These Ultimate Gluten-Free Chocolate Chip Muffins are a dream come true for anyone looking for that perfect bakery-style muffin that’s both allergy-friendly and irresistibly delicious. Made with a simple, no-fuss method that doesn’t require a mixer, these muffins are light, airy, and loaded with chocolate chips, offering a sweet treat that can be enjoyed at any time of the day. Whether you choose to make them jumbo, regular, or mini, they’re guaranteed to be a hit, especially since they cater to a wide array of dietary needs, being gluten-free, nut-free, egg-free, and easily adapted to dairy-free (vegan).
Why You’ll Love This: Apart from their delightful texture and rich chocolatey goodness, the ease and quickness of this recipe make it a go-to option for busy days or unexpected guests. The fact that these muffins stay moist and tasty for days means you can always have a delicious snack on hand. Plus, the inclusion of a gluten-free flour blend with xanthan gum ensures that everyone can enjoy these muffins without compromise.
Perfect Occasion: These Chocolate Chip Muffins are perfect for breakfast, a midday snack, or as a sweet end to any meal. They’re also great for school lunches, picnics, and potlucks, offering a safe and tasty option for those with food allergies or dietary restrictions. Serve them at your next gathering and watch them disappear!
Decoration Tips: While these muffins are perfect on their own, you can elevate their appearance by dusting them with a light sprinkle of powdered sugar or drizzling them with a simple glaze. For special occasions, consider adding a dollop of whipped cream (dairy or non-dairy) and a fresh berry on top for a more decadent treat.
- Ingredients:
- 1 ¾ cup plus 2 tablespoons gluten-free flour (with xanthan gum)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 1 ⅓ cups milk (dairy or plant-based)
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups semi-sweet chocolate chips plus 3 tablespoons for topping
Instructions:
- Preheat the oven to 375°F. Grease a jumbo 6-cup muffin tin with vegetable oil.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, dissolve cornstarch in water, then whisk in milk, oil, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients using a whisk, switching to a spatula if necessary.
- Fold in 1.5 cups of chocolate chips.
- Fill the muffin cups to the top with batter, smooth the tops, and sprinkle with the remaining chocolate chips.
- Bake for 29 minutes or until golden and springy to the touch.
- Let cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Enjoy these heavenly gluten-free Chocolate Chip Muffins, a simple yet spectacular treat that brings joy and inclusivity to your table. Perfect for satisfying your chocolate cravings any time!
