Perfectly moist and bursting with chocolatey goodness, these light and fluffy jumbo gluten free chocolate chip muffins are an all-time favorite that can be enjoyed by everyone including those who need to eat gluten free.
Why You'll Love These Chocolate Chip Muffins
When it comes to baking delicious sweet treats, gluten-free chocolate chip muffins are at the top of everyone's list! With this tried and true recipe, you'll have bakery style gluten-free muffins coming out of the oven to rave reviews in no time!
The crumb and texture is so moist and perfect that no one will know they are gluten free!
These gluten-free muffins can be your base recipe for making any number of variations also! I've included additional muffin variations at the bottom of the post, as well as tips to prevent berries from sinking or bleeding while baking.
Why Are These Gluten Free Muffins Special?
This recipe for gluten free chocolate chip muffins uses vegetable oil instead of butter. This makes them easier to adapt for a dairy free diet, as well as ensures that you have a moist, tender cake-like crumb to your muffins.
About The Flour for Gluten Free Muffins
The flour you use for gluten free muffins, or any gluten free baking, really matter. I've used quite a few brands, that the ones that give me the best gluten free baking results are as follows:
- King Arthur's Measure for Measure Gluten-Free flour
- Better Batter Gluten Free All Purpose Flour
- Cup4Cup All Purpose Gluten Free Flour
Jump to:
- Why You'll Love These Chocolate Chip Muffins
- Why Are These Gluten Free Muffins Special?
- About The Flour for Gluten Free Muffins
- Gluten Free Chocolate Chip Muffin Ingredients
- How to Make Chocolate Chip Muffins
- Serving Suggestions
- Related Recipes
- Substitutions
- Variations
- Equipment
- Storage
- Tips for Bakery Style Gluten Free Chocolate Chips Muffins
- Frequently Asked Questions
- More Delish Ideas
- 📖 Recipe
Gluten Free Chocolate Chip Muffin Ingredients
I use the same King Arthur's Measure for Measure Gluten-Free flour for these gluten free chocolate chip muffins as I do for my Gluten-Free Irish Soda Bread. It's easy to use, and is a 1:1 ratio substitute for wheat flours.
PRO TIP: For even distribution of dry ingredients, mix all the dry ingredients in a separate bowl before adding to the wet ingredients. It's an extra step for some one-bowl recipes, but it is SO worth it!
- Vegetable oil - Any neutral vegetable oil like sunflower, safflower, corn, canola, or soybean. I used Wesson Vegetable oil.
- Milk - Or any plant based milk substitute.
- Vanilla extract
- Gluten Free Flour - I used King Arthur's Measure for Measure Gluten-Free flour
- Corn Starch - Corn starch replaces the 'glue', or stickiness from gluten that forms in wheat based flour.
- Sugar - Regular white granulated sugar.
- Baking powder
- Salt
- Chocolate Chips
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Chocolate Chip Muffins
Not only are these chocolatey treats completely free from gluten, but they're also quick and easy to make! You can have bakery style chocolate chip muffins on your breakfast table in less than 45 minutes, start to finish.
Make The Batter
- Preheat the oven to 375° F. Place Jumbo muffin liners in a 6 cavity Jumbo muffin pan.
PRO TIP: For regular size muffins, line a 12 cavity regular muffin pan. For mini size muffins, spray a 24 cavity muffin pan with non stick cooking spray.
- Whisk the vegetable oil, egg, milk, and vanilla in a large mixing bowl.
- 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.
- Add the blended dry ingredients to the large mixing bowl of wet ingredients, mixing very lightly until just little bits of flour show. Add the chocolate chips.
Fold In The Chocolate Chips
- Gently fold the chocolate chips into the batter. Do not over mix the batter though. It may look a little lumpy.
Fill The Muffin Cups And Bake
- Fill each muffin cup ⅔ full, regardless of muffin cavity size chosen.
- Bake Jumbo muffins for 22 to 25 minutes. OR
- 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.
Serving Suggestions
These jumbo size, bakery style gluten-free chocolate chip muffins are a delight with a Hot Cappuccino or Iced Dalgona Coffee, hot tea, or just warmed up in the microwave on a break.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
Not only are these chocolate chip muffins gluten free, but it you are dairy sensitive, you can make them dairy free! Just substitute the dairy milk in this recipe for your favorite plant based milk.
Variations
I love making muffins, they are almost like cake, but the hold in your hand size makes them easy to enjoy at work, at school, and of course at home. I use this base recipe for my Dairy Free Blueberry Muffins also! Here are some additional ideas for variations:
- Gluten Free Chocolate Muffins - Use ¼ cup less gluten free flour, and substitute if with ¼ cup of Hershey's Cocoa powder. Be sure to sift the cocoa powder into the flour for a uniform distribution.
- Gluten Free Banana Chocolate Chip Muffins - Instead of using two eggs, use just one and add in 1 mashed banana.
- Gluten Free Dairy Free Muffins - Replace the dairy milk in our recipe for Gluten Free Chocolate Chip muffins with almond milk, hemp milk, oat milk, or coconut milk.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making gluten-free chocolate chip muffins.
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Storage
- Store left over gluten free chocolate chips muffins in a freezer bag, or under a cake plate on your counter for up to 3 days.
- For longer, store in the refrigerator, or consider wrapping individually and freezing. They will be perfect for a grab-n-go breakfast, and will be defrosted by the time you take a break at work.
Tips for Bakery Style Gluten Free Chocolate Chips Muffins
- Don't over bake, to avoid dry muffins.
- Only fill cupcake cavities â…” full!
- You can make a muffin pan of 6 -8 Jumbo muffins, 12 regular size muffins, or a tray of 24 mini muffins with this gluten-free chocolate chip muffin recipe.
- Don't over mix the muffin batter.
- For dairy free, use a plant based milk instead.
Frequently Asked Questions
As long as the batter for your muffins is thick, the chocolate chips will not sink.
No, but it makes for such an easier clean up. If you use a mini muffin pan, or prefer to not use paper muffin liners, just spray your muffin pan cavities with non stick cooking spray. Let the muffins cool for 5 minutes on a cooling rack before tipping out.
Sifting, stirring, or whisking your dry ingredients together first will ensure the baking powder, salt, and gluten free flour all get evenly mixed evenly with the flour. It also ensures a light texture in these muffins.
Bake regular size gluten free muffins for 17 to 20 minutes at 375F. Insert a tooth pick in a middle of the pan regular size muffin to check for doneness.
Bake mini gluten free muffins for 10 to 14 minutes in the375F oven, checking at 10 minutes since ovens can very quite a lot. Insert a tooth pick in a middle of the pan mini muffin to check for doneness.
Pop a muffin in the microwave. For room temperature, use 15 seconds of heat. If it was refrigerated, zap it for 20 seconds. If the gluten free chocolate chip muffin was frozen, it's best to let it defrost first. Or, set the microwave to the Defrost setting, and reheat frozen for about 25 to 30 seconds.
More Delish Ideas
📖 Recipe
Bakery Style Gluten Free Chocolate Chip Muffins
Equipment
Ingredients
- ⅓ cup vegetable oil
- 1 large egg
- ½ cup milk
- 1½ teaspoon vanilla extract
- 1½ cup gluten free flour blend King Aurther, Better Batter, Cup4Cup,
- 2 tablespoon cornstarch
- ¾ cup sugar
- 2 teaspoon baking powder
- ⅓ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375° F. Place Jumbo muffin liners in a 6 cavity Jumbo muffin pan. PRO TIP: For regular size muffins, line a 12 cavity regular muffin pan. For mini size muffins, spray a 24 cavity muffin pan with non stick cooking spray.
- 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 blend, 2 tablespoon cornstarch, ¾ cup sugar, 2 teaspoon baking powder, ⅓ teaspoon salt
- Add the blended dry ingredients to the large mixing bowl of wet ingredients, mixing very lightly until just little bits of flour show. Add the chocolate chips, and fold in. Do not over mix batter. It may look a little lumpy.1 cup chocolate chips
- Fill each muffin cup ⅔ full, regardless of muffin cavity size chosen.
- Bake Jumbo muffins for 22 to 25 minutes. (Bake regular size muffins 17 - 20 minutes, and 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
- Don't over bake, to avoid dry muffins.
- Only fill cupcake cavities ⅔ full!
- You can make a muffin pan of 6 Jumbo muffins, 12 regular size muffins, or a tray of 24 mini muffins with this gluten-free chocolate chip muffin recipe.
- Don't over mix the muffin batter.
- For dairy free, use a plant based milk instead.
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