Gluten Free Chocolate Chip Muffins Recipe
These fluffy gluten free chocolate chip muffins have that beautiful bakery-style dome, a chewy but soft crumb, and plenty of chocolate chips!
Servings: 12 muffins
Ingredients
- 2 cups all purpose gluten free flour blend (please click thru for full info on appropriate flour blends; See Recipe Notes)
- 1 teaspoon xanthan gum omit if your blend already contains it
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- 4 tablespoons unsalted butter melted and cooled
- 3 tablespoons neutral oil (canola, grapeseed, vegetable, peanut, etc.)
- ⅝ cup buttermilk at room temperature (See Recipe Notes)
- 2 eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 4 ounces semi-sweet chocolate chips plus up to 1 ounce more
Instructions
- Preheat your oven to 375°F. Line the wells of a standard 12-cup muffin tin and set the tin aside.
- In a large mixing bowl, place the flour, xanthan gum, baking powder, baking soda, salt, and granulated sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients, and add the melted butter, neutral oil, buttermilk, beaten eggs, and vanilla, and mix until just combined.
- Add 4 ounces of the chocolate chips, and mix until evenly distributed throughout the batter. Stir in a few more chocolate chips if you’d like a more dense ratio of chips.
- Fill the wells of your muffin tin about ¾ of the way full, shake the pan back and forth to distribute the batter more evenly, and/or smooth the tops with wet fingers. If there are any chips remaining, you can place them on top of the batter in the wells and press down gently to adhere.
- Place the muffin tin in the center of the preheated oven and bake until the top of the center muffin springs back when pressed gently in the center, and it’s lightly golden brown on the edges (about 18 minutes). Do not overbake.
- Remove the pan from the oven and remove the muffins immediately from the tin. Place them on a wire rack to cool before serving.
Video
Notes
For the flour blend
An earlier version of this recipe called for 1 1/2 cups (210 g) all purpose gluten free flour blend, and 1/2 cup (70 g) cornstarch. If you're using Better Batter's classic blend here, you can lighten the blend for a softer crumb by using both the flour blend and cornstarch in those amounts. If you're using Nicole's Best or Cup4Cup, use the recipe as written, without cornstarch.
For buttermilk
If you don’t have buttermilk, you can always substitute it with half plain unsweetened yogurt (not the Greek kind) and half milk, by volume. Dairy or dairy-free. Plain kefir also works as a 1 to 1 substitute for buttermilk.
Nutrition
Serving: 1muffin | Calories: 271kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 218mg | Potassium: 83mg | Fiber: 2g | Sugar: 17g | Vitamin A: 182IU | Calcium: 55mg | Iron: 1mg