Gluten Free Chocolate Chip Muffins

This easy recipe for gluten free chocolate chip muffins using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour takes only 30 minutes to make—start to finish.

gluten free chocolate chip muffins 12

My morning routine goes a little something like this: Wake up, get dressed, head outside, garden while it’s only 70 degrees, go inside, make breakfast, eat, clean up after breakfast. While we’re out there weeding the garden, pruning the tomatoes, and picking berries, our stomachs are empty and in dire need of food. Sure a berry or two slips in here and there, but for the most part we yearn for breakfast.

It makes me wonder how some people can just skip breakfast. Yesterday, I really wanted to use the Gluten Free 1-to-1 Baking Flour I received from the kind people of Bob’s Red Mill to make breakfast with so I whipped up a basic muffin batter, added some chocolate chips, and made the BEST gluten free chocolate chip muffins ever.

You can thank me later.

Gluten Free Chocolate Chip Muffins // The best gluten free muffins you will ever eat!

I was surprised at how well the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour did at replicating the results of a wheat flour muffin. The muffin was still tender, moist and downright delicious. Plus, it also rose in the same manner as a wheat flour muffin. 

I will definitely be using this in the future if I ever need to make a recipe gluten free in a flash. I love that there’s no need to add xanthan gum because it’s already in it!

So, you wanna know how easy these babies are to make? Well, you’re in luck because this post has been updated with a short, visual tutorial!

Gluten Free Chocolate Chip Muffins // The best gluten free muffins you will ever eat!

Start by mixing together the batter. Mix the dry ingredients in a small bowl, the wet ingredients in a large bowl, and combine the two. 

You don’t really have to worry about overmixing the batter but to keep these on the tender side, I still like to mix the batter until it’s just combined.

Gluten Free Chocolate Chip Muffins // The best gluten free muffins you will ever eat!

Add in those glorious chocolate chips and fold them in. I’ve found that 1/2 cup of chocolate chips works best, but you can increase or decrease the amount if you’d like!

Gluten Free Chocolate Chip Muffins // The best gluten free muffins you will ever eat!Gluten Free Chocolate Chip Muffins // The best gluten free muffins you will ever eat!

Enter the muffins baker’s best friend: an ice cream scoop. You can evenly disperse the batter and there’s no need to dirty your hands or any more spoons. This recipe makes exactly 12 large muffins.

Then just place the pan in the oven and bake them for 15-20 minutes.

Gluten Free Chocolate Chip Muffins // The best gluten free muffins you will ever eat!

Mmmmm. These gluten free chocolate chip muffins are addictive. Not to mention stunning. And tasty. Everyone will be begging for more, I’m not even joking. It’s such a simple recipe, yet these muffins turn out like the kind straight out of a bakery. 

These gluten free chocolate chips are even better than the whole wheat chocolate chip muffins I made for my sister’s birthday a few months ago, which was a bit of a surprise to me because those muffins were to die for.

Gluten Free Chocolate Chip Muffins // The best gluten free muffins you will ever eat!

Here’s the recipe:

Gluten Free Chocolate Chip Muffins
Prep time: 
Cook time: 
Total time: 
Yield: 1 dozen
 
Ingredients
  • 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • ¾ cup organic pure cane sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ⅓ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 400° F. Grease or line a muffin pan. Set aside.
  2. In a small bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine.
  3. In a large bowl, beat the eggs, milk, oil, and vanilla extract. Add dry ingredients to wet ingredients and stir until combined. Fold in chocolate chips.
  4. Scoop the batter into the prepared muffin tin and fill each muffin cup ⅔ of the way.
  5. Place the pan in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (if there's chocolate on the toothpick that's okay).
  6. Place the muffins on a cooling rack to cool for 5 minutes before serving.

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Gluten Free Chocolate Chip Muffins // The best gluten free muffins you will ever eat!

Comments

  1. says

    I just made these for my brother and he loved them! I added a dash of cinnamon to the dry ingredients to add some warm spices :) also just fyi, you never mention when to add the vanilla – though it was easy to figure out haha

  2. Connie says

    Would a flax seed egg work as I don’t use eggs. These do look amazing. I’m wondering too if the oil could be cut in half and half of it substituted with applesauce. I’ve had that work for me in other recipes.

    • says

      Hi Connie! I’ve never tried that before with this recipe, but it sounds like it would work, especially if you’ve tried this on other recipes before. Let me know how it turns out! Thanks for stopping by! :)

  3. says

    Your Chocolate chip Muffins look delicious, we would love them! Thanks so much for sharing with Full Plate Thursday and have a great day!
    Come Back Soon!
    Miz Helen

  4. says

    G’day and thanks for stopping by and sharing your link at our #SayGdayParty! great photos and recipe!
    I hope you have stopped back to Say G’day to another person at the party and reply to my questions posed this week! Thank you!
    Cheers! Joanne

  5. renu says

    Hey there! These look great and can’t wait to try them. My only problem is that I can’t find the 1 to 1 flour in my area. How would you modify the recipe without using another flour?

  6. says

    Those look great! We do cook gluten free on occasion, even though we don’t need to. When me youngest was little, we did have to go gluten free for a couple years, but that is a long story. At any rate, that is what got us trying out a variety of gluten free products and some of them we still cook with today. Thanks for sharing them at Foodie Fridays!

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