These gluten free chocolate chip muffins are light, fluffy and taste like they’re fresh from a bakery! They’re dairy free, made from scratch in just one bowl and perfect for a mid-afternoon snack!
These gluten free chocolate chip muffins truly tick all of the boxes. They’re fluffy, buttery, with a beautifully domed top and studded with chocolate chips.
They’e also dairy free, made in one bowl and can even be made refined sugar free! And trust me, you cannot even tell these are gluten free! The flavor and texture are both identical to a classic muffin.
They have a rich flavor from brown sugar and vanilla, plus a slight nutty flavor from blanched almond flour, which also works to keep them really moist.
Somehow almond flour also makes muffins have a bit of a buttery flavor, so if you opt to use coconut oil instead of butter, you’ll still get that rich flavor!
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with 12 liners and set aside.
In a large mixing bowl, whisk together all wet ingredients until smooth. If you’re using coconut oil over butter, it really helps to use all room temperature ingredients so they don’t cause the coconut oil to harden.
Add in all dry ingredients aside from the chocolate and whisk until smooth. As far as the all purpose flour goes, I like Bob’s Red Mill. If you use another blend, just make sure it has xanthan gum. The batter will be fairly thick.
Fold in the chocolate chips. Scoop the batter into the lined muffin tray and fill to the top. Filling to the top helps ensure those big round muffin tops!
Top each with a few additional chocolate chips. Bake for 18-22 minutes or until a toothpick comes out clean.
Remove from the oven and let cool for 10 minutes, then remove from the tray and transfer to a wire rack to finish cooling. Enjoy!
Tips for round tops
Keep the batter thick. The batter for these gluten free chocolate chip muffins should be quite thick. This will help the tops stay nice and round. When you scoop the batter into the muffin tray, it should hold it shape and stay rounded on top and not spread out.
Fill the muffins to the top. Most recipes will tell you to fill cupcakes/muffins about 3/4 of the way up, but with this recipe, you want to fill it all the way to the brim.
Start at a higher temperature. One trick that I like to use with muffins is to bake at a higher temperature for about 5 minutes, then lower to 350 for the remaining time.
For this recipe, I would suggest baking at 400 Fahrenheit for 5 minutes, then lower the temperature to 350 and bake an additional 15 or so minutes.
This allows the muffins to rise quickly as soon as they hit the oven. As always, avoid opening the oven while baking! This will lower the temperature and can cause a recipe to sink or deflate.
Frequently asked questions
Do they keep? Yes! Store these gluten free muffins are room temperature in a sealed container. I like to microwave them for a few seconds before eating if they’ve been sitting around for a bit. They should keep for about 3 days.
Can I make them vegan or dairy free? You can sub the two eggs for two flax eggs or more apple sauce (3 tbsp per egg) but the muffins will not rise as well and the texture won’t be quite as fluffy. I made these muffins dairy free by using a dairy free greek yogurt and dairy free butter!
How do I make them fluffy and not dense? Thanks to the eggs and generous amount of baking powder, these muffins are very light, fluffy and not at all dense. The yogurt and apple sauce keep them very moist without weighing down the batter.
How do I keep chocolate chips from sinking? Because the batter is so thick, you shouldn’t have any issues with the chocolate chips sinking, so you don’t need to do anything special with this recipe!
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Gluten Free Chocolate Chip Muffins
by: claire cary
- ¾ cup brown sugar* I like a mix of light and dark
- 2 large eggs
- ½ cup melted butter or refined coconut oil
- ½ cup non-dairy milk I like almond
- ½ cup greek yogurt I use dairy free
- 4 tbsp apple sauce
- 2 tsp vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with 12 liners and set aside.
- In a large mixing bowl, whisk together all wet ingredients until smooth. If you're using coconut oil over butter, it really helps to use all room temperature ingredients so they don't cause the coconut oil to harden.
- Add in all dry ingredients aside from the chocolate and whisk until smooth. The batter will be fairly thick.
- Fold in the chocolate chips.
- Scoop the batter into the lined muffin tray and fill to the top. Filling to the top helps ensure those big round muffin tops!
- Top each with a few additional chocolate chips.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool for 10 minutes, then remove from the tray and transfer to a wire rack to finish cooling. Enjoy!