Go Back

Gluten-free Chocolate Chip Muffins

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins
Calories 254 kcal
Author Chelsea Green


  • 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


  1. To begin, preheat your oven to 425. Line your muffin pan with cupcake liners, or spray with non-stick spray.

  2. 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.

  3. 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.

  4. Fill each muffin cavity about 3/4 way full with batter.

  5. 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).

  6. Let cool. Devour!

Recipe Notes

Stored in an airtight container these last on the counter for 2-3 days, or in the fridge for up to a week.