Why I Love This Recipe

I love this recipe because it’s simple, requiring just one bowl, and uses ingredients I often have on hand. The muffins come out with tall, golden tops and a moist interior dotted with chocolate chips. They’re versatile, too—I can easily make them dairy-free by substituting the butter and milk, and they still turn out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup butter, softened
3/4 cup sugar
1/2 cup milk of choice (skim, 2%, whole, or almond)
1 teaspoon vanilla extract
2 eggs
1 3/4 cups gluten-free all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips

Directions

Preheat the oven to 425°F (220°C). Line a muffin pan with cupcake liners or spray with non-stick spray.
In a large mixing bowl, beat the softened butter and sugar together until creamy.
Add the milk, vanilla extract, and eggs to the bowl and blend briefly until combined.
Add the gluten-free flour, baking soda, and salt to the same bowl. Mix until well combined to form a thick muffin batter.
Fold in the chocolate chips.
Fill each muffin cavity about 3/4 full with the batter.
Bake at 425°F (220°C) for 5 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 15–17 minutes, or until the muffins are springy to the touch and a toothpick inserted into the center comes out clean.
Let the muffins cool before serving.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

Variations

Dairy-Free: Use a dairy-free butter alternative or coconut oil, and substitute the milk with almond milk or another plant-based milk.
Different Chips: Try using dark chocolate chips, mini chocolate chips, white chocolate chips, or peanut butter chips for a different flavor.
Add-Ins: Consider adding chopped nuts, dried fruit, or a sprinkle of cinnamon for extra texture and flavor.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the refrigerator for up to a week. To reheat, I warm them in the microwave for about 15–20 seconds or until heated through.

FAQs

Can I use regular all-purpose flour instead of gluten-free flour?

Yes, if you don’t need the muffins to be gluten-free, you can substitute with regular all-purpose flour.

How can I make these muffins vegan?

To make them vegan, use a plant-based butter substitute, almond milk, and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

Can I freeze these muffins?

Absolutely. I let them cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, I thaw them at room temperature or warm them in the microwave.

What kind of gluten-free flour works best?

I recommend using a gluten-free all-purpose flour blend that contains xanthan gum, as it helps provide structure and elasticity similar to gluten.

Why start baking at a higher temperature?

Starting at 425°F helps the muffins rise quickly, creating a tall, bakery-style dome. Lowering the temperature afterward ensures they cook through without burning.

Conclusion

These gluten-free chocolate chip muffins are a go-to recipe in my kitchen. They’re easy to make, adaptable to various dietary needs, and always a hit with family and friends. Whether for a quick breakfast, a snack, or a treat to share, I find myself returning to this recipe time and again.

Gluten-Free Chocolate Chip Muffins