Looking for a fun treat? These gluten free chocolate chip muffins are incredibly easy to make, and so good!
I never would have thought of putting anything but fruit in muffins. Growing up, it was always blueberry muffins, and banana muffins. The first time I had blueberry banana muffins – heaven, let me tell you.
In fact, the first time I saw chocolate chip muffins, I was not a fan of the idea. I thought it was a ridiculous thing to do. Chocolate chips were for cookies, and treats, and I didnโt really think of muffins as treats at the time.
But letโs be honest: if you wanna have treat muffins, you can have treat muffins. The muffin police arenโt going to show up at your house and make you take the chocolate chips out.
Oh, and when I finally tasted a chocolate chip muffin? Yeah, I couldnโt deny they were addictive. My sister puts milk chocolate chips in hers, and the combination of tender muffin with sweet milk chocolate is one of the best things Iโve ever had. I know it sounds silly, because itโs such a simple combination, but itโs true.
My husband is gluten free, and I knew heโd like them if he could try them, so I had to come home and work up a really good gluten free recipe.
That was years ago, and itโs gone through many iterations since then. Partly because I used to use a corn-based gluten free flour mix, but donโt anymore, so that changed it.
These days, two favorite flours are quinoa, which I get from Judeeโs ingredients, and sorghum. They both have a nice, mild flavor, and result in great texture for baked goods. And for starch, I like to use mostly arrowroot powder, cornstarch, and tapioca flour.
Here are some tips before we get started baking:
Gluten Free Chocolate chip Muffins
- Use a high quality flour mix. Like I said above, I usually make my own mix, using mostly quinoa, arrowroot powder, sorghum, and sometimes rice flour. King Arthur flour gluten free flour mix is also excellent, and widely available in grocery stores.
- Milk chocolate chips are superior to semi sweet. I donโt often say that, but trust me on this one.
- Make a double batch of these ahead and freeze them for quick and easy breakfasts or snacks.
- You can add fruit too if you want. Replace half the fruit with blueberries, cherries, or raspberries. Yum!
- Sour cream or greek yogurt makes a huge difference in this recipe. Since gluten free baked goods tend to dry out quickly, this helps them stay nice and moist.
Thatโs really it. These gluten free chocolate chocolate chip muffins are super easy.
First, get your ingredients together. I know I ways this every time, but itโs so much easier and faster to get your baking done if you get the ingredients all out before you start.
Then youโll whisk your wet ingredients together.
Then itโs just a matter of stirring in your dry ingredients, and chocolate chips.


Divide the batter between a 12 cup muffin tin. I like to add extra chocolate chips to the top – they look nice


Bake them, and voila!ย
Scroll down to see a quick process video, and get the full recipe.ย
Gluten Free Chocolate Chip muffins
Tender gluten free muffins studded with chocolate chips
Ingredients
- 1 3/4 cup gluten free flour mix (I use 1 cup quinoa flour, 1/2 cup cornstarch, 1/4 cup tapioca starch)
- 1 teaspoon xanthan gum (omit if you’re using a commercial flour mix that already contains gum)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup oil (I use light olive oil)
- 2/3 cup sugar
- 1/3 cup sour cream
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 cup chocolate chips
Instructions
- Preheat oven to 350ยบ
- Combine flour mix, baking soda, and salt in a small mixing bowl and set aside
- Whisk together eggs, oil, sugar, sour cream, milk, and vanilla
- Stir in dry ingredients until just combined
- Stir in chocolate chips
- Divide batter into a dozen muffin tin cups, and top with more chocolate chips if desired
- Bake in center of oven for 18 minutes, or until a toothpick inserted into the center comes out clean
- Remove from oven and let cool
- Enjoy!
Get Your Garden Cheat Sheets!

Want to know exactly when, where, and how to plant your vegetables? Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable.
2048 says
A dozen muffins’ worth of batter should be divided among muffin cups, and additional chocolate chips can be sprinkled on top.
C Wooding says
Quite good! Made 24 in mini-muffin pan–just the right amount of batter. The muffins rose quite nicely. I baked them for more than 15 minutes, but watched until they were golden brown. I used King Arthur GF Measure for Measure flour (contains Xanthum gum), 6 Tblsps. melted butter, 1/3 c. 2% Fage Greek yogurt, and 1 cup mini chocolate chips–which made every bite chocolatey. Will definitely make this recipe again!
★★★★★