Ready for the best gluten-free chocolate chip muffins? These moist, bakery-style muffins topped with a cinnamon-sugar streusel are easy to make and perfect for breakfast, snacks, or dessert.
- 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 chocolate chip muffin recipe is adapted from a popular blueberry streusel muffin. The method and most ingredients are the same—simply swap blueberries for chocolate chips and finish with a buttery cinnamon-sugar streusel for a coffee-shop style treat without the gluten. These muffins are tender, slightly crumbed on top, and keep well for several days or freeze beautifully for longer storage.
Ingredients You Will Need
Gluten-Free Flour: Use a reliable 1:1 blend (suggestions below). This is used in both the batter and the streusel.
Sugar: Granulated sugar for the batter.
Baking Powder: Main leavening to help muffins rise.
Salt: Balances flavor.
Milk of choice: Dairy or plant-based milks (oat, almond, soy, coconut) work well.
Eggs: Two eggs add lift and structure.
Vanilla Extract: Adds depth and sweetness.
Oil of choice: Neutral oils like vegetable, canola, or melted coconut oil keep muffins moist.
Chocolate Chips: Use your favorite gluten-free chips; dairy-free options are available.
Brown Sugar: For the streusel, adds caramel notes.
Cold Unsalted Butter: Cut into the streusel for a crisp topping.
Cinnamon: For the streusel’s warm flavor.
How To Make Chocolate Chip Muffins
1. Preheat the oven to 400°F (204°C). Grease a 12-cup muffin tin or line with silicone liners.
2. Whisk the dry ingredients (gluten-free flour, sugar, baking powder, salt) in a bowl.
3. In a liquid measuring cup combine melted oil, eggs, vanilla, and enough milk to reach 1 cup total. Whisk until smooth.
4. Pour the wet mixture into the dry ingredients and stir until combined. The batter will be thick. Let it rest 10–15 minutes at room temperature to reduce grittiness.
5. Gently fold in the chocolate chips, then scoop batter into muffin cups, filling to the top (a 1/3-cup scoop works well).
6. Make the streusel by cutting cold butter into brown sugar, gluten-free flour, and cinnamon until the mixture resembles coarse crumbs and butter pieces are pea-sized. Sprinkle over each muffin and lightly press.
7. Bake 20–25 minutes until golden and a toothpick inserted near the center comes out clean. Let muffins cool in the pan for 10 minutes before transferring to a rack to cool completely.
Gluten-Free Flour For These Muffins
Tested blends: Cup4Cup Multipurpose and Bob’s Red Mill 1:1 Baking Flour (blue bag). Cup4Cup often yields the lightest texture for muffins, while Bob’s Red Mill is a solid choice, especially for dairy-free adaptations. King Arthur Measure for Measure typically works well too. Use a true 1:1 gluten-free blend rather than single-ingredient flours for best results.
Can I Make This Recipe With Almond or Coconut Flour?
I don’t recommend substituting only almond or coconut flour for a 1:1 blend. Single-ingredient flours behave very differently and often require recipe-specific adjustments to liquid, eggs, and leavening. For consistent results, use a gluten-free blend like Cup4Cup, King Arthur Measure for Measure, or Bob’s Red Mill 1:1.
Can I Make These Muffins Dairy-Free?
Yes. Tips for dairy-free muffins:
- Choose a dairy-free gluten-free flour blend (Bob’s Red Mill or King Arthur are good options; Cup4Cup contains milk powder).
- Use dairy-free milk such as oat, almond, soy, or coconut.
- Use vegan butter in the streusel; increase the vegan butter by about 2 tablespoons (total 6 tablespoons) for a richer topping.
- Use dairy-free chocolate chips like Enjoy Life or other allergy-friendly brands.
Tips For Baking Gluten-Free Muffins & Common Questions
Measuring flour: If you’re not weighing flour, spoon it into the measuring cup and level with a knife. This prevents compacting and ensures accurate amounts.
Letting batter rest: Rest the mixed batter 10–15 minutes to reduce grittiness common in gluten-free batters. Don’t exceed 15 minutes.
Use silicone liners: They make cleanup easier and release muffins cleanly.
How To Store Gluten-Free Chocolate Chip Muffins
Store at room temperature in an airtight container for 3–4 days. If they firm up, warm 10–15 seconds in the microwave to soften. For longer storage, freeze.
Can I Freeze These Muffins?
Yes. Freeze in an airtight container or heavy-duty freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature; reheat briefly in the microwave if needed.
How To Serve Chocolate Chip Muffins
Enjoy warm from the oven with a pat of butter or plain alongside coffee or tea. These muffins work for breakfast, an afternoon pick-me-up, or a simple dessert.
More Gluten-Free Muffin Recipes
-
Gluten-Free Blueberry Streusel Muffins
-
Gluten-Free Carrot Muffins
-
Gluten-Free Apple Muffins
-
Gluten-Free Banana Chocolate Chip Muffins
More Gluten-Free Baking Recipes
If you enjoy quickbreads and pastries, try banana bread, savory scones, a gluten-free peach pie, or challenge yourself with homemade gluten-free croissants for flaky, buttery layers.
Here’s how to make gluten-free chocolate chip muffins! If you try this recipe, please leave a comment and share your experience.
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 (Cup4Cup or Bob’s Red Mill 1:1)
- ½ cup sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup melted coconut oil or vegetable/canola oil
- 2 eggs
- 1 teaspoon vanilla
- Milk to fill to 1 cup (oat, almond, coconut, soy, or dairy)
- 1 cup chocolate chips
For the Streusel Topping
- ⅓ cup brown sugar
- ⅓ cup gluten-free flour
- ¼ cup cold butter, cubed (use vegan butter if needed)
- 1 ½ teaspoons cinnamon
Instructions
Preheat oven to 400°F. Grease a 12-cup muffin tin or line with silicone liners. Combine dry ingredients in a medium bowl. In a liquid measuring cup, add oil, eggs, and vanilla, then top with milk to the 1-cup line; whisk to combine. Pour wet ingredients into the dry and mix until combined. Let batter rest 10–15 minutes. Fold in chocolate chips and fill muffin cups to the top using a ⅓-cup scoop.
Make the streusel by cutting butter into brown sugar, flour, and cinnamon until the mixture resembles coarse crumbs. Sprinkle over muffins and lightly press. Bake 20–25 minutes until golden. Let muffins cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Let Muffins Cool In The Pan
Allowing the muffins to sit in the warm pan for 10 minutes helps them set and retain structure before transferring to a wire rack.
Dairy-Free
Use dairy-free milk and vegan butter in the streusel (increase vegan butter by 2 tablespoons for better topping coverage). Choose a dairy-free flour blend and dairy-free chocolate chips.
Storage
Store at room temperature in an airtight container for 3–4 days. Reheat briefly if they firm up. Freeze up to 3 months in an airtight container or freezer bag.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 239
Total Fat 11g
Saturated Fat 8g
Cholesterol 43mg
Sodium 233mg
Carbohydrates 31g
Fiber 1g
Sugar 14g
Protein 4g
Nutrition information is provided as a courtesy and should be recalculated based on your ingredients and portions.
How can you resist these muffins? Get baking and enjoy!
Do you like chocolate muffins?
Leave a comment with your favorite mix-ins!