Yummy Chocolate Chip Gluten-Free Muffin Recipe

This chocolate chip gluten-free muffin recipe is pure deliciousness! So moist and flavorful, they are the perfect gluten-free treat.

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Have you ever tried Trader Joe’s gluten-free muffins? If you haven’t, you must. They are absolutely glorious! The chocolate chip ones are my favorite; made with sour cream and tons of chocolate, you can not tell they are gluten-free at all. They are so good, in fact, I decided to come up with a homemade version so I can have delicious chocolatey muffins whenever the craving strikes.

Gluten-free goodness for all.

These muffins are the perfect treat for anyone following a gluten-free diet, or for anyone who just loves a delicious muffin. They’re easy to make and are sure to be a hit with the whole family.

Important Notes About the Recipe

Gluten-free baking is different than regular baking. Here are some tips and tricks to make your GF muffins the best they can be!

Are All Chocolate Chips Gluten-Free?

Yes, chocolate chips are gluten-free. At least all the big names (Hershey, Nestle, etc.)

These brands will typically have a label or certification on their packaging indicating that they are gluten-free.

As always, though, it’s important to read the label carefully and check for any gluten-containing ingredients before consuming any chocolate chips. Getting glutened is no fun 🙁

Stir the Batter More

In regular baking, we are often warned about the perils of over-mixing the batter. But in gluten-free baking, mixing a little longer actually adds more structure and helps with rise. So make sure to thoroughly mix your GF batter.

Let the Batter Rest

Another helpful tip when cooking with GF flours is to let the batter rest before baking. Gluten-free batter takes longer to absorb moisture. So after your batter is thoroughly mixed, cover and let it rest 30 minutes before baking. It will make a BIG difference.

Cook at Two Different Temperatures

To get gluten-free muffins to rise as much as possible, start baking at 425 F for 5 minutes and then lower the temperature to 350 F for the final 30-35 minutes.

Measure Your Flour

Gluten-free baking is so tricky to get just right. One way to help you be successful though, is to measure your flour. Because GF flour is so fine and powdery it can be hard to measure accurately with just a measuring cup. You need to be very precise with GF baking, so I really recommend using a food scale (this one is around $10).

Different flours have different weights, so it’s important to look up the conversion from cups to grams for the flour you are using. In this recipe, I used King Arthur’s Gluten-Free Measure for Measure flour. The conversion for this brand is 3 cups = 444 grams.

Chocolate Chip Gluten-Free Muffin Recipe

Okay, it’s finally time to get baking!

First up, gather your ingredients and preheat the oven to 425.

Ingredients

• 3 cups gluten-free measure for measure flour. If you use King Arthur Measure for Measure flour, 3 cups = 444 grams.
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/3 cup unsalted butter, melted
• 1/3 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1 and 1/4 cup milk
• 1 teaspoon vanilla
• 1 and 1/2 cups chocolate chips

Directions

Preheat oven to 425 F and prepare your muffin pan (either grease or use liners). Set aside.

In a large bowl, mix together the GF flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a medium bowl, whisk together the melted butter, vegetable oil, sugar, and eggs. Next, whisk in the sour cream, milk and vanilla.

Pour the wet ingredients into the dry ingredients and mix thoroughly.

Once all ingredients are well-combined, fold in the chocolate chips.

Cover the batter and let it rest for 30 minutes (This gives the gluten-free flour time to absorb the liquid).

Fill the muffins cups with batter.

Bake for approximately 5 minutes at 425 F and then reduce heat to 350 F and cook for an additional 25-30 minutes or until a toothpick comes out clean.

Continue to Content

Chocolate Chip Gluten-Free Muffins

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

This chocolate chip gluten-free muffin recipe is pure deliciousness! So moist and flavorful, they are the perfect gluten-free treat.

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Ingredients

• 3 cups gluten-free measure for measure flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/3 cup unsalted butter, melted
• 1/3 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1 and 1/4 cup milk
• 1 teaspoon vanilla
• 1 and 1/2 cups chocolate chips

Instructions

1. Preheat oven to 425 F and prepare your muffin pan (either grease or use liners). Set aside.
2. In a large bowl, mix together the GF flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a medium bowl, whisk together the melted butter, vegetable oil, sugar, and eggs. Next, whisk in the sour cream, milk and vanilla.
4. Pour the wet ingredients into the dry ingredients and mix thoroughly. Once all ingredients are well-combined, fold in the chocolate chips.
5. Cover the batter and let it rest for 30 minutes (This gives the gluten-free flour time to absorb the liquid).
6. Fill the muffins cups with batter.
7. Bake for approximately 5 minutes at 425 F and then reduce heat to 350 F and cook for an additional 25-30 minutes or until a toothpick comes out clean.

Nutrition Information:

Yield: 24 Serving Size: 1 muffin
Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 140mgCarbohydrates: 23gFiber: 1gSugar: 11gProtein: 2g

How to Store Gluten-Free Muffins

The muffins are out of the oven and you’ve stuffed yourself full. Now what? Follow these storage tips to keep your chocolate chip muffins good for days to come!

How Long Will These Muffins Last?

Make sure to store the muffins in an air-tight container such as a Ziploc bag, plastic wrap or Tupperware-type container. If stored correctly, these gluten-free muffins will stay fresh and moist for 4-5 days.

Can you Freeze Gluten-Free Muffins?

Yes, you can! To freeze gluten-free muffins, wait until they are completely cool and then wrap tightly. I like to wrap them first in plastic wrap followed by tin foil. They can then be frozen for up to 3 months.

To thaw, remove the muffins from the wrapping and set them out or microwave them until completely defrosted.

The Takeaway

While gluten-free baking comes with it’s challenges, it is totally possible to create yummy baked treats that rival those made with gluten. This recipe and the tips and tricks we talked about earlier will help you create tasty goodies everyone can enjoy!

PS

I know gluten-free baking can be tricky, so if you need any help feel free to leave a comment below or send me an email. I’m more than happy to troubleshoot with you and come up with solutions.

Ready for the Next Step

After you have conquered muffins, it’s time to take your GF baking to the next level. Try this easy sandwich bread, it’s one of my most popular recipes and a great way to expand your gluten-free repertoire.

Happy munching,

Rebekah