Chocolate Chip Muffins Gluten Free
Indulge in the perfect combination of rich chocolatey goodness and tender, bakery-style texture with these Gluten-Free Chocolate Chip Muffins! Made with a blend of gluten-free all-purpose flour, creamy Greek yogurt, and a splash of vanilla, these muffins are irresistibly soft and moist without compromising on flavor. The generous amount of gluten-free chocolate chips ensures gooey, melty bites in every piece, while the quick 15-minute prep time makes them the ideal treat for busy mornings or last-minute baking. Whether you enjoy them fresh out of the oven or save them for a lunchbox snack, these gluten-free muffins are guaranteed to delight. Plus, they’re easy to customize with your favorite dairy-free milk substitute! Treat yourself to a batch of these crowd-pleasers that no one will believe are gluten-free.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted and cooled
- 0.75 cup Plain Greek yogurt
- 0.25 cup Milk (dairy or non-dairy)
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1.25 cups Gluten-free chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the sugar and melted butter until combined.
Add the Greek yogurt, milk, eggs, and vanilla extract to the butter-sugar mixture. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
Fold in the gluten-free chocolate chips, reserving a few tablespoons to sprinkle on top of the muffins if desired.
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Sprinkle the reserved chocolate chips over the tops of the batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs (melted chocolate is okay).
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 23.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
