Gluten free chocolate chip muffins bake up tall, fluffy, and moist with 1:1 gluten free flour and lots of chocolate chips in every bite. Make them jumbo, regular, or mini size with the same easy batter.
Why You'll Love This Gluten Free Chocolate Chip Muffins Recipe
These muffins give you the bakery-style height and soft crumb people want from chocolate chip muffins without building a custom gluten free flour blend.
A good 1:1 gluten free all purpose flour keeps the recipe practical without a special ingredient scavenger hunt, and the same batter works for jumbo, regular, or mini muffins.
- Uses 1:1 gluten free flour: No custom flour blend, extra starches, or hard-to-find gluten free baking supplies needed.
- Tall bakery-style tops: The muffins rise into golden domes with the right oven temperature and a gently mixed batter.
- Flexible muffin sizes: Use the same batter for 6 jumbo muffins, 12 regular muffins, or 24 mini muffins.
Ingredients Overview
A 1:1 gluten free all purpose flour blend is the key ingredient for muffins that bake up soft instead of crumbly. Choose a blend made to replace regular all-purpose flour in baking recipes like this.
About The Flour for Gluten Free Muffins
Gluten free flour blends can behave differently from brand to brand, so I stick with blends that work reliably in muffins, quick breads, and simple gluten free baking:
- King Arthur Measure for Measure Gluten-Free Flour
- Better Batter Gluten Free All Purpose Flour
- Cup4Cup All Purpose Gluten Free Flour
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Gluten Free Chocolate Chip Muffins
This recipe uses the classic muffin method: mix the wet ingredients, whisk the dry ingredients separately, then combine them gently before folding in the chocolate chips. Refer to the step-by-step visual guide below.
⚠️ Pro Tip
The 375°F oven temperature helps the muffins rise into domes without over-browning the tops before the centers bake through. Use the bake time chart below for jumbo, regular, or mini muffins, and start checking at the low end of the range.
Step 1: Preheat the oven to 375°F. Line a jumbo muffin pan, regular muffin pan, or mini muffin pan as needed. Whisk the oil, egg, milk, and vanilla in a large mixing bowl.
Step 2: In a separate medium bowl, whisk the 1:1 gluten free flour blend, cornstarch, sugar, baking powder, and salt until the dry ingredients are evenly mixed.
Step 3: Add the dry ingredients to the wet ingredients and mix lightly, just until a few small streaks of flour remain.
Step 4: Gently fold the chocolate chips into the batter. Stop mixing as soon as they are distributed. The batter should look a little lumpy.
Step 5: Fill each muffin cup ¾ full, regardless of the muffin pan size. Bake according to the muffin size chart below.
| Muffin size | Yield | Bake time |
|---|---|---|
| Jumbo muffins | 6 | 22 to 25 minutes |
| Regular muffins | 12 | 17 to 20 minutes |
| Mini muffins | 24 | 10 to 14 minutes |
Step 6: Check the muffins with a toothpick inserted into the center muffin. Let the muffins cool in the pan for 10 to 15 minutes, then transfer them to a cooling rack.
Serving Suggestions
Gluten free chocolate chip muffins work well for breakfast, brunch, snack plates, or packed lunches. Serve them slightly warm with a strawberry smoothie or peach smoothie for a quick breakfast.
For a larger breakfast spread, pair them with French toast breakfast casserole, a savory green chile and egg breakfast casserole, fresh fruit salad, yogurt, and coffee or tea.
Substitutions and Variations
Use this batter as a starting point for simple swaps that do not change the structure of the muffin.
- Dairy free muffins: Replace the milk with almond milk, oat milk, hemp milk, coconut milk, or another plant based milk you like.
- Different chocolate chips: Use semi-sweet, dark chocolate, milk chocolate, mini chocolate chips, white chocolate chips, or dairy free chocolate chips.
- Blueberry muffins: Use blueberries instead of chocolate chips, keeping the same total amount of mix-ins.
- Nut muffins: Replace the chocolate chips with chopped walnuts, almonds, or pecans.
- Extract swaps: Replace part of the vanilla with almond, lemon, or butter extract for a different flavor without changing the batter structure.
- Simple topping: Sprinkle the muffin tops with coarse sugar before baking, or dust the cooled muffins with powdered sugar. You can also drizzle cooled muffins with a simple powdered sugar glaze before serving.
Tips for Success
A few small baking habits make a big difference with gluten free muffins.
- Use a reliable 1:1 flour blend: A gluten free all purpose baking blend gives the best texture and helps avoid gritty muffins.
- Whisk the dry ingredients well: Evenly mixing the baking powder, salt, and flour helps the muffins rise evenly.
- Mix gently: Stop mixing once the batter comes together so the muffins stay light and tender.
- Fill the cups evenly: Filling each muffin cup ¾ full helps the muffins bake at the same rate.
- Check early: Start checking at the low end of the bake time so the muffins stay moist.
Storage Options
Let the muffins cool completely before storing so the tops do not turn sticky.
- Room temperature: Store muffins in an airtight container for up to 3 days.
- Refrigerator: Refrigerate for up to 5 days if your kitchen is warm, but let them come to room temperature before serving.
- Freezer: Wrap muffins individually and freeze for up to 2 months.
- Reheating: Warm a muffin in the microwave for 10 to 15 seconds to soften the crumb and chocolate chips.
Related Recipes
- Orange Chocolate Chip Muffins
- Dairy Free Blueberry Muffins
- Mini Pumpkin Muffins
- Oat Flour Applesauce Muffins
- Cornbread Muffins
Frequently Asked Questions
Use a 1:1 gluten free all purpose baking blend made to replace regular all purpose flour. King Arthur Measure for Measure, Better Batter, and Cup4Cup are good options for muffins.
No, but liners make cleanup easier and help the muffins lift out of the pan. For mini muffins or unlined pans, grease the muffin cups well with nonstick cooking spray.
Dry gluten free muffins are usually caused by overbaking, using a flour blend that absorbs too much liquid, or measuring too much flour. Start checking at the low end of the bake time.
The tops should spring back lightly, and a toothpick inserted into the center should come out clean or with a few moist crumbs. Wet batter means they need more time.
Muffins can sink if they are underbaked, overmixed, or if the oven door is opened too early. Bake until the centers are set before removing the pan from the oven.
No. If you are using a 1:1 gluten free all purpose flour blend made for baking also, do not add extra xanthan gum. These blends are already formulated to replace regular flour, and adding more xanthan gum can make the muffins gummy instead of soft and fluffy.
Breakfast Recipes
Get The Recipe!
Gluten Free Chocolate Chip Muffins
Equipment
- Jumbo Muffin Tin
- Jumbo Muffin Papers
Ingredients
- ⅓ cup vegetable oil
- 1 large egg
- ½ cup milk
- 1½ teaspoon vanilla extract
- 1½ cup gluten free flour King Aurther, Better Batter, Cup4Cup,
- 2 tablespoon cornstarch
- ¾ cup sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375° F. Place Jumbo muffin liners in a 6 cavity Jumbo muffin pan.
- Whisk the vegetable oil, egg, milk, and vanilla in a large mixing bowl.⅓ cup vegetable oil, 1 large egg, ½ cup milk, 1½ teaspoon vanilla extract
- In a separate medium size bowl, whisk the gluten free flour blend, cornstarch, sugar, baking powder, and salt so that all dry ingredients are evenly distributed.1½ cup gluten free flour, 2 tablespoon cornstarch, ¾ cup sugar, 2 teaspoon baking powder, 1 teaspoon salt
- Add the dry ingredients to the wet ingredients and mix lightly, just until a few small streaks of flour remain.
- Add the chocolate chips, and gently fold into the batter. Do not over mix batter. It may look a little lumpy.1 cup chocolate chips
- Fill each muffin cup ¾ full, regardless of muffin cavity size chosen.
- Bake Jumbo muffins for 22 to 25 minutes. Bake Regular size muffins 17 - 20 minutes. Bake mini muffins 10 to 14 minutes. Insert a tooth pick in a middle of the pan regular size muffin to check for doneness.
- Transfer to a cooling rack and let cool for 10 to 15 minutes before tipping out of the muffin pan.
Notes
| Muffin size | Yield | Bake time |
|---|---|---|
| Jumbo muffins | 6 muffins | 22 to 25 minutes |
| Regular muffins | 12 muffins | 17 to 20 minutes |
| Mini muffins | 24 muffins | 10 to 14 minutes |
- Use a reliable 1:1 flour blend: A gluten free all purpose baking blend gives the best texture and helps avoid gritty muffins.
- Whisk the dry ingredients well: Evenly mixing the baking powder, salt, and flour helps the muffins rise evenly.
- Mix gently: Stop mixing once the batter comes together so the muffins stay light and tender.
- Fill the cups evenly: Filling each muffin cup ¾ full helps the muffins bake at the same rate.
- Check early: Start checking at the low end of the bake time so the muffins stay moist.
Nutrition
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