the baking time and temp be if I wanted to make these as mini muffins? Thanks
Hi Rachel. I would try baking them at 350 for about 9-11 minutes.
I wonder if I can use almond flour? It probably wonāt rise as much, but thatās all I have on hand. My store is out of gluten-free flour.
Hi Toni. Sorry to say, but no, almond flour is not a 1-to-1 substitute.
First time making gluten free muffins. I used sunflower oil instead of butter and my own blend of gluten free flours. I was sceptical that this quite runny batter with such a small amount of levening , would be any good. They were fabulous! a little sweet for our taste, but I’m going to reduce the sugar next time. Great recipe. thank you.
I’m excited to make these! I’m going to use 1 to duck š¦ š„ instead of 2 š chicken eggs š„ because my little boy is allergic to chicken eggs., otherwise he can have all the other ingredients! thanks!š
I’m working at a bakery. and we have people ask for gluten free. so I start baking this Muffins in people love them.
Hi, would you be able to swap out the sugar for maple syrup?
Hi Amber. You can try making these with 1/2 cup of maple syrup instead of the 3/4 cup of sugar, but the muffins may not be sweet enough then. I hope this helps!
would it work if you melted the butter rather than softened it?
Hi Sofia. Yes, will work just fine as long as the butter isn’t too hot.
These were amazing! I used semi sweet chocolate chips and they tasted so good! My husband loved them too. Definitely will make these again.
What is the carb count on these? My granddaughter is Type 1 and also gluten free.
Hi Tanya. Each muffin would be roughly 254 calories, depending on which gluten-free flour you use. I’d recommend using an online nutrition calculator, if you need more info. Hope this helps!
Itās so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
These came out so yummy! Thank you!