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+ servings
5 from 47 votes

Gluten Free Chocolate Chip Muffins

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.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: chocolate chips, gluten free, muffins, quick
Yield: 12 Muffins
Calories: 298kcal


  • 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.


Serving: 1Muffin | Calories: 298kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 270mg | Potassium: 182mg | Fiber: 3g | Sugar: 22g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg