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These Gluten Free Chocolate Chip Muffins are the most delicious baking recipe for a picnic or lunchbox – everyone will love them!

Packed with milk chocolate chips, these light and delicious gluten free muffins will even be loved by the gluten eaters.

Using yoghurt makes a really soft and light sponge, and of course I go heavy on the chocolate chips.

I just think you can’t beat a gluten free chocolate chip muffin, whether it’s with a cuppa as a mid-morning snack or as part of a picnic in the park.

The freeze well, travel well, and would be a great gluten free baking project for kids during rainy weekends or the holidays too.

All you need is a few simple ingredients and you’re good to go!

And if you like these, why not pair them with some of my other gluten free muffin recipes, like my gluten free triple chocolate muffins?

gluten free chocolate chip muffins
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Ingredients for gluten free chocolate chip muffins

There’s a full, printable recipe card below, but here I’ve outlined the main ingredients you’ll need to make these gluten free muffins with chocolate chips.

The main ingredients you’ll need are:

  • Butter: You can either use unsalted butter in this recipe or a dairy free alternative. I like using the Stork Baking Spread as well as I find it creates a really light texture.
  • Sugar: You’ll need caster sugar for this recipe – in the US look for superfine sugar or baker’s sugar.
  • Eggs: I always use UK large eggs in my baking.
  • Natural Yoghurt: You can either use full-fat or low-fat yoghurt, both work well. I’ve made these with both Natural Yoghurt and Greek Yoghurt and both worked a treat.
  • Plain Gluten Free Flour: I usually use the FREEE Plain Gluten Free Flour but this should work with any plain (or All Purpose) gluten free flour blend. Ensure you use a flour blend, not a single flour like almond or coconut, as this won’t yield the same results.
  • Raising Agents: I use a mixture of baking powder and bicarbonate of soda (also called baking soda in the US) in this gluten free chocolate chip muffin recipe to get a nice rise on the muffins.
  • Xanthan Gum: You can omit this if your flour blend already has it. If you don’t have any, don’t panic – it just helps to create a better texture. A little goes a long way.
  • Chocolate Chips: I always like to go with milk chocolate chips in my chocolate chip muffins. But you could try white or dark – or a blend of all 3 – if you prefer.

Is this chocolate chip muffins recipe dairy free?

As it stands, this gluten free chocolate chip muffins recipe contains dairy, but it can be adapted to be dairy free.

Simply swap the chocolate chips for dairy free ones, use a dairy free spread instead of butter, and use a dairy free yoghurt and milk alternative.

I’ve made these dairy free before and they’ve turned out really well with these simple swaps!

gluten free chocolate chip muffins

Tips for making gluten free chocolate chip muffins

Making these gluten free chocolate chip muffins really couldn’t be any easier, but I do have a few tips and tricks to help you.

Firstly, I like to cook the muffins at 200C (Gas Mark 6) for the first five minutes, then turn the oven down to 180C (Gas Mark 4) for the remaining time.

The initial burst of heat helps the muffins to rise nicely, without over-cooking them.

I also like to pop them in muffin cases like these ones so they don’t spill over the top – and it makes them look like proper bakery style muffins!

Just like the bakery style chocolate chip muffins you see in the coffee shops that always contain gluten – but better.

Lastly, if you find the chocolate chips are sinking, try popping a spoonful of batter into the bottom of each cake case before adding chocolate chips to the mixture.

This will help to stop them sinking too much – you can also dot a few extra ones on top before baking if you like!

gluten free chocolate chip muffins

My gluten free chocolate chip muffins recipe

This gluten free chocolate chips muffins recipe is so easy to make and the perfect picnic or lunchbox staple.

This recipe makes 12 muffins but you could easily halve it to make six, or double it if you want 24.

Any leftovers also freeze well so if you’re the only gluten free person in the house you can keep a stash in the freezer ready for those muffin cravings.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your creations!

And please do leave a review to let others know you loved it too! It would mean the world to me.

gluten free chocolate chip muffins
Yield: 12 muffins

Gluten Free Chocolate Chip Muffins

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

These gluten free chocolate chip muffins are super easy to make and perfect for picnics and packed lunches. I use milk chocolate chips but you can use any type you like!

Ingredients

  • 100g unsalted butter, (softened)
  • 175g caster sugar
  • 2 large eggs
  • 140g natural yoghurt, (I used full fat)
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 250g plain gluten free flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp xanthan gum
  • 200g milk chocolate chips

Instructions

  1. Preheat the oven to 200'C / Fan 180C / Gas Mark 6 and place 12 muffin cases in a 12-hole muffin tin.
  2. In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt, milk and vanilla extract and mix again until combined.
  3. Sift in the flour, baking powder, bicarbonate of soda and xantham gum. Fold in using a wooden spoon or spatula until combined. Pour in the chocolate chips and fold in gently until evenly distributed.
  4. Spoon the mixture evenly between the 12 muffin cases, and then place in the oven. Bake for 5 minutes and then turn the temperature down to 180'C / Fan 160C / Gas Mark 4. Bake for a further 15-18 minutes and remove from the oven. They should be golden on top and a skewer in the centre should come out clean.
  5. Cool on a cooling rack before eating. Will keep in an airtight container for 2-3 days after baking, but best served slightly warm from the oven.

Notes

Any leftovers will keep in an airtight container for 3-5 days. You can also freeze them - defrost at room temperature before eating.

Nutrition Information:

Yield:

12

Serving Size:

12 muffins

Amount Per Serving: Calories: 303Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 222mgCarbohydrates: 42gFiber: 1gSugar: 24gProtein: 5g

Need more gluten free muffin recipe inspiration?

Here are some more gluten free muffin recipes you can try out once you’ve made this Gluten Free Chocolate Chip Muffins recipe.

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

If you have any recipe suggestions, please let me know in the comments what you’d like to see next!

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gluten free chocolate chip muffins
gluten free chocolate chip muffins

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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