There’s nothing quite like warm, gluten free chocolate chip muffins and this classic recipe is one you’ll want to make over and over.
Anytime I’m at a coffee shop or bakery, there’s a good chance I’m ordering one of two things: either a pain au chocolat or a chocolate chip muffin. I haven’t quite cracked the gluten free and eggless pain au chocolat yet (to be honest, I’m a little intimidated by the thought of that one) so for now let’s just focus on this chocolate chip muffin recipe here.
These muffins are truly a classic — no fancy ingredients or complicated directions here. If you’ve already made my white chocolate raspberry muffins (and if you haven’t, what are you waiting for?!) then you already know the drill, since this pretty much calls for the same ingredients.
The one key difference between the two is that you’ll be using melted butter this time. While vegetable oil definitely makes for moist muffins, I just love the flavor that comes from using butter here.
This is a simple, straightforward recipe but one that I really wanted to include on my blog just because I don’t think anyone can not enjoy a chocolate chip muffin. I mean… right?
Why You’ll Love These Gluten Free Chocolate Chip Muffins…
- They’re pillowy and soft, and they’re especially good served warm.
- These are small-ish muffins, packed with lots of chocolate chips, so you’re bound to get a ton of chocolate in each bite. Just the way I like it!
- They’re easy to whip up anytime you’re hit with a sweet craving.
What You’ll Need…
- The dry ingredients: flour + baking powder + baking soda + salt.
- The fat: melted butter.
- The flavor: sugar + vanilla.
- For some added moisture: buttermilk.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- Mix in: semisweet chocolate chips.
How To Make Gluten Free Chocolate Chip Muffins…
To make my super easy gluten free chocolate chip muffins, you will start by whisking together your dry ingredients (unlike most recipes, this actually includes the sugar, too). Next, in a smaller bowl, mix together the melted butter (make sure it’s cooled!), buttermilk, egg replacer, and vanilla.
Add your wet ingredients to your dry ingredients and stir until JUST combined. You definitely don’t want to over-mix here. Then gently add in your chocolate chips.
Fill your cupcake liners all the way to the top with batter. Bake on 425ºF for about 5 minutes first, then turn the heat down to 375ºF and let your muffins bake for another 14 minutes.
Changing the temp mid-bake might seem tedious, but I promise it’s worth it. This helps you achieve that perfect, slightly crisp and golden top while maintaining a nice pillowy soft texture inside. Let the chocolate chip muffins cool slightly before removing from the tin.
Like I mentioned above, the list of ingredients is pretty straightforward. The only one that you may not have on hand, or may have trouble finding, is buttermilk. The good news is, you can make your own (which is what I did here, because I definitely don’t have any buttermilk lying around while in quarantine)!
Just pour 1 tablespoon of white vinegar into a liquid measuring cup, then fill the rest of the cup with milk until you have 1 cup. Stir and let it sit for 5-10 minutes. I used 1% because that was what I had, and it worked great, but you will likely get a thicker mixture if you use whole milk.
How To Store Chocolate Chip Muffins…
To keep your muffins nice and soft, I recommend storing in an airtight container at room temperature for up to 4 days. Typically, with any muffin recipe, you want to store them right away (after cooling) to avoid them drying out.
Another helpful tip: line the bottom of your container with a paper towel before placing your muffins inside. When you store muffins in a container like this, with a lid on top, the moisture inevitably gets trapped and could cause the tops of your muffins to get a bit soggy. The paper towel will absorb that moisture without drying your muffins out.
For More Gluten Free Muffin Recipes, Check Out My:
Chocolate Chip Muffins – Gluten Free, Eggless
- 2 cups gluten free flour (I use Bob's Red Mill 1 to 1)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 1 cup buttermilk* room temperature
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- 1 cup chocolate chips
- Preheat oven to 425°F. Line a muffin tin with liners and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, buttermilk, egg replacer, and vanilla.
- Stir the wet ingredients into the dry ingredients, being careful not to over-mix. Gently stir in the chocolate chips. Fill the muffin liners all the way up with batter. Bake for 5 minutes, then turn the oven down to 375°F and continue to bake another 14-15 minutes.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- If you don’t have buttermilk on hand, you can make some by pouring 1 tablespoon white vinegar into a liquid measuring cup, then adding milk until you have 1 cup. Stir and let sit for 5-10 minutes, until the milk thickens slightly (it won’t be as thick as buttermilk).
Did you make my gluten free chocolate chip muffins? Tag me on Instagram @justastastyblog and #justastastyblog.