These bakery style gluten-free chocolate chip muffins taste just like a Tim Hortons muffin! They are tall & moist, filled with mini chocolate chips, and finished with a crunchy sugar top. Made in just over 30 minutes, they are the perfect snack to have on hand for the week and are super freezer-friendly!
These Gluten-Free Chocolate Chip Muffins are tall, moist, and packed full of mini chocolate chips. They have the perfect bakery style fluffy texture with a sky-high crispy muffin top. I kid you not they taste just like I remember the Tim Horton's muffins!
Enjoy for breakfast, a snack, dessert, or on-the-go. These are sure to blow away any gluten-free muffin you've ever made before! Deliberate ingredients and procedures create the best bakery style muffins, fit with a moist fluffy centre and a crispy sugared top.
With just a few minutes of hands-on time, you too can prepare the perfect gluten-free chocolate chip muffins. In fact, they're done from start to finish in just over 30 minutes total. Want to learn how you can make them yourself? Keep on reading!
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Why You'll Love This Recipe
- Bakery quality at home. No need to spend $6 a pop when you make them at home! These muffins are moist and fluffy with a bakery-style crispy sugared top.
- Ready when you want them. This whole recipe is complete in just over 30 minutes. They're best when warm out of the oven.
- Allergy-friendly for everyone to enjoy. These muffins can be gluten-free and dairy-free. They do contain almond flour, which could be substituted for additional gluten-free all-purpose flour if required.
- Freezes well for later. See below for storage and freezing instructions. These muffins are great to keep on hand for meal prep, breakfast, and snacks.
The Science Behind Perfect Gluten-Free Muffins
Baking is a science. And gluten-free baking can sometimes feel like a mad science. 🙃 In any baked good recipe, specifically these gluten-free muffins, a carefully curated ingredient list and procedure is created to achieve the perfect desired results, and be repeatable every time. Desired results of course being a moist and fluffy muffin, with a tall and crispy muffin top.
Here are some reasons why these Gluten-Free Chocolate Chip Muffins work so well:
- Hotter than normal oven. These muffins bake starting at 425ºF, then reduced to 350ºF. This higher than normal temperature causes the muffins to spring up initially, forming a nice crispy top while the middle continues to cook.
- Cold ingredients. Keeping the butter, eggs, and milk relatively cold will keep the batter cool. A cool batter + a hot oven = massive oven spring = tall beautiful muffins!
- Lots of acid. Lemon juice and sour cream provide acid in this muffin batter. This will provide a vigorous lift once mixed with the baking powder and baking soda in the hot oven.
- Bakery flavour. Using lots of high fat dairy like butter, sour cream, and milk give these muffins a rich, moist texture.
- Bakery quality muffin top. Sprinkling the top of the unbaked muffin batter with coarse or raw sugar will result in a beautiful crusty muffin top, worthy of the top spot in a bakery!
Following the methods outlined in this blog post will result in beautiful chocolate chip muffins, every time. This method and ingredient structure can also be transferred to other delicious muffin flavours like my Banana Chocolate Chip Muffins and Pumpkin Banana Muffins!
Ingredient Notes
Here is everything you'll need to make these bakery style chocolate chip muffins:
- Butter: I use salted. If using unsalted, add an extra pinch of salt to the batter.
- Granulated sugar: Using just white sugar gives a crisp top and that bakery style taste.
- Sour cream: Using a high-fat dairy like sour cream gives these muffins the bakery style taste and texture. I don't recommend omitting it. Bonus is, no canola oil or vegetable oil required.
- Milk: I use 2%, but any should do. The higher the fat, the better.
- Large eggs
- Lemon juice: The acid helps these muffins rise tall while remaining nice and tender.
- Vanilla extract
- All purpose gluten-free flour blend with xanthan gum: I use Bob's Red Mill 1:1 All-Purpose Baking Flour (in the blue bag).
- Almond flour: The addition of some almond flour makes these muffins ultra-moist. If you cannot have almond flour, you can substitute a ½ cup of additional gluten-free all-purpose flour, however the muffins may be slightly drier.
- Baking soda & baking powder: Both leavening agents make these muffins rise nicea nd tall.
- Salt
- Chocolate chips: I use the mini chocolate chips from Enjoy Life Foods.
- Coarse sugar: I love the crunch that a coarse sugar topping gives these muffins. I get a large bag from Bulk Barn, or you could use turbinado sugar.
Substitutions
There are many ways to change up these gluten-free muffins depending on your mood. Here are some substitution suggestions:
- No sour cream: You could try to use greek yogurt in its place. You're looking for a thick high fat dairy here.
- Dairy-free: Use dairy-free butter, milk, chocolate, and sour cream. If you can't find dairy-free sour cream, you could try using dairy-free yogurt, but note that the sour cream is what gives these muffins their bakery style flavour and texture.
- Nut-free: If you can't have almond flour, substitute about ½ cup of regular gluten-free all-purpose flour. It will absorb more and the muffins may be slightly less soft.
- Go nuts. Reduce the chocolate chips to ½ cup, and add ½ cup of chopped pecans, walnuts, or any other favourite nut.
- Use different types of chocolate. Use dark, milk, or white chocolate chips. Try chopped chunks instead of mini chips for more gooey chocolate pieces.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free chocolate chip muffins.
(Prep) Preheat the oven to 425°F and line a 12-cup muffin pan with muffin liners. I like to take some coconut oil on my hands and rub it over the top surface of the tin to ensure that if the muffins grow over the edge, they will not stick.
(1) Add the butter to the bowl of a stand mixer fitted with the paddle attachment. If you don't have a stand mixer, place the butter in a large mixing bowl and use a hand mixer with beaters.
Beat the butter on medium-high speed for 3 minutes, until lighter in colour.
Add the sugar to the bowl and beat for another 3 minutes, until fluffy and completely dissolved into the butter. Stop to scrape down the sides and bottom of the bowl with a rubber spatula as needed.
(2) Wet ingredients: Beat in the sour cream and milk, being careful to avoid splashing. Then beat in the eggs, one at a time, followed by the lemon juice and vanilla extract. The batter may look curdled but don't worry. See step-by-step photos in the blog post.
(3) Add the flours, baking soda, baking powder, and salt to the same bowl. Gently stir together on top with a spatula, then mix the wet and the dry ingredients until just combined. The batter will be fairly thick. Gently stir in the chocolate chips.
Use a large ice cream scoop (equal to about ¼ cup measuring cup) to fill the lined muffin tin. Distribute the batter evenly among 12 muffins. They should be filled to the top.
Baking Tip: To achieve smooth, round muffin tops, take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
(4) Sprinkle the tops of the muffins with additional chocolate chips and coarse sugar if desired. This will result in a nice crunchy muffin top.
(5) Bake at 425ºF for 8 minutes, then without opening the oven door, turn the temperature down to 350ºF and bake for an additional 10-12 minutes until a toothpick inserted in a middle muffin comes out clean.
Allow to cool in the pan for 15 minutes before removing to a wire rack. Enjoy warm or allow to cool completely.
What to Serve with Chocolate Chip Muffins
There are many ways to enjoy your muffins. Here are some suggestions:
- Heat it up and spread with softened butter, jam, or nut butter.
- Eat for breakfast alongside some Starbucks copycat pumpkin scones, Gluten-free english muffins, or gluten-free breakfast casserole.
- Bring on the go with you as a snack.
- Make a muffin spread accompanied by some gluten-free banana chocolate chip muffins and pumpkin banana muffins.
- Enjoy with a warm dairy-free pumpkin spice latte, a fresh blackberry strawberry banana smoothie, or a cold brew with pumpkin cold foam.
- Enjoy on their own!
Storage & Freezing
Storage: Muffins are best on the day they're baked. They will keep on the counter for 24 hours. Following that, place in an airtight container at room temperature for up to 2 days. If you find them a bit tough, place in the microwave for 20 seconds before eating. After 3 days, freeze any uneaten muffins.
Freezing: Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside.
Expert Tips
Here are some of my top tips and tricks for the best gluten-free muffins:
- Keep the ingredients cold. Remember, cold ingredients + hot oven = magically tall muffins.
- Really cream the butter and brown sugar together. This technique makes these muffins taste just like they came from a bakery!
- To achieve smooth, rounded muffin tops: Take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
- For best results, do NOT open the oven door! This would lower the oven temperature and risk your chances of producing gorgeous, tall muffins.
- Putting the muffins in an airtight container will soften the crispy sugared top. Because I like a crisp muffin top, I like to leave the muffins out on the counter for the first 24 hours. After that I do recommend putting them in a closed container, as they will go stale quickly if not.
- If you plan to freeze them, do so right away so they are as fresh as possible.
Frequently Asked Questions
While these gluten-free muffins can be made dairy-free, eggs are an important factor in the rise and texture of these muffins. You could certainly try to use an egg replacer like flax eggs or chia seeds, but note that it is untested with this recipe. If you try it, let me know in a comment below!
In general, almond flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which will change the texture of the muffins. I do not recommend it for this recipe.
The almond flour can be substituted for a slightly lesser amount of additional gluten-free all-purpose flour. See notes in the recipe card.
This recipe is designed with optimal ingredients and methods to ensure beautiful, tall muffins. If your muffins grew nicely in the oven, then sank as they cooled, there are a few things that may have gone wrong.
1) Too much leavening agent (baking powder or baking soda).
2) Over-mixed batter. Remember to gently incorporate wet and dry ingredients.
3) The muffins were not cooked all the way through yet.
These bakery-style gluten-free chocolate chip muffins are a delicious snack that tastes like it came just from the coffee shop! Save your money and know it's made with healthy ingredients when you make this recipe at home. The whole family is sure to enjoy!
More Gluten-Free Snacks:
- Gluten-Free Banana Bread
- Vegan Chai Scones
- Lemon Blueberry Scones
- Pumpkin Banana Muffins
- Banana Chocolate Chip Muffins
- Starbucks Copycat Pumpkin Scones
- Baked Apple Fritters
- Gluten-Free English Muffins
Related Recipes
Have you made these chocolate chip muffins? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten-Free Chocolate Chip Muffins
Ingredients
- ½ cup butter, softened I use salted, if using unsalted, add an extra pinch of salt
- ⅔ cup granulated sugar
- ½ cup sour cream or greek yogurt
- ¾ cup milk
- 2 eggs, cold
- 2 tablespoon lemon juice
- 2 teaspoon vanilla extract
- 1 ½ cups gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 All-Purpose Baking Flour (in the blue bag)
- ¾ cup almond flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup chocolate chips I use the mini chips from Enjoy Life Foods
- Additional chocolate chips and coarse sugar for topping
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin tin with paper liners. I like to take some coconut oil on my hands and rub it over the top surface of the tin to ensure that if the muffins grow over the edge, they will not stick.
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. If you don't have a stand mixer, place the butter in a large bowl and use a hand mixer with beaters. Beat the butter on medium-high speed for 3 minutes, until lighter in colour. Add the sugar to the bowl and beat for another 3 minutes, until fluffy and completely dissolved into the butter. Stop to scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Beat in the sour cream and milk, being careful to avoid splashing. Then beat in the eggs, one at a time, followed by the lemon juice and vanilla extract. The batter may look curdled but don't worry. See step-by-step photos in the blog post.
- Add the flours, baking soda, baking powder, and salt to the same bowl. Gently stir together on top with a spatula, then mix the wet and the dry ingredients until just combined. The batter will be fairly thick. Gently stir in the chocolate chips.
- Use a large ice cream scoop (equal to about ¼ cup measuring cup) to fill the lined muffin tin. Distribute the batter evenly among 12 muffins. They should be filled to the top.Baking Tip: To achieve smooth, round muffin tops, take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
- Sprinkle the tops of the muffins with additional chocolate chips and coarse sugar if desired. This will result in a nice crunchy muffin top.
- Bake at 425ºF for 8 minutes, then without opening the oven door, turn the temperature down to 350ºF and bake for an additional 10-12 minutes until a toothpick inserted in a middle muffin comes out clean. Allow to cool in the pan for 15 minutes before removing to a wire rack. Enjoy warm or allow to cool completely.
Notes
- Dairy-free: Use dairy-free butter, milk, chocolate, and sour cream. If you can't find dairy-free sour cream, you could try using dairy-free yogurt, but note that the sour cream is what gives these muffins their bakery style flavour and texture.
- Nut-free: If you can't have almond flour, substitute about ½ cup of regular gluten-free all-purpose flour. It will absorb more and the muffins may be slightly less soft.
- Add-ins: Add chopped nuts, ½ teaspoon of cinnamon, or a different type of chocolate to change up these muffins.
- Storage: Muffins are best on the day they're baked. They will keep on the counter for 24 hours. Following that, place in an airtight container at room temperature for up to 3 days. If you find them a bit tough, place in the microwave for 20 seconds before eating. After 3 days, freeze any uneaten muffins.
- Freezing: Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside.
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