Soft, tender and studded with chocolate chips, these gluten-free chocolate chip muffins are a great breakfast, or for anytime you want a sweet snack. Totally dairy-free too, but no one would care!
Jump to:
- Muffins for Breakfast or Anytime
- Our Favorite Gluten-Free Muffins:
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Chocolate Chip Muffins (Step by Step):
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Gluten-Free Muffin Recipes You’ll Love:
- Gluten-Free Sweet Treats:
- Gluten-Free Chocolate Chip Muffins (Dairy-Free)
Muffins for Breakfast or Anytime
I love a good muffin, and because muffins come in individual sized portions, they are the perfect quick breakfast, or an easy snack to-go anytime.
If you have a bunch of hungry people (or kids) at home, having a batch of freshly-baked muffins is always a good idea.
Our Favorite Gluten-Free Muffins:
- Lemon Muffins (Gluten-Free, Dairy-Free)
- Banana Nut Muffins (Gluten-Free, Dairy-Free)
- Carrot Cake Muffins (Gluten-Free, Dairy-Free)
- Blueberry Muffins (Gluten-Free, Dairy-Free)
- Flaxseed Muffins (Gluten-Free, Dairy-Free)
And of course, I can’t wait to share these bakery-style gluten-free chocolate chip muffins with you!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for these gluten-free choc chip muffins are easily accessible at the local grocery store (nothing fancy required)!
- Easy to Make: Preparing the muffin batter is just a matter of mixing the wet and dry ingredients together, then folding in the chocolate chips, distributing the batter between muffin cups and baking!
- Perfect Texture: With a soft and fluffy texture, these delicious gluten free chocolate chip muffins are flavorful and perfect for a quick breakfast or a sweet snack.
- Totally Gluten-Free and Dairy-Free: The best part is that these muffins are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free dairy-free chocolate chip muffins recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Get delicious GLUTEN-FREE recipes each week!
Recipe Notes + Substitutions:
- Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may use another vegetable oil (such as corn oil, canola oil, olive oil, avocado oil, melted coconut oil) or melted vegan butter. Alternatively, if you are not lactose-intolerant, you may also use melted butter or ghee if you prefer.
- Sugars: I used a combination of both white sugar and brown sugar so the muffins have a beautiful golden brown color once baked. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Eggs: Eggs are a necessary binder in this recipe and help to bind the ingredients together as well as to give the batter rise. I have not tried making this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, you can try using acquafaba or an egg-replacer instead. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!)
- Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk, or light coconut milk etc). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you’re not a fan of vanilla, feel free to leave it out instead.
- Gluten-Free All-Purpose Flour: Make sure to use a good-quality gluten-free all-purpose flour blend that is made up of lighter flours and starches (such as rice flour, tapioca starch, potato starch, or corn starch) as this will ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
- Baking Powder: Baking powder is the only leavening agent used to help the batter rise in this chocolate chip muffin recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. Both dark chocolate chips or semi-sweet chocolate chips will work. You can also use white chocolate chips if you like. Alternatively, if you are not lactose-intolerant, feel free to use normal chocolate chips instead.
How to Make Gluten-Free Chocolate Chip Muffins (Step by Step):
1. Preheat and Grease
Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup regular muffin tin or silicon muffin mold with oil or non-stick spray. Line the cavities with paper cupcake liners.
2. Beat Oil and Sugars
In a large mixing bowl, combine the sunflower oil, white sugar and brown sugar. Beat well until light and frothy.
3. Add Eggs, Milk and Vanilla Extract
Add the eggs and almond milk to the large bowl and whisk for one minute until light and fluffy.
4. Whisk Dry Ingredients
Sift the gluten-free flour, salt, baking powder, and xanthan gum (if using) in a medium bowl and whisk to combine.
5. Add Dry Ingredients to Wet Ingredients
Add the flour mixture to the bowl with the wet ingredients and mix well until just combined to get a homogeneous pale yellow batter.
6. Fold in Chocolate Chips
Fold in ½ cup of the dairy-free chocolate chips until evenly distributed. (The batter will be thick so you will have to spoon it instead of pour it).
7. Transfer Batter to Muffin Tin
Spoon approximately 1/3 cup of the batter into each of the 12 cavities of the muffin mold.
8. Top Batter with Remaining Chocolate Chips
Distribute the remaining ¼ cup chocolate chips over the batter.
9. Bake Until Golden Brown
Bake muffin batter for approximately 40 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean.
Remove from the oven once ready.
10. Let Cool Completely
Allow the gluten free chocolate chip muffins to cool in the pan for 10 minutes before removing them and letting them cool totally on a wire rack.
Dish by Dish Tips/Tricks
- Use Muffin Liners: I recommend lining the muffin cups with paper liners so it will be easier to remove the muffins once baked.
- Chocolate Chips: I prefer using regular-sized chocolate chips, but if you only have mini chocolate chips that’s fine too. Feel free to swap out the choc chips for peanut butter chips if you prefer.
- Make Mini Muffins: If you prefer to make mini chocolate chip muffins instead, simply use a 24-cup mini muffin pan and bake for 25 to 30 minutes at 350F until a toothpick inserted in the middle comes out clean (this will make 24 mini muffins).
- Make Jumbo Muffins: If you prefer to make jumbo chocolate chip muffins instead, simply use a 6-cup jumbo muffin pan and bake for 45 to 50 minutes at 350F until a toothpick inserted in the middle comes out clean (this will make 6 jumbo muffins).
- Make a Loaf: If you prefer to make a chocolate chip loaf instead, simply transfer the batter to a 9″x5″ loaf pan and bake for 45 to 55 minutes at 350F, or until the loaf is golden brown on top and a toothpick inserted in the middle comes out clean.
Recipe FAQs:
To store, place the gluten-free chocolate chip muffins in an airtight container and store them in the refrigerator for up to 5 days.
To freeze, wrap each of the gf choc chip muffins in plastic wrap and freezer for up to 2 months. Let muffin thaw completely in the refrigerator before warming up in the oven.
Other Gluten-Free Muffin Recipes You’ll Love:
Gluten-Free Sweet Treats:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Print
Gluten-Free Chocolate Chip Muffins (Dairy-Free)
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Soft, tender and studded with chocolate chips, these gluten-free chocolate chip muffins are a great breakfast, or for anytime you want a sweet snack. Totally dairy-free too, but no one would care!
Ingredients
- 1 cup sunflower oil
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 4 large eggs, room temperature, beaten
- 1 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 3/4 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat and Grease: Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup regular muffin tin or silicon muffin mold with oil or non-stick spray. Line the cavities with paper cupcake liners.
- Beat Oil and Sugars: In a large bowl, combine the sunflower oil, white sugar and brown sugar. Beat well until light and frothy.
- Add Eggs, Milk and Vanilla Extract: Add the eggs and almond milk to the bowl and whisk for one minute until light and fluffy.
- Combine Dry Ingredients: Sift the gluten-free flour, salt, baking powder, and xanthan gum (if using) in a medium bowl and whisk to combine.
- Add Dry Ingredients to Wet: Add the flour mixture to the bowl with the wet ingredients and mix well until just combined to get a homogeneous batter.
- Fold in Chocolate Chips: Fold in ½ cup of the dairy-free chocolate chips until evenly distributed. (The batter will be thick so you will have to spoon it instead of pour it).
- Transfer Batter to Mold: Spoon approximately 1/3 cup of the batter into each of the 12 cavities of the muffin mold.
- Top Batter with Remaining Choc Chips: Distribute the remaining ¼ cup chocolate chips over the batter.
- Bake Until Golden: Bake muffin batter for approximately 40 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean. Remove from the oven once ready.
- Let Cool Completely: Allow the muffins to cool in the mold for 10 minutes before removing them and letting them cool totally on a wire rack.
Notes
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may use another vegetable oil (such as corn oil, canola oil, olive oil, melted coconut oil) or melted vegan butter. Alternatively, if you are not lactose-intolerant, you may also use melted butter or ghee if you prefer.
Sugars: I used a combination of both white sugar and brown sugar so the muffins have a beautiful golden brown color once baked. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Eggs: Eggs are a necessary binder in this recipe and help to bind the ingredients together as well as to give the batter rise. I have not tried making this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, you can try using acquafaba or an egg-replacer instead. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!)
Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk etc). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you’re not a fan of vanilla, feel free to leave it out instead.
Gluten-Free All-Purpose Flour: Make sure to use a good-quality gluten-free all-purpose flour blend that is made up of lighter flours and starches (such as rice flour, tapioca starch, potato starch, or corn starch) as this will ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
Baking Powder: Baking powder is the only leavening agent used to help the batter rise in this chocolate chip muffin recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, feel free to use normal chocolate chips instead.
Storing/Freezing: To store, place the gluten-free chocolate chip muffins in an airtight container and store them in the refrigerator for up to 5 days. To freeze, wrap each of the gf choc chip muffins in plastic wrap and freezer for up to 2 months. Let muffin thaw completely in the refrigerator before warming up in the oven.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
Keywords: gluten-free chocolate chip muffins
Good morning Felicia!
I love yummy chocolate chip muffins which I could easily bring along with me as an easy snack on-the-go anytime of my day!
May you be so very blessed with more simple recipes like this one to share with us.
Love you!
Mum
★★★★★
YAY! Glad you enjoyed these muffins mummy!