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6 muffins in an antique muffin tin, with a a muffin cut open by them.

Gluten Free Chocolate Chip Muffins


No one will ever guess these are gluten free! Fluffy, moist and just like the real deal, these gluten free chocolate chip muffins are perfect!


  • 1 ½ cups (8 ounces) of gluten free all purpose flour  (no xanthan gum)- see notes 
  • 3/4 cup  of sugar
  • 4 ounces (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 2 teaspoons gluten free baking powder
  • 3/4 teaspoon of salt
  • ½ teaspoon of xanthan gum
  • 1 teaspoon of vanilla
  • 1 cup of milk (dairy or non dairy)
  • 1 cup of chocolate chips


  1. Pre heat oven to 350°F. Prepare muffin tin by placing parchment paper muffin liners in the tins or lightly grease.
  2. In a large bowl, whisk together your dry ingredients; flour, xanthan gum, baking powder, sugar, salt. Whisk until incorporated evenly.
  3. In a separate large bowl, whisk and  combine your liquid ingredients; milk, eggs, slightly cooled melted butter, vanilla.
  4. Pour your wet ingredients into the dry ingredients and mix well. Once mixed, fold in chocolate chips. 
  5. Divide muffin batter evenly among the muffin tin cups. Fill to the top, this is about one rounded ¼ measuring cup. 
  6. Bake for 26-28 minutes-muffins will be golden, springy to touch and a toothpick will come out clean when inserted in the center. 
  7. Let muffins cool about 5 minutes before removing and cooling the remainder of the way on a cooling rack. 


  • Mine were finished cooking at 27 minutes, I would encourage you to start checking at the 25 minute mark. 
  • Feel free to use coconut sugar for an unrefined option.
  • Let the batter rest 5 minutes before folding in chocolate chips for the best results. This will give the batter time to thicken. 
  • Prep Time: 10
  • Cook Time: 25-27
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: gluten free muffins, gluten free chocolate chip muffins, chocolate chip muffins, muffins