Gluten-Free Chocolate Chip Muffins

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These gluten-free chocolate chip muffins are one of my favorite quick bakes because they’re just so simple. I can have the batter mixed and in the oven in about 10 minutes, and the result is always light, fluffy, and packed with melty chocolate chips.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Snack

Cuisine: American

Keyword: gluten-free chocolate chip muffins

Servings: servings

Author: Cheryl Johnson

Equipment

1 muffin tin

Ingredients

1¼ cups all-purpose gluten-free flour I like Cup4Cup
1 tsp baking powder
½ tsp xanthan gum only if your flour blend doesn’t already include it
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
½ cup granulated sugar
⅓ cup sour cream (full fat) room temperature*
2 large eggs room temperature
3 tbsp unsalted butter melted but not hot
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup mini semi-sweet chocolate chips

US Customary - Metric

Instructions

In a small bowl, combine gluten-free flour, baking powder, xanthan gum (if needed), baking soda, cinnamon, and salt. Whisk to combine. Set aside for now.
In a large bowl, whisk together sugar, sour cream, eggs, melted butter, vegetable oil, and vanilla extract. Whisk until well combined.
Add the dry ingredients to the wet ingredients. Stir until no lumps of dry flour remain. Do not overmix.
Gently stir the chocolate chips into the muffin batter.
In a 12-cup, paper wrapper-lined muffin tray, evenly scoop the muffin batter into the 12 paper liners. They should each be about ¾ cups full.
Let the muffin batter rest here for 15 minutes before baking. This gives the gluten-free flour a chance to absorb some of the liquid ingredients.
Preheat the oven to 350°F (177°C).
Bake the muffins for 20 to 22 minutes or until lightly browned and cooked throughout. To test, insert a toothpick into the baked muffin. If no wet batter remains on the toothpick, the muffins are done baking.
Let the muffins cool slightly before removing them from the tray.

Notes

*Use full-fat sour cream for the best texture. Sour cream adds richness and moisture that milk alone cannot provide. When I tested with milk, the muffins were slightly drier and less tender. The fat and thickness in sour cream help create a soft, bakery-style crumb that stays moist for days.

Nutrition