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 didn’t really think of muffins as treats at the time.
But let’s be honest: if you wanna have treat muffins, you can have treat muffins. The muffin police aren’t 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 couldn’t 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 I’ve ever had. I know it sounds silly, because it’s such a simple combination, but it’s true.
My husband is gluten free, and I knew he’d 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 it’s gone through many iterations since then. Partly because I used to use a corn-based gluten free flour mix, but don’t anymore, so that changed it.
These days, two favorite flours are quinoa, which I get from Judee’s 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 don’t 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.
That’s 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 it’s so much easier and faster to get your baking done if you get the ingredients all out before you start.
Then you’ll whisk your wet ingredients together.
Then it’s 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!
Scroll down to see a quick process video, and get the full recipe.
Gluten Free Chocolate Chip muffins
Tender gluten free muffins studded with chocolate chips
- 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
- Preheat oven to 350º
- 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
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