Bakery-style gluten free chocolate chip muffins are beautifully soft and fluffy, with a kiss of cinnamon, and loaded with all the chocolate your heart desires.
We love all things chocolate chip in my house—this gluten free chocolate chip loaf cake is a favorite—and these gluten free chocolate chip muffins have become the best snack anytime of the day. Inspired by my gluten free chocolate chip cupcakes but more of a breakfast bite and without the richness of frosting, these muffins are warmly spiced with cinnamon, need just two gluten free flours to make, and feature lots of, you guessed it, chocolate chips.
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Why I Love These Bakery-Style Muffins
Moist and sweet, chocolate chip muffins perk up even the sleepiest heads around the morning table and they make a super, packable lunch dessert as well. Their beautifully domed tops and pretty, chocolatey insides make this recipe a reliable favorite. I love the simple blend of oat and almond flours to create a whole grain crumb that's never, ever dry. Here are some more highlights:
- Gluten free but you'd never know it. Adding almond flour to the batter gives it a gorgeous moistness and a little extra protein.
- So easy. No mixture is needed to make chocolate chip muffins, making this a great recipe for novice bakers or kids.
- Keeps well. Unlike some gluten-free bakes, these muffins stay fresh for days, thanks to the almond flour and sour cream!
Ingredients Needed
Here's a detailed look at the ingredients list for these muffins, plus some notes to guide you through making them. Scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Gluten free flour - I developed this recipe using my homemade gluten free flour blend. You can try a store-bought gluten-free all-purpose blend as well.
- Almond flour - Fine ground almond flour adds structure and moisture to the gluten-free batter. If you can't eat nuts, substitute with ½ cup of gluten free flour.
- Rising agents - Baking powder and baking soda.
- Salt - Use fine sea salt or table salt.
- Cinnamon - I love a little ground cinnamon to give the muffins a, well, muffin-y vibe, but you can omit this if you wish.
- Butter - Melted, unsalted butter should be cooled slightly before adding to the batter so that it doesn't cook the eggs.
- Coconut oil - Make sure your coconut oil is liquid before adding to the batter, or try avocado or vegetable oil.
- Granulated sugar - Substitute coconut sugar to make these refined sugar-free.
- Eggs - Large eggs at room temperature blend seamlessly into the batter.
- Sour cream - Full-fat or low-fat sour cream works fine, or try plain Greek yogurt.
- Milk - I like whole milk for its higher fat content, but 2% milk may also be used.
- Chocolate chips - Regular or mini semisweet chocolate chips work.
How to Make Gluten Free Chocolate Chip Muffins
Here's an overview in photos of how to easily make these delectable muffins:
- Mix the dry ingredients: In a bowl whisk together all of the dry ingredients.
- Make the wet mix: In a separate bowl, whisk together the melted butter, coconut oil, sugar, and eggs, then add in the sour cream and milk.
- Combine: Pour the wet ingredients into the dry mix and stir together.
- Add chocolate: Fold in the chocolate chips.
- Bake: Divide the batter between the muffin cups, rest it while the oven heats, then bake the muffins at 350°F for 20-25 minutes.
- Cool: Allow the muffins to cool for 10 minutes in the pan, then turn them out onto a rack.
Baking Tip: Briefly Bake at High Heat
For an extra-high, domed top, bake the muffins at 425 F for 5 minutes, then lower the temperature to 350 F and continue to bake until they are done, about 20 more minutes. I experimented with baking the muffins at high heat and just at 350 F and saw a SLIGHT difference in rising— which is to say, you can definitely get away with baking just at 350 and still end up with nicely domed muffins.
Substitution Suggestions
- Other flour - Instead of my homemade blend, use any gluten-free flour blend you prefer. You can also substitute ½ cup more of gf flour for the almond flour.
- Dairy-free - Use dairy-free sour cream or yogurt for the sour cream, and non-dairy butter or substitute another ⅓ cup of coconut oil for the butter.
- Different chocolate - Try milk chocolate chips for a sweeter chocolate chip muffin.
- Rest the batter - As with all gluten-free batters, give the muffin batter a rest before baking. This will allow the gluten-free flours to fully hydrate (absorb the moisture in the batter) and bake up nice and fluffy.
- Omit the cinnamon - A little ground cinnamon adds that bakery touch, but if you don't like cinnamon, go ahead and leave it out! Or try ground cardamom, another one of my favorite spices.
Storage Options
- Counter – Keep the fully cooled muffins in an airtight container on the counter for up to 2 days.
- Fridge – Place the muffins in their airtight container or sealable bag in the fridge for up to 5 days in the refrigerator.
- Freezer – Place chocolate chip muffins in a freezer-safe, sealable bag, and store them in the freezer for up to 3 months. Defrost in the fridge before serving.
More Easy Chocolate Chip Recipes
If you try this gluten-free muffin recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Gluten Free Chocolate Chip Muffins
Ingredients
- 2 ⅔ cups gluten free flour (315 grams)
- ½ cup almond flour (60 grams)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ⅓ cup unsalted butter, melted and slightly cooled
- ⅓ cup coconut oil, liquid
- 1 cup granulated sugar
- 2 large eggs at room temperature
- ⅓ cup sour cream
- 1 cup whole milk
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Grease a muffin pan or line with muffin liners.
- In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk the melted butter, coconut oil, sugar, and eggs together until combined. Then whisk in the sour cream and milk. Pour the wet ingredients into the dry mix and fold them together until the batter is smooth and thick. Fold in the chocolate chips.
- Preheat the oven to 350°F and divide the batter between each muffin cup. Rest the batter for up to 20 minutes.
- Place the muffin tin in the oven and bake for 20-25 minutes until the tops are lightly golden brown and a tester inserted in the center of a muffin comes out clean.
- Allow the muffins to cool for 10 minutes in the pan, then turn them out onto a rack to cool for another 15 minutes.
- Store the muffins in an airtight container for 2 days on the counter or in the fridge for up to 5 days.
Notes
- Other flour - Instead of my homemade blend, use any gluten-free flour blend you prefer. You can also substitute ½ cup more of gf flour for the almond flour.
- Dairy-free - Use dairy-free sour cream or yogurt for the sour cream, and non-dairy butter or substitute another ⅓ cup of coconut oil for the butter.
- Different chocolate - Try milk chocolate chips for a sweeter chocolate chip muffin.
- Rest the batter - As with all gluten-free batters, give the muffin batter a rest before baking. This will allow the gluten-free flours to fully hydrate (absorb the moisture in the batter) and bake up nice and fluffy.
- Omit the cinnamon - A little ground cinnamon adds that bakery touch, but if you don't like cinnamon, go ahead and leave it out! Or try ground cardamom, another one of my favorite spices.
I'd love to hear from you! Please leave me a note.