Soft, hearty, and loaded with chocolate chips – these muffins have it all. They are also vegetarian and gluten-free! These gluten-free chocolate chip muffins are so simple and delicious, you’ll never want another recipe again. They’re also vegan, soy-free, and refined sugar-free! Here’s a step-by-step guide on how to make these muffins at home.

1. Preheat the oven to 375 degrees Fahrenheit.

There’s a coffee shop near our house in Seattle that makes a great, substantial chocolate chip muffin with a nice crusty top that isn’t too sweet. I’m so sick of this.

Recently, I decided to recreate them at home to be gluten-free and dairy-free so that we can share them with our extended family and friends, many of whom have food sensitivities and allergies.

what makes gluten-free muffins

These muffins are moist with a firm, dense crumb. They feel more hearty than a super fluffy muffin. They are also generously studded with dark chocolate but not overly sweet.

And making them couldn’t be easier: Two bowls, no mixer, and the muffins are ready in less than an hour.

We’ve had several babies recently, so I’ve been making several batches of these muffins for my family and then freezing some to gift to the new parents when we get a chance to bring some over.

Choose a Good Gluten-Free Flour Mix

A few things to know before starting this recipe:

Choose a good gluten-free flour blend. There are dozens of gluten-free flour blends to choose from these days and many are excellent. I love Bob’s Red Mill Gluten-Free Gluten-Free Flour Mix. It’s a great all-purpose substitute and doesn’t contain chickpea or legume flour, which often impart a nutty flavor to baked goods that I don’t always enjoy.

Make sure it contains xanthan gum. This mix from Bob’s contains xanthan gum, which acts as a binder in gluten-free baking recipes. Before baking, check the ingredients in your gluten-flour mix and if it doesn’t contain xanthan gum (or other binding components like guar gum or psyllium husk), I recommend adding 1/2 teaspoon of xanthan gum to ensure success. I give advice

How To Make These Gluten-Free Muffins

Like most baked goods, there is something involved in making the perfect muffin.

I like to bake at a slightly higher temperature than normal for muffins as I find it helps with the rise.

You don’t even need a mixer here—in fact, it’s best to mix these (and most) muffins by hand because you want to be careful not to over-mix or overwork your dough. Otherwise, you can get quite tough baked goods.

Some muffin recipes instruct you to fill your cups only 2/3 full, but you can go over the top with this batter: It doesn’t expand or rise dramatically.

Enjoy your Chocolate Chip Muffins!

And now it’s time to invite some friends over, start the coffee pot, and look forward to warm, decadent, and satisfying muffins that everyone can enjoy.

Gluten-Free Chocolate Chip Muffins Recipe

Prep Time: 15 minutes

Cook Time: 22 minutes

Yield: 12 muffins

material

1 tablespoon flaxseed meal

2 cups (296 g) gluten-free flour blend,

1/2 cup (105 g) granulated sugar

1 tsp baking powder

1/2 tsp kosher salt

1/2 cup vegetable oil

1 cup of non-dairy milk, such as soy milk or oat cow milk.

2 teaspoons pure vanilla extract

Enjoy 1 cup (165 grams) of dairy-free chocolate chips, such as Life brand.

Method

Preheat oven to 350 degrees and grease your muffin tin. In a bowl, mix all the dry ingredients (flour, sugar, cocoa powder, baking soda, salt) and set aside. In another bowl, cream the butter and brown sugar until fluffy. Add the eggs one at a time and beat well after each addition. Beat in vanilla extract. Add the dry ingredients to the wet ingredients and stir until just combined

Prepare 1 flax “egg” Combine flax meal with 2 1/2 Tbsp water in a small bowl. Keep it for 7 to 10 minutes to thicken. (It will be used as a substitute for eggs in this recipe.)

3 Combine the dry ingredients: In a medium mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.

Combine 4 wet ingredients: In a separate medium mixing bowl, whisk together oil, nondairy milk, flax eggs, and vanilla extract.

5 Make the batter: Add the dry ingredients to the wet ingredients and, using a wooden spoon or rubber spatula, stir to combine well (but be careful not to overmix or overwork the batter). The texture will be more like dough than loose batter: thick and sticky.

Fold the chocolate chips into the flour.

Using 6 scoops or ladles, scoop batter into muffin liners, filling each almost to the top.

Bake 7 muffins for 21 to 23 minutes, or until tops are lightly golden and centers spring back slightly when pressed. (If you use the toothpick doneness test, it can be confusing—chances are, you’ll hit the chocolate chip!)

8 Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.9 Serve and store: Muffins are best enjoyed the day they’re baked. Store leftover muffins, covered, at room temperature for up to 2 days, or freeze for up to 3 months