Soft and fluffy gluten free chocolate chip muffins. These muffins are packed with chocolate chips and have a subtle (but delicious) cinnamon and nutmeg flavor.
You know I love muffins because they are so delicious and easy to make. This GF chocolate chip muffin is an adaptation of my gluten free chocolate muffins recipe.
The recipe does not require any fancy equipment, so you are ready to start if you have a whisk and a spatula!
Things you will need
Several ingredients make these gluten free chocolate chip muffins irresistible. This section will discuss the reason behind some of the ingredients and offer substitutions.
Gluten-Free Flour Mix: My gluten free muffin mix consists of white rice flour, tapioca flour, corn starch, brown rice flour, and xanthan gum. This is the mix; I use for all my muffins recipe, and they turn out great. However, you can also use any all-purpose gluten-free flour mix. I recommend Bob's red mill gluten-free all-purpose baking flour or 1 to 1 Baking flour.
Baking Powder: Baking powder is essential in this recipe because it's responsible for how well the gluten free muffins rise. Therefore, make sure to use high-quality baking powder.
Ground Cinnamon & Nutmeg: So here is the thing, you can omit the ground cinnamon and nutmeg, but trust me, they make the gluten free chocolate chip muffins delicious.
Vegetable Oil: I try to use vegetable oil whenever I can. It makes the muffins moist. It is also much healthier than using butter.
Sour Cream: The sour cream adds a delicious tangy flavor that pairs well with the sweetness of the chocolate chips. It also makes gluten free muffins moist.
Full-Fat Dairy Milk: Chocolate chips and milk, need I say more? The milk makes the muffins soft. Because a dry muffin is just a sad muffin. You can substitute full-fat dairy milk with full-fat almond milk or cashew milk for a dairy-free alternative.
Semi-Sweet Chocolate Chips: The chocolate chips are the star of the show, so make sure to use the ones that you love. I also suggest using different sizes of chocolate chips; it makes these muffins a little more exciting.
Making Gluten Free Chocolate Chip Muffins from Scratch
Making the muffins is so easy and does not require any fancy equipment. Here is what you need to do!
- Preheat the oven to 200°C (392°F)
- Prepare the dry ingredients: Add and combine the gluten-free flour mix, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Make sure to sift all the dry ingredients for the best results. Set the dry mixture aside.
- Prepare the wet Ingredients: Add and combine the eggs, vegetable oil, white sugar, sour cream, vanilla extract, and milk.
- Finalize the muffin batter: Pour the wet ingredients into the dry ingredients and combine using a spatula. Try not to overmix the batter. Then, add the chocolate chips and gently fold them into the batter.
- Bake the muffins: Align a muffin tin with muffin liners or grease the bottom and sides of your muffin pan. Fill each muffin cup all the way to the top (yes, all the way to the top!). Bake the gluten free chocolate chip muffins at 200°C (392°F) for 5 minutes. Then reduce the temperature to 180°C (356°F) and bake the muffins for another 15-18 minutes or until a toothpick inserted at the center comes out clean. Baking the muffins at two different temperatures ensures that the muffins have a nice round top.
Frequently Asked Questions about Gluten Free Muffins
Use high-quality baking powder and bake the muffins at 200°C (392°F) for the first 5 minutes, then reduce the temperature to 180°C (356°F) and bake the muffins for another 15-18 minutes. This ensures that the muffins rise.
Gluten-free muffins turn out dry if the liquid to flour ratio is low. Therefore, make sure to measure the dry and wet ingredients carefully. Also, use vegetable oil instead of butter when making gluten-free muffins, as vegetable oil makes the muffins moist and fluffy.
More Gluten Free Muffins Recipes!
- Gluten Free Pumpkin Muffins
- Gluten Free Cranberry Orange Muffins
- Gluten Free Raspberry Muffins
- Gluten Free English Muffins
Gluten Free Chocolate Chip Muffins
- 155 grams of White Rice Flour
- 62 grams of Tapioca Flour
- 32 grams of Corn Starch
- 62 grams of Brown Rice Flour
- 2 ¼ teaspoon of Xanthan Gum
- 3 teaspoons of Baking Powder
- ¼ teaspoon of Baking Soda
- ½ teaspoon of Salt
- ½ teaspoon of Ground Cinnamon
- ¼ teaspoon of Nutmeg
- 2 Large Eggs
- 140 ml of Vegetable Oil
- 165 grams of White Granulated Sugar
- 65 grams of Sour Cream
- 1 ½ teaspoon of Vanilla Extract
- 200 ml of Full-Fat Dairy Milk
- 240 grams of Semi-Sweet Chocolate Chips
- Preheat the oven to 200°C (392°F)
- Whisk and combine the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Set the mixture aside.
- Whisk and combine the eggs, vegetable oil, and granulated sugar. Then add the sour cream, vanilla extract, milk, and whisk until combined. Pour the wet ingredients into the flour mixture and mix using a spatula. Now, add the chocolate chips and fold them into the gluten free muffin batter.
- Align a muffin tin with muffin liners or grease the bottom and sides of your muffin pan. Fill each muffin cup all the way to the top.
- Bake the muffin at 200°C (392°F) for 5 minutes, then reduce the temperature to 180°C (356°F) and bake the muffins for another 15-18 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Allow the muffins to slightly cool in the tin for 5 minutes before transferring them to a cooling rack.
- Dairy-Free Option: Substitute sour cream with dairy-free sour cream and full-fat milk with almond or cashew milk. Use dairy-free chocolate chips.
- Freezing and Storage: The muffins can be stored in an air-tight container at room temperature for up to three days; they can also be stored in the refrigerator for up to a week. Meanwhile, you can also seal the gluten free chocolate chip muffins in a Ziplock bag and store them in the freezer for up to two months.