Gluten Free Chocolate Chip Muffins
Sink your teeth into these moist and fluffy Gluten-Free Chocolate Chip Muffins, a perfect treat for anyone craving a classic comfort food without the gluten. Made with a versatile gluten-free flour blend, these muffins deliver all the indulgence of traditional baked goods, enhanced by rich, melty chocolate chips that make every bite irresistible. Whether you choose dairy-free chocolate chips and almond milk for a vegan-friendly twist or stick with your favorites, this easy recipe comes together in just 15 minutes of prep time and bakes to perfection in under 20 minutes. Ideal for breakfast on-the-go, a midday pick-me-up, or a decadent snack, these muffins are sure to become a household favorite. Discover how effortless it can be to prepare a gluten-free dessert that satisfies irresistible cravings and pleases every palate!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.5 cups Unsalted butter, melted and cooled
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 0.75 cups Unsweetened almond milk (or milk of choice)
- 1 cups Chocolate chips (dairy-free if needed)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners or grease the cups lightly with non-stick spray.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Stir until smooth.
Add the eggs and vanilla extract to the wet mixture and mix until well incorporated.
Pour in the almond milk and stir to combine. The mixture may look slightly lumpy; this is normal.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined; do not overmix.
Fold in the chocolate chips evenly throughout the batter.
Use an ice cream scoop or spoon to distribute the batter equally among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with few crumbs (avoid the chocolate chips for accurate testing).
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely before serving.
Enjoy your gluten-free chocolate chip muffins as a snack, dessert, or breakfast treat!
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 25.8 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 72 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.
