Gluten Free Chocolate Chip Muffins
Tender, fluffy, and decadent, these gluten free chocolate chip muffins come together easily in just one bowl and taste like they’re from your favorite bakery!
About these Gluten Free Chocolate Chip Muffins
Who says gluten free baking has to be complicated to be delicious?
This gluten free chocolate chip muffin recipe is tender, moist, and stuffed with chocolate chips – all while tasting like a proper bakery muffin
Plus they’re so easy to make!
The combination of 1:1 gluten free flour, yogurt, and oil is the secret to creating a tender, fluffy chocolate chip muffin while still keeping this one-bowl muffin recipe totally gluten-free.
And since everything comes together in just one bowl, you can whip up a batch of these sweet gluten free muffins anytime!
They even keep well in the fridge or freezer – so they’re a great quick snack or sweet treat to make ahead on busy weeks.
Process & Tips
This easy muffin recipe couldn’t be simpler to make!
I love that all the ingredients can be mixed together in one bowl, keeping clean up (and dirty dishes) to a minimum.
You can use a cookie scoop (or a large tablespoon) to scoop the batter into a greased muffin tin, and then they’re off to bake for 18-25 minutes.
Really, the hardest part about this recipe is just waiting for them to cool for those final 5 minutes before tearing them open & taking that first bite.
Enjoy them at room temperature, or warmed up with a little melted butter on top.
Best Types of Flour for Gluten Free Chocolate Chip Muffins
There are so many gluten free flour mixes and options on the market, but to keep this recipe easy and most like a bakery-style muffin, I use a 1:1 gluten free flour.
Note that if you use an all-purpose gluten free flour the results will be denser and won’t rise as much, so I definitely recommend looking for a 1:1 gluten free flour for this recipe.
How to Store & Freeze Leftover Muffins
Keep in a tightly sealed container at room temperature for 48 hours, or store in the fridge for up to 3-4 days.
Past 4 days you’ll want to freeze any leftover muffins in a sealed ziptop bag or freezer friendly container for up to 2-3 months.
If you live in a high humidity environment, I recommend refrigerating your muffins after baking.
Ingredients & Substitutions
1:1 Gluten Free Flour: To keep this recipe easy and most like a bakery-style muffin, I use a 1:1 gluten free flour. Note that if you use an all-purpose gluten free flour the results will be denser and won’t rise as much, so I definitely recommend using a 1:1 gluten free flour. If you aren’t gluten free, traditional, white all-purpose flour can also be used.
Sugar: The cane sugar helps provide sweetness to these chocolate chip muffins.
Baking soda & baking powder: Together with the eggs the baking soda and baking powder help these gluten free muffins rise.
Eggs: I haven’t tested this as a vegan recipe with flax eggs or vegan egg replacer. If you try it, be sure to let us know how it turns out!
Pure maple syrup: I like the flavor of maple syrup in this recipe but you can also use honey as an alternative liquid sweetener.
Greek yogurt: Whole, unsweetened Greek yogurt works best for this recipe. For a dairy-free version, use a plant-based Greek yogurt instead. Just be sure to use a Greek style yogurt so it doesn’t water down the batter.
Avocado oil: I used avocado oil in this recipe. You can substitute any neutral flavored oil in its place, such as melted coconut oil or canola.
Vanilla extract: Vanilla extract always pairs well with baked goods and really helps to play up the dessert-like flavors in this muffin.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Milk: Whole milk richness, but a rich and creamy plant based milk such as cashew milk will also work.
Tip: Make these gluten free dairy free chocolate chip muffins by swapping plant-based Greek yogurt and milk for the traditional called for in this recipe.
Gluten Free Chocolate Chip Muffins
Ingredients
- 2 large eggs
- ⅓ cup avocado oil, or other neutral flavored oil
- ⅓ cup pure maple syrup
- ⅓ cup whole, unsweetened Greek yogurt
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- 3 cups 1:1 gluten free flour
- ¼ cup pure cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoons kosher salt
- ¾ cup semi-sweet chocolate chips, plus more for the tops
Equipment
Instructions
- Pre-heat the oven to 350F. Grease a 12-cup muffin pan, or line with silicone or paper liners.
- In a large bowl, whisk together the eggs, oil, maple syrup, yogurt, milk, and vanilla extract until smooth.
- Add the flour, sugar, baking powder, baking soda, and salt. Stir until well incorporated and smooth.
- Pour in the chocolate chips and gently fold in until just combined.
- Using a cookie scoop or large tablespoon, scoop the batter evenly into the muffin pan. Top each with 3-4 additional chocolate chips.
- Bake for 18-20 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.
How much a cup contains?
Here in Poland we use different metrics.
Hi Hali, 1 cup is 150 grams. I hope that helps!