Gluten-Free Chocolate Chip Muffins (Dairy-Free Option)
Light and fluffy, these bakery-style gluten-free chocolate chip muffins have the most incredible buttery vanilla flavor. Bursting with chocolate chips and sky-high tops, they are easily the best chocolate chip muffins you'll ever eat. Bonus: The recipe can be gluten-free, dairy-free, vegan, or regular.
PREP TIME
15 minutes
COOK TIME
15 minutes
INGREDIENTS
11
Serves: 12
Ingredients
- .25 cup.25 cup.25 cup Butter, Salted, (57 g) melted and cooled *regular or plant-based
- .25 cup.25 cup.25 cup Canola Oil, (60ml) or vegetable
- .5 cup.5 cup.5 cup Milk, (120ml) room temperature *regular or plant-based
- 222 Eggs, large, room temperature
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract, (15ml)
- 1.75 cups1.75 cups1.75 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill, (210 g)
- 1 cup1 cup1 cup Granulated White Sugar, (200 g)
- 2 tsp2 tsp2 tsp Baking Powder
- .75 tsp.75 tsp.75 tsp Sea Salt, fine
- .5 tsp.5 tsp.5 tsp Baking Soda
- 1 cup1 cup1 cup Dark Chocolate Chips, (168 g) *regular or plant-based
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare a muffin pan with 12 liners and a spray of non-stick baking spray.
- Combine the butter, oil, milk, eggs, and vanilla in a mixing bowl and whisk together until well combined.
- Measure in the flour, sugar, baking powder, salt, and baking soda and gently fold together. Once the dry ingredients have been incorporated about halfway, add the chocolate chips and continue to fold until the batter is just combined.
- Cover the mixing bowl with a clean kitchen towel and set aside to rest while the oven preheats.
- Preheat the oven to 425ºF and divide the batter evenly into the muffin pan.
- Bake for 5 minutes and then reduce the oven temperature to 350ºF. Do not open the oven door at this point. Bake for another 7-10 minutes or until the tops begin to turn a light golden brown.
- Remove from the oven and allow the muffins to cool in the pan for 5 minutes before removing to fully cool. Enjoy!
- Leftover muffins can be stored at room temperature in an airtight container for up to 5 days or frozen for up to 3 months.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Cupcakes & Muffins Desserts Gluten Free Nut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 269 |
| Fat: | 18 g |
| Carbohydrates: | 25 g |
| Protein: | 3 g |
| Cholesterol: | 11 g |
| Sodium: | 235 mg |
| Fiber: | 3 g |
| Sugars: | 19 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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