These Chocolate Chip Muffins are a yummy gluten-free, dairy-free muffin. The cake is light with chocolate chips throughout. These muffins make a delicious breakfast treat or an anytime snack. They make a tasty breakfast to serve to guests. 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.