Gluten-Free Chocolate Chip Muffins
These delicious gluten-free chocolate chip muffins are the perfect breakfast treat. Made with a gluten-free flour blend, these muffins are light and fluffy on the inside with a slightly crunchy exterior. They're loaded with mini semi-sweet chocolate chips for a delicious treat that you won't be able to tell is gluten-free. They're on the table in about 20 minutes!
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Servings: 12 muffins
Calories: 348kcal
Ingredients
- 2 cups gluten-free flour blend (280g)
- 1 cup granulated sugar (200g)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup milk (150g)
- 2 large eggs (100g)
- 1/2 cup vegetable oil (113g)
- 1/2 tablespoon vanilla extract
- 1 1/2 cups mini chocolate chips (divided (225g total))
- 1/2 tbsp turbinado sugar (or other coarse sugar (6g))
Instructions
- Preheat the oven to 400F. Line a 12 cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
- In a medium bowl, whisk the gluten-free flour blend, granulated sugar, baking powder, ground cinnamon, baking soda, and salt together. Set aside.
- In a large mixing bowl, add together the milk, eggs, vegetable oil and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until combined.
- Fold in 1 cup of the mini chocolate chips, reserving the rest for later.
- Portion out the muffin batter into the prepared muffin tin. The muffin cups will be almost filled to the top.
- Sprinkle the tops with the remaining 1/2 cup of mini chocolate chips and the turbinado sugar.
- Bake at 400F for 15-17 minutes, until the muffins are browned and cooked through.
- Let the muffins cool for 5 minutes before removing from the muffin tin. Set on a cooling rack to finish cooling.
- Serve and enjoy!
Notes
- This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure Gluten Free Flour. Both of these flours already contain xanthan gum so there is no need to add it to the recipe. If your blend does not contain xanthan gum, you will need to add it to the recipe. I recommend adding ¾ teaspoon of xanthan gum to this recipe.
- If your gluten-free flour blend does not contain xanthan gum, you will need to add it. I’d recommend ½ teaspoon of xanthan gum. However, I do recommend using one of the two gluten-free flour blends I recommended above.
- While you could use regular-sized chocolate chips, I prefer to use the mini chocolate chips in this recipe. They are light enough that they don’t sink to the bottom of the muffins. Also, I love the added crunch from sprinkling the extra chocolate chips on top.
- If you haven’t used turbinado sugar before, it’s a coarse, large crystal sugar that adds some crunch. It’s typically used as a finishing sugar and not something that you would bake with because the granules are too large. If you don’t want to add turbinado sugar to the tops of these muffins, you can omit it. I have done this many times when I’ve been out of it.
- For best results, use the metric measurements that have been provided, especially for dry ingredients like the gluten-free flour blend. The way that you measure flour can vastly change how the recipe turns out. A food scale is only about $10 and so much easier than using measuring cups! If you need to use measuring cups, be sure to spoon the flour into the measuring cup and then level it off with a flat surface. If you scoop the measuring cup into the bag of flour, your flour will be too dense and your muffins will not turn out well.
- If you have celiac disease or are on a gluten-free diet, always be sure to double check that all of your ingredients are gluten-free as ingredients and manufacturing practices can change from time to time.
Nutrition
Calories: 348kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 175mg | Potassium: 133mg | Fiber: 3g | Sugar: 33g | Vitamin A: 112IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 1mg
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