Looking for a sweet and super quick snack idea? Let me stop you right here… these gluten free chocolate chip muffins are the thing you’ve been searching for! Delicious and fluffy - all you need is a half hour!
Why these muffins are so good
I don’t really want to toot my own horn, but this gluten free chocolate chip muffin recipe is pretty great. Here’s why:
- Simple ingredients. Chances are you have all of these ingredients in your pantry or cupboard. If you don’t have chocolate chips, check the substitution section for some great ideas!
- Simple recipe. It really boils down to adding the dry ingredients into one bowl, the wet into another and then mixing them all together! It can’t get much easier than that.
- Fluffy and moist. These chocolate chip muffins are the perfect texture. Move over gluten muffins, these gluten free ones are ready to take your place!
- Quick and satisfying. This recipe can be made in about a half an hour, including bake time. Have a muffin craving you just can’t kick? This recipe is the solution!
Here’s what you’ll need to make amazing gluten free chocolate chip muffins:
- White rice flour
- Brown rice flour
- Sorghum flour
- Baking powder
- Xanthan gum
- Unsalted butter
- Vanilla extract
- Chocolate chips
Looking to make some substitutions to the recipe because of dietary restrictions or preferences? Look no further!
- To make it egg free: Substitute the eggs with 2 flax eggs. Add 2 tablespoons of ground flaxseed and 4-6 tablespoons of water. Allow the mixture to sit until it starts to form a gel, then add to the recipe as needed.
- To make it dairy free: Substitute the milk for your favourite brand of dairy free milk and substitute the butter for a dairy free alternative.
- No chocolate chips: Substitute in 1 cup of your favourite fruit, like blueberries. You could also add in 1 teaspoon of ground cinnamon and a bunch of your favourite chopped nuts. The possibilities are endless!
- Substituting gluten free flours: While I don’t recommend switching up the gluten free flours in this recipe as the results may not be the same, I also think experimenting with different gluten free flours is never a bad thing. (You just have to manage your expectations if things don’t go well.) Oat flour would make a good substitute for sorghum, millet flour would make a good substitution for brown rice flour, but I wouldn’t substitute the white rice flour as it's much starchier. If you happen to try any of these - let me know how it goes!
How to make this recipe
This recipe takes about a half an hour to complete, including bake time. Easy peasy right?
It starts with mixing most of the dry ingredients together - all three gluten free flours, baking powder, salt and xanthan gum. In another bowl, you’ll mix the sugar in with the eggs, butter, vanilla extract and milk.
Then the wet ingredient mixture is added to the dry ingredients and mixed really, really well to ensure the batter is moistened and there are no lumps. Then gently fold in the chocolate chips.
In a lined muffin tin, fill each paper liner to the top with batter. Bake in the oven at 375℉ for 20-25 minutes until an inserted toothpick comes out clean. Set the muffins on a cooling rack. Enjoy!
Are chocolate chips gluten free?
Wondering if chocolate chips are gluten free? The short answer is yes! All brands I’ve seen are gluten free, but as I’m sure we’re all aware - there could be exceptions. Be sure to check the labelling on the product you want to use before putting them into your batter.
Tips for making the best chocolate chip muffins
Here are a few things that will ensure a successful bake when it comes to making these muffins…
- Fill up your muffin liners to the top! This will help ensure you get a nice fluffy top that puffs up beyond the muffin liner.
- Set aside a few chocolate chips to top your muffins. This makes them look picture perfect when they come out of the oven.
- Use the bake setting on your oven (if you’ve got one). Instead of using convection, which uses a fan and blows around hot air that can dry out your muffins, opt for the bake setting instead. When baking, be sure to rotate your muffin tray halfway through for even heating.
- Gently fold in your chocolate chips and don’t over mix them. This makes sure those beautiful bits of chocolate don’t sink to the bottom of your muffin mixture before or during baking.
How to make fluffy gluten free muffins
No one wants their muffins to fall flat, so follow these tips to make the fluffiest gluten free chocolate chip muffins!
- Add in 1 tablespoon (15g) of baking powder. Yep, it’s not a typo - it’s one full tablespoon of baking powder in the recipe. As a leavener, it’s going to puff right up in the oven at that high 375℉ temperature!
- Mix the batter well when adding the wet and dry ingredients together. Since there’s no gluten in this recipe, we don’t need to worry about over-mixing the batter. Mixing well ensures everything is moistened, but also adds a little air to the batter. Don't over-mix if you've added the chocolate chips.
- Use the middle of your oven. Set the oven rack as close to the middle of the oven as possible to allow for the best baking experience for your beautiful little muffins.
How to keep the chocolate chips from sinking
Chocolate chips sinking to the bottom of the muffin is always a bummer, but there are multiple ways to fix, or avoid it, within this recipe. Here’s how:
- Bake with thick batter. The consistency of this batter shouldn’t allow for the chocolate chips to sink in this recipe, but just in case, follow the next step…
- Handle the chocolate chips gently. Instead of mixing them into the batter vigorously, just lightly fold them in until mixed. This won’t allow them to sink in the batter during mixing.
How to store these muffins
After baking the muffins, store them in an airtight container in the fridge for up to 5 days. I recommend warming up the muffins slightly in the microwave prior to eating to keep a fluffier texture.
For longer storage, freeze muffins in an airtight container or freezer bag for up to 1 month. Defrost overnight in the fridge, or reheat in the microwave.
More chocolate recipes
Gluten Free Chocolate Chip Muffins
- ½ cup + 1 ½ tablespoon (100g) white rice flour
- ½ cup + 1 tablespoon (75g) brown rice flour
- ½ cup + 2 tablespoons (75g) sorghum flour
- 1 tablespoon (15g) baking powder
- ½ teaspoon (4g) salt
- 1 teaspoon (4g) xanthan gum
- ¼ cup (55g) unsalted butter, melted
- ⅔ cup (155g) sugar
- 1 teaspoon (5g) vanilla extract
- 2 eggs beaten
- 1 cup (240g) milk
- 1 cup (195g) chocolate chips
- Preheat the oven to 375℉ and line a muffin tin with paper liners.
- In a large bowl, mix together the white rice flour, brown rice flour, sorghum flour, baking powder, salt, and xanthan gum.
- In a separate bowl, whisk together the butter, sugar, vanilla extract, eggs, and milk.
- Add the wet ingredients into the bowl containing the dry ingredients and mix until thoroughly combined. The batter should be completely wet with no lumps.
- Set aside a small handful of chocolate chips for topping and then gently fold the rest into the batter. Avoid over-mixing.
- Spoon the batter into the paper liners, ensuring to fill as much as possible. Top each muffin with the reserved chocolate chips.
- Bake muffins in the oven for approximately 20 minutes, rotating the muffin tray halfway through the bake time, until a toothpick inserted comes out clean.
- Cool completely on a baking rack and enjoy!
- I recommend weighing all your ingredients for the best gluten free baking experience. All of the weights are listed directly in the recipe, in grams.