Perfectly moist and easy to make gluten free chocolate chip muffins. A beautiful texture and loaded with chocolate chunks and no refined sugar!
Here's the deal when it comes to gluten free baking. You don't want to bake something and it taste "gluten free".
My goal when baking gluten free is to create a recipe you can take with you to a work potluck and no one will be the wiser they are gluten free. And you can be as happy as a kitten you have something to eat at the work potluck.
These gluten free chocolate chunk muffins meet all of the said criteria. They are lick your fingers and the muffin wrapper amazing just like a happy little kitten.
Ingredients and Substitutions
These gluten free chocolate chip muffins have a super simple ingredient list of common ingredients found in a gluten free kitchen. Here is what you are going to need:
- all purpose gluten free flour without xanthan gum
- xanthan gum (see note below)
- coconut sugar
- butter
- salt, baking powder
- canned coconut milk or your favorite milk product
- vanilla
- eggs
- chocolate chunks (or chips)
Substitution
All purpose gluten free flour- I would not substitute the flour in these muffins. If you do, you can expect a different texture and crumb. In fact they may end up gummy if you aren't careful.
xanthan gum- I need to share with you that I was FOREVER against the buying another ingredient for baking gluten free. And the price of xanthan gum didn't help persuade me either. But I finally broke down this month and bought some.
It is WORTH it friends. The texture of using it is completely different than using a flour that already has it in it. So don't skip this, and know that the bag will last forever.
coconut sugar- You can sub in regular sugar if you prefer. During testing I used regular cane sugar the first batch, and I liked the color and taste of the coconut sugar better. I would weight the sugar when subbing and be sure to use 4 ounces of whatever sugar you try to sub in as each sugar is going to weigh a different amount.
butter- I do not recommend substituting the oil, unless your OK with them turning out different than intended. I tried the first batch with olive oil. They were OK, but nothing special.
canned coconut milk- you can substitute any dairy or non dairy milk you have on hand. I like using canned coconut milk for the fat and flavor, but you won't taste the coconut.
Expert Tips and Storing
Tips
- I strongly encourage you to weigh your ingredients when you can. This will produce the best most consistent results. If you can't weigh your flour, use the spoon and level method. Do NOT scoop your measuring cup into the flour.
- I prefer to use parchment cupcake liners like these Paper Chef Parchment Muffin Liners they are a guaranteed way to make sure your muffins don't stick to anything!
- If you use a different sugar, expect them to be a different color than the ones I have made. Coconut sugar makes your baked goods a different color.
- Use room temperature ingredients for the best results
- Let your batter sit if you can, for about 15 minutes before dividing among the muffin tins. I find the consistency just turns out better when the gluten free batter sits.
Storage
- Room Temperature- in a sealed container for 3 days
- In the fridge- in a sealed container 5-7 days
- In the freezer- in a sealed freezer safe container for at least a month if not longer.
Be sure to let your muffins come to room temperature before storing.
I tend to freeze my muffins because they are easy to thaw quickly as needed. Especially rushed school mornings!
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PrintGluten Free Chocolate Chip Muffins
- Prep Time: 10
- Cook Time: 25-27
- Total Time: 35
- Yield: 10-12 muffins 1x
- Diet: Gluten Free
Description
Moist and easy gluten free chocolate chip muffins. The perfect texture and no refined sugars added!
Ingredients
- 1 ½ cups (8 ounces) of gluten free all purpose flour (no xanthan gum)- see notes
- ¾ cup (4 ounces) coconut sugar
- 4 ounces (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs
- 2 teaspoons gluten free baking powder
- ¾ teaspoon of salt
- ½ teaspoon of xanthan gum
- 1 teaspoon of vanilla
- 8 ounces of full fat canned coconut milk (or milk of choice)
- 1 cup of chocolate chunks (or chocolate chips)
Instructions
- Pre heat oven to 350°F. Prepare muffin tin by placing parchment paper muffin liners in the tins or lightly spray with non stick spray/oil.
- In a large bowl whisk together your dry ingredients; flour, xanthan gum, baking powder, sugar, salt. Whisk until incorporated evenly.
- In a separate large bowl whisk and combine your liquid ingredients; milk, eggs, slightly cooled melted butter, vanilla.
- Pour your wet ingredients into the dry ingredients and mix well. Once mixed, fold in chocolate chunks.
- Divide muffin batter evenly among the muffin tin cups. This should be about a full ¼ cup in each tin.
- Bake for 26-28 minutes-muffins will be golden, springy to touch and a toothpick will come out clean when inserted in the center. Mine were finished cooking at 27 minutes, I would encourage you to start checking at the 25 minute mark.
- Let muffins cool for 15-20 minutes in the tin before removing to a cooling rack to cool the remainder of the way.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: gluten free muffins, gluten free chocolate chip muffins, chocolate chip muffins, muffins
Craving more?
Want more baked goods for breakfast? Try this Paleo Chocolate Chip Cookie Bread next!
Recipe ratio's inspired by "Basic Quick Batter- in Ratio-by Michael Ruhlman
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