Like a Warm Chocolate Chip Cookie in a Muffin: Gluten-Free Chocolate Muffins Recipe

These muffins are like biting into a warm chocolate chip cookie but in muffin form! I used Primal Palate’s gluten-free flour here, and it’s quickly becoming my favorite for gluten-free baking. You can use any chocolate chips you prefer—stick to one type or mix it up. I love using a combination of dark, semi-sweet, and even milk chocolate, as each brings a different layer of flavor to the table. If you’re looking for something Paleo, I also have a Paleo Chocolate Muffin recipe that might suit your needs better!

Preparation Time

15–20 minutes

Cooking Time

22–25 minutes

Ingredients

Makes: 8–10 muffins

• 2 cups gluten-free all-purpose flour (Primal Palate)
• 1/2 cup granulated white sugar
• 1 teaspoon grain-free baking powder (Otto’s Naturals)
• 1/4 teaspoon baking soda
• 1/8 teaspoon Redmond Real Salt
• 1.5 cups dark chocolate chips or a mix of semi-sweet and milk chocolate chips
• 3/4 cup buttermilk, room temperature
• 2 whole eggs, room temperature
• 3 tablespoons salted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Directions

Step 1: Preheat the Oven
Preheat your oven to 385°F (195°C) and line a muffin tin with liners.

Step 2: Prepare the Dry Ingredients
In a mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt. Whisk everything together until well mixed. Toss in the chocolate chips and set aside.

Step 3: Prepare the Wet Ingredients
In a small bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk thoroughly until the eggs are fully incorporated.

Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula. Stir just until combined—don’t overmix.

Step 5: Fill the Muffin Liners
Spoon the batter into the prepared muffin liners. Depending on the size, you should get 8–10 muffins.

Optional Step: Add a few extra chocolate chips on top of each muffin and sprinkle lightly with sugar for a nice finishing touch.

Step 6: Bake
Bake the muffins in the preheated oven for 22–25 minutes. They’re done when the edges are golden brown and the tops spring back when lightly pressed.

Step 7: Cool and Enjoy
Let the muffins cool in the tin for 3–4 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins freeze beautifully! Enjoy one warm, then place the rest in the freezer once cooled. To prevent sticking, let them freeze individually on the cooling rack first. After that, transfer them to a zip-top freezer bag for longer storage.