Gluten Free Chocolate Chip Muffins

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Bakery-style gluten free chocolate chip muffins are beautifully soft and fluffy, with a kiss of cinnamon and plenty of chocolate.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: muffins

Calories: 426kcal

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.

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.