These Chocolate Chip Muffins are a light muffin with chocolate chips throughout. They are both gluten-free and dairy-free. Your guests will enjoy these muffins served for breakfast or brunch. The Chocolate Chip Muffins are good served at room temperature, or warmed slightly in the microwave so that the chocolate is a little melted and gooey. Yum!
This recipe was the first gluten-free recipe that I tried. In the past, I have purchased gluten-free baked goods, but they seemed a bit like chewing on bark. I was a little apprehensive about trying a gluten-free recipe, but wanted to try to bake something gluten-free because I had plans to see a cousin who is gluten-free and I wanted to make something that she could eat. As it turned out, she is no longer gluten-free. When I gave my husband a muffin to try, I didn't tell him the muffins were gluten-free. He really liked the Chocolate Chip Muffin. I do, too! Even though we don't have to be gluten-free, I will be making this gluten-free recipe for us.
I purchased King Arthur Flour's Gluten Free All-Purpose Flour to make this recipe. The texture seems somewhere between all-purpose flour and corn meal to me. It did make me a little nervous as to the texture it would give the muffin, but it doesn't seem any different than other light textured muffins.
I found this gluten-free recipe on the Em the Baker site. I altered her recipe slightly so that it is dairy-free. Soy Milk is a good alternative to milk in recipes. It doesn't alter the flavor of what you are baking like some other dairy-free alternatives to milk.
The original recipe indicates that it makes 12 muffins. When I bake this recipe, I get 15 muffins. My baking time is also a little longer than the original recipe. We won't eat 15 muffins in a few days, so I freeze at least half and thaw them on the counter when we want to enjoy them again. It's nice to have baked goods already prepared when you have a hankering for a baked treat. Another chocolate chip treat that I like to keep a few in the freezer is Pumpkin Chocolate Chip Muffins. They are dairy-free but not gluten-free, although, the recipe could be altered to be gluten-free.
I like to use an ice cream scoop when putting the batter into the muffin cups. I saw this tip on a food cooking show, but I can't remember which one or who shared the tip. The ice cream scoop fills the muffin cup about 2/3 full. Just perfect!
I hope you enjoy the gluten-free, dairy-free Chocolate Chip Muffins! We sure do!
Chocolate Chip Muffins
- 2 cups all-purpose gluten free flour I use King Arthur brand.
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup soy milk Or the milk of your choice
- 1/2 cup vegan butter, melted
- 2 jumbo eggs
- 2 teaspoons vanilla extract
- 1 tablespoon vegetable oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 cup chocolate chips I use Ghirardelli Bittersweet Chocolate Chips.
- Preheat the oven to 375F.
- Line a standard size muffin tin with paper muffin cups. You can spray the muffin tin, if you prefer. I get 15 muffins when I make this recipe, so I need two muffin tins.
- In a large bowl, whisk together the flour, brown sugar, sugar, baking powder and salt. Set aside.
- In another large bowl, beat the eggs.
- Add the melted butter, vanilla, vegetable oil, milk and vinegar to the eggs and whisk to thoroughly blend.
- Thoroughly combine the wet and dry ingredients.
- Stir in the chocolate chips.
- Fill the muffin cups 2/3 full.
- Bake 15-20 minutes or until a pick inserted into the center is clean. The edges will be golden brown.
- Let the muffins cool in the muffin tin for about 10 minutes.
- Remove from the muffin tin and completely cool on a wire rack.
Last updated on August 15th, 2019