These gluten free chocolate chip muffins combines warm cinnamon and vanilla with sweet chocolate chips in a moist gluten-free base that results in the most tender muffin. Add coarse sugar on top for a dreamy, crunchy dome of caramelized goodness just like you would find at your favorite bakery!
This easy recipe makes a small batch of six muffins - the perfect amount to get you through most of the week. However, if you want more, you can easily adjust the recipe to make mini muffins - or you can just make a double batch!
If you're a chocolate lover, these muffins might become your go-to when you want to satisfy your craving for a chocolatey sweet treat. You can also check out my one bowl small chocolate cake, chocolate peppermint cake, and chocolate peanut butter overnight oats.
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Why You 'll Love This Recipe
- Versatile - The muffins are a great mid-day snack, but they’re also pretty enough to serve for dessert at a party. Or, you can even enjoy them as a sweet, portable breakfast.
- Easy - These are so simple to make, and you only have two bowls to clean up after making them.
- Customizable - From fruits and veggies to nuts or your own favorites, there are tons of add-ins you can use to customize these muffins.
- Gluten Free Flour Blend - I used Bob's Red Mill 1-to1 flour for this recipe. You can use the gluten free flour blend you prefer, but ensure it contains xanthan gum or a similar binder. Using another brand of flour may result in a different outcome in your bake as all gluten free flour blends are a little different in their makeup.
- Sugar - Granulated sugar is all you need to sweeten these muffins. For a lower amount of sugar and carbs, you can replace the white sugar with your favorite alternative sweetener, like coconut sugar or monk fruit.
- Baking Powder - Baking powder helps the muffins to rise and form the right texture.
- Salt - Salt brings out the sweetness of the sugar and chocolate as well as the warm flavor of the cinnamon.
- Cinnamon - This spice gives the muffins an irresistible aroma and flavor.
- Egg - Egg helps to give the muffins structure. You can also substitute flax eggs to make the muffins vegan.
- Non-Dairy Milk - Almond milk, coconut milk, and soy milk are all good options.
- Oil - I often use olive oil, but you can also try canola oil or coconut oil.
- Vanilla Extract - Vanilla balances all of the flavors in the muffins.
- Mini Chocolate Chips - These are the star of the show in these sweet muffins. You can use dark chocolate, milk chocolate, or semisweet chocolate chips.
- Coarse sugar - While this ingredient is optional, it does give the muffins a sweet, crunchy topping on the tops of the muffins.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use regular milk in place of non-dairy milk in the same measure.
- Make it vegan - Replace the single egg with a flax egg.
- Banana - Add some ripe, mashed bananas to make banana chocolate chip muffins.
- Zucchini - Fold in grated zucchini to make zucchini chocolate chip muffins.
- Miniature Muffins - Make mini chocolate chip muffins by using a muffin tin with 18 cups. Bake at 375 degrees Fahrenheit and bake for 10-11 minutes.
- More Chocolate Flavor - Whip up some gluten-free double chocolate muffins by reducing the amount of gluten-free flour by 3 tablespoons. Then, add 3 tablespoons of cocoa powder.
- Blueberries - Make gluten-free blueberry muffins with chocolate chips by folding in ½ cup of fresh or frozen blueberries and reducing the amount of chocolate chips by 6 tablespoons.
- Nuts - Fold your favorite crushed nuts into the batter.
- Peanut Butter - Replace some of the chocolate chips with peanut butter chips.
- Orange - Grate in some orange zest to make brightly flavored orange chocolate chip muffins.
How to Make Gluten-Free Chocolate Chip Muffins
These bakery-style gluten-free chocolate chip muffins are incredibly easy to make!
STEP 1: Combine the gluten free flour, sugar, baking powder, cinnamon and salt in a large mixing bowl. Whisk to mix and set aside.
STEP 2: Crack the egg into a second bowl and beat it with a whisk until frothy, like soap bubbles.
STEP 3: Add the oil, vanilla and non-dairy milk to the beaten egg. Whisk again until smooth.
STEP 4: Add the wet ingredients to the dry ingredients and fold together with a spatula for about 10 strokes.
STEP 5: Add the mini chocolate chips and fold together about 5 more times.
STEP 6: Portion the muffin batter into 6 lined muffin cups. Sprinkle the tops with a few extra chocolate chips and coarse sugar, then bake.
To check for done, gently poke the top of one muffin with your finger. If it springs back immediately, they are cooked through. If it leaves an indentation, then cook them an additional 2 minutes and check again.
Tips for making perfect bakery-style muffins
- Follow the mixing method outlined above. This is called the muffin method.
- Make sure to fill the paper cups all the way to the top or nearly to the top.
- Allow the muffin batter to rest in the pan for about 10 minutes before baking.
- Start your oven at a higher temperature, then reduce it after baking commences.
These muffins should be stored in an airtight container at room temperature for up to 3 days. You can extend that storage time to 4-5 days by keeping your container in the refrigerator.
You can absolutely freeze these delicious muffins. Wrap them tightly in plastic wrap and store them in a resealable freezer bag or airtight container for up to 3 months.
I always use liners instead of greasing the muffin pan. Not only does it make it easier to remove the muffins and cleanup, but the paper liners allow the batter to cling to the sides and grow taller.
Muffin batter can be made ahead and stored in the refrigerator for up to 24 hours.
Xanthan gum can help improve the texture of gluten-free baked goods. Brands like Bob’s Red Mill include it in their gluten-free flours. Some people do react negatively to xanthan gum and choose to use flours that utilize psyllium husk or guar gum as a replacement for gluten. I have not tested this recipe with those types of flour, so I cannot guarantee the results.
Other breakfast recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Chocolate Chip Muffins
- Preheat the oven to 400 degrees and line 6 muffin cups with paper liners.
- In a large mixing bowl, combine the gluten free flour, sugar, baking powder, salt and cinnamon. Whisk together to mix well and set aside.1 Cup + 2 tablespoon Gluten Free 1-to-1 Flour Blend, ½ Cup Sugar, 1 teaspoon Baking Powder, ½ teaspoon Salt, ½ teaspoon Cinnamon
- In a second smaller bowl, crack the egg and whisk until it’s frothy, like soap bubbles.1 Egg
- Add the non-dairy milk, oil, and vanilla to the beaten egg. Whisk together until smooth.6 Tablespoons Non-Dairy Milk, ¼ Cup Oil, 1 teaspoon Vanilla
- Pour the wet ingredients into the dry ingredients. Fold together with a spatula for about 10 strokes.
- Add the mini chocolate chips and fold together a few more strokes until they are evenly distributed.¾ Cup Mini Chocolate Chips
- Divide the batter into 6 lined muffin cups. The batter should almost reach the top of the paper liners. Sprinkle the tops with a few extra chocolate chips and some coarse sugar.Turbinado Sugar
- Bake in the preheated oven for 5 minutes, then reduce the temperature to 375 and bake for 21-23 minutes more or until the tops spring back when gently pressed.
- Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.