Cooking and Serving: 28 minutes | 12 muffins
Ingredients
How to make gluten free chocolate chip muffins | Fill the wells and bake | Ingredient substitutions
Description
Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 28 minutes | Servings: 12 muffins
Ingredients
Expert tips
How to make gluten free chocolate chip muffins
Fill the wells and bake
Ingredient substitutions
Instructions
WHY THIS RECIPE WORKS
These muffins have a slightly denser texture than cake. But with a mixture of.
butter and oil in the batter, the crumb is so tender and moist, it leans a bit.
closer to cake-like than usual.
I do have a very adaptable recipe for gluten free muffins.
a great recipe. But this muffin recipe is what my dream of a chocolate chip.
A really special chocolate chip muffin has a slightly more tender crumb, so it.
starts with a slightly softer batter. We use a mixture of fats and plenty of.
buttermilk to keep the muffins super moist but not oily-tasting like they would.
Gluten free chocolate chip muffins ingredients in small bowls with names of.
ingredients in bold black type.
INGREDIENTS EXPLAINED
Here’s the purpose of each of the ingredients in these bakery-style chocolate.
Gluten free flour – Be sure to use a high quality blend with a superfine rice.
flour base, or your muffins will be gritty. If you’re using Better Batter’s.
classic blend, it already contains xanthan gum so don’t add more. If you’re.
using Nicole’s Best multipurpose, be sure to add 1 teaspoon. You can also use.
Bob’s Red Mill 1-to-1 gf flour in the blue bag, but add another 1/4 teaspoon.
xanthan gum or the muffins will be crumbly.
Baking powder – Helps the muffins rise and keep their dome after they cool.
Baking soda – Activated brown in the oven.
Granulated sugar – Sugar adds sweetness and tenderness to baked goods. That’s.
why, when you reduce the sugar, your muffins turn out tougher.
Butter – Melted butter adds flavor and tenderness, so it plays a similar role.
here to oil, but without the greasy mouthfeel that too much oil in muffins.
Neutral oil – Pairing melted butter with a neutral oil, like canola,.
vegetable, grapeseed, or peanut oils, makes your muffins stay super tender.
even when they’re not fresh out of the oven, without making them unpleasantly.
Buttermilk – True store-bought buttermilk is thick, rich, and makes your.
muffins tender, tall, and super flavorful softening the crumb.
Eggs – They add structure and rise.
Vanilla extract – Adds some depth of flavor. Pure vanilla extract, unlike.
imitation, has a complex flavor with lots of elements.
Chocolate chips – I like semi-sweet chocolate chips best here since they are.
the perfect way to offset the flavor of the buttermilk. Resist the urge to.
add more chips, since we want to keep them from melting together in pockets.
in your muffins, making these more like gluten free chocolate muffins.
(a great muffin, but a distinct one).
Six chocolate chip muffins in a muffin tin with one on its side.
KEEP THE CHIPS FROM SINKING
Before you add the chips to the muffin batter, line the well of each muffin tin.
with a small dollop of plain, no-chip, muffin batter. Then, add the chips.
(you’ll probably want to stick with 4 ounces or less) to the remaining batter.
and divide it among the wells.
BAKE HOT AND FAST
Baking your muffins at 375°F/190°C encourages them to rise quickly, which is.
what helps create that lovely muffin dome. You’ll bake them for less time,.
though, than you would expect (about 18 minutes is plenty).
For the best of both worlds, preheat your oven to 375°F, place your muffin tin.
in the oven, and then immediately reduce the temperature to 350°F. As the.
temperature falls, it will more gently bake the inside of your muffins without a.
chance of burning the outside.
BAKE IN A LIGHTLY COLORED TIN
A dark muffin tin attracts too much heat too quickly in the oven, and increases.
the chance that the bottoms and edges of your muffins will burn. That’s.
especially true when your muffins are baking at 375°F. If your pan is dark in.
color, try reducing the oven temperature to 350° after 5 minutes, and to 325°F.
Half of a chocolate chip muffin on a small pewter plate.
HOW TO MAKE GLUTEN FREE CHOCOLATE CHIP MUFFINS
These muffins are made in the wet ingredients. Here’s an overview of how you can make them in your own.
MAKE THE MUFFIN BATTER
Whisk together one of my recommended gluten free flour blends (including xanthan.
gum), baking powder, baking soda, salt, and granulated sugar. Whisking the dry.
ingredients completely ensures that the leaveners are evenly distributed for an.
Create a well in the center of the dry ingredients and add melted butter,.
neutral oil, buttermilk, beaten eggs, and vanilla, and mix. The muffin batter.
will be thick but soft and not stiff. We want a denser crumb than cupcakes, so.
we don’t cream the butter and sugar together.
Add the chocolate chips and mix until they’re evenly distributed throughout the.
muffin batter so there’s some in every bite.
Large round metal mixing bowl with white flour and other white ingredients with.
same mixing bowl with dry white powder underneath and white buttermilk, melted.
yellow butter, oil, brown vanilla extract in center of bowl, unmixed.
mixed thick light yellow muffin batter with chocolate chips on top and large.
raw prepared light yellow gluten free muffin batter with chocolate chips mixed.
in and metal mixing spoon.
FILL THE WELLS AND BAKE
Fill the prepared wells of a standard muffin tin about 3/4 of the way full with.
batter, and smooth the tops. With the muffin wells nearly full, there’s plenty.
of room for them to rise into tall domes without overlapping.
Add a few more chips to the top of each well, and press gently so the chips.
don’t pop off as the muffins rise in the oven.
Bake at 375°F until the center muffin in one of the center wells of the muffin.
tin springs back when pressed gently in the center. The edges will be lightly.
golden brown, as they bake from the outside in. If your oven runs hot, lower the.
oven temperature to 350°F after 5 minutes of baking for a high dome without.
Remove the muffins from the tin to a wire rack quickly, as soon as you can.
handle them, so they don’t steam in the pan which can turn the outside of the.
standard 12-cup light colored metal muffin tin with brown paper liners and raw.
gluten free chocolate chip muffin batter filling each well.
same muffin tin with all 12 muffins baked, still in wells of pan.
DAIRY FREE
There’s a combination of a neutral oil and melted and cooled butter in these.
muffins. If you can’t have dairy, I don’t recommend trying to replace the melted.
butter with more oil or even with virgin coconut oil (the kind that’s solid at.
cool room temperature). The muffins would be too oily.
When I tried making these muffins with all oil, the muffins looked fine, but.
tasted very oily to me. Instead, try using vegan butter (Melt and Miyoko’s.
Creamery are my favorite brands) or even Earth Balance buttery sticks (and then.
reduce the salt to a pinch).
In place of buttermilk, use half nondairy milk and half plain unsweetened.
nondairy yogurt, each with the most neutral flavor you can find.
EGG FREE
There are two eggs in this recipe. I think you should be able to replace each of.
them with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon.
lukewarm water, mixed and allowed to gel). If you prefer flax eggs, remember.
that they will add some flavor.
VEGAN
You could try replacing both the dairy and the eggs in this recipe, but I’d.
recommend using our recipe for vegan gluten free muffins.
doesn’t use any “egg replacers,” but was developed to be made without them in.
IF YOU DON’T HAVE BUTTERMILK.
Store-bought buttermilk is thick and rich. Adding a bit of acid to regular milk,.
dairy or nondairy, just makes slightly sour-tasting milk that’s still watery.
If you don’t have buttermilk, replace it with half milk and half plain.
unsweetened yogurt of buttermilk.
Chocolate chip muffin with muffin liner partially peeled off on a small pewter.
plate and muffin basket in background.
FAQS
Why did my muffins fall as they cooled?
When baked goods rise in the oven and then fall as they cool, they almost always.
weren’t baked all the way through. Baking times are always approximate, so be.
sure to follow the doneness test that the recipe specifies, not just the time.
Can I make these into mini muffins?
muffin pan for about 14.
minutes, but start checking at 10 and remove them when they’re nicely domed. Be.
sure not to overbake them.
Can I replace the chocolate chips and not make other adjustments?
You can add different flavored pieces, like white chocolate or even raisins or.
dried cranberries in place of some of the semi-sweet chocolate chips.
Would the baking time change if I made them jumbo sized?
Yes, they would take longer to bake if you make jumbo-sized muffins. Start at.
375°F and bake for 10 minutes, then reduce the oven temperature to 350°F and.
continue to bake for about another 20 minutes or until done.
Can I use dried buttermilk with water in place of buttermilk?
No, buttermilk powder is great for baking as a replacement for regular milk.
powder, but it isn’t thick like true buttermilk when you add water to it. If you.
don’t have buttermilk, replace it with half milk and half plain yogurt or with.
GLUTEN FREE CHOCOLATE CHIP MUFFINS RECIPE
Prep Time: 10 minutes mins.
Cook Time: 18 minutes mins.
gluten free chocolate chip muffins in wire basket with blue and white striped.
These fluffy gluten free chocolate chip muffins have that beautiful bakery-style.
dome, a chewy but soft crumb, and plenty of chocolate chips!
INGREDIENTS
2 cups (280 g) all purpose gluten free flour blend.
(please click thru for full info on appropriate flour blends; See Recipe.
INGREDIENTS
2 cups (280 g) all purpose gluten free flour blend.
(please click thru for full info on appropriate flour blends; See Recipe.
Notes
* 1 teaspoon xanthan gum, omit if your blend already contains it
* 1½ teaspoons baking powder
* ¼ teaspoon baking soda
* ½ teaspoon kosher salt
* ¾ cup (150 g) granulated sugar
* 4 tablespoons (56 g) unsalted butter, melted and cooled
* 3 tablespoons (42 g) neutral oil, (canola, grapeseed, vegetable, peanut,
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 1 teaspoon pure vanilla extract
* 4 ounces semi-sweet chocolate chips, plus up to 1 ounce more
* Preheat your oven to 375°F. Line the wells of a standard 12-cup muffin tin
and set the tin aside.
* In a large mixing bowl, place the flour, xanthan gum, baking powder, baking
soda, salt, and granulated sugar, and whisk to combine well.
* Create a well in the center of the dry ingredients, and add the melted
butter, neutral oil, buttermilk, beaten eggs, and vanilla, and mix until just
* Add 4 ounces of the chocolate chips, and mix until evenly distributed
throughout the batter. Stir in a few more chocolate chips if you’d like a
more dense ratio of chips.
* Fill the wells of your muffin tin about ¾ of the way full, shake the pan back
and forth to distribute the batter more evenly, and/or smooth the tops with
wet fingers. If there are any chips remaining, you can place them on top of
the batter in the wells and press down gently to adhere.
* Place the muffin tin in the center of the preheated oven and bake until the
top of the center muffin springs back when pressed gently in the center, and
it’s lightly golden brown on the edges (about 18 minutes). Do not overbake.
* Remove the pan from the oven and remove the muffins immediately from the tin.
Place them on a wire rack to cool before serving.
An earlier version of this recipe called for 1 1/2 cups (210 g) all purpose
gluten free flour blend, and 1/2 cup (70 g) cornstarch. If you’re using Better
Batter’s classic blend here, you can lighten the blend for a softer crumb by
using both the flour blend and cornstarch in those amounts. If you’re using
Nicole’s Best or Cup4Cup, use the recipe as written, without cornstarch.
If you don’t have buttermilk, you can always substitute it with half plain
unsweetened yogurt (not the Greek kind) and half milk, dairy-free. Plain kefir also works as a 1 to 1 substitute for buttermilk.
Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 218mg | Potassium: 83mg | Fiber:
2g | Sugar: 17g | Vitamin A: 182IU | Calcium: 55mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Store your baked and cooled muffins in a plastic container with a tight-fitting
lid, to seal in moisture for a day or two. Don’t refrigerate them at all, since
that tends to dry out baked goods.
For longer storage, freeze them in a single layer on a baking sheet. Then, pile
the frozen muffins into a freezer-safe ziptop bag and seal tightly. They should
stay fresh for about 3 months that way.
To refresh frozen muffins, let defrost at room temperature or microwave for
about 20 seconds at full power. You can also defrost them at room temperature
and then slice in half horizontally and toast until warm.
Words gluten free chocolate chip muffins with images of Chocolate Chip Muffins
in a pile in a wire basket, in a muffin tin, and one muffin cut in half on a