These gluten-free chocolate chip muffins are a recipe you’ll come back to time and time again. They’re a bakery-style treat you can whip up for breakfast, brunch, parties, or an afternoon snack.
For more gluten-free muffin recipes, check out these gluten-free pumpkin muffins, gluten-free banana muffins and gluten-free blueberry muffins.
Want to make gluten free chocolate chip muffins that are soft, tender, and delicious? You’ve come to the right place! This muffins are tried and tested, ensuring they turn out perfect every time.
These healthy chocolate chip muffins check every box for a winning recipe. They’re tender, fluffy muffins made with wholesome ingredients.
No one will ever guess they’re gluten-free, thanks to the best gluten-free flour, oil, and whole milk yogurt.(You also might like these gluten-free apple muffins!)
This is one of those quick, easy recipes made with pantry staples. You’ll get bakery-style muffins with tall muffin tops and a shiny, sugary appearance. And most importantly, this is a gluten-free muffin recipe the whole family is guaranteed to love.
The recipe is also versatile enough to customize the muffins any way you’d like. Throw in regular or mini chocolate chips, add extra mix-ins like orange zest or peanut butter chips, or bake them in a mini muffin pan for the cutest mini muffins!
Why You’ll Love this Gluten-Free Chocolate Chip Muffin Recipe
- Tender, fluffy crumb
- Makes perfect muffins every time
- Can be customized with other add-ins
- Made with pantry staples
- Can be made in less than an hour
Gluten-Free Chocolate Chip Muffin Ingredients
These gluten-free muffins are made with easy-to-find pantry staples. This recipe is based on my tried-and-true master recipe for gluten-free muffins.
Here are a few notes on some of the key ingredients. If you have any other ingredient or substitution questions, please leave me a comment below!
- Gluten-Free 1:1 Baking Flour: These gluten-free muffins turn out best when you use a high-quality 1:1 gluten-free baking flour. Look for a blend that contains xanthan gum so the muffins have the structure they need. This is my favorite brand.
- Whole Milk Plain Yogurt: Full-fat (not greek) plain yogurt is the key to moist gluten-free muffins! If you use low-fat yogurt the muffins may be drier. You can also use dairy-free yogurt such a plain almond milk yogurt.
- Oil: These muffins call for oil instead of butter. As much as I love butter, I find that vegetable or coconut oil makes for a fluffier texture in gluten-free cakes and muffins.
- Lemon Juice: Lemon juice not only adds a nice zing to the muffins and helps tenderize the the crumb.
- Mix-Ins: There are endless mix-in options for these muffins!
Dairy-Free? You can easily swap in dairy-free yogurt for the whole milk yogurt. My favorite brand is Kite Hill plain almond milk yogurt.
How to Make Gluten-Free Chocolate Chip Muffins
- Preheat the oven to 425F. Line a standard muffin tin with muffin liners.
- In a medium or large bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add sugar and room temperature eggs. Beat together until the mixture is light and fluffy, about 5 minutes.
- With the mixer running on low, slowly drizzle in the melted coconut oil. (Do this slowly so you keep the air you mixed into the eggs/sugar.) Add the lemon juice and vanilla extract and mix.
- Now it’s time to combine the wet ingredients with the dry ingredients. With the mixer running on low, add ⅓ of the flour mixture followed by ½ of the yogurt. Mix until combined then add another ⅓ of the flour mixture.
- Add the rest of the yogurt and mix until combined. Then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the muffin batter is totally smooth.
- Stir in the chocolate chips with a rubber spatula.
- Using a kitchen scoop or large spoon, divide batter evenly into the cupcake liners in the prepared muffin tin.
- Sprinkle the raw sugar evenly over the top of the muffins.
- Bake the muffins for 10 minutes, then turn down the heat to 375F.
- Continue to bake for another 10-15 minutes, until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Storage/Freezing Instructions
To store: After the gluten-free chocolate muffins have cooled on the cooling rack, you can store muffins with their paper liners in an airtight container for up to three days.
To freeze: Gluten-free muffins can be stored in an air-tight bag and frozen for up to 2 months. To reheat from frozen, remove the plastic and microwave the muffin for 20 to 30 seconds, until thawed.
Muffin FAQs
You can make gluten-free muffins rise by setting the oven to a higher temperature for the first 10 minutes of baking.
Most chocolate chips are gluten-free, but it’s always best to check the labeling to ensure the specific brand you choose is free of gluten!
It’s important to use whole milk yogurt and a high-quality gluten-free flour to prevent muffins from being crumbly and dry.
Expert Tips and Tricks
- Sprinkle the muffins with a little raw sugar before baking to give them a professional, sparkly muffin top!
- If you decide to add other mix-ins, don’t add more than one cup. Gluten-free muffins have a more delicate structure!
- You could also adding a crumb topping to your muffins, as found in my gluten-free orange cranberry muffins.
More Gluten-Free Muffin/Quick Bread Recipes
Happy baking! I hope this guide helps you make delicious gluten-free muffins. If you make this recipe, please leave me a comment/rating below! I’d love to hear from you!
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Gluten-Free Chocolate Chip Muffins
Ingredients
Dry Ingredients
- 1 ½ cups gluten-free 1:1 baking flour
- ½ cup almond flour, (or ⅓ cup more gluten-free 1:1 baking flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
Other Ingredients
- 2 large eggs
- ⅔ cup sugar
- ½ cup vegetable oil, or oil of choice
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole-milk yogurt
- ¾ cup mini chocolate chips
- Raw sugar for topping, optional
Instructions
- Preheat the oven to 425F. Line a standard muffin pan with paper baking cups.
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and sugar. Beat together until the mixture is light and fluffy, about 3 minutes.
- With the mixer running on low, slowly drizzle in the oil. (Do this slowly so you keep the air you mixed into the eggs/sugar.) Add the lemon juice and vanilla extract and mix.
- With the mixer running on low, add ⅓ of the flour mixture followed by ½ of the yogurt. Mix until combined then add another ⅓ of the flour mixture.
- Add the rest of the yogurt and mix until combined. Then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the batter is totally smooth.
- Stir in the chocolate chips with a rubber spatula. Using a kitchen scoop or large spoon, portion the batter evenly into the prepared muffin tin. Sprinkle the raw sugar evenly over the top of the muffins.
- Bake the muffins for 10 minutes, then turn down the heat to 375F. Continue to bake for another 10-15 minutes, until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Video
Recipe Notes
- Sprinkle the muffins with a little raw sugar before baking to give them a professional, sparkly muffin top!
- If you decide to add other mix-ins, don’t add more than one cup. Gluten-free muffins have a more delicate structure!
- You could also adding a crumb topping to your muffins, as found in my gluten-free orange cranberry muffins.
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