These gluten free chocolate chip muffins are so soft, fluffy, and delicious! They are loaded with chocolate chips and have the best texture. These muffins are reminiscent of bakery style muffins. They have golden dome tops, a sprinkling of sugar on top, and they are moist. These muffins take less than 30 minutes to make!

Gluten free chocolate chip muffins

Why You’ll Love This Recipe

  • These gluten free chocolate chip muffins are quick and easy to make.
  • They only take 25 minutes from start to finish.
  • These gluten free muffins are soft and fluffy!
  • They are not dry. In fact, they are moist.
  • These muffins are made in one mixing bowl.
  • Great for breakfast, snacks and even dessert.
  • This recipe is gluten free and easily made nut free.
  • Check out these Vegan Blueberry Muffins for another great recipe.

Ingredients & Substitutions

These are the main ingredients and substitutions for gluten free chocolate chip muffins. Scroll down to the recipe card for full ingredients list and instructions.

Gluten free 1 to 1 flour is the base of the recipe. I love both King Arthur Flour and Bob’s Red Mill for these muffins. If not gluten free, feel free to use all purpose flour.

Both baking powder and baking soda provide significant rise to these muffins. They work in tandem to create beautiful dome tops!

A teaspoon of cinnamon adds a great warm spice and flavor. Add in a dash of nutmeg if desired.

Granulated sugar provides the sweetness. These chocolate chip muffins are not overly sweet, but just sweet enough. For a refined sugar free option, coconut sugar can be substituted. Coconut sugar will yield a slightly dark in color result.

Vanilla extract is always a must.

Any type of milk works. I used almond milk for these photos.

Sour cream adds a great moisture to these muffins. It sounds unconventional, but it yields a moist muffin. Yogurt may also be used.

Melted butter adds a great buttery flavor and additional moisture. Substitute melted coconut oil if needed.

Choose a light tasting oil. Avocado oil, light olive oil, and vegetable oil are all great choices. Do not substitute coconut oil for the regular oil.

Eggs make these muffins have the best texture! I have not tried making these egg free, but check out these Vegan Chocolate Chip Muffins for egg free muffins.

Of course, chocolate chips are very important! Dark, milk, semisweet and white chocolate chips can be used. Feel free to use blueberries like these Gluten Free Blueberry Muffins.

For a banana version, check out these Gluten Free Banana Muffins.

Group of ingredients for muffins

Taste & Texture

These gluten free chocolate chip muffins taste like classic chocolate chip muffins! They are buttery with the perfect amount of sweetness and chocolate.

These muffins are soft and fluffy. They have the best dome shaped muffin tops!

How to Make

Step 1

First, preheat oven to 425 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.

Step 2

In a large mixing bowl or stand mixer, add gluten free flour, baking powder, baking soda, cinnamon and sugar. Stir to combine.

Step 3

Then, add in all remaining ingredients except chocolate chips. Stir to combine.

Step 4

Fold in chocolate chips.

Step 5

Use cookie scoop or large spoon to scoop batter into muffin pan. Fill almost to the top. If desired, sprinkle with extra sugar or chocolate chips on top.

Muffin pan with batter

Step 6

Bake at 425 degrees Fahrenheit for 5 minutes. Next, lower the heat to 350 degrees Fahrenheit. Bake for another 10 to 12 minutes or until toothpick inserted comes out clean.

Golden brown muffin in pan

Step 7

Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing to a cooling rack.

Expert Tips & Tricks

Use a lightly flavored oil. I love avocado oil for these gluten free chocolate chip muffins, but light olive oil and vegetable oil work well.

Although sour cream sounds unusual, it adds an amazing texture to these muffins. Do not skip this ingredient!

Generously spray muffin pan with nonstick spray.

Fill muffin cavities almost to the top with batter. Sprinkle with sugar or more chocolate chips if desired.

Bake only until muffins appear set in the middle and toothpick inserted comes out clean. Do not over bake!

Do not forget to lower the temperature of the oven! This is vital. The higher temperature will create a tall golden brown muffin. The lower temperature will ensure these gluten free chocolate chip muffins are fully baked but not burnt.

Gluten free muffins with butter and chocolate

How to Serve & Store

Serve gluten free chocolate chip muffins once cool enough to handle. They pair well with chocolate smoothies, fruit, bacon and hot chocolate.

In addition, lather on some butter, peanut butter or almond butter.

Store muffins covered at room temperature for up to 3 days. These muffins freeze well!

Freeze for up to 2 months. Thaw before eating.

Frequently Asked Questions

How do you make gluten free muffins rise?

Gluten free muffins rise with baking soda and baking powder.

Are chocolate chips gluten free?

Most chocolate chips are gluten free. Double check ingredients list to be sure.

Can I use blueberries instead?

Sure! Use the same amount of fresh blueberries. If using frozen blueberries, thaw first. Then squeeze out all moisture from berries before folding into batter.

Do they freeze well?

Yes!

Group of muffins with butter

You May Also Like

If you make this gluten free chocolate chip muffins recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Gluten Free recipes.

Gluten free chocolate chip muffins

Get the Recipe: Gluten Free Chocolate Chip Muffins

These gluten free chocolate chip muffins are soft, fluffy and perfectly golden! They are easy to make, moist, and great for breakfast or a snack.
4.83 from 17 votes

Ingredients

Instructions 

  • First, preheat oven to 425 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
  • In a large mixing bowl or stand mixer, add gluten free flour, baking powder, baking soda, cinnamon and sugar. Stir to combine.
  • Then, add in all remaining ingredients except chocolate chips. Stir to combine.
  • Fold in chocolate chips.
  • Use cookie scoop or large spoon to scoop batter into muffin pan. Fill almost to the top. If desired, sprinkle with extra sugar or chocolate chips on top.
  • Bake at 425 degrees for 5 minutes. Then lower the heat to 350 degrees. Bake for another 10 to 12 minutes or until toothpick inserted comes out clean.
  • Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing to a cooling rack.

Notes

  • Any type of milk works.  I used unsweetened almond milk for these photos.
  • Both sour cream and yogurt work well.
  • Avocado oil, lightly flavored olive oil, or vegetable oil can be used.
  • Fill muffin cavities almost to the top.
  • Do not forget to lower the temperature of the oven.  Baking at a high temperature initially will allow the muffins to quickly rise and create that golden dome!
  • Check if muffins are done by inserting a toothpick into muffins.  If it comes out clean, remove from oven.  Avoid over baking muffins.
  • Store muffins covered at room temperature for up to 3 days.
Calories: 332kcal, Carbohydrates: 46g, Protein: 3g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 172mg, Potassium: 45mg, Fiber: 2g, Sugar: 11g, Vitamin A: 193IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 1mg

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