The fluffiest gluten-free muffins you’ll ever eat! Chocolate chips make them a fun breakfast or dessert treat!
I think I’ve finally done it. I think I have finally found the perfect gluten-free muffin recipe. I’m reserving the right to change my mind at a later date, but for now, this is it. The batter doesn’t require a mixer or any crazy ingredients and is quick to come together. The resulting muffins are so incredibly fluffy you’ll think they came from your favorite bakery.
What better way could there be to honor a perfect batter than adding chocolate chips to it?
These muffins have no restrictions on serving time. Breakfast, snack, dessert, there are no rules. Eat them for all three if you want. If you’re serving them (to yourself or someone else) a day or two after they’re baked, I would recommend microwaving them for 10-20 seconds. You want the chocolate chips to be melty and soft.
The second I bit into one of these muffins, I was in pure bliss. I couldn’t think about anything other than how the fluffy, sweet-but-not-too-sweet muffin paired so well with the chocolate chips.
The second after that, though, I was already daydreaming about all of the other things I could mix into the batter. The possibilities seem pretty endless, so stay tuned to find out where I take this perfect gluten-free muffin recipe.
Gluten Free Chocolate Chip Muffins
Prep: 5 min Bake: 15 min Makes: 12 muffins
Ingredients:
2 cups all purpose gluten free flour (I used Cup4Cup.)
½ cup light brown sugar, packed
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk of choice (I used unsweetened vanilla almond milk.)
1/2 cup butter, melted
2 eggs
2 teaspoons vanilla
1 tablespoon vegetable oil
1 tablespoon apple cider vinegar (This provides a balance to the sweetness and helps with rise. Can use lemon juice in place.)
1 cup chocolate chips (I used semisweet.)
Directions:
1. Preheat oven to 375 degrees. Grease or line a standard size muffin tin.
2. In a large bowl, whisk together dry ingredients (GF flour through salt).
3. In another bowl or large measuring glass, whisk together wet ingredients (milk through vinegar).
4. Pour wet ingredients into dry ingredients and whisk well to combine. Stir in chocolate chips.
5. Fill tins ⅔ full. Bake 14-16 minutes or until the edges are slightly golden brown and the tops spring back when touched.
6. Cool in pan for 10 minutes. Run a knife around edges of muffins to loosen and then put on wire rack to finish cooling.
Muffins will keep for several days in an airtight container but are best eaten warmed up. After muffins have fully cooled, they can be stored in the freezer.
emthebaker.com 
These are awesome muffins! However, I’ve run into a problem. The muffins have taken on a different texture than before. Perfect the first time but now it’s more bread like. The crumb isn’t spongy. Still moist but denser. I’ve gone over the recipe but I can’t put my finger on what I’m doing wrong! Same flour as the first time and all the other ingredients. Don’t get me wrong, its still delicious and not a muffin left but I’d like to have the original. Any ideas?
If you use Organic (but not virgin) coconut oil, there is no coconut flavor at all. I’ve had great results using coconut oil for baking.
Yum! Just made these! I made mini muffins instead. I was able to get 48 mini muffins from the recipe. I adjusted cooking time to about 10 minutes. My daughters loved them too! Thanks!
These are great for me as I just found out I can no longer have gluten due to some serious health issues. My husband is also a diabetic so my question is..what’s your opinion on a substitute for the 1/4 cup of sugar? Such as coconut oil or a fake like stevia?
Thank you Em from Perth, Western Australia! These choc chip muffins are the best tasting and best looking gf muffin I’ve made to date. My daughter who has IBS, is going to be very happy when she gets home from school today!
My 12 year old daughter was just told by her doctor yesterday that she had to go gluten free and dairy free because of the many health issues she’s been battling. Your chocolate chip muffins are the first thing we tried. I used earth balance dairy free gluten free vegan spread in place of the butter, and enjoy life brand gluten free dairy free chocolate chips. These muffins are AMAZING!!! The whole family loves them. One thing that we did notice is that these muffins sustain you a lot longer than regular chocolate chip muffins. We had them at about 9:00 and didn’t even think about lunch until about 2:00. Your recipe is a keeper. Thank you
I’m so glad y’all liked them, Kristy! The first few weeks of going gluten free can definitely be a shock (and dairy free too, wow!) so I’m so happy this recipe is keeping your daughter happy. I hope her health starts improving right away, I know mine did!
I just tried the recipie, i added some ingredients ir you want to try they aré delicious
1 cup almond flour
1 cup coconut flour
3 tbs chia seeds
3 tbs amarant
2 tbs baking soda
Stevia
1/2 cup coconut oil
1/2 coconut Palm sugar
2 tbs orgánica vanila
3 eggs
3/4 almond milk
Surely this is a completely different recipe or did you just us the original one with one of the 11 alterations at a time? I’m a bit confused – are you saying the original recipe is no good then?
Thank you for the recipe! I just made this for my celiac and non-celiac sons… They both loved them! I used the bob red mill cup4cup all purpose flour. I felt they were a little dense but not to bad. But the flavor was awesome. Not gritty or dry, they tasted perfect.
Emily… I just have to tell you that I love these muffins!! Whipped up a batch this afternoon and they are just amazing. I used 1 Tbs. of coconut oil instead of vegetable oil, Bob’s Red Mill all-purpose flour plus 1.5 tsp Xanthan gum, and Dark Chocolate chips. So so so yummy! Even my gluten-eating husband thinks they are amazing and is currently devouring his second one. Thank you!! This recipe will be a regular in my repertoire for sure!
Thank you so much for letting me know, Jenny!! I’m glad you and your husband love them as much as I do! I still haven’t been brave enough to try coconut oil, but maybe I’ll give it a shot the next time I whip these up!
Do you not like the flavor of coconut? Is that why you haven’t tried using coconut oil yet? I use Organic Extra Virgin Coconut Oil which has the most coconut flavor of all the coconut oils, and in these muffins you can’t taste it one bit! Don’t be afraid. Give it a try! 🙂 Totally looking forward to breakfast tomorrow… coffee & another chocolate chip muffin! Mmmm!! Thanks again!
I can’t stand the flavor of coconut! If you really can’t taste it in these then maybe it is worth a try, I really would like to see what the hype is all about! And that sounds like the perfect breakfast, enjoy!
These are beautiful!!! I bet they would be great with blueberries, too.
Thanks, Caroline! I’m definitely planning on trying them with blueberries very soon!