These gluten-free chocolate chip muffins are super easy to make, have a moist and fluffy texture, and are filled with delicious chocolate chips. These are sure to be a huge hit with the whole family!
This easy recipe for bakery style gluten-free muffins is one of my favorites. It's a simple recipe but packs a lot of flavor, and chocolate chips!
Most gluten free muffins tend to be very dry and dense. I find it hard to get nice fluffy muffins when trying to make a gluten free version, but these are perfect.
Gluten-free flour- I use Bob's Red Mill Gluten Free 1-1 flour and I haven't tested this with any other gluten-free flour blend, but I imagine any 1-1 flour would work just fine. I would not substitute almond flour, coconut flour, cassava flour, or oat flour for gluten free flour.
Ghee- If you have a severe dairy allergy, substitute the ghee for vegan butter. You can also use regular melted butter if you don't need a dairy-free option.
Coconut sugar- You can use regular white sugar or brown sugar in place of coconut sugar.
Dairy-free milk- You can use any unsweetened dairy-free milk like almond milk, coconut milk, or oat milk. You can also use regular milk if you're not dairy free.
Coconut oil- You can use olive oil or avocado oil instead of melted coconut oil.
Chocolate chips- I like using Enjoy Life's Mini Chocolate Chips but you can use dark chocolate chips or whatever kind of chocolate chips you like.
Step by Step
- Add all your dry ingredients (flour, coconut sugar, baking powder, baking soda, and salt) to a large mixing bowl and whisk together.
- To the large bowl with the dry ingredients, add your wet ingredients (milk, ghee, coconut oil, vanilla extract, eggs, and lemon juice) and whisk together.
- Add the chocolate chips to the bowl and fold them into the muffin batter using a spatula.
- Fill your muffin pan with cupcake liners and fill each muffin tin with batter.
- Bake at 375 degrees for 22-23 minutes or until you can insert a toothpick and it comes out clean.
- Place muffins on a wire rack to let them cool.
Frequently asked questions
You don't have to do anything to keep the chocolate chips from sinking. If your batter is nice and thick then it will prevent the chocolate chips from sinking.
Muffin batter usually is thicker than cupcake batter. Muffin batter has a thicker consistency and can't be poured into the muffin tins, it usually needs to be spooned into the cups.
Tips and notes
Muffin liners- You can use paper liners or silicone liners to fill your muffin tray.
The muffin batter is on the thicker side and shouldn't be thin enough to pour. With the batter being thicker you won't have to worry about the chocolate chips sinking to the bottom. You can add a few chocolate chips to the muffin tops before baking if you like.
I like to put the muffins on a cooling rack and wait to eat them till they are at room temperature.
Storing and reheating
Store these chocolate chip muffins in an airtight container on the counter for up to 4 days. I like to pop them in the microwave for 10 seconds to warm them up.
You can also freeze the muffins to have on hand for a later date. Make sure they are fully cooled then store them in an airtight container or ziploc bag for up to 3 months. I reheat mine from frozen in the microwave for around 30 seconds.
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Gluten Free Chocolate Chip Muffins
- 2 cups Gluten Free 1-1 flour (I use Bob's Red Mill Gluten Free 1-1 flour)
- 1 cup Dairy free milk
- 1 cup Chocolate chips
- 2 Eggs
- ¾ cup Coconut sugar
- ¼ cup Ghee (melted)
- ¼ cup Coconut oil (melted)
- 1 tablespoon Lemon juice
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- ½ teaspoons Baking soda
- Preheat the oven to 375 degrees Fahrenheit
- To a large mixing bowl, add the flour, baking powder, baking soda, salt, and coconut sugar and whisk everything together.
- To the mixing bowl, add the eggs, vanilla extract, milk, coconut oil, lemon juice, and melted ghee and whisk everything together.
- Add the chocolate chips to the mixing bowl. Using a large spatula, fold in the chocolate chips.
- Line a 12 tin muffin pan with liners and using a spoon, fill each cup evenly with the muffin batter.
- Bake at 375 for 22-23 minutes or until you can stick a toothpick in the middle and it comes out clean.
- Muffin tin
- Large mixing bowl
- Muffin liners
*nutrition information is an approximateShare this recipe on Facebook