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Looking for a delightful treat that’s both gluten-free and irresistibly tasty? These Gluten-Free Mini Muffins are the perfect bite-sized snack for any occasion. Whether you’re hosting a party or just craving something sweet, these muffins are sure to please.
I remember the first time I made these Gluten-Free Mini Muffins. It was for my niece’s birthday party, and I wanted to ensure everyone could enjoy a treat, regardless of dietary restrictions. The joy on her face when she took the first bite was priceless. Since then, these muffins have become a staple in our family gatherings.
Now, let’s get ready to cook up a batch of these delicious Gluten-Free Mini Muffins!
What to Expect
- Time: Approximately 25 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. Preheat your oven to 350°F (175°C) and spray a 24-count mini muffin pan with cooking spray. This will ensure your Gluten-Free Mini Muffins don’t stick and come out perfectly every time.
Ingredients You’ll Need
| 2 cups gluten free pancake mix, I like King Arthur Brand mix |
| 1.5 cups almond milk, or milk of choice |
| 2 eggs |
| 2 tbsp avocado oil |
| ¾ cup mini chocolate chips, + more for topping – I like Enjoy Life brand |
Step-by-Step Guide
- Spray a 24-count mini muffin pan with cooking spray.
- In a bowl, combine the gluten-free pancake mix, almond milk, eggs, and avocado oil. Whisk until well combined.
- Add the mini chocolate chips to the batter and mix gently.
- Spoon a couple of tablespoons of batter into each muffin cup, filling them almost to the top.
- Top each muffin with additional mini chocolate chips.
- Bake at 350°F (175°C) for 14-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your blend lists Xanthan Gum. If not, add 1/4 teaspoon to the dry mix.
- Use a Silicone Mini Muffin Pan. GF goods pop out cleanly without sticking.
- Alternative: Use Mini Paper Liners. Do not bake directly in a used metal pan.
Buy certified GF Chocolate Chips (Enjoy Life, Nestle Toll House) and check the “Ingredients” on dried fruit packages to ensure no dusting flour is used.
Pointers for Perfection & How to Store
To ensure your Gluten-Free Mini Muffins turn out perfectly every time, here are a few tips:
- Make sure your eggs and milk are at room temperature to help the leaveners in the mix activate fully.
- Avoid over-baking, as gluten-free batters can dry out quickly. Check the muffins at 13 minutes.
- For egg-free muffins, whisk 2 tablespoons of ground flax with 5 tablespoons of water, let it rest for 5 minutes, and use it in place of the eggs.
- To store, cool the muffins completely, then freeze in zip bags for up to 2 months. Thaw at room temperature for 20 minutes or microwave for 10 seconds for a warm snack.
For more delicious gluten-free recipes, check out this Gluten Free Blueberry Muffins Recipe.
Gluten-Free Mini Muffins: Best Snacks
- Total Time: 22
- Yield: 24 mini muffins 1x
- Diet: Gluten Free
Description
These Gluten-Free Mini Chocolate Chip Muffins are the absolute best snack for kids and adults alike. Reminiscent of the classic ‘Little Bites’ store-bought muffins, they are soft, fluffy, and packed with mini chocolate chips. Whether for a lunchbox treat or a quick breakfast on the go, this easy recipe is a guaranteed winner.
Ingredients
— Dry Ingredients —
1 ½ cups gluten-free all-purpose flour blend (Measure for Measure)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
— Wet Ingredients —
2 large eggs, room temperature
½ cup milk (dairy or almond milk), room temperature
½ cup plain Greek yogurt (adds moisture and fluffiness)
⅓ cup vegetable oil (or melted coconut oil)
1 ½ teaspoons pure vanilla extract
— Mix-ins —
¾ cup mini semi-sweet chocolate chips (mini chips are essential for the right ratio!)
Instructions
1. Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with non-stick spray or line with mini paper liners.
2. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate medium bowl, whisk the eggs, milk, Greek yogurt, oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined and no flour streaks remain. (Do not overmix, or muffins can become tough).
5. Fold in the mini chocolate chips.
6. Using a small cookie scoop or tablespoon, fill each mini muffin cup about ¾ of the way full.
7. Bake for 12–14 minutes, or until the tops are golden and spring back when lightly touched. A toothpick inserted into the center should come out clean.
8. Remove from the oven and let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Notes
Mini vs. Regular Chips: Using mini chocolate chips is highly recommended. Regular chips are too heavy for these small muffins and will sink to the bottom.
Yogurt Substitute: If you don’t have Greek yogurt, you can use sour cream. This ingredient is key to keeping the gluten-free crumb moist.
Freezer Friendly: These are the perfect meal-prep snack. Flash freeze them on a baking sheet, then store in a ziplock bag for up to 3 months. Thaw at room temperature for 30 minutes.
Dairy-Free: Use dairy-free milk and a dairy-free yogurt alternative (like almond or coconut yogurt) to make this recipe completely dairy-free.
- Prep Time: 10
- Cook Time: 12
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 6
- Sodium: 60
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 2
- Cholesterol: 20
Your Burning Questions Answered!
- Can I use a different type of milk?
- Yes, you can use any milk of your choice, such as dairy milk, soy milk, or oat milk.
- How do I know when the muffins are done?
- Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Can I add other mix-ins?
Absolutely! You can add nuts, dried fruits, or even a swirl of jam to the batter.
Dig In & Enjoy!
These Gluten-Free Mini Muffins are a delightful treat that everyone can enjoy. Whether you’re making them for a special occasion or just because, they’re sure to be a hit. So, go ahead and dig in!
For more delicious ideas, follow me on My Pinterest.