Bakery-style Gluten-Free Chocolate Chip Muffins. Makes either 15 standard muffins or 6 jumbo muffins.
When does a muffin become a cupcake? It’s the frosting, isn’t it? Because while these gluten-free chocolate chip muffins are a sweet treat, I don’t think of them as a cupcake.
But, I’m the first to admit, they’re a bit more dessert-like than say, gluten-free blueberry muffins or corn muffins.
These muffins are a spin off of my gluten-free sour cream muffins (aka one of my favorite muffin recipes ever). Like those muffins, these are dense, tender, and just sweet enough to be called a muffin and not a cupcake.
While creating the recipe, I wanted them to taste a little like a chocolate chip cookie. So I added a little dark brown sugar. Not so much that the molasses from the brown sugar takes over but just enough to enhance the chocolate chips.
This recipe comes together in one bowl. You simply whisk together the dry ingredients and then add the wet ingredients. Stir until a batter forms and then add chocolate chips. (And walnuts, if you like them.)
Tips for the Best Gluten-Free Chocolate Chip Muffins
- Use mini-chocolate chips. They evenly distribute throughout the batter.
- Use light brown sugar. This brings a subtle chocolate chip cookie flavor to the muffins.
- Add chopped walnuts. Toast the nuts in a dry skillet until aromatic, this only takes a few minutes. Allow to walnuts tocool and then chop.
- Finish with a light dusting of powdered sugar.
- For a bakery-style muffin, use a jumbo muffin pan.
Gluten-Free Chocolate Chip Muffins
Ingredients
- 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 3/4 cup light brown sugar (5 1/2 ounces/ 155 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick butter, melted (4 ounces; 113 grams)
- 2 large eggs
- 1 cup sour cream (8 ounces; 226 grams)
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 3/4 cup chopped walnuts, optional
- powdered sugar, optional for dusing
Instructions
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Line 15 standard or 6 jumbo muffin cavities with paper liners or grease with nonstick cooking spray. Preheat oven to 350 degrees F.
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Combine baking flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Add melted butter, eggs, sour cream, and vanilla extract. Blend to combine. Stir in chocolate chips (and walnuts, if using).
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Fill prepared muffin cups 2/3 full. Bake until golden brown. A cake tester inserted in the center of a muffin should come out clean, about 18 minutes for standard muffins and about 22 minutes for jumbo muffins. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired.
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Store muffins, wrapped, on the counter for up to three days or freeze for up to two months.
Cbj says
This was my first attempt at gf baking . It was so easy ! My kids love love the muffins . I’m so happy and greatful for this recipe . The kids are so happy. Thank you so much. It’s been such a struggle finding gf items the kids will take more than one bite of !
Elizabeth says
So glad they enjoyed them!
Brandy says
I’m going to try them tomorrow. My 3 year old has Celiac disease and it’s so hard to get her to eat
Shannon says
Loved these muffins. Used bob mills all purpose flour and added xanthum gum. Delicious!
Tracey Johnson says
Best gluten free muffins ever!!
I make them all the time and my kids love them. Best part is that I can eat them too. They are yummy!
Chelsea says
Tastes almost like a cookie! But has the quality of a muffin! Never really have luck with gluten-free recipes, but I am pleased with it!! Thank you so much!!
Gabby says
Muffins were so delicious, didn’t make as much as they said though, Only six Standard muffin cups.
Elizabeth says
Glad you enjoyed the muffins! I’m guessing you used a jumbo muffin pan, which makes 6 muffins. With 2 cups of gf flour, a stick of butter, and sour cream, plus sugar and eggs, it would be impossible to get that much batter into 6 standard cups.
Jess U says
Incredible recipe! The muffins are delicious, moist, and the perfect amount of sweet. These will be a staple in our house. Thanks!
Christine says
They came out great! 🙂
I did make some substitutions though… I used canola oil instead of butter and I didn’t have sour cream on hand. So I used a mixture of coconut milk, oat milk and greek yogurt.
and put 1/2 cup brown sugar and 1/4 cup stevia.
Anyways, it’s delicious and I will be using it as I journey through gluten free life.
THANK YOU!!
Karen says
Great recipe! I used greek yogurt instead of sour cream and added a bit more liquid (1/4c milk, 1/8c water) as my batter seemed too dry. Delicious!
Lauren says
What would be the temperature and cook time for mini muffins?
Elizabeth says
Same temperature. I’d check them after 12 minutes.
Danielle says
My son is super picky (he doesn’t like anything) but he LOVES these muffins. They are so delicious!
Amy says
I’ve been gf for 10+ years and this might be the best gluten free baked good I’ve made yet. I subbed Greek yogurt for sour cream. I got 18 standard muffins.
Brandy says
Thank you so much. My 3 year old loves them. It’s hard to get her to eat because let’s face it most of the gluten-free stuff in the store is not that good. She only had about 2 bites left will be making these every week
Helaina Cullen says
These were DELICIOUS! Me and my family are trying the Gluten-Free Diet and these were awesome for breakfast! I did do some different ingredients. I didn’t have a lot of Brown Sugar so I got 2 Tablespoons out of the little bit I had and I added 1/2 a cup of white sugar! I also only got 1 Tablespoon of Sour Cream so I did add about 1/2 a cup of water to make it smooth and a bit chunky at the same time! But overall, it was great! Thank you so much for the recipe!
Mabel says
This was a terrible recipe. It was dry and hard to mix. The only change I made was 1 cup gluten free flour and 1 cup coconut flour. I also added xantham gum. Dry muffins that never rose at all. Very disappointed.
Elizabeth says
Oh Mabel,
You made a huge change to this recipe. One cup of coconut flour would surely cause the recipe to fail. Coconut flour must be used in very, very small amounts. When I wrote my grain-free baking book, entire recipes used 1/3 cup coconut flour. I’d imagine you must have had cement in your mixing bowl.
I’m not surprised the recipe failed. I’m actually surprised you were able to bake it at all.