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The Finest Gluten Free Chocolate Chip Muffins


Prep Time : 10 minutes

Prepare dinner Time : 18 minutes

A foolproof recipe for gluten free chocolate chip muffins which can be at all times tender and moist, and have that stunning bakery-style dome. They’re beautiful for breakfast or a day snack, and so they freeze superbly!

Soar to Recipe

These gluten free chocolate chip muffins have that moist and tender cake-like crumb everybody loves, and simply sufficient chips to tempt your pickiest eater. They’re good for breakfast, or a day snack.

Six chocolate chip muffins in a muffin tin with one on its side

What makes this recipe for gluten free chocolate chip muffins particular

These gluten free chocolate chip muffins, like all muffins, have a barely denser texture than cake. However the crumb is so tender and moist, it leans a bit nearer to cake-like than you may count on.

I do have a really adaptable recipe for gluten free muffins, and it is an excellent recipe. However like an all objective gluten free flour is sweet for all functions, however not preferrred for sure extra nuanced functions, this muffin recipe is what my dream of a chocolate chip muffin seems like.

To me, a very particular chocolate chip muffin has a barely extra tender crumb. So it begins with a barely softer batter. Right here, the flour mix favors starch a bit, for softness, and naturally there’s the buttermilk.

However the mixture of melted butter and a impartial oil actually helps maintain the muffins moist, and nonetheless flavorful. And by no means, ever oily-tasting.

Some notes on gluten free chocolate chip muffins components

  • All objective gluten free flour – You may want to make use of one in all my really helpful blends of an all objective gluten free flour, and on this recipe I actually suggest utilizing Higher Batter gluten free flour traditional mix (or my mock Higher Batter recipe), to get the identical tender outcomes that I do.
  • Cornstarch – In the event you’re utilizing Higher Batter’s traditional mix like I normally do (largely for ease, and reliability), you will want so as to add some cornstarch to assist lighten the mix a bit and soften the relative consistency of the batter. In the event you’re utilizing the next starch mix, like Cup4Cup, change the cornstarch with extra Cup4Cup, by weight for a similar outcomes.
  • Baking powder – Baking powder offers rise to those muffins, so ensure that yours is contemporary or your muffins can be dense and gummy.
  • Baking soda – Baking soda is activated by the acid within the buttermilk, and helps your muffins brown within the oven. It provides a tiny little bit of carry, however its most essential job is browning.
  • Granulated sugar – Sugar provides sweetness, in fact, but in addition tenderness to baked items. That is why, if you cut back the sugar, your muffins prove more durable.
  • Butter – Melted butter provides taste and tenderness, however not construction, so it performs an identical function right here to grease, however with out the greasy mouthfeel that an excessive amount of oil in muffins could cause.
  • Impartial oil – Pairing melted butter with a impartial oil, like canola, vegetable, grapeseed, or peanut oils, makes your muffins tremendous tender with out making them unpleasantly oily.
  • Buttermilk – True store-bought buttermilk is thick, wealthy, and makes your muffins tender, tall, and tremendous flavorful.
  • Eggs – The 2 eggs on this recipe add construction and type to your muffins, serving to them rise to that stunning dome.
  • Vanilla extract – Pure vanilla extract provides some depth of taste to those in any other case easy muffins.
  • Chocolate chips – You actually can use any taste gluten free chips you want in these muffins, however I like semi-sweet the easiest since they’re the right approach to offset the flavour of the buttermilk. Resist the urge so as to add extra chips, since we need to maintain them from melting collectively in pockets in your muffins, making these extra like gf chocolate muffins (a stunning kind of muffin, however a definite one).
Pile of chocolate chip muffins in brown liners in a wire basket lined with blue and white striped towel

Suggestions for making the perfect gluten free chocolate chip muffins

Learn how to maintain the chocolate chips from sinking in these gf muffins

Combine-ins do have a behavior of sinking to the underside of muffins throughout baking. That is very true of mix-ins that launch moisture throughout baking, like blueberries in blueberry muffins.

It does not occur a lot with chocolate chips, which soften throughout baking, however actually do not soften within the conventional sense. However should you’re involved in any respect that your chips are going to sink, somewhat than being delightfully studded all through these muffins, I’ve a pair ideas.

Earlier than you add the chips to the muffin batter, line the effectively of every muffin tin with a small dollop of plain, no-chip, muffin batter. Then, add the chips (you will most likely need to persist with 4 ounces or much less) to the remaining batter and divide it among the many wells.

You may as well attempt including fewer chips, since they’re much less more likely to clump and sink collectively. Lastly, reserve a couple of to sprinkle proper on high of the muffin wells after you have already divided up the batter.

Simply you should definitely press these reserved chips into the muffins, or they’re going to almost fall off when the muffins are totally baked. The few chips on high additionally look fairly, and assist them specific themselves as chocolate chip muffins.

raw chocolate chip muffin batter in brown liners in 12-cup muffin tin

Bake your gf chocolate chip muffins in a hotter-than-usual oven, for much less time

Baking your muffins at 375°F/190°C encourages them to rise rapidly, which is what helps create that beautiful muffin dome. You may bake them for much less time, although, than you’ll count on (about 18 minutes is a lot).

For the perfect of each worlds, preheat your oven to 375°F, place your muffin tin within the oven, after which instantly cut back the temperature to 350°F. Because the temperature falls, it’ll extra gently bake the within of your muffins with no probability of burning the surface.

Bake your muffins in a frivolously coloured tin

A darkish muffin tin attracts an excessive amount of warmth too rapidly within the oven, and will increase the prospect that the bottoms and edges of your muffins will burn. That is very true when your muffins are baking at 375°F.

Chocolate chip muffin with muffin liner partially peeled off on a small pewter plate and muffin basket in background

Gluten free chocolate chip muffins: substitution ideas

Learn how to make gluten free dairy free chocolate chip muffins

There is a mixture of a impartial oil and melted and cooled butter in these muffins. If you cannot have dairy, I do not suggest making an attempt to switch the melted butter with extra oil.

After I tried making these muffins with all oil, the muffins seemed positive, however tasted very oily to me. As a substitute, attempt utilizing vegan butter (Soften and Miyoko’s Kitchen are my favourite manufacturers) and even Earth Steadiness buttery sticks (after which cut back the salt to a pinch).

Instead of buttermilk, use half nondairy milk and half plain unsweetened nondairy yogurt, every with probably the most impartial taste yow will discover.

Learn how to make gluten free egg free chocolate chip muffins

There are two eggs on this recipe. I believe you need to have the ability to change every of them with a “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel).

Learn how to make vegan gluten free chocolate chip muffins

You possibly can attempt changing each the dairy and the eggs on this recipe, however I would suggest utilizing our recipe for vegan gluten free muffins as an alternative, which does not use any “egg replacers,” however was developed to be made with out them within the first place.

In regards to the cornstarch in these gf muffins

If you cannot have corn, attempt arrowroot or potato starch. In the event you’re utilizing a high-starch mix, like (our mock) Cup4Cup, change the cornstarch with an equal quantity, by weight, of that gluten free flour mix.

Learn how to change buttermilk if you’ve run out

Please do not attempt changing buttermilk in a recipe with the “trick” most individuals appear to like of including some acid (vinegar or lemon juice) to exploit!

The identical goes (oddly) for hydrating buttermilk powder. I do love buttermilk powder for baking, however I by no means use it, even with added water, instead of precise buttermilk.

Retailer-bought buttermilk is thick and wealthy. Including a little bit of acid to common milk, dairy or nondairy, simply makes barely sour-tasting milk that is nonetheless watery.

If you do not have buttermilk in your fridge, however you need to make this recipe or some other that requires buttermilk, you’ll be able to nonetheless fairly simply change it. Simply use milk and half plain unsweetened yogurt, every half of the full, by quantity.

I’ve examined lots of my recipes each methods, most of them in truth, and it at all times works virtually precisely as buttermilk does. And it is even equally relevant to nondairy substitutes.

Half of a chocolate chip muffin on a small pewter plate

FAQs

How do I maintain my gluten free muffins moist?

Gluten free muffin batter is kind of dense, which is a part of how we create that beautiful, bakery-style dome on high. However that does not imply your batter ought to ever be dry, so measure your dry components fastidiously by weight, otherwise you may overmeasure, and make sure your moist components are at room temperature, so that they mix totally.

How can I maintain my gluten free chocolate chip muffins contemporary after baking?

Retailer your baked and cooled muffins in a plastic container with a tight-fitting lid, to seal in moisture. Do not refrigerate them in any respect, since that tends to dry out baked items, and solely maintain them in that container on the counter for 3 days, no extra.

Can I freeze my gluten free muffins for longer storage?

Sure! As soon as they’re fully cooled, you’ll be able to freeze your muffins in a single layer on a small rimmed baking sheet, after which wrap them tightly in a freezer-safe wrap for as much as 3 months. Defrost at room temperature or at decrease energy within the microwave for only a few moments.

How lengthy ought to gluten free chocolate chip muffins cook dinner in a mini muffin pan?

If you would like to make these into miniature muffins, you’ll be able to comply with the identical directions and bake them in a light-colored miniature muffin pan (affiliate hyperlink; be happy to buy round!) for about 14 minutes, however begin checking at 10 and take away them after they’re properly domed. The very last thing you need to do is overbake them.

Do I would like to make use of muffin tin liners to bake the perfect gluten free chocolate chip muffins?

No, you’ll be able to skip the liners and simply grease your muffin tin effectively with a cooking oil spray. Simply you should definitely get in all of the crevices of your muffin tin wells so your muffins do not stick.

Learn how to make gluten free chocolate chip muffins, step-by-step

Gluten Free Chocolate Chip Muffins

A foolproof recipe for gluten free chocolate chip muffins which can be at all times tender and moist, and have that stunning bakery-style dome. They’re beautiful for breakfast or a day snack, and so they freeze superbly!

Course: Breakfast, Muffins

Delicacies: American

Prep Time: 10 minutes

Prepare dinner Time: 18 minutes

Yield: 12 muffins

Creator: Nicole Hunn

Elements

  • cups (210 g) all objective gluten free flour mix (I used Higher Batter; please click on through for full gf flour mix information)
  • ¾ teaspoon xanthan gum omit in case your mix already incorporates it
  • ½ cup (70 g) cornstarch (See Recipe Notes)
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup (150 g) granulated sugar
  • 4 tablespoons (56 g) unsalted butter melted and cooled
  • 3 tablespoons (42 g) impartial oil (canola, grapeseed, vegetable, peanut all work)
  • cup (5 fluid ounces) buttermilk at room temperature (See Recipe Notes)
  • 2 (100 g (weighed out of shell)) eggs at room temperature, overwhelmed
  • 1 teaspoon pure vanilla extract
  • 4 ounces semi-sweet chocolate chips plus as much as 1 ounce extra

Directions

  • Preheat your oven to 375°F. Line the wells of a typical 12-cup muffin tin and set the tin apart.

  • In a big mixing bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and granulated sugar, and whisk to mix effectively.

  • Create a effectively within the middle of the dry components, and add the melted butter, impartial oil, buttermilk, overwhelmed eggs, and vanilla, and blend till simply mixed.

  • Add 4 ounces of the chocolate chips, and blend till evenly distributed all through the batter. Stir in a couple of extra chocolate chips should you’d like a extra dense ratio of chips.

  • Fill the wells of your muffin tin about ¾ of the best way full, shake the pan forwards and backwards to distribute the batter extra evenly, and/or easy the tops with moist fingers. If there are any chips remaining, you’ll be able to place them on high of the batter within the wells and press down gently to stick.

  • Place the muffin tin within the middle of the preheated oven and bake till the highest of the middle muffin springs again when pressed gently within the middle, and it’s frivolously golden brown on the perimeters (about 18 minutes). Don’t overbake.

  • Take away the pan from the oven and take away the muffins instantly from the tin. Place them on a wire rack to chill earlier than serving.

Notes

For cornstarch
In the event you’re utilizing the next starch all objective gluten free flour mix, like (mock) Cup4Cup, change the cornstarch with an equal quantity, by weight, of the flour mix.
For buttermilk
In the event you don’t have buttermilk, you’ll be able to at all times substitute it with half plain unsweetened yogurt (not the Greek form) and half milk, by quantity. Dairy or dairy-free.
Initially printed on the weblog in 2021; in 2022, much more textual content assets added to assist guarantee success, recipe tweaked barely to make sure a stunning muffin dome.
Words gluten free chocolate chip muffins with images of Chocolate Chip Muffins in a pile in a wire basket, in a muffin tin, and one muffin cut in half on a small pewter plate

Gluten Free Chocolate Chip Muffins

A foolproof recipe for gluten free chocolate chip muffins which can be at all times tender and moist, and have that stunning bakery-style dome. They’re beautiful for breakfast or a day snack, and so they freeze superbly!

Course: Breakfast, Muffins

Delicacies: American

Prep Time: 10 minutes

Prepare dinner Time: 18 minutes

Yield: 12 muffins

Creator: Nicole Hunn

Elements

  • cups (210 g) all objective gluten free flour mix (I used Higher Batter; please click on through for full gf flour mix information)
  • ¾ teaspoon xanthan gum omit in case your mix already incorporates it
  • ½ cup (70 g) cornstarch (See Recipe Notes)
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup (150 g) granulated sugar
  • 4 tablespoons (56 g) unsalted butter melted and cooled
  • 3 tablespoons (42 g) impartial oil (canola, grapeseed, vegetable, peanut all work)
  • cup (5 fluid ounces) buttermilk at room temperature (See Recipe Notes)
  • 2 (100 g (weighed out of shell)) eggs at room temperature, overwhelmed
  • 1 teaspoon pure vanilla extract
  • 4 ounces semi-sweet chocolate chips plus as much as 1 ounce extra

Directions

  • Preheat your oven to 375°F. Line the wells of a typical 12-cup muffin tin and set the tin apart.

  • In a big mixing bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and granulated sugar, and whisk to mix effectively.

  • Create a effectively within the middle of the dry components, and add the melted butter, impartial oil, buttermilk, overwhelmed eggs, and vanilla, and blend till simply mixed.

  • Add 4 ounces of the chocolate chips, and blend till evenly distributed all through the batter. Stir in a couple of extra chocolate chips should you’d like a extra dense ratio of chips.

  • Fill the wells of your muffin tin about ¾ of the best way full, shake the pan forwards and backwards to distribute the batter extra evenly, and/or easy the tops with moist fingers. If there are any chips remaining, you’ll be able to place them on high of the batter within the wells and press down gently to stick.

  • Place the muffin tin within the middle of the preheated oven and bake till the highest of the middle muffin springs again when pressed gently within the middle, and it’s frivolously golden brown on the perimeters (about 18 minutes). Don’t overbake.

  • Take away the pan from the oven and take away the muffins instantly from the tin. Place them on a wire rack to chill earlier than serving.

Notes

For cornstarch
In the event you’re utilizing the next starch all objective gluten free flour mix, like (mock) Cup4Cup, change the cornstarch with an equal quantity, by weight, of the flour mix.
For buttermilk
In the event you don’t have buttermilk, you’ll be able to at all times substitute it with half plain unsweetened yogurt (not the Greek form) and half milk, by quantity. Dairy or dairy-free.
Initially printed on the weblog in 2021; in 2022, much more textual content assets added to assist guarantee success, recipe tweaked barely to make sure a stunning muffin dome.

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