By Wendy Stoltz / Last Modified On August 17, 2023

These are the most perfect gluten-free chocolate chip muffins! They have soft, tender, bakery-style crumbs and smooth, domed tops. I've worked to perfect this muffin recipe before sharing it with you. Just look at how gorgeous they bake up, with domed tops and a fluffy, soft interior. That's what you want in the ideal chocolate chip muffin.

These tender muffins are a favorite at my house, along with Gluten-Free Blueberry Muffins and Gluten-Free Apple Muffins. If you're looking for more delicious muffin recipes, you can try Paleo Chocolate Chip Muffins, Gluten-Free Double Chocolate Muffins, Oat Flour Chocolate Chip Muffins. And if you love chocolate and need a quick recipe, this Gluten-Free Chocolate Chip Mug Cookie is our go to!

Gluten-Free Chocolate Chip Muffins Recipe

I have over 15 gluten-free muffin recipes here on the blog, and none is for a classic gluten-free chocolate chip muffin - until now! 

These gluten-free chocolate chip muffins are made with a gluten-free flour blend, so the texture is as similar to a wheat flour muffin as you will get. 

I have an Oat Flour Chocolate Chip Muffin recipe that you'll love too, and my Paleo Chocolate Chip Muffins are free of refined sugar.

Why You’re Going to Love These Gluten-Free Chocolate Chip Muffins

One Bowl Recipe - Skip a full sink of dishes, and make this gluten-free chocolate chip muffin recipe all in one mixing bowl!

Simple Ingredients - A pre-mixed gluten-free flour blend and a handful of common baking ingredients make this recipe easy and quick to assemble. 

Soft, Tender Texture - The crumb of these muffins is soft and fluffy, and they will stay that way for a couple of days. Pop leftovers in the microwave to make them taste like they did on day one. 

Chocolate Chips - Everything is better with a generous handful of chocolate chips thrown in.

Ingredients in Gluten-Free Chocolate Chip Muffins

Gluten-Free Flour - I used Bob's Red Mill 1:1 Baking Flour for this recipe. You can use any 1:1 style gluten-free blend that you like. 

Baking Powder - While baking powder doesn't include any gluten ingredients, be sure to use a trusted brand, like Clabber Girl, to avoid any potential cross-contamination. If you are at a high elevation, you'll want to use half as much.

Baking Soda - This, along with the baking powder, helps these muffins to rise sky-high! Again, you'll want to use half as much if you're at a high elevation.

Salt - A bit of salt in any sweet recipe helps to balance the sweetness and enhance the other flavors. But you can leave it out if you like.

Oil or Butter - You can use any type of liquid fat to make muffins, including melted and cooled butter, melted coconut oil, olive oil, vegetable oil, or your favorite lightly flavored cooking oil. 

Granulated Sugar - This is a sweet muffin recipe, and regular granulated sugar does the trick. 

Eggs - Allow your eggs to come to room temperature before mixing your gluten-free muffin batter. Room-temperature eggs make an extra smooth thick batter. 

Vanilla Extract - A good quality, pure vanilla extract flavors the muffins perfectly. 

Milk - You can use dairy or non-dairy milk. The extra liquid gives these muffins the perfect texture. 

Chocolate Chips - Semisweet chocolate chips are perfect, but you could use milk chocolate or even dark chocolate if you prefer. The more chocolate chips, the better for these fluffy muffins!

Missing something? No worries! Order missing ingredients from GoPuff and have them arrive at your doorstep in minutes.

Equipment Needed for This Gluten-Free Chocolate Chip Muffins

Mixing bowls - I like these glass mixing bowls that come in three assorted sizes. But guess what, you only need one!

Muffin pan - A 12-cup muffin pan is necessary to bake the muffins. This pan will provide the perfect shape and size for the muffins to bake evenly. You can use a different muffin pan with larger muffin cavities if you want to make jumbo muffins.

Cooling rack - It is ideal to have two separate cooling racks, but if you prefer a larger one, an 18/8 Stainless steel cooling rack works well too. The cooling rack(s) will be used to place the baked muffins, allowing them to cool down evenly and prevent them from becoming soggy on the bottom.

If you have any questions about making Gluten-Free Chocolate Chip Muffins, please leave a comment, and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE CHOCOLATE CHIP MUFFINS

1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners, and set it aside.
2. Mix the gluten-free flour, baking powder, baking soda, and salt in a large mixing bowl. 
3. Add the oil, sugar, eggs, milk, and vanilla, and mix just until combined. 
4. Fold in the chocolate chips. 
5. Fill each paper liner about two-thirds full. 
6. Bake as directed in the recipe card below until the centers of the muffins are set. Remove from the oven and let cool for 10 minutes before removing to a wire rack to cool completely. 

These numbered steps match the numbered photos above and are for illustration purposes. Please see the recipe below for the complete list of ingredients and instructions for these gluten-free chocolate chip muffins.

MUFFIN BAKING TIPS AND TRICKS

The batter texture matters - Adding milk makes this chocolate chip muffin batter lose enough to pour, but it shouldn't be watery. Adding too much liquid could cause your chocolate chips to sink to the bottom. 

Don't Overmix - Stir the wet and dry ingredients and stop mixing as soon as the batter forms. Overmixing can cause toughness in gluten-free baked goods. 

Add-ins - Chocolate chips are delicious in this recipe, but so are peanut butter chips, butterscotch chips, or any type of baking chips you have on hand. Feel free to add additional add-ins; just keep the total mix-ins to ¾ cup. 

Paper liners are best - Your muffins can't stick to the pan if you use muffin liners, but if you don't have them, be sure to generously coat your muffin pan with baking spray.

High elevation - If you are at a high elevation, reduce the leavening agents by half.

Frequently Asked Questions

HOW TO STORE GLUTEN-FREE CHOCOLATE CHIP MUFFINS

Keep leftover gluten-free chocolate chip muffins in an airtight container at room temperature. They will stay fresh for up to 4 days. Feel free to warm them up in the microwave (you only need about 10 seconds) to revive them if they start to seem stale. 

Can I Freeze My Gluten-Free Muffins For Longer Storage?

Gluten-free muffins freeze well.  I suggest wrapping each muffin individually with plastic wrap, then storing them in a zip-top bag or airtight container. You can then remove one or two the night before and thaw them in the refrigerator to be enjoyed in the morning.

Do I Need To Use Muffin Tin Liners To Bake Gluten-Free Muffins?

Using muffin tin liners is not a requirement, but it is recommended for baking the best gluten-free chocolate chip muffins. Here are a few reasons why using muffin tin liners can be beneficial:

• Easy Removal - Liners make removing the muffins from the pan easier without sticking. This helps maintain the shape and appearance of the muffins.
• Reduced Cleanup - Liners help minimize the need for greasing or spraying the muffin tin, making cleanup quicker and more convenient.
• Portability - Muffin liners provide individual servings that are easy to transport. They keep the muffins intact and prevent them from touching each other, which can be useful when taking them to picnics, parties, or as on-the-go snacks.

However, if you don't have muffin tin liners available, you can still bake the muffins directly in a greased or sprayed muffin tin. Just be sure to generously coat the tin to prevent sticking.

How Do You Keep Gluten-Free Muffins Moist?

Here are a few tips to ensure moist gluten-free muffins:

Avoid Overbaking - Gluten-free baked goods can become dry if overbaked. Keep a close eye on the baking time and remove the muffins from the oven as soon as they are set and a toothpick inserted into the center comes out clean.

Storage - Proper storage can help maintain moisture. Store the muffins in an airtight container or sealable bag at room temperature. You can also place a slice of bread or a piece of apple in the container to help retain moisture.

Reheating - If your gluten-free muffins become slightly dry, you can revive them by briefly heating them in the microwave for a few seconds or by warming them in a low oven. This can help restore some moisture.

Remember that gluten-free baked goods can have a slightly different texture than their gluten-containing counterparts, but these tips should help you achieve and maintain moist muffins.

WORKING WITH GLUTEN-FREE FLOURS

If you're new to baking with gluten-free flours, you are in the right place! Here are some tips to get you through this muffin recipe, and see this post for even more information about the best gluten-free flour blends!

• Spoon the flour into the measuring cup and level when using gluten-free flour. Do not scoop your measuring cup into the gluten-free flour.
• The best method really is to weigh the gluten-free flour, but I don’t have the ingredient weights for all my recipes just yet.

I've tested these muffins with my gluten-free flour blend and Bob's Red Mill 1-to-1 Gluten-Free Baking Flour. Did you try a different blend? How did it turn out? Let us know in the comments below.

Can I Make Muffin Batter Ahead Of Time?

Yes, you can make muffin batter ahead of time. Preparing the muffin batter in advance can be convenient, especially when you want to save time or plan for a future baking session. You can refrigerate it overnight. It's important to note that the texture of the muffins may vary slightly when using a batter that has been refrigerated.

How To Prevent Muffins Being Dense?

To prevent your muffins from becoming dense, it's important to follow a few key steps: avoid overmixing the batter, use room temperature ingredients, measure the flour accurately by spooning it into the measuring cup and leveling it off, and make sure your leavening agents (baking powder and baking soda) are fresh and active.

How To Keep Chocolate Chips From Sinking In Muffins?

To keep the standard or mini chocolate chips from sinking in your muffins, you can try coating them in a light dusting of gluten-free flour before folding them into the batter. This helps create a barrier that prevents the mini chocolate chips from sinking to the bottom during baking, resulting in evenly distributed chocolate goodness throughout your muffins. This will ensure the best bakery style muffins.

What Substitutions / Replacements Can I Make in These Gluten-Free Chocolate Chip Muffins?

Oil or Butter Variations - Instead of using regular oil, you can try using melted coconut oil, olive oil, vegetable oil, or your favorite lightly flavored cooking oil for a different taste profile.

Sugar Options - Feel free to experiment with alternative sweeteners like coconut or granulated sugar substitutes to suit your dietary preferences.

Mix-In Variations - While chocolate chips are classic, you can get creative with your mix-ins. Add peanut butter, butterscotch, nuts, dried fruits, or shredded coconut for added flavor and texture.

Remember to adjust quantities and baking times accordingly when making substitutions or variations to ensure the best results.

WHAT TO SERVE WITH GLUTEN-FREE CHOCOLATE CHIP MUFFINS

The best part about a good gluten-free muffin recipe is that it can be a breakfast food, a sweet snack, or a dessert! 

For Brunch - Breakfast, lunch, or brunch is better with these muffins. Try them with Gluten-Free Quiche or Gluten-Free Breakfast Casserole for a sweet and savory combination. 

As a Snack or Dessert - Try pairing gluten-free chocolate chip muffins with a gluten-free Hot Cocoa or a delicious fruit smoothie.

Continue to Content

Yield: 12 muffins

Gluten-Free Chocolate Chip Muffins

Print

These are the most perfect gluten free chocolate chip muffins! They have a soft, tender, bakery-style crumb, and smooth, domed tops. 

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 ¾ cups gluten-free flour blend (for this recipe I've used Bob's Red Mill 1-to-1)
• 1 teaspoon gluten-free baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup oil of choice (or butter, melted and cooled)
• ¾ cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup milk (or dairy-free milk)
• ¾ cup chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C). Line a muffin tin with papers; set aside.
2. In a large mixing bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
3. Add the oil, sugar, eggs, milk, and vanilla and mix just until combined.
4. Fold in chocolate chips.
5. Fill each paper liner about ⅔rds. full.
6. Bake for 20-22 minutes, or until the center is set.
7. Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.

I used Bob's Red Mill 1:1 baking blend in this recipe, but you should be able to substitute any 1:1 gluten-free flour.

Feel free to swap out the chocolate chips for butterscotch chips or any other baking chip you like.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  Wilton Perfect Results Premium Non-Stick Bakeware Cupcake Pan, 12-Cup, Steel
• 
  Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 32mgSodium: 159mgCarbohydrates: 26gFiber: 1gSugar: 19gProtein: 3g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.