Gluten-Free Chocolate Chip Muffins (Dairy-Free)

Easy-to-make Gluten-Free Chocolate Chip Muffins that bake up high and have a tender and light crumb. These gluten-free muffins are full of yummy dairy-free chocolate chips.

How to Make Gluten-Free Chocolate Chip Muffins:

Preheat oven to 425°. Prepare a 12-cup muffin pan by spraying it with non-stick spray or line with paper cups.

Put one tablespoon of vinegar into a glass measuring cup and then add almond milk up to the one-cup mark.

Whisk the gluten-free flour, baking powder, baking soda, and salt together in a large mixing bowl. Stir in the chocolate chips. Set aside.

In a smaller bowl whisk together the eggs, sugar, almond milk mixture, melted and cooled coconut oil, and vanilla.

Mix the wet ingredients with the dry ingredients until combined.

Fill muffin cups almost full and bake for 5 minutes at 425°. Then lower the temperature to 375° and bake for 13-15 more minutes until a toothpick inserted in the center comes out clean.

Cool on a wire rack for 5 minutes and then remove the muffins from the pan and continue to cool on the wire rack.

Enjoy warm or completely cool and store in a sealed container for 3-4 days. Can be frozen for up to 3 months.

MY FAVORITE GLUTEN-FREE & DAIRY-FREE FLOUR BLENDS

• Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon of xanthan gum per cup of the flour mix.

HOW TO MEASURE GLUTEN-FREE FLOUR:

When baking with gluten-free flour it’s really important how you measure the flour. Use a fluff first and then use the scoop and sweep method.  

1. Fluff: Before measuring out your flour use a spoon or whisk to fluff the flour in the container- mostly the top portion. Be sure to fluff any flour that you will be measuring. To fluff simply stir around the flour lifting it and letting it fall back loosely.
2. Scoop and sweep: Use a large spoon to lightly scoop up the flour and place it into the measuring cup. Fill up the measuring cup and then use the handle of the spoon and scrape it across the top of the measuring cup to level off the excess flour. Let the excess fall back into the container. You can also use a knife to level off the flour.

More Gluten-Free Muffins Recipes You’ll Love

Pumpkin Chocolate Chip Muffins
Applesauce Muffins
Blueberry Muffins
Banana Chocolate Chip Muffins
Strawberry Muffins

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