Gluten Free Chocolate Chip Muffins - Gluten Free Breakfast

Gluten Free Chocolate Chip muffins are so addictive!

They have a tender, moist crumb with melty mini chocolate chips perfectly distributed in every bite. It's basically like eating a chocolate chip cookie for breakfast. What's not to love?

Seriously, these muffins kind of taste like a grown-up version of Little Bites, and that makes me so happy.

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links for products I use and love. You can read my full disclosure here. All thoughts and opinions expressed are my own. Thank you for supporting Wonders of Cooking so that I can continue to provide you with free gluten-free recipes.

Looking for more Gluten Free Baked Goods?

• Gluten Free Sourdough Chocolate Chip Muffins | Sourdough Discard Recipes - the sourdough version of these muffins!
• Pumpkin Muffins | Gluten Free Muffins with Cream Cheese Drizzle
• Lemon Poppy Seed Muffins with Glaze - Gluten Free
• Carrot Cake Muffins with Cream Cheese Filling - Gluten Free
• Gluten Free Apple Muffins with Streusel - Easy Fall Breakfast
• Gluten Free Blueberry Muffins with Lemon Zest | Healthy Breakfast
• Gluten Free Banana Bread Muffins - Banana Nut Muffins (One Bowl)

Ingredients for Gluten Free Chocolate Chip Muffins:

Dry Ingredients:

• High quality gluten free all purpose flour containing xanthan gum. I use Bob's Red Mill GF 1:1 (the blue bag).
• Light brown sugar
• Baking soda
• Baking powder
• Salt
• Semi-sweet chocolate chips. I love using Enjoy Life Semi-Sweet Chocolate Chips.

Wet Ingredients:

• Milk
• Butter
• Greek yogurt
• Eggs
• Pure vanilla extract

Gluten Free Chocolate Chip Muffins Recipe:

• Preheat the oven to 350 F. Prepare a silicone cupcake tray or grease/line a standard cupcake tray.
• In a large mixing bowl or bowl of a stand mixer, combine the dry ingredients: gluten free flour, brown sugar, baking soda, baking powder, and salt. Mix until combined.
• Add in the wet ingredients: eggs, Greek yogurt, milk, melted butter, and vanilla extract. Beat until just combined.
• Fold in the chocolate chips.
• Allow the batter to rest for 10 minutes.
• Scoop the muffin batter into the prepared cupcake tray until the cups are ⅔ of the way full. I used a cookie scoop.
• Bake until lightly browned on top and a toothpick inserted in the center comes out clean, about 20-25 minutes. Since oven temperatures vary, keep an eye on your muffins as they bake so they don't overcook.

• Allow the muffins to cool in the pan for 5-10 minutes before placing onto a wire cooling rack. Allow the muffins to cool completely before storing.
• Enjoy!

Equipment

You only need basic kitchen tools to make Gluten Free Chocolate Chip Muffins. I recommend:

• A wire cooling rack is a must to prevent soggy bottoms
• I like to use a cookie scoop when scooping muffins into the tray
• A silicone cupcake tray or metal nonstick muffin tin. Sometimes I even use a jumbo muffin tin - just be sure to increase the bake time to 30-35 minutes or so.
• Reusable cupcake liners eliminate the need for paper cups

How to Store Gluten Free Chocolate Chip Muffins:

Store gluten free muffins in an airtight container at room temperature and enjoy within 2 to 3 days. You can also freeze these muffins. Once ready to eat, remove from the freezer and let sit at room temperature for 30 minutes. Warm in the microwave for 10-20 seconds to soften.

Notes:

• Allow the batter to rest for 10 minutes before baking. This allows the rice flour to soak up some of the liquid, which can reduce grittiness in gluten free baked goods.
• If making jumbo muffins, you will need to increase the bake time to around 30-35 minutes.

Tried Gluten Free Chocolate Chip Muffins? Leave a 5-Star Rating Below!