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A gluten-free chocolate chip muffin

Meaningful Eats

Gluten-Free Chocolate Chip Muffins

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.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins


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
  • 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


  • 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!



  • 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.


Calories: 211kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 173mg | Potassium: 149mg | Fiber: 2g | Sugar: 19g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg