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Five golden brown gluten-free chocolate chip muffins cool on a black wire rack atop white marble, chips visible on top.
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5 from 2 votes

Gluten Free Chocolate Chip Muffins

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. The same easy batter makes 6 jumbo muffins, 12 regular muffins, or 24 mini muffins. Serve them for breakfast, brunch, snacks, or lunchbox treats.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 6 Jumbo Muffins or 12 Standard Muffins
Calories: 368kcal
Author: Kelly Bloom
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Equipment

  • Jumbo Muffin Tin
  • Jumbo Muffin Papers

Ingredients

  • â…“ 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
  • Âľ cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chocolate chips
US Customary - Metric

Instructions

  • Preheat the oven to 375° F. Place Jumbo muffin liners in a 6 cavity Jumbo muffin pan.
    • Other Muffins Sizes: 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, 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 Âľ 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 Âľ 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

Calories: 368kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 218mg | Potassium: 98mg | Fiber: 2g | Sugar: 33g | Vitamin A: 58IU | Calcium: 112mg | Iron: 1mg
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