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These gluten free chocolate chip muffins have a moist and tender crumb, beautiful dome, and just enough chips. They're just right for breakfast, or an afternoon snack.
Why I love these muffins
These muffins have a slightly denser texture than cake. But with a mixture of butter and oil in the batter, the crumb is so tender and moist, it leans a bit closer to cake-like than usual.
I do have a very adaptable recipe for gluten free muffins, and it's a great recipe. But this muffin recipe is what my dream of a chocolate chip muffin looks like.
A really special chocolate chip muffin has a slightly more tender crumb, so it starts with a slightly softer batter. We use a mixture of fats and plenty of buttermilk to keep the muffins super moist but not oily-tasting like they would if we used all oil.
Recipe Ingredients
- Gluten free flour – You'll need to use one of my recommended gluten free flour blends here. If your blend is like Better Batter and already contains xanthan gum, omit that ingredient. If it doesn't, like Nicole's Best, be sure to add that ingredient.
- Baking powder – This is mostly responsible for the rise in your muffins.
- Baking soda – Activated by the acid in the buttermilk, and helps your muffins brown in the oven. It adds a tiny bit of lift, but its most important task is browning.
- Granulated sugar – Sugar adds sweetness, of course, but also tenderness to baked goods. That's why, when you reduce the sugar, your muffins turn out tougher.
- Butter – Melted butter adds flavor and tenderness, so it plays a similar role here to oil, but without the greasy mouthfeel that too much oil in muffins can cause.
- Neutral oil – Pairing melted butter with a neutral oil, like canola, vegetable, grapeseed, or peanut oils, makes your muffins super tender without making them unpleasantly oily.
- Buttermilk – True store-bought buttermilk is thick, rich, and makes your muffins tender, tall, and super flavorful.
- Eggs – The two eggs in this recipe add structure and form to your muffins, helping them rise to that beautiful dome.
- Vanilla extract – Pure vanilla extract adds some depth of flavor to these otherwise simple muffins.
- Chocolate chips – You really can use any flavor gluten free chips you like in these muffins, but I like semi-sweet the very best since they are the perfect way to offset the flavor of the buttermilk. Resist the urge to add more chips, since we want to keep them from melting together in pockets in your muffins, making these more like gluten free chocolate muffins (a great muffin, but a distinct one).
How to make gluten free chocolate chip muffins
These muffins are made by whisking together the dry ingredients and then mixing in the wet ingredients.
Make the muffin batter
- Whisk together one of my recommended gluten free flour blends (including xanthan gum), baking powder, baking soda, salt, and granulated sugar.
- Create a well in the center of the dry ingredients and add melted butter, neutral oil, buttermilk, beaten eggs, and vanilla, and mix. The muffin batter will be thick but soft and not stiff.
- Add the chocolate chips and mix until they’re evenly distributed throughout the muffin batter.
Fill the wells and bake
- Fill the prepared wells of a standard muffin tin about 3/4 of the way full with batter, and smooth the tops.
- Add a few more chips to the top of each well, and press gently so the chips don’t pop off as the muffins rise in the oven.
- Bake at 375°F until the center muffin in one of the center wells of the muffin tin springs back when pressed gently in the center. The edges will be lightly golden brown, as they bake from the outside in.
- Remove the muffins as soon as you can handle them, and let cool on a wire rack.
Recipe tips & tricks
How to keep the chips from sinking
Mix-ins do have a habit of sinking to the bottom of muffins during baking. It happens less with chocolate chips than with something like blueberries. Chips soften during baking, but really don't melt in the traditional sense. But it still happens.
Before you add the chips to the muffin batter, line the well of each muffin tin with a small dollop of plain, no-chip, muffin batter. Then, add the chips (you'll probably want to stick with 4 ounces or less) to the remaining batter and divide it among the wells.
Plus, reserve a few to sprinkle right on top of the muffin wells after you've already divided up the batter. Press those reserved chips into the muffins lightly or they. may fall off when the muffins are fully baked.
Bake in a hotter-than-usual oven, for less time
Baking your muffins at 375°F/190°C encourages them to rise quickly, which is what helps create that lovely muffin dome. You'll bake them for less time, though, than you would expect (about 18 minutes is plenty).
For the best of both worlds, preheat your oven to 375°F, place your muffin tin in the oven, and then immediately reduce the temperature to 350°F. As the temperature falls, it will more gently bake the inside of your muffins without a chance of burning the outside.
Bake muffins in a lightly colored tin
A dark muffin tin attracts too much heat too quickly in the oven, and increases the chance that the bottoms and edges of your muffins will burn. That's especially true when your muffins are baking at 375°F.
Substitutions
Ingredient substitutions
Dairy free
There's a combination of a neutral oil and melted and cooled butter in these muffins. If you can't have dairy, I don't recommend trying to replace the melted butter with more oil or even with virgin coconut oil (the kind that's solid at cool room temperature). The muffins would be too oily.
When I tried making these muffins with all oil, the muffins looked fine, but tasted very oily to me. Instead, try using vegan butter (Melt and Miyoko's Creamery are my favorite brands) or even Earth Balance buttery sticks (and then reduce the salt to a pinch).
In place of buttermilk, use half nondairy milk and half plain unsweetened nondairy yogurt, each with the most neutral flavor you can find.
Egg free
There are two eggs in this recipe. I think you should be able to replace each of them with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). If you prefer flax eggs, remember that they will add some flavor.
Vegan
You could try replacing both the dairy and the eggs in this recipe, but I'd recommend using our recipe for vegan gluten free muffins instead, which doesn't use any “egg replacers,” but was developed to be made without them in the first place.
If you don't have buttermilk
Please don't try replacing buttermilk in a recipe with the “trick” most people seem to love of adding some acid (vinegar or lemon juice) to milk!
Store-bought buttermilk is thick and rich. Adding a bit of acid to regular milk, dairy or nondairy, just makes slightly sour-tasting milk that's still watery.
If you don't have buttermilk, you can still pretty easily replace it. Just use milk and half plain unsweetened yogurt, each half of the total, by volume.
I've tested many of my recipes both ways, most of them in fact, and it always works almost exactly as buttermilk does. The same rule applies if you're using nondairy substitutes.
FAQs
When baked goods rise in the oven and then fall as they cool, they almost always weren't baked all the way through. Baking times are always approximate, so be sure to follow the doneness test that the recipe specifies, not just the time.
These muffins are done when the top of the center muffin springs back when pressed gently in the center, and it’s lightly golden brown on the edges
Follow the same instructions and bake them in a light-colored miniature muffin pan (affiliate link; feel free to shop around!) for about 14 minutes, but start checking at 10 and remove them when they're nicely domed. Be sure not to overbake them.
You can add different flavored pieces, like white chocolate or even raisins or dried cranberries in place of some of the semi-sweet chocolate chips.
Yes, they would take longer to bake if you make jumbo-sized muffins. Start at 375°F and bake for 10 minutes, then reduce the oven temperature to 350°F and continue to bake for about another 20 minutes or until done.
No, buttermilk powder is great for baking as a replacement for regular milk powder, but it isn't thick like true buttermilk when you add water to it. If you don't have buttermilk, replace it with half milk and half plain yogurt or with plain milk kefir.
Leftover/makeahead
Storage Instructions
Store your baked and cooled muffins in a plastic container with a tight-fitting lid, to seal in moisture for a day or two. Don't refrigerate them at all, since that tends to dry out baked goods.
For longer storage, freeze them in a single layer on a baking sheet. Then, pile the frozen muffins into a freezer-safe ziptop bag and seal tightly. They should stay fresh for about 3 months that way.
To refresh frozen muffins, let defrost at room temperature or microwave for about 20 seconds at full power. You can also defrost them at room temperature and then slice in half horizontally and toast until warm.
Gluten Free Chocolate Chip Muffins Recipe
Ingredients
- 2 cups (280 g) 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 (150 g) granulated sugar
- 4 tablespoons (56 g) unsalted butter, melted and cooled
- 3 tablespoons (42 g) neutral oil, (canola, grapeseed, vegetable, peanut, etc.)
- ⅝ cup (5 fluid ounces) buttermilk, at room temperature (See Recipe Notes)
- 2 (100 g (weighed out of shell)) 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
