Hello, Food Lovers! There is something truly special about a classic gluten free chocolate chip muffins—soft, fluffy, and bursting with melted chocolate. But achieving that perfect bakery-style dome and moist texture can be a real challenge with gluten-free baking.
This recipe is the answer. It is a simple, no-fuss method for creating unbelievably soft and tender muffins. Thanks to a special baking trick, they rise beautifully, creating those irresistible high tops we all love. This will be your new favorite recipe for gluten free chocolate chip muffins.
A Little Story About These Muffins
My quest for the perfect gluten free chocolate chip muffins was a long one. All my homemade attempts were a letdown; they were either disappointingly flat or had a heavy, dense crumb. They were nothing like the bakery version I craved.
The secret, I discovered, wasn’t just in the ingredients, but in the baking method. That initial blast of high heat is the game-changer. The first time I saw them rise with tall, beautiful tops, I knew I had finally cracked the code for the best gluten free chocolate chip muffins. You could also try making these other gluten-free meals: Gluten Free Pumpkin Bread, Gluten Free Lasagna.
Get Ready to Bake!
What to Expect
This is a wonderfully simple, one-bowl recipe for classic gluten free chocolate chip muffins. The batter comes together in about 10 minutes using a straightforward creaming method. The real magic happens in the oven with a special two-temperature baking technique that takes about 20-22 minutes, giving you perfectly domed, bakery-style muffins every time.
Before You Begin
The most important secret to these muffins is the baking method. You will start the oven at a very high temperature for the first five minutes and then reduce it. This initial blast of heat is what helps the muffins rise quickly and form those beautiful, tall tops. Also, be sure your butter is properly softened to room temperature—not melted—for the perfect creamy batter.
Gluten Free Chocolate Chip Muffins
- Total Time: 35
- Yield: 12 muffins 1x
Description
This is a simple, no-fuss recipe for creating unbelievably soft and tender gluten free chocolate chip muffins. Thanks to a special baking trick, they rise beautifully, creating those irresistible high tops we all love from a bakery.
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1/2 cup milk of choice (skim, 2%, whole or almond)
1 tsp vanilla
2 eggs
1 3/4 cup gluten-free all purpose flour (with xanthan gum)
1/2 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips
Instructions
1. Preheat for High Rise: Preheat your oven to 425°F. This initial high heat is the secret to bakery-style domes. Line a 12-cup muffin pan with liners.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together with a mixer until creamy and smooth.
3. Add Wet Ingredients: Add the milk, vanilla, and eggs to the bowl and blend in briefly until just combined.
4. Add Dry Ingredients: To the same bowl, add the gluten-free flour, baking soda, and salt. Blend on low speed until a thick muffin batter forms. Do not overmix.
5. Fold in Chips: Gently fold the chocolate chips into the batter with a spatula.
6. Fill Muffin Pan: Divide the batter evenly among the 12 muffin cups, filling each one about 3/4 of the way full.
7. Two-Temp Bake: Bake at 425°F for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 350°F and bake for another 15-17 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm!
Notes
The Baking Trick: The initial 5 minutes of high heat is crucial for getting the muffins to rise quickly and form a tall dome. Do not skip this step!
Storage: Store cooled muffins in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.
Dairy-Free Option: To make these dairy-free, use a stick-style dairy-free butter, a plant-based milk like almond milk, and dairy-free chocolate chips.
- Prep Time: 10
- Cook Time: 22
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg
The Heart of the Dish: Ingredients You’ll Need
These delicious gluten free chocolate chip muffins come together with a handful of simple pantry staples.
| Ingredient | Amount | Notes |
| Butter, softened | ½ cup | For a dairy-free version, use a dairy-free butter stick. |
| Sugar | ¾ cup | |
| Milk of choice | ½ cup | Skim, whole, or almond milk all work well. |
| Vanilla | 1 tsp | |
| Eggs | 2 | |
| Gluten-Free All-Purpose Flour | 1 ¾ cups | Use a blend that contains xanthan gum. |
| Baking Soda | ½ tsp | |
| Salt | ½ tsp | |
| Chocolate Chips | ¾ cup | Use dairy-free chocolate chips if needed. |
Let’s Get Cooking! Step-by-Step Guide
Follow these simple instructions to create the fluffiest muffins you have ever had.
Step 1: Prepare for Bakery-Style Muffins
First, get ready for the magic. Preheat your oven to a hot 425°F. This initial high heat is the secret to a great muffin top. Line a standard 12-cup muffin pan with paper liners or give it a good spray with non-stick cooking spray.
Step 2: Create the Creamy Base
In a large mixing bowl, combine the softened butter and sugar. Using a hand or stand mixer, beat them together until the mixture is light and creamy. Now, pour in the milk and vanilla, add the eggs, and blend briefly until everything is just combined.
Step 3: Form the Muffin Batter
Without using a new bowl, add in the gluten-free flour, baking soda, and salt. Mix on low speed until the ingredients are well combined and you have a thick, smooth muffin batter. Be careful not to overmix.
Step 4: Fold in the Chocolate Chips
Sprinkle the chocolate chips over your batter. Use a spatula to gently fold them in until they are evenly distributed throughout. Now you have the perfect batter for your gluten free chocolate chip muffins.
Step 5: Fill the Muffin Pan
Portion the batter out evenly between the 12 muffin cups. Fill each one about three-quarters of the way full. This will give them enough room to rise beautifully.
Step 6: The Two-Temperature Bake
Place the muffin pan in your preheated 425°F oven and bake for exactly 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 350°F. Continue to bake for another 15-17 minutes. The muffins are done when they are springy to the touch and a toothpick inserted into the center comes out clean.
Step 7: Cool and Enjoy
Allow the muffins to cool for a few minutes in the pan, then move them to a wire rack. Then, get ready to devour the best gluten free chocolate chip muffins ever
Mastering the Dish: Pointers for Perfection & How to Store
The cornerstone of this gluten free chocolate chip muffins recipe is the two-temperature baking method. That initial five minutes at 425°F creates a burst of steam that forces the muffins to rise quickly, creating those coveted bakery-style domes. Do not skip this step!
For the most tender muffin, be careful not to overmix the batter once you’ve added the flour. Mix only until the ingredients are just combined. Overmixing can develop the gluten-free starches too much, leading to a tougher muffin.
To store your cooled muffins, place them in an airtight container. They will stay fresh and moist on the counter for 2-3 days or in the refrigerator for up to a week. Here are some other gluten-free dishes you may want to cook: Gluten Free Pasta Salad, Gluten Free Bagels.
Your Burning Questions Answered!
Why do my gluten-free muffins come out dense?
Dense muffins are often the result of either overmixing the batter or measuring the flour incorrectly. Always use the “spoon and level” method for your flour and mix just until the dry ingredients are incorporated. The high-heat baking trick in this recipe also helps create a lighter, airier texture.
Can I use a different type of chip in these muffins?
Absolutely! This recipe provides a great foundation for many different variations. You can easily swap the semi-sweet chocolate chips for white chocolate chips, butterscotch chips, or even peanut butter chips. A mix of different chips is also delicious!
How can I make these muffins dairy-free?
Making a dairy-free version of these gluten free chocolate chip muffins is very simple. Use a high-quality, stick-style dairy-free butter substitute in place of the regular butter. For the milk, use your favorite plant-based milk, such as almond, soy, or oat. Finally, be sure to use a brand of chocolate chips that is certified dairy-free.
Can I add anything else to this recipe?
Of course! To add a little extra texture and flavor, you can stir in about a half-cup of chopped nuts, like walnuts or pecans, along with the chocolate chips. A teaspoon of cinnamon in the dry ingredients also adds a lovely warmth.
Dig In & Enjoy!
You are now ready to bake a batch of what will undoubtedly become your new go-to recipe for gluten free chocolate chip muffins. They are simple enough for a weekday breakfast treat and delicious enough for a special occasion.
This recipe proves that you never have to settle for flat, dense, or dry muffins again. Go ahead, experience the joy of a perfect, bakery-style muffin, made right in your own kitchen.
To find more gluten-free recipes, be sure to connect with me on Facebook and Pinterest.