Easy fluffy gluten-free chocolate chip muffins! Say goodbye to bland gluten-free options and hello to a recipe that is perfect as an afternoon snack or easy breakfast.
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If you're on the hunt for a muffin that's not just gluten-free but also irresistibly delicious, you've hit the jackpot! These muffins are the real deal – fluffy, classic, and packed with those chocolatey bits we all love. They're the kind of treat that makes you forget you're eating something gluten-free.
I've always had a soft spot for muffins. There's something about a warm, freshly baked muffin that's just comforting. But when I switched to a gluten-free diet, I missed digging into those soft, classic treats. I tried store-bought ones, but they just didn't measure up. That's when I decided to take matters into my own hands.
Baking gluten-free was a whole new ball game for me. My first few tries? Let's just say they were far from perfect. But I was determined to get it right. After a lot of experimenting, I stumbled upon some game-changing tips (which I'm excited to share below). These tips were a total breakthrough and led me to create these amazing muffins.
And the best part? This has inspired many more easy family-friendly gluten-free baking recipes:
Fun Gluten-Free Banana Blackberry Oatmeal Muffins (Vegan Options)
1-bowl GF Baked Oat Squares (Vegan& GF)
👪Why You'll Love Our Gluten-Free Muffins
Whipping up these gluten-free chocolate chip muffins has become a routine in our home, perfect for bonding with my kids and having ready-to-go meals for our busy life:
- Allergy-Friendly: Thei recipe is gluten-free and nut-free and easily adaptable to be vegan (dairy-free)
- Fluffy Moist Gluten-Free Muffins: this recipe was heavily tested (using different flour mixes) so you get the best fluffy muffin texture every time.
- Simple and Quick: An easy recipe that's straightforward to make, even for beginners.
- On-the-Go Snacking: These muffins are the perfect portable snack, great for busy lifestyles.
- Kid-Approved: Loved by kids and ideal for an afternoon snack, these muffins are a family favorite.
Looking for gluten-free / Celiac / Vegan restaurants? Try out Atly, and always know where to go!
Our gluten-free chocolate chip muffins are a simple recipe that will give you a fluffy bakery-style experience right at home. Here's what you'll need:
Vegan-Friendly Substitutions: Our healthy chocolate chip muffins are incredibly adaptable to vegan preferences. Use a flax egg instead of a regular egg and opt for non-dairy milk and vegan chocolate chips for a delicious vegan version.
- Gluten-Free AP Flour: I highly recommend using Boib's Red Mill if possible or ensure your AP gluten-free flour blend has xanthan gum. If using a 1-1 please see flour mix tips below!
- Oat Flour: A little oat flour adds a lovely, subtle flavor and moisture to the gluten-free muffin batter.
- Xanthan gum: Xanthan gum helps gluten-free baking recipes achieve that perfect fluffy texture. Omit if your gluten-free mix contains it already.
- Mini Chocolate Chips: Ensure they're gluten-free. I sometimes toss in additional chocolate chips for that extra chocolatey goodness.
- Milk (Dairy or Non-Dairy): I've tried both and they work wonderfully. As we are dairy-free we stick to oat milk! It's all about catering to your dietary needs.
- Eggs: Binds everything together.
- Softened Butter (dairy or Non-Dairy: This makes the muffin batter rich and adds a creamy texture. You can swap for vegetable oil if you prefer.
- Granulated Sugar: Just the right amount to sweeten our muffins without overpowering them.
- Baking Powder: Our rising star, ensuring our muffins get that lovely muffin top.
- Vanilla Extract: A dash of vanilla brings all the flavors together.
- Salt: A pinch to balance the flavors.
For full quantities, see the recipe card at the end of this post.
Step-By-Step Guide to Making Fluffy Gluten-Free Chocolate Chip Muffins
Step 1: Preheat and Prepare:
Start by preheating your oven to 350°F (200°C). Line your muffin tray with paper liners or give it a light greasing. This helps in easy removal of muffins. You also need the egg, milk, and butter at room temperature so take those out.
Step 2: Mix Dry Ingredients:
In a large bowl, whisk together your gluten-free all-purpose flour, oat flour, baking powder, xanthan gum, and salt. This step is crucial for evenly distributing the leavening agents for a consistent fluffy texture in every bite.
Step 3: Cream Butter and Sugar:
In another bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes. This process is key to creating a light and airy muffin batter. Please don't skip this step!
Step 4: Add Wet Ingredients:
Now, add the room-temperature egg (or flax egg for a vegan option), milk, and vanilla extract to the creamed mixture. Mix until well combined, but be careful not to overmix.
Chef Tip: If your milk is too cold warm it up slightly in the microwave. This will ensure your butter doesn't cease.
Step 5: Combine Wet and Dry Mixtures:
Gently add the wet ingredients to the dry ingredients. Stir until just combined to avoid overworking the batter, which can lead to dense muffins.
Step 6: Rest the Gluten-Free Batter:
Let your batter rest for 10 minutes. Because of the versatility of the different gluten-free flour mixes, some will require more liquid. If your batter seems dry add in ¼ cup of milk at a time until you get a thick yogurt consistency (see image).
Step 7: Fold in Chocolate Chips:
Carefully fold in the chocolate chips. Don't overmix.
Step 8: Fill Muffin Cups:
Using an ice cream scoop for consistency, spoon the batter into the muffin cups, filling each about ⅔ full. This ensures a perfect rise and that lovely muffin top.
Step 9: Bake and Cool:
Bake for 25-35 minutes. My perfect timing is usually around 35 minutes, but keep an eye as oven temperatures may vary. The type of mix you use will also vary the cook time. It is done when a toothpick comes out clean.
Allow your bakery-style muffins to cool in the pan for a few minutes. This makes them easier to handle. Then, transfer them to a wire rack to cool completely.
Enjoy your gluten-free chocolate chip muffin recipe and let us know in the comments how it went. Happy baking!
⚡ Chef Tip: Choosing the Right Gluten-Free Flour Blend for Your Muffins
When it comes to baking gluten-free chocolate chip muffins, the choice of flour can make a significant difference. I've experimented with different gluten-free flour blends and here's what I've learned:
All-Purpose Gluten-Free Flour Mix
This is my go-to flour for most of my gluten-free baking recipes. In my experience, gluten-free AP flour provides a more balanced taste and ensures the muffins stay moist for a longer period. While it doesn't give the highest rise, the texture it offers is just right for a satisfying muffin experience.
Bob's Red Mill All Purpose GF flour: this is my go-to brand and I highly recommend this flour for this recipe (not sponsored). It is made with bean, sorghum, and potato flour so it tends to not be a liquid-loving flour mix. This allows a more even moisture mix resulting in better recipes. In all my recipe testing this has provided the most consistent outcome and results.
King Author All-Purpose GF flour: A great mix to use for baking. However, this mix also uses rice and potato as their main ingredients so it will absorb a bit more liquid. We don't have this in Canada
1-to-1 Gluten-Free Flour Mix
Using a 1-to-1 gluten-free flour mix can be a bit tricky. This type of mix usually uses rice flour as the main GF flour. Because of this composition, these types of gluten-free flours (1-1 or cup-for-cup) tend to require more liquid.
In my tests, I had to add an extra 1 ½ cups of milk to get the right consistency for this recipe. The muffins baked with this mix rose more and had a fluffier texture, but they tended to dry out quicker and didn't last as long.
Almond vs. Oat Flour
In my trials, substituting almond flour for oat flour didn’t significantly impact the muffins. Both flours worked well without altering the muffin's overall texture or taste.
🙋🏽♀️My Top Tip
Regardless of the flour blend you choose, let your muffin batter rest for about 10 minutes before baking. This resting period allows the flour to absorb the liquid properly. After resting, check the consistency of your batter. It should resemble thick yogurt. If it's too thick, gradually add milk, about ¼ cup at a time, until you achieve the desired consistency.
Remember, each gluten-free flour blend behaves differently, so don't hesitate to adjust the liquid content for your bakery-style gluten-free chocolate chip muffins.
💡Quick Recipe Tips: Perfect Texture
Our top tips and pointers to help your gluten free chocolate chip muffins come have the best texture:
- Check Your Flour Mix: Check to see if your gluten-free flour blend contains xanthan gum. It's a key ingredient that helps mimic the texture and elasticity of gluten, crucial for a good rise and a tender crumb.
- Room Temperature Ingredients: Bring your wet ingredients, especially milk and eggs, to room temperature before mixing. This prevents the butter from seizing and ensures a smoother, more homogenous batter.
- Let the Batter Rest: Give your batter a 10-minute rest after mixing. This allows the gluten-free flour to absorb moisture evenly and gives you time to adjust.
- Adjust your Batter: Different gluten-free flour blends absorb liquid differently. Pay attention to the batter's consistency and adjust the liquid accordingly. Aim for a thick yogurt-like texture for the best results.
- Don’t Overmix: Mix your batter just until the ingredients are combined. Overmixing can lead to dense muffins, so a light hand is key.
- Check for Doneness: Gluten-free muffins can be tricky to test for doneness. A toothpick inserted into the center should come out clean, but be careful not to overbake as they can dry out quickly.
Here are some ideas for substitutions in case you're missing an ingredient for these gluten-free chocolate chip muffins.
Swapping ingredients might slightly alter the texture, but you'll still end up with a delicious treat!
- Xanthan gum: I have made this recipe without this ingredient many times with great results. If you don't have this you can skip.
- Butter: Can be replaced with an equal amount of oil or vegan butter. This swap is great for dairy-free diets.
- Egg: A flax or chia egg works well as a vegan alternative. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit until it gels.
- Gluten-Free Flour: If you don't have a preferred blend, try King Arthur's Gluten-Free Measure for Measure Flour. It's a reliable choice for baking just keep an eye on the moisture of the batter and let it rest before baking!
- Chocolate Chips: No chips? No problem! Blueberries or raisins make great alternatives and add a natural sweetness.
- Sugar: If you're out of granulated sugar, try coconut sugar or a liquid sweetener like honey or maple syrup. Adjust the quantity to taste.
- Vanilla Extract: Almond extract can be a nice change, offering a different but equally delightful flavor.
- Baking Powder: If you're out, mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
Proper storage is crucial for keeping your muffins fresh and delicious.
In the Fridge: Store muffins in an airtight container to maintain freshness. They can last up to a week in the fridge but are best enjoyed within the first few days.
Reheating: To revive that just-baked warmth, I recommend microwaving the muffin for 10-15 seconds. Alternatively, warm them in the oven at 350°F for about 5 minutes.
Freezing: Gluten-free muffins freeze well. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature.
Yes, King Arthur's Gluten-Free Flour works well for this recipe. Just adjust the liquid as needed for the right batter consistency.
To prevent dry or crumbly muffins, follow the tips above. The key tip is to ensure your batter has the right moisture balance. If it's too thick, add a bit more milk. Also, avoid overbaking – check for doneness around the 25-minute mark.
Consider adding nuts like walnuts or almonds for a healthy fat and protein boost, or mix in some blueberries or diced apple for extra fiber and natural sweetness.
🥣More Easy Gluten-Free Recipes
Gluten-Free Chocolate Chip Muffins Recipe Card
- 2 cups gluten free flour preferably Bob's Red Mill all-purpose GF flour
- ¼ cup oat flour
- 2 teaspoon baking soda
- 1 teaspoon xanthan gum omit if your gluten free flour blend already contains xanthan gum
- ½ teaspoon salt
- 1 cups oat milk plus another ¼ to adjust
- 2 eggs or 2 chia egg (see notes)
- ⅓ cup butter softened, (or vegan butter )
- ¾ cups sugar
- 1 ½ teaspoon vanilla extract
- ¾ cups mini chocolate chips ensure they are gluten-free
- Set your oven to 350°F (200°C). Line a muffin tray with paper liners or lightly grease it. Ensure egg, milk, and butter are at room temperature.
- Whisk together the gluten-free AP flour, oat flour, salt, and baking powder in a large bowl. Mix until well combined.
- In a separate bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add room-temperature egg (or flax egg), milk, and vanilla extract to the creamed mixture. Mix until well combined, but avoid overmixing.Tip: ensure your milk and eggs are not cold or it may cease the butter. See notes
- Gently mix the wet ingredients with the dry ingredients until just combined being cautious not to overmix.
- Fold in the chocolate chips.
- Let the batter rest for 10 minutes. If the batter is too dry, add milk (¼ cup at a time) to reach a thick yogurt-like consistency.
- Spoon the batter into muffin cups, filling each about ⅔ full, using an ice cream scoop for consistency.
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool in the pan for a few minutes, then transfer to a wire rack.
- Large egg: Use a chia or flax egg. To prepare, mix 1 tablespoon of ground flaxseed or whole chia seeds with 3 tablespoons of water and let it sit for about 5 minutes until it thickens
- Butter: Replace with equal parts vegan butter or vegetable oil
- Milk: this recipe already uses oat milk but you can also use dairy, almond or coconut.