Go Back Email Link
–+ servings
A single gluten-free mini chocolate chip muffin with a stack of dessert plates behind it.
5 from 1 vote

Gluten-Free Chocolate Chip Muffins

Bakery-style gluten-free chocolate chip muffins with big domed tops, mini chocolate chips throughout, and a crunchy turbinado sugar crust. The batter comes together in about 5 minutes with two bowls and a whisk. Light and fluffy on the inside, crispy on top, and nobody will know they're gluten-free.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 12 muffins
Metric - US Customary

Ingredients

  • 2 cups (280 g) gluten-free flour blend
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup (160 g) whole milk
  • 2 (100 g) large eggs
  • ½ cup (113 g) vegetable oil
  • ½ tablespoon vanilla extract
  • 1 cup mini semi-sweet chocolate chips

For Topping:

  • ½ cup mini semi-sweet chocolate chips
  • 2 teaspoons (8 g) turbinado sugar - or other coarse sugar

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together 2 cups (280 g) gluten-free flour blend, 1 cup (200 g) granulated sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  • In a large bowl, whisk together ⅔ cup (160 g) whole milk, 2 (100 g) large eggs, ½ cup (113 g) vegetable oil, and ½ tablespoon vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients. Mix until combined and no streaks of flour remain. Do not overmix.
  • Stir in 1 cup mini semi-sweet chocolate chips, reserving the rest for later.
  • Divide the batter evenly among the 12 muffin cups. The batter should come almost to the top of each liner.
  • Sprinkle the reserved ½ cup mini semi-sweet chocolate chips and 2 teaspoons (8 g) turbinado sugar over the tops of each muffin.
  • Bake at 400°F for 15 to 17 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Flour: Tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure Gluten-Free Flour. Both contain xanthan gum.
  • Measuring: Use the gram weights for best results. If measuring by volume, spoon flour into the cup and level off. Never scoop the cup into the bag, your muffins will be very dense.
  • Storage: Airtight container at room temperature, up to 3 to 4 days. Freeze baked muffins for up to 3 months. Defrost at room temperature for about an hour.

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
QR Code linking back to recipe