Gluten-Free Chocolate Chip Muffins
Gluten-free chocolate chip muffins are delicious, soft, and fluffy baked goods made without any gluten-containing ingredients. They’re perfect for those with gluten sensitivities, celiac disease, or anyone choosing a gluten-free lifestyle. Made with alternative flours like almond or rice flour, these muffins still offer the classic sweet flavor and texture of traditional muffins, with rich chocolate chips in every bite. Great for breakfast or snacking.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk and/or electric mixer
- Muffin tin
- Muffin liners or non-stick spray
- Spatula
Ingredients
- 2 cups gluten-free all-purpose flour blend ensure it contains xanthan gum
- 3/4 cup + 1 tablespoon almond flour
- 1 teaspoon xanthan gum
- 1 stick 8 tablespoons + 1 tablespoon unsalted butter, softened
- 1/2 cup + 1 1/2 tablespoons plain yogurt cold or room temperature
- 2 tablespoons lemon juice
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs at room temperature
- 1 cup milk dairy or dairy-free alternative
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips use dairy-free if needed
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with non-stick spray. In a large bowl, whisk together the softened butter and brown sugar until creamy and smooth.
- Add the eggs, one at a time, beating well after each addition. Stir in the yogurt, milk, lemon juice, and vanilla extract until combined.
- In a separate bowl, sift together the gluten-free all-purpose flour, almond flour, xanthan gum, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to over mix, as this can make muffins dense.
- Fold in the chocolate chips evenly throughout the batter. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.