This recipe makes the most perfect gluten-free chocolate chip muffins. They are so light and fluffy, you will never guess that they are gluten free. This gluten free chocolate chip muffin recipe is made with sour cream, dark chocolate chips, and topped with a sprinkling of coarse sugar.
Our recipe produces muffins that are light, fluffy and have a ton of height. You'll love the crispy layer of coarse sugar sprinkled on the top. If you are looking for another gluten free baking idea, be sure to check out our Gluten Free Blackberry Lemonade Scones.
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🧈 Ingredients
- gluten free flour blend - I used King Arthur Measure for Measure
- sugar - we use two types of sugar in this recipe - granulated for the muffin batter and a coarse sugar for sprinkling on top of the muffins
- baking soda, baking powder and salt - adds height and fluff to the muffins and the salt balances the flavors in the recipe
- unsalted butter - you'll melt and cool the butter for this recipe
- sour cream - adds richness and flavor to the muffins
- eggs - helps create the overall structure and texture of the muffins
- milk - brings the batter together and adds moisture to the recipe
- vanilla - adds flavor and sweetness to the recipe
- mini chocolate chips - I prefer the semi sweet mini chips from Ghiradelli
Be sure to see the recipe card for the full list of ingredients and detailed instructions.
🥣 Instructions
Combine the dry ingredients in a large mixing bowl. Whisk to combine.
Combine the melted and cooled butter with the eggs, sour cream, milk and vanilla. Whisk to combine.
Add the wet ingredients to the dry ingredients. Mix until just combined.
Fold the mini chocolate chips into the batter.
Scoop the muffin batter into the muffin pan. I like to use cupcake liners.
Bake muffins for 10 minutes at 425° for 5 minutes. Reduce heat to 375° and bake for an additional 16-18 minutes.
Hint: Baking muffins at a higher temperate for the first few minutes of baking guarantees a big, fluffy muffin. We bake these gluten free chocolate chip muffins for 5 minutes at 425° before lowering the heat to 375° to finish baking.
🍫 Substitutions
Gluten Free Flour - you can swap in your favorite all purpose flour and make chocolate chip muffins that are not gluten free.
Sour Cream - you can swap the sour cream for creme fraiche, whole milk, or plain yogurt
📦 Storage
Store baked muffins at room temperature for 2-3 days. You can also freeze the muffins in a ziplock bag or airtight container. Muffins stay well in the freezer for 2-3 months.
🤓 Frequently Asked Questions About Gluten Free Baking
There are a few tips to make sure that your gluten free muffins rise. Always be sure that the baking soda and baking powder are fresh before you begin baking. Another trick to guarantee that your muffins rise is to bake them at a higher temperature for the first few minutes. Bake your muffins at 425° for 5 minutes before lowering the temperature to 375° to finish baking.
I find it really easy to use a gluten free flour mix created for baking. I've had great luck with King Arthur's Measure for Measure Flour and also with Bob's Red Mill 1:1 Baking mix. Otherwise, I use high quality ingredients and I always add lots of flavor to all of my recipes.
🥞 More Gluten Free Recipes from Maple and Thyme
📖 Recipe
Gluten-Free Chocolate Chip Muffins
Ingredients
- ½ cup unsalted butter melted and cooled
- 2 cups gluten free flour I used King Arthur Measure for Measure
- ⅔ cup granulated sugar
- 1.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream at room temperature
- ½ cup buttermilk at room temperature
- 2 large eggs at room temperature
- 1.5 teaspoons vanilla
- 1 cup mini chocolate chips
- 2 tablespoons coarse sugar for sprinkling on the muffin tops
Instructions
- Preheat oven to 425°. In a small mixing bowl melt the butter. Allow to cool for a few minutes.
- Line your muffin pan (12 cups) with cupcake wrappers.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
- In a large measuring cup, combine the cooled butter, sour cream, buttermilk, eggs and vanilla. Whisk until well combined.
- Add the wet ingredients to the dry ingredients. Mix until just combined. Be sure not to overmix.
- Gently fold in the mini chocolate chips.
- Use a large cookie scoop to add batter to the muffin pan. Sprinkle the batter with coarse sugar.
- Bake muffins at 425° for 5 minutes. Lower the temperature to 375° and bake for an additional 16-18 minutes.
- Remove muffins from the oven and allow the muffins to cool. Remove muffins from the muffin pan and serve with a fresh mug of coffee.
Nutrition
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Lis
Good morning! Your GF breakfast recipes look great and I look forward to trying some for my daughter who has celiac disease….and loves all things “quickbread”😊. I use a flour blend that does not have Xanthan gum; can you suggest the amount of Xanthan I should include for the muffins (it is so helpful when recipes include this if possible). Thank you!
Amanda Smallwood
Hi! I’m pretty sure that you use 1/4 teaspoon of xanthan gum for each cup of gluten free flour blend - so 1/2 teaspoon for this recipe should work!!
Michelle
By far, this is the best recipe for gluten free muffins. I wish I could find a great one for white bread now!! My husbands family are celiac and I have been having a hard time finding good GF recipes. Hands down this is the BEST recipe!!!!
Amanda Smallwood
Yay!!! I’m so happy to hear this! I’ll start working on a white bread recipe asap!! Thanks so much for the feedback!!! xo Amanda