The Best Gluten Free Chocolate Chip Muffins
These Gluten-free Chocolate Chip Muffins are an easy muffin recipe your family will love! This simple recipe yields 12 bakery-style muffins with lots of chocolate chips and a tender crumb! Delicious on their own or with cream cheese or butter!
Once in a while, our family has a craving for something sweet, and this recipe does the trick! Also, since we don’t eat desserts often, I usually forego trying to make a ‘healthy dessert’ and make the real thing. These muffins are so tasty out of the oven with a pat of real butter or cream cheese. Your whole house smells like vanilla and chocolate. Yum!
What Makes These GF Chocolate Chip Muffins Special?
- Simple gluten-free muffin recipe!
- Perfect for Breakfast or a Snack
- Taste DELICIOUS with Butter or Cream Cheese or even peanut butter!
- Easy to make, and kids love them!
- Great after-school snack!
Ingredients in Gluten Free Chocolate Chip Muffins
- Gluten-Free All Purpose Flour that includes Xanthan Gum (I used King Arthur)
- Semi-Sweet Chocolate Chips – I used Guittard
- Granulated White Sugar
- Eggs
- Butter
- Lowfat Sour Cream
- Baking Powder
- Sea Salt
- Pure Vanilla Extract
Ingredient Notes
- You can also use white chocolate chips or milk chocolate chips
- I tested this recipe with King Arthur All Purpose Gluten Free Flour. You can also use Bob’s Mill All Purpose Gluten Free Flour
How to Make Gluten-Free Chocolate Chip Muffins
Step 1 – Prepare the Muffin Tin and Pre-Heat the Oven to 375 degrees.
Place a muffin cup liner in each cup or wipe the muffin cups with melted butter or a neutral oil.
Step 2 – Mix the Dry Ingredients
Whisk Flour, baking powder, and salt together until well combined.
Step 3 – Melt the Butter and Mix the Wet Ingredients
Melt Butter in a saucepan and set aside until cooled. After the butter comes to room temperature, mix the sugar, melted, cooled butter, eggs, sour cream, and vanilla in a separate bowl until thoroughly combined.
Step 4 – Mix Wet and Dry ingredients.
Mix wet and dry ingredients. Add chocolate chips. Be careful not to overmix.
Step 5 – Scoop Batter into Muffin Cups
Use 1/3 Cup of Batter in each Cup. This recipe makes One Dozen Muffins.
Step 6 – Bake the Muffins for 15 Minutes
Bake for approximately 15 minutes or until a toothpick comes out clean.
Step 7 – Cool on a Wire Rack for 10-15 minutes. Enjoy!
FAQ and Baking Tips for GF Chocolate Chip Muffins
Make sure you evenly mix the chocolate chips.
Let your muffins cool completely on a wire rack before storing them in plastic wrap or a glass container. They can be kept at room temperature for one day. If you want to reheat them, warm them in the oven at 350 degrees.
Yes! Make sure the Chocolate Chips are gluten-free. I used Guittard Semi-Sweet Chocolate Chips, which are gluten-free. I also use Gluten-Free Baking Powder in my recipes.
I hope you enjoy these muffins as much as we did! Thank you for dropping by Delectable Food Life.
PrintThe Best Gluten Free Chocolate Chip Muffins
These Gluten-free Chocolate Chip Muffins are an easy gluten-free muffin recipe your family will love! This simple recipe yields 12 bakery-style muffins with lots of chocolate chips and a tender crumb! Delicious on their own or with cream cheese or butter!
- Prep Time: 10 Minutes
- Cook Time: 15-20 Minutes
- Total Time: 25 Minutes
- Yield: 12 Muffins 1x
- Category: Desserts
- Method: Bake
- Cuisine: Dessert
- Diet: Gluten Free
Ingredients
- 2 cups King Arthur All-Purpose Gluten-Free Flour that includes xanthan gum (scoop and level)
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 3/4 cup Granulated White Sugar
- 8 Tablespoons Butter – Melted and cooled
- 1/2 cup low-fat Sour Cream (We used Daisy)
- 3 Large Eggs
- 2 Teaspoons Pure Vanilla Extract
- 1 and 1/2 Cups Semi-Sweet Chocolate Chips
Instructions
- Pre-heat Oven to 375 degrees F.
- Whisk Flour, baking powder, and salt together until well combined.
- In a separate bowl, mix sugar, melted butter, whisked eggs, sour cream, and vanilla until thoroughly combined.
- Add dry ingredients to wet ingredients and mix until combined.
- Add chocolate chips and mix until evenly distributed.
- Cover the batter and let sit at room temperature for 15 minutes.
- Prepare a 12-cup muffin pan by lining each muffin cup with a liner or spraying with non-stick spray. You can also wipe the inside of each muffin cup with neutral oil.
- Fill greased muffin tins with batter using a large spring-loaded cookie scoop or ice cream scoop. Spray the cookie scoop with spray or wipe with a neutral vegetable oil so the batter doesn’t stick.
- Bake in the middle rack for 15 to 20 minutes. Watch closely at 15 minutes. Check for doneness with a toothpick. When the toothpick comes out clean, remove the muffins from the oven and let them rest for 10 to 15 minutes. You can then transfer the muffins to a wire rack.
- We love fresh, warm muffins with a pat of butter! For the best texture and flavor, store muffins in an airtight container on the counter for no more than one day.
Notes
Re-heat Muffins before eating in Oven at 350 degrees for ten minutes.
Freeze in individual plastic wrap or glass containers.
Really great! My kids loved them!