Chocolate Chip Muffins (Gluten-Free)
Best recipe for Gluten-Free Chocolate Chip Muffins. They’re moist, fluffy, and chocolaty. Super easy to make and delicious. These bakery-style muffins are soft and full of chocolate flavor.
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About this recipe
Gluten-Free Chocolate Chip Muffins are amazing. It’s one of those recipes perfect for celebrations, birthdays, or tea time. Like this sandwich cookie with dulce de leche (alfajores).
They’re moist, fluffy, and full of chocolate flavor. The vanilla muffin is soft and tender, and mixed with the chocolate chips they are delicious. Best serve warm!
These bakery-style muffins are a crowd-pleaser. They’re easy to make and those recipes to make once and again. They also freeze very well.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter.
- Eggs: room temperature eggs.
- Milk: whole milk for best flavor and consistency.
- Chocolate: chocolate chips or chunks.
How to make Chocolate Chip Muffins
Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
In a large bowl whisk gluten-free all-purpose flour, sugar, baking powder, and salt. Set aside.
In a medium bowl mix eggs, milk, melted butter, and vanilla.
Pour the mixture into the dry ingredients and mix with a rubber spatula until well combined. Add chocolate chips, but not all.
Pour the mixture into the previously prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle with the remaining chocolate chips.
Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Keep in mind that all ovens are different.
Let cool before removing.
Storing
Store the muffins covered at room temperature or in the refrigerator for up to 5 days.
You can freeze them in an air-tight container or freezer bag for up to 3 months. Reheat frozen muffins in a medium oven for 5 minutes.
For more related recipes
- Alfajores (Best recipe!)
- Double Chocolate Muffins (Gluten-Free & Vegan)
- Brigadeiros (Super easy!)
- Red Velvet Cookies
Bakery-Style Chocolate Chip Muffins (Gluten-Free)
Ingredients
- 2 cups gluten-free all-purpose flour (240gr)
- 3/4 cup granulated sugar (150gr)
- 3 teaspoons baking powder
- Pinch of salt
- 1 cup milk
- 1/3 cup and 2 tablespoons unslated butter (100gr) melted
- 2 eggs room temperature
- 1/2 teaspoon vanilla extract
- 3/4 chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- In a large bowl whisk gluten-free all-purpose flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl mix eggs, milk, melted butter, and vanilla.
- Pour the mixture into the dry ingredients and mix with a rubber spatula until well combined. Add chocolate chips, but not all.
- Pour the mixture into the previously prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle with the remaining chocolate chips.
- Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Keep in mind that all ovens are different.
- Let cool before removing.
