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.
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.
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!
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.
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!
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.
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.
Here’s the recipe:
- 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
- Preheat oven to 400° F. Grease or line a muffin pan. Set aside.
- In a small bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine.
- 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.
- Scoop the batter into the prepared muffin tin and fill each muffin cup ⅔ of the way.
- 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).
- Place the muffins on a cooling rack to cool for 5 minutes before serving.
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They look delicious and gluten free is right up my street!
I haven’t used this mix, I use Bob’s red Mill gluten free flours almost exclusively but tend to make my own blends, is it dairy free? I saw another brand’s cup for cup blend and it had milk powder in it so I didn’t buy it.
Namaste brand’s perfect flour blend (available at Costco and on amazon as well as a handful of other regional stores) is also dairy free and nut free (and several other allergens-free as well). Cup for Cup brand is also dairy free.
Hi Margaret Anne, these muffins look delicious. But I need to know, is it true that 1 tablespoon baking powder? Thanks..
Thanks Burcu! And there is 1 tablespoon of baking powder in the recipe to help the muffins rise.
In my experience, that’s typical for many GF baked goods, to help with rising.
Hi!! Is there any other gluten free flour mix I can substitute the 1 for 1 mix with? I can’t find it in singapore
Hi Sabina! So sorry you’re having a hard time finding it! Any other gluten free flour SHOULD work in this recipe, but I haven’t tried any other brand or type of gluten free flour so I can’t guarantee consistent results. Let me know if you try it! Thanks for stopping by!
I made these yesterday or attempted to, followed the recipe exactly, and they did not look like the photos posted. The mix was not doughy but runny as if it was cake mix. The muffins were so dense and heavy. Hmmm…..
Hmm, that’s odd Belizon! Every time I’ve made these muffins, the batter has been very thick. I wonder what could have gone wrong! I’m so sorry the recipe didn’t work for you.
I’ve made this recipe twice. First time runny batter dense cakes. Second time batter like the picture ( nice and thick) and the muffins were light and airy. The difference? Using live vs dead baking powder! Test your baking powder in some water if it doesn’t bubble up enough moisture has gotten into it to make it useless.
Hi Sabina, I’m from Singapore.
intially i bought Bob’s Red Mill 1 to 1 GF flour from iHerb but I’m pleased to find that most Cold Storage carries it now. Go check it out!
When you measure the milk and oil, do you use a liquid measuring cup or dry? I used a liquid one and the batter was extremely runny so I thought perhaps you used the dry cup to measure.
Hi Joanne!I almost always use a liquid measuring cup to measure the wet ingredients. I’m not sure why the batter was so runny, as there are many factors that could have caused it.
Hi, since I can’t have any dairy can I substitute the 2 cups of milk with unsweetened coconut milk in the cans.
Hi Franca! I haven’t tried making these muffins with canned coconut milk, so I’m not sure how it will work out. However, most milks can be substituted, so I think it’s worth a shot. Let me know if you try it! Thanks!
Ok so I made these for my daughter today, they came out awesome regardless of the fact that I forgot to add the sugar!!!!! So for those of us baking in a rush if you forget the sugar they are still awesome!!!!
OMG OMG, these are soooo good! I’m snarfing them down right now. I substituted coconut oil (melted) for the vegetable oil because mine was old (I don’t use it very much anymore). It worked perfectly. I measured out just under 1/3 cup solid coconut oil and melted in a liquid measuring cup to make sure it came out to 1/3 cup liquid oil. AMAZING! I’m going to work with this basic recipe to see what others I can come up with.
This recipe is great! I used corn oil instead of vegetable oil and it worked fine. Also, I sprinkled cinnamon and sugar over the unbaked muffins right before I put them in the oven, they taste great! I recommend.
I substituted a bunch to make this a little cleaner and also dairy free. I used organic coconut sugar, almond milk, grapeseed oil, and dairy nut and soy free chocolate chips. They came out ok. A little heavy, so I’m going to try coconut oil in the next batch. But my husband said they were good, and that’s saying a lot (I didn’t tell him they were dairy and gluten free lol!)
Great recipe! So easy and so delicious! The muffins came out perfect! Thank you for sharing!
Hi Margaret,
I have the regular Bob’s Red mill gluten free flour which doesn’t have the xanthum gum. Do you think I can use it and add some xanthum gum? If yes, how much would I add?
Thank you,
Rima
Love this recipe. I add 1/4 twp of orange extract. I also do almond milk instead of milk. We currently can’t eat eggs right now so I recently made them with egg replacer as well and they turned out the same
I made these using ‘Pilsbury’ GF all purpose cup for cup flour. It was the most decent priced for me. I didn’t have chocolate chips so we did frozen blueberries and strawberries. Man! They turned out awesome, and taste like one of those icecreams you order ‘berry cheesecake’. I also had to sub veg oil for the ‘Spectrum Organic’ shortening since that’s what was in my cupboard. Definatley a hit with the family. Thanks for the recipe!!
I have been making these muffins for a couple years now, and I love them! I’m so glad that I came across this recipe, because I have been using Bob Red Mills 1-1 Flour blend ever since. I find that the muffins come out the best when I mix the oil and sugar first. Then work in the rest of the wet ingredients, then the dry (after first mixing the dry ingredients together.) It’s also better when it’s not overmixed, and if anyone is going to use dairy free milk, I would take the muffins out before they have any color. I found with almond milk, they would get super dry the next day. They seem to keep their moisture well with regular milk.
Delicious! I substituted unsweetened vanilla almond milk for the milk and melted coconut oil for vegetable oil. They came out perfectly.