These gluten free chocolate chip muffins are fluffy, soft and perfectly sweet, with a crazy good amount of chocolate flavor, like your favorite bakery! Learn all my tips and tricks for making gluten free muffins that are flavorful, moist and not at all dry.
Every family with young children needs a winning recipe for chocolate chip muffins. But when part of that family is gluten intolerant, the search for the holy grail in chocolate chip muffin recipes becomes akin to a unicorn hunt.
That's why I was so happy when I found the recipe for bakery style chocolate chip muffins in Katarina Cermelj's excellent gluten free baking book, Baked to Perfection. Her recipe was adapted to a UK market, so I had to make small changes and adaptations to make it work with local North American products - but the resulting fluffy gluten free chocolate chip muffins certainly did not disappoint!
Why you're going to love these gluten free chocolate chip muffins
These gluten-free muffins are an amazing treat for those who have gluten intolerance or celiac disease. Not only do these muffins alleviate any symptoms of gluten sensitivity, but they are also incredibly delicious! Here are some reasons why I know you are going to love them:
- Gluten-free - You might mistake them for any regular muffin, but these babies are 100% gluten free - and can be made dairy free as well. And that's what makes them truly special - despite being "free of", these gluten free chocolate chip muffins are indistinguishable from glutenfull chocolate chip muffins.
- Perfectly sweet - The sweetness of the chocolate chips adds a lovely touch to the taste, without being overwhelming.
- Good for breakfast - These muffins are also versatile and can be enjoyed at any time of the day, whether it's breakfast, lunch, or dessert.
- Easy - Baking them at home with your kids is easy, and they don't take much time to prepare.
- Healthy - They are perfect for people who want to indulge in a sweet treat while still maintaining a healthy lifestyle. They are so good, I give them to my kiddos absolutely guilt free!
- You can pile them up in your bag and take them with you on the go, or you can serve them to guests at a dinner party.
- Overall, these gluten free muffins are an excellent option for people with specific dietary needs who don't want to compromise on taste.
- AP gluten-free flour - I like King Arthur gluten free 1:1 blend, Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend.
- Almond flour
- Brown sugar
- Baking powder
- Baking soda
- Unsalted butter, softened
- Plain yogurt
- Vanilla extract
- Dark chocolate chips
- Sugar, for sprinkling
How to make these gluten free chocolate chip muffins
Preheat the oven to 375 ºF and position the rack in the middle. Line a 12-hole muffin tin with paper liners.
Mixing the Dry Ingredients:
In a large bowl, combine the gluten-free flour, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt. Add the softened butter to the dry ingredients and use a hand or standing mixer to blend them until the mixture resembles breadcrumbs.
Creating the Batter:
Gradually add the milk, yogurt, eggs, and vanilla extract to the butter-flour mixture. Whisk the ingredients together until a thick, smooth batter forms without any clumps of flour.
Filling the Muffins:
Add 1 tablespoon of gluten-free muffin batter to the bottom of each muffin liner to prevent the chocolate chips from sinking to the bottom.
Add the chocolate chips to the main batter and stir, ensuring they are evenly distributed. Divide the remaining batter equally among the muffin cases, filling them to the brim for standard muffins or creating a small mound above the edge for jumbo muffins. Sprinkle the reserved chocolate chips and a touch of white sugar on top.
Baking and Cooling:
Bake the muffins at 375 ºF for 20-22 minutes, or until they rise, turn golden brown, and a toothpick inserted comes out clean or with a few moist crumbs. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire cooling rack to cool completely.
Gluten free muffins will keep in an airtight container in a cool, dark place for 4 days. On days 3 and 4, warm them in the microwave for 5-10 seconds before eating.
Why sift the dry ingredients together?
Well, dear readers, let me tell you why you should sift those dry ingredients together. First of all, it's all about consistency - we don't want a clumpy mess in our baking, do we?
Sifting ensures that all the ingredients are evenly distributed and ready to blend beautifully with the rest of your recipe. Just throwing those ingredients into the mixer won't cut it. You don't want to make those poor mixer blades work harder than they have to. Sifting just makes it easier for your mixer to do its job, without any pesky lumps getting in its way.
Plus, if you're mixing by hand, have you ever tried to mix together a batch of dry ingredients that weren't sifted? It's practically aerobics for your arms! So take my advice, my dear. Sift away and let your mixer do the hard work for you. Happy baking!
How do you make fluffy muffins that are not dense?
So, you want to know how to make those delectable fluffy muffins that are oh-so-dreamy? Well, take a cue from these muffins; they know how to rise to the occasion! First, whip up your batter with love and care, add just the right amount of baking powder, and even a pinch of baking soda to give it that extra lift. The two act together to create a miraculous chemical reaction (read more on it in my white chocolate chip cookies recipe). Just don't play with their quantities - too much of these ingredients will result in muffins that overflow and too little will produce dense muffins.
When it's time to bake them, go easy on the oven and resist the urge to over-mix the batter. Add the dry ingredients to the wet mixture and beat gently, ensuring there are no lumps. Trust me, your muffins will thank you for it by being light, airy, and oh-so-fluffy.
So what are you waiting for? Get your muffin game on and achieve muffin greatness!
How do you keep chocolate chips from sinking in muffins?
How do you keep those little chocolate chips from taking a dive straight to the bottom of the muffin batter? Fear not, my gluten-free friend, I've got the scoop. Literally. Simply scoop a generous amount of batter without chocolate chips into the bottom of each muffin cup, then add the chocolate chips to the mix! Top your muffin tins as needed with the remaining batter, then gently press some chocolate chips onto the top of the muffin. Voila! Your gluten-free chocolate chip muffins will look as good as they taste, with nary a sinking chocolate chip in sight.
How can I make this recipe vegan?
If you want to make the classic gluten free chocolate chip muffin into something more animal-friendly, there are a few simple substitutions you can make. Fear not, transforming this baked good into a vegan delight is as easy as swapping out the ingredients - just use almond milk instead of regular milk, coconut oil instead of butter, vegan yogurt and vegan chocolate chips that are dairy-free. And there you have it, my friends: gluten-free, vegan chocolate chip muffins. You're welcome, muffin lovers!
If you have an almond allergy, you can substitute it with an equal weight of hazelnut flour. If you have a nut allergy, use your favorite gluten-free flour blend, but the muffins may be slightly drier.
Well, technically no - you could probably get away with mixing them by hand...but let me tell you, it sure helps. Think about it, do you really want to tire out your arm muscles and risk having unevenly mixed batter? I didn't think so. Plus, with the option of either a standing mixer or a hand-held electric mixer, there are no excuses for not using one. Trust me, your muffins will thank you.
Gluten-free muffins can be healthy, but it depends on the ingredients used. Some store-bought gluten-free baking mixes or recipes may contain a lot of sugar and unhealthy fats, which can diminish their nutritional value. Yet these gluten-free muffins are made with wholesome ingredients like almond flour, brown sugar, and butter or coconut oil, which can make for a balanced and nutritious snack or breakfast option. As with any food, it's important to watch the amount of sugary sweets you consume.
There are several brands of chocolate chips that are gluten-free. Some popular choices include Enjoy Life, Guittard, Ghirardelli, and Hershey's. It's important to always check the label and ingredient list to ensure that the product is truly gluten-free, as some may be at risk of cross-contamination during production.
You can substitute the chocolate chips in these gluten free muffins for berries, chocolate chunks, M&Ms, butterscotch chips or any other flavor of chocolate chips you like.
Yes, you can make muffin batter ahead of time. In fact, it's recommended to let the batter sit for at least 30 minutes to an hour before baking. This allows the ingredients to fully incorporate and results in a better-textured muffin. However, be sure to store the batter in an airtight container in the refrigerator and use it within 24 hours. If left for too long, the baking powder or baking soda may lose its effectiveness, resulting in flat and dense muffins.
Yes, you can freeze gluten-free muffins. How else would I be able to placate my children's constant demands for sweets? Simply let them cool completely before storing them in an airtight container or freezer bag. You can freeze them for up to three months. When ready to eat, let them thaw at room temperature or in the microwave. Gluten-free muffins can sometimes dry out more quickly than traditional muffins, so it's important to store them properly to maintain their freshness.
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Gluten free chocolate chip muffins
- 2 ⅓ cups gluten-free flour (280 g)
- 13 tablespoon almond flour (80 g, ¾ cup + 1 tbsp)
- ¾ cup brown sugar (150 g)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick + 1 tablespoon unsalted butter, softened (130 g)
- ½ cup + 1 ½ tablespoon milk (140 mL)
- ½ cup + 1 ½ tablespoon plain yogurt (140 g)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- 5 ⅓ oz chocolate chips (150 g)
- White sugar for sprinkling
- Preheat the oven to 375 ºF and position the rack in the middle of the oven.
- Line a 12-hole muffin tin with paper liners.
- In a large bowl, combine gluten-free flour, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt.
- Add butter to the dry ingredients and mix with a hand or standing mixer until the mixture resembles breadcrumbs.
- Gradually add the milk, yogurt, eggs, vanilla extract to the butter-flour mixture and whisk until a thick, smooth batter forms without flour clumping.
- Add 1 tablespoon of the gluten free muffin batter to the bottom of each muffin liner. This will help prevent the chocolate chips from sinking all the way to the bottom.
- Stir in chocolate chips into the batter, reserving some for sprinkling on top, until evenly distributed.
- Divide the rest of the batter equally into the muffin cases, filling them to the brim for standard muffins or creating a small mound above the edge for jumbo muffins. Sprinkle with reserved chocolate chips and a bit of sugar.
- Bake at 375 ºF for 20-22 minutes until the muffins rise, turn golden brown, and a toothpick comes out clean or with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire cooling rack to cool completely.