Our gluten free chocolate chip muffins are the best you will ever make! Our bakery style muffins are made with sour cream, dark chocolate chips, and topped with a sprinkling of coarse sugar for a perfectly crisp top. Made with King Arthur Measure for Measure Flour, this easy gluten free chocolate chip muffin recipe produces light, fluffy muffins with tons of height. With their perfect texture and flavor, you will never guess that these muffins are gluten free - the recipe comes out perfect every single time!
Our recipe uses simple ingredients to produce muffins with perfect texture and a ton of height. You'll love the crispy layer of coarse sugar sprinkled on the top. We created this gluten free chocolate chip muffin recipe because so many of you love our our recipe for light and fluffy Gluten Free Waffles and asked for even more reliable gluten-free breakfast options. Whether you need gluten free breakfast recipes for someone with celiac, or you simply want to try gluten-free baking, this recipe will quickly become one of your favorite muffin recipes.
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Why You'll Love These Gluten Free Chocolate Chip Muffins
- our bakery style chocolate chip muffins are filled with sweet dark chocolate and sprinkled with sugar creating a tender, chocolate filled muffin with a crispy sweet top
- an easy breakfast recipe and the whole family will appreciate the tender texture of these gluten free muffins
- this gluten free muffin recipe produces muffins with a fluffy texture that makes gluten free eating a true joy
Key Ingredients
Our gluten free chocolate chip muffins are made with simple ingredients that create bakery-style results. Here's what you'll need to make these delicious muffins.
- gluten free flour blend - I used King Arthur Measure for Measure - I find this to be a reliable blend for muffins, pancakes and scones. Bob's Red Mill 1 to 1 Flour also works well for gluten free baking.
- 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 - if you don't have sour cream, you can use plain or vanilla greek yogurt
- eggs - helps create the overall structure and texture of the muffins
- milk - brings the batter together and adds moisture to the recipe
- vanilla extract - adds flavor and sweetness to the recipe
- mini dark 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 recipe instructions.
How To Make Gluten Free Chocolate Chip Muffins
Combine the dry ingredients in a large mixing bowl. Whisk to combine.
In a separate bowl or measuring cup, combine the melted 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 muffin liners. Sprinkle the muffin batter with coarse sugar and a few extra chocolate chips.
Bake muffins for 10 minutes at 425° for 5 minutes. Reduce heat to 375° and bake for an additional 16-18 minutes.
Hint:
Start Baking Muffins at a Higher Temperature: 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 and Variations
Gluten Free Flour - you can swap in your favorite all purpose flour and make chocolate chip muffins that are not gluten free. Feel free to substitute a different gluten free flour blend as well. I have had good luck with Bob's Red Mill 1:1 Baking Mix
Sour Cream - you can swap the sour cream for creme fraiche, whole milk, or plain greek yogurt
Gluten-Free Blueberry Muffins - Replace the mini chocolate chips with one cup of fresh blueberries for a delicious gluten free blueberry muffin.
Brown Butter Gluten-Free Chocolate Chip Muffins - Replace the regular melted butter with brown butter for elevated, nutty, caramel flavor in your gluten free chocolate chip muffins. Simply brown the butter in a saucepan over medium heat until fragrant with brown bits forming (about 5 minutes), then cool before using.
Storage
Room Temperature: Store baked muffins in an airtight container at room temperature for 2-3 days.
Freezer: These gluten free chocolate chip muffins freeze beautifully! Allow muffins to cool completely, then store in a freezer-safe bag or container for 2-3 months. I often have a batch of these in my freezer for busy mornings.
To Reheat: Warm frozen gluten-free chocolate chip muffins in the microwave for 20-30 seconds or in an oven set to 350° for 5-7 minutes.
Gluten Free Chocolate Chip Muffins FAQs
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.
Yes! You can substitute your favorite dairy-free milk for the buttermilk and use a dairy-free sour cream or yogurt in place of the sour cream. Your gluten free chocolate chip muffins will still come out perfect!
The most common reason that muffins turn out dense is because of the way the gluten free flour gets measured. Be sure to fluff your flour blend up a little bit and then spoon it into your measuring cup. You can use the edge of your spoon to level it out. Be sure to keep the flour light and fluffy, not packed down. Also be sure your baking powder and baking soda are fresh
More Gluten Free Baking Recipes
If you loved these gluten-free chocolate chip muffins, be sure to check out these other incredible gluten-free recipes
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Gluten Free Chocolate Chip Muffins
Equipment
- small mixing bowl
- large mixing bowl
- glass measuring cup
- measuring cups
- measuring spoons
- whisk
- spatula
- muffin pan
- cookie scoop
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.½ cup unsalted butter
- 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.2 cups gluten free flour, ⅔ cup granulated sugar, 1.5 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large measuring cup, combine the cooled butter, sour cream, buttermilk, eggs and vanilla. Whisk until well combined.½ cup sour cream, ½ cup buttermilk, 2 large eggs, 1.5 teaspoons vanilla
- Add the wet ingredients to the dry ingredients. Mix until just combined. Be sure not to overmix.
- Gently fold in the mini chocolate chips.1 cup mini chocolate chips
- Use a large cookie scoop to add batter to the muffin pan. Sprinkle the batter with coarse sugar and a few additional chocolate chips.2 tablespoons 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
Our gluten-free chocolate chip muffins are the perfect recipe to enjoy on a cozy weekend morning with a mug of coffee. Our light and fluffy muffin recipe creates bakery-style treats that will impress your family and friends-and they'll never guess they're gluten-free! Serve them warm from the oven for a special breakfast that makes your kitchen smell amazing!
Lis says
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 says
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!!
Elizabeth says
This is one of the better muffin recipes I've tried lately. Perfectly moist and delicious. I made the blueberry version. I did replace 1/2 c of King Arthur flour with almond flour to increase the protein a bit. Printing this one and will definitely make again. Thank you!
Amanda Smallwood says
I’m so happy to hear that your muffins came out well. The gluten free baking can be tricky so it’s always great to find a recipe that works for you! Thanks so much for the feedback. xo Amanda
Michelle says
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 says
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