Gluten Free Chocolate Chip Muffins
Soft, fluffy gluten free chocolate chip muffins made in just one bowl! Ready in under 45 minutes for a simple, bakery style breakfast or snack. This easy recipe can also be made dairy free!
Ingredients
- 1 cup milk room temperature
- ⅓ cup coconut oil very soft or melted
- ⅓ cup brown sugar packed
- ⅓ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups gluten free all-purpose flour see notes
- 2 ½ teaspoons baking powder
- ⅝ teaspoon salt
- 1 cup chocolate chips plus extra for garnish
- coarse sugar for garnish
Instructions
- Preheat oven to 350ºF and line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk together milk, oil, brown sugar, granulated sugar, eggs, and vanilla until smoothly combined.1 cup milk |⅓ cup coconut oil |⅓ cup brown sugar |⅓ cup granulated sugar |2 large eggs |2 teaspoons vanilla extract
- Add flour, baking powder, and salt to the bowl and fold in just until evenly incorporated; the batter should be fairly thick but still fluid. Fold in the chocolate chips until dispersed.2 ½ cups gluten free all-purpose flour |2 ½ teaspoons baking powder |⅝ teaspoon salt |1 cup chocolate chips
- Divide batter evenly between the lined muffin cups. Sprinkle muffin tops with extra chocolate chips and a generous amount of coarse sugar.
- Bake muffins in preheated oven for 20-25 minutes, until the tops are golden and a toothpick inserted into the center of one comes out clean.
- Cool muffins in pan for at least 10 minutes. Muffins can then be transferred to a wire rack to cool completely.
Notes
Ingredient Notes:
- Whole milk is recommended, though any kind will work. For dairy free chocolate chip muffins, swap with your favorite non dairy milk (e.g., oat, almond, or soy). Milk can be warmed in the microwave for 30-45 seconds to bring to room temperature.
- Refined or unrefined coconut oil can be used, along with any other neutral flavored cooking oil like avocado, vegetable, or canola.
- Submerge your eggs in warm water for about 5 minutes to quickly bring them to room temperature.
- Feel free to use vanilla extract or vanilla bean paste in equal amounts.
- Make sure whatever flour blend you use contains a binding agent like xanthan gum or guar gum. You can also use regular all-purpose flour.
- Use dairy free chocolate chips if making the dairy free variation of these muffins.
- Turbinado, demerara, and sparkling sugar are all great options for the sugar garnish.
- Store cooled muffins in a zip-top plastic bag or airtight container. They're best if kept at cool room temperature (for 3-5 days), but can also be refrigerated for up to one week. If refrigerated, I recommend warming them in a microwave or toaster oven before serving.
- Muffins can also be frozen for up to 3 months in a freezer-safe container. Let them defrost at room temperature, or warm them in the microwave for 30-60 seconds for a quicker option!
Nutrition
Calories: 278kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 229mg | Potassium: 93mg | Fiber: 3g | Sugar: 22g | Vitamin A: 73IU | Calcium: 111mg | Iron: 1mg
Nutrition information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.
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