Gluten-Free Chocolate Chip Muffins (One Bowl)

Gluten-Free Chocolate Chip Muffins (One Bowl)

These bakery style Gluten-Free Chocolate Chip Muffins are quick and easy to make in one bowl. No xanthan gum is needed and the results are light, fluffy, rich with vanilla and packed with chocolate.

Prep Time15

Cook Time25

Course: Cake

Cuisine: British

Servings: muffins

Calories: 284kcal

Author: Georgina Hartley

Ingredients

100 g caster sugar
100 g soft light brown sugar
2 eggs medium*
120 g unsalted butter melted and cooled
240 ml whole milk
2 teaspoons vanilla extract
400 g homemade gluten-free flour see notes
1 tablespoon baking powder
1 teaspoon salt
240 g dark chocolate*

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°.
Roughly chop the dark chocolate into small chunks and set aside.
In a large mixing bowl (or stand mixer), combine the caster sugar, soft light brown sugar, eggs, melted and cooled unsalted butter, milk, and vanilla extract.
Use an electric hand mixer to thoroughly mix these wet ingredients (or set your mixer to low) for about a minute until the mixture is smooth and well combined.
Add the dry ingredients (flour, baking powder and salt) to the bowl with the wet ingredients.
Mix well until the batter is thick and smooth.
Gently stir in 180g of the chocolate chunks into the muffin batter until they are evenly distributed.
Line a 12- hole regular muffin tin with paper cases.
Spoon the muffin batter into each case, filling them about two-thirds full. There is enough batter for 16 muffins. You can either start a second muffin tin (if you have one) or you can rest the remaining batter until the first batch of muffins has been baked and you can bake the final 4 muffins afterwards.
Scatter the remaining chocolate chunks over the top of the muffins.
Place the muffin tin in the pre-heated oven and bake the muffins for 25 minutes, or until they are golden brown and a toothpick inserted into the centre of a muffin comes out clean.
Once baked, remove the muffins from the oven and transfer the muffins immediately to a wire rack to cool completely.

Video

Notes

These muffins have only been tested with my Homemade Gluten-Free Flour Mix which really gives the perfect texture and structure without the need for xanthan gum. I don’t recommend substituting it for an alternative.
I like to use 54% dark chocolate in these muffins. This recipe has been tested with both 54% and 70% and both were delicious. The 54% is just a little sweeter and less intense.
The eggs used in this recipe are medium size, 60g with shell and 50g without shell.
If you can't get hold of medium eggs I suggest you weigh the amount.
Use a trigger-release ice cream scoop / cookie scoop to fill the muffin cases. There is less less mess and creates consistently-sized muffins.
Each muffin needs about 1½ scoops of batter. Aim for the muffin cases to be about two-thirds full to allow room for rising.

How to store

These muffins are the fluffiest on the day you bake them. Although you can store them for up to 3 days in an airtight container at room temperature.

How to freeze

Freeze these muffins on the same day that you bake them. Wait for them to cool completely then store in the freezer in an airtight container or ziplock bag for up to 3 months.

How to make dairy-free

It’s easy to make these muffins dairy-free. You can substitute the melted butter for a mild and light olive oil (which is more or less flavourless). Swap the whole milk for oat milk (or almond milk) and make sure you use dairy-free dark chocolate.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 muffin.

Nutrition