These gluten free chocolate chip muffins are everything you want in a muffin! They're light and fluffy with big, beautiful tops and plenty of chocolate chips!
If I'm anything in life it's a muffin person. Growing up, I was notorious in my family for eating four too many muffins in one sitting. And frankly, I wear my badge with honor. Nowadays I still love them just as mightily, but I muffin smarter and gift them to everyone around me. Who doesn't want a delicious gluten free muffin? You can't eat them all if you give them away.
As I crafted this recipe I knew I wanted four things:
- A moist and delicious gluten free chocolate chip muffin
- A boatload of chocolate chips!
- A lofty muffin top
- A muffin so good I couldn't stop eating them
I'm proud to say after throwing one batch out and eating three more (cause let's face it, they were all pretty good), I finally created perfect gluten free chocolate chip muffins in all their glory.
Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.
Ingredients for Gluten Free Muffins
Here's what you need for these moist gluten free muffins:
- Sugar & brown sugar - To sweeten the muffins!
- Canola Oil - I chose oil over butter in these gluten free muffins because it keeps them tender and moist.
- Egg - Eggs give muffins structure and a tender crumb.
- Baking Powder & baking soda - Leavening agents create carbon dioxide bubbles and cause the muffin batter to rise in the oven.
- Kosher Salt - Baked goods benefit from a small amount of salt!
- Bob's Red Mill 1:1 Gluten Free All Purpose Flour - I'm convinced now more than ever that if a recipe calls for a specific gluten-free flour you should use that brand for the best results. Most of my recipes call for this brand because I love it! Certain gluten-free recipes that don't require much flour are the exception.
- Whole Milk - To moisten the batter for a perfect texture!
- Semi Sweet Chocolate Chips - We want to be liberal with the chocolate! Nobody wants to play I spy while eating a chocolate chip muffin.
How to Make Gluten Free Chocolate Chip Muffins
Preheat oven - Preheat your oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray, or for easier removal, use muffin liners!
Whisk sugars & oil - Use an electric hand mixer to mix the oil with both sugars.
Add egg - Add the egg to the oil mixture and beat on low speed until thick and incorporated.
Add dry ingredients - Add the gluten free all purpose flour, baking powder, baking soda, and salt to the wet ingredients and mix until a thick batter forms.
Add the whole milk - On low speed, mix the milk into the batter until completely incorporated. Stop the hand mixer and scrape the sides of the bowl with a spatula if necessary.
Stir in chocolate chips - Stir the chocolate chips into the batter.
Scoop & bake - Scoop the muffin batter into the muffin tin, filling the holes all the way to the top. Bake for 22 to 25 minutes, until the tops are golden and a toothpick comes out clean. If you are a seasoned baker you can also touch the top of the muffin and usually tell by how it bounces back or leaves an indentation.
It's that easy!
Gluten Free Muffin Making Tips
- Grease your pan well or use muffin liners. Muffins with tops are harder to get out of a muffin tin! I recommend muffin liners.
- Fill your muffin tins with batter all the way to the top. This should give you 6 (possibly 7) muffins exactly but more importantly give you that domed muffin top that's so wonderful.
- Sprinkle additional chocolate chips on top of each muffin. Not only does it look incredible but it gives you chocolate in every single bite.
- Don't over bake them. This seems like an obvious tip but it's even more essential in gluten free baking. Gluten free goodies are already more susceptible to being dry/crumbly and over baking them is a huge no no. My muffins took exactly 22 minutes but this could vary depending on the oven. Check them a few minutes early just in case. Just don't forget about them!
What gluten free flour should I use for this recipe?
I touched on this a little bit earlier but if you want this recipe to come out as it's intended use Bob's Red Mill 1:1 All Purpose Gluten Free Flour.
Even though Bob's Red Mill is my go-to I also think Cup4cup has a really nice flavor as well. But I've subbed it into my pancake recipe with little success unless I alter the liquid. Cup4cup's number one ingredient is cornstarch which thickens up much more readily than flour. The reason I say this is because each recipe is created specifically with a gluten free flour blend that has a specific blend of starches and flours in it.
More Gluten Free Muffin Recipes
- Gluten Free Lemon Muffins
- Gluten Free Banana Chocolate Chip Muffins
- Gluten Free Blueberry Muffins
- Gluten Free Blackberry Muffins
- Gluten Free Strawberry Muffins
Gluten Free Chocolate Chip Muffins
- Large Bowl or Stand Mixer
- 3 tbsp Brown Sugar, packed
- ⅓ cup White Sugar
- 3 oz. Canola Oil
- 1 egg, Large
- 1 t. Baking Powder
- ¼ t. Baking Soda
- ¼ t. Kosher Salt
- 1 Cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 2 oz. Whole Milk
- ¾ Cup Semisweet Chocolate Chips Plus more for sprinkling
- Nonstick cooking spray
- Preheat the oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray or fill with muffin liners. Set aside.
- In a large bowl whisk or beat together both sugars and canola oil.
- Add the egg to the sugar mixture and whisk/beat until combined.
- Add the gluten free all purpose flour, baking powder, baking soda, and salt to the bowl and beat until completely combined.
- Slowly add the milk to the mixture and beat until a smooth batter forms. Stir in the chocolate chips and scoop 6 muffins into the prepared muffin tin filling each hole to the top. Bake for 22 to 25 minutes until a toothpick inserted into the muffin comes out clean.