Ready for the yummiest gluten-free chocolate chip muffins? Look no further, I've got you covered with these tasty chocolate chip muffins with a cinnamon sugar topping!
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- About These Gluten-Free Chocolate Chip Muffins
- Ingredients You Will Need
- How To Make Chocolate Chip Muffins
- Gluten-Free Flour For These Muffins
- Can I Make This Recipe With Almond or Coconut Flour?
- Can I Make These Muffins Dairy-Free?
- Tips For Baking Gluten-Free Muffins & Common Questions
- How To Store Gluten-Free Chocolate Chip Muffins
- Can I Freeze These Muffins?
- How To Serve Chocolate Chip Muffins
- More Gluten-Free Muffin Recipes
- More Gluten-Free Baking Recipes
- Gluten-Free Chocolate Chip Muffins
About These Gluten-Free Chocolate Chip Muffins
This gluten-free chocolate chip muffin recipe is a modified version of my blueberry streusel muffin recipe here on the blog. They were so good (and so popular!) with blueberries, I decided to modify them with chocolate chips while preparing my freezer for postpartum life with Baby F. Now, I can't decide if they are better with blueberries OR chocolate chips!
Luckily for you, you don't need to decide which muffins you want to have, and can find both of those recipes (and more muffin recipes!) on the blog here. The process and ingredients are the same for preparing them, you just substitute chocolate chips instead of blueberries and they will still come out amazingly delicious.
These muffins can easily be modified to be dairy-free with a few small substitutions. Plus, the cinnamon sugar streusel topping gives extra crunch! It will remind you of those bakery-style or coffee shop-style muffins, but of course, without the gluten (Celiac here!)
Ingredients You Will Need
Gluten-Free Flour: See below for my suggestions on brands. I prefer Cup4Cup Multipurpose. This will be used for both the muffin batter and our topping.
Sugar: For sweetness, of course!
Baking Powder: To help the muffins rise. This will be our main leavening agent.
Salt: For balance.
Milk of choice: I've tested this recipe with multiple types of milk - regular cow's milk, almond, and oat. Any milk will do the trick!
Eggs: We use 2 eggs in the recipe for extra lift and fluffiness.
Vanilla Extract: For extra sweetness!
Oil of choice: You can use vegetable or canola oil, melted coconut oil, or whatever oil you prefer.
Chocolate Chips: Whatever gluten-free chocolate chips are your favorite! I like Nestle or EnjoyLife.
Brown sugar: This will be the sweetness and texture of the streusel topping.
Cold unsalted butter: This is the fat content for the streusel topping.
Cinnamon: Because, yum!
How To Make Chocolate Chip Muffins
Like most muffin or quickbread recipes, you will combine the dry ingredients and whisk them together.
Next, you'll combine the wet ingredients and whisk them together.
Finally, you'll pour the wet ingredients into the dry, and stir until well combined.
Last, you'll fold the chocolate chips into the batter. Folding just means gently stirring in the chocolate chips until incorporated. The batter will be thick!
After that, you'll scoop out the batter into a muffin tin either greased or lined with silicone liners.
Finally, you'll combine the brown sugar, cinnamon, gluten-free flour, and unsalted butter and sprinkle that mixture over each muffin before baking!
You can watch me add the streusel topping to the muffins in this video here:
Gluten-Free Flour For These Muffins
I've tested these gluten-free muffins with two types of flour: Cup4Cup Multipurpose Blend and Bob's Red Mill 1:1 Baking Flour (blue bag, not red bag). Cup4Cup has been my favorite gluten-free flour blend for more than ten years. Some of my most successful recipes have been thanks to this flour, including gluten-free croissants, bagels, empanadas, coffee cake, and even homemade pasta!
Cup4Cup produces the best muffins, based on this recipe, but Bob's Red Mill is a very close second for a dairy-free option. Bob's makes very good gluten-free quick breads, and these muffins are no different. I also believe that King Arthur Measure For Measure Flour would work well too!
Can I Make This Recipe With Almond or Coconut Flour?
I do not recommend substituting a single gluten-free flour, like almond flour or coconut flour, for my recipes. My recipes use a gluten-free flour blend, a mixture of different gluten-free grains, starches, and thickeners, to substitute for all-purpose flour. Using just one of them, like almond or coconut, will not give you the same results, and will probably lead to a lot of frustration in the kitchen. For most of my recipes, you'll need a blend, like Cup4Cup, King Arthur Measure For Measure, Bob's Red Mill, or GF Jules, to name a few.
For more of my top tips on gluten-free baking with success, check out this post!
Can I Make These Muffins Dairy-Free?
Yes! These muffins are easily made dairy-free and will still taste good. Here are a few things to be mindful of if you are making them without dairy products:
- For the flour, you'll want Bob's Red Mill or even King Arthur Measure For Measure rather than Cup4Cup, which contains milk powder.
- Make sure to use your favorite dairy-free milk. I use Oatly oat milk, which is certified gluten-free, but if you can't digest oats, use almond, soy, coconut, or whatever you prefer!
- Opt for vegan butter in the streusel topping. I used Earth Balance butter sticks, which worked well, but there wasn't enough topping to go around. I recommend using an additional 2 TBSP, for a total of 6 tablespoon vegan butter in the streusel topping.
- Of course, you'll need dairy-free chocolate chips. My favorite Allergy-Free chocolate chips are from EnjoyLife!
Tips For Baking Gluten-Free Muffins & Common Questions
Measuring gluten-free flour. One of my top gluten-free baking tips! If you aren't measuring for weight, then be sure to spoon your flour into your measuring cup, then level off with the back of the knife. This makes sure you get an accurate amount.
Letting Batter Rest. Let the prepared batter sit for 10-15 minutes at room temperature before pouring into the muffin tin. Don't go beyond that time frame though. This helps prevent grittiness in your final product!
Use Silicone Liners. I love using these silicone muffin liners for easy cleanup! They also work great for making egg cups and peanut butter cups.
How To Store Gluten-Free Chocolate Chip Muffins
These gluten-free chocolate chip muffins will keep for 3-4 days. Store them in an airtight container at room temperature. If they harden up at all (which can often happen with gluten-free baked goods), just pop them in the microwave for 10-15 seconds.
Can I Freeze These Muffins?
Yes! I've actually tested this and am happy with the results. Store frozen muffins in an airtight container or large ziploc bag for up to 3 months. When ready to eat, defrost in the fridge for 24 hours. You may need to pop them in the microwave for 10-15 seconds to soften, as gluten-free baked goods usually harden over time.
How To Serve Chocolate Chip Muffins
There's no wrong way to eat these bad boys! They are perfect as is, especially warm right out of the oven. I'd also recommend a dollop of butter on top for extra decadence. Try one with your morning tea or coffee, for an afternoon snack, or even have a chocolate chip muffin for dessert. You do you!
More Gluten-Free Muffin Recipes
More Gluten-Free Baking Recipes
Feel like an easy quickbread? This banana bread with walnuts hits the spot.
Looking for a scones recipe? Bake a savory version with bacon, cheddar, and chives.
Want to practice your pie-making skills? Check out this gluten-free peach pie with a lattice design.
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Discover all the gluten-free baking recipes on the blog right here.
Here's how to make gluten-free chocolate chip muffins!
If you love this recipe, please leave a comment. Thank you so much!
Gluten-Free Chocolate Chip Muffins
Gluten-Free Chocolate Chip Muffins
Delicious and easy muffins with chocolate chips and a cinnamon sugar topping!
Ingredients
Muffin Batter
- 1 ½ cups gluten-free flour, like Cup4Cup or Bob's Red Mill 1:1
- ½ cup sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup melted coconut oil, or vegetable/canola oil
- 2 eggs
- 1 teaspoon vanilla
- Enough milk to fill 1 cup (oat, almond, coconut, soy)
- 1 cup chocolate chips
For the Streusel Topping
- ⅓ cup brown sugar
- ⅓ cup gluten-free flour
- ¼ cup butter, cold and cubed (use Vegan butter if needed)
- 1 ½ teaspoon cinnamon
Instructions
Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup muffin tin with coconut oil or spray or line with silicone muffin liners.
Combine the dry ingredients (Gluten-free flour, sugar, baking powder, salt) in a medium-sized bowl with a whisk. In a liquid measuring cup, melt the coconut oil and allow it to cool for 2-3 minutes, or just pour in your oil of choice measured out to ⅓ cup. Crack the eggs directly into the measuring cup, and add the vanilla. Pour enough milk to fill the mixture to the 1-cup line. Whisk until combined and incorporated.
Pour the egg mixture into the dry ingredients and mix with a spoon until combined through. Feel free to mix thoroughly to help distribute the batter- it will help! The batter will be quite thick. Let the batter rest at room temperature for 10- 15 minutes to prevent grittiness. Don't go beyond that time frame though and set a timer.
After that rest time, gently fold in chocolate chips. Fill muffin cups to the top using a ⅓ cup scoop.
Prepare the streusel topping in a small bowl by mixing together the brown sugar, flour, butter, and cinnamon, with a pastry cutter or a fork - or, your fingers (my preferred method). Combine until the mixture resembles a coarse meal and the butter is pea-sized. Make sure the mixture is moist and the butter is evenly distributed. Sprinkle the topping over each of the muffins and lightly pat-down.
Bake for 20-25 minutes, or until golden brown. You can check with a toothpick to make sure they come out clean. Allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack. This will help them retain their structure.
Notes
Let Muffins Cool In The Pan
These muffins have a better structure overall if you allow them to sit in the warm pan for 10 minutes after removing from the oven. Following the ten-minute rest, take them out and set them on a wire rack to cool completely.
Dairy-Free
If you are making these muffins dairy-free, use dairy-free milk. For the streusel topping, use an additional 2 tablespoon of vegan butter, for a total of 6 TBSP. Make sure your gluten-free flour is dairy-free, as well, and use dairy-free chocolate chips, like EnjoyLife.
Storage
These gluten-free chocolate chip muffins will keep 3-4 days. Store them in an airtight container at room temperature. If they harden up at all (which can often happen with gluten-free baked goods), just pop them in the microwave for 10-15 seconds. Enjoy! You can also freeze them in a ziploc bag or airtight container for up to 3 months. Defrost in the refrigerator or the microwave.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 239Total Fat 11gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 2gCholesterol 43mgSodium 233mgCarbohydrates 31gFiber 1gSugar 14gProtein 4g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
How can you refuse these delightful muffins? Get baking, friends, and try them out!
Do you like chocolate muffins?
Leave me a comment below with your favorite muffin mix-ins!
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