One Bowl Gluten Free Chocolate Chip Muffins

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No need to keep searching for a go-to brunch or snack recipe! These Gluten Free Chocolate Chip Muffins are a one bowl wonder that will be a staple in your kitchen. Super easy to make bakery style muffins that’s packed with chocolatey goodness, and they’ll have you coming back for more. This blog post is packed with all the good stuff you need to know about these AMAZING Gluten Free Chocolate Chip muffins, so let’s get baking!

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Gluten Free Chocolate Chip Muffin

Why You’ll LOVE these Gluten Free Chocolate Chip Muffins

  • East to make recipe (heck ya!)
  • NO MIXER needed for this recipe! YAY! All you need is one medium size mixing bowl to whip up these cuties.
  • Perfectly moist and fluffy muffins that’s full of melt in your mouth goodness!
  • Packed with so much flavor and lots of chocolate chips (and I mean LOTS).
  • Perfect snack to have on hand or for any brunch gathering (because who doesn’t love brunch).
Gluten Free Chocolate Chip Muffin

Ingredients You’ll Need

Melted Butter: Adds richness and moisture to the muffins, ensuring a tender crumb and delicious flavor.

Vegetable Oil: Works alongside melted butter to keep the muffins moist while also contributing to their light texture.

Granulated Sugar: Provides sweetness and helps to tenderize the muffins, while also aiding in browning.

Brown Sugar: Adds depth of flavor and moisture to the muffins, giving them a subtle caramel-like taste.

Vanilla Extract: Enhances the overall flavor profile with its warm and aromatic notes, adding a touch of sweetness.

Eggs: Act as a binding agent, helping to hold the muffins together while also providing structure and richness.

Gluten-Free All-Purpose Flour: Serves as the base ingredient, ensuring these muffins are suitable for those with gluten sensitivities or allergies.

Salt: Balances the sweetness and enhances the flavors of the other ingredients, ensuring a well-rounded taste.

Baking Powder: Leavening agent responsible for giving the muffins their light and fluffy texture.

Sour Cream: Contributes moisture and tanginess to the batter, resulting in incredibly moist and tender muffins.

Mini Chocolate Chips: The star of the show! Adds bursts of melty chocolate throughout the muffins, making every bite irresistible.

Gluten Free Chocolate Chip Muffins

Pro Tips for Sky High Muffins

Let your batter rest: letting your muffin batter rest helps all the ingredients settle in and rest after mixing. The baking powder starts to do its thing by reacting with the wet ingredients to create air bubbles in your batter, and this aids in your muffins rising BEAUTIFULLY in the oven! I recommend letting the batter rest for around 30 minutes to 1 hour before baking.

Start with a high temperature: preheat your oven to 425°F and bake the muffins at that temperature for 5-7 minutes. This initial burst of heat encourages rapid rising in your muffins. Then lower the oven to 350°F for the remaining time and remember DO NOT open the oven door! To keep an eye on the temperature in your oven I like to use this Oven Thermometer!

Room temperature ingredients: make sure that your eggs and sour cream are all at room temperature. This helps create a smooth batter and will assist in getting those sky-high muffins!

Avoid overmixing: gently fold the wet and dry ingredients together until just combined. overmixing can deflate your muffins before they even hit the oven. So, a batter that is a little lumpy is actually perfect in this recipe!

Place batter in every other cup: this is a neat little trick; scooping the muffin batter into every other cup of the muffin tin (see photo below) helps the hot oven air circulate around your muffins better. Therefore, creates even baking and helps the muffins rise better! Check out my video on my one easy trick for perfectly baked muffins or cupcakes!

Overfill the cups: fill your muffins cups to the brim with batter! Don’t be shy; a generous portion of batter helps your muffins rise and creates those lovely, rounded tops.

Extra Baking Tips

Quality baking pans: this can make or break ANY of your baked goods. Having good quality baking pans is so important when it comes to getting beautiful baked goods! Check out my video here about why it’s important to have good quality baking pans! Or check out my page about the baking pans I use in my kitchenAnd of course, I never bake any muffins or cupcakes without my favorite cupcake pan from USA Pans.

Gluten Free Chocolate Chip Muffins in muffin tin

Frequently Asked Questions

What is the secret to sky high muffins?

There are many factors to getting sky high muffins (see section above) but, one key step to ensure high muffins is to bake your muffins at a higher oven temperature (about 425°F) for the first couple of minutes and then lower the oven temperature down (350°F) for the remaining bake time. The initial burst of heat when baking muffins at a higher temperature for the first couple of minutes ensures rapid rising for any muffin recipe. But its also very important NOT to open the oven door while baking as this could cause the muffins to sink down.

Should muffin batter rest before baking?

Absolutely! Allowing your muffin batter to rest for a short period before baking (about 30 minutes – 1 hour) can work wonders. This resting period allows the gluten-free flour to hydrate fully, ensuring a smoother texture and better consistency in your muffins. Plus, it gives the leavening agents time to do their job, resulting in taller, more tender muffins with a lovely dome. So, while it may require a bit of patience, the payoff in the form of perfectly baked muffins is totally worth it!

What Makes muffins light and fluffy?

To achieve light and fluffy muffins, it’s crucial to strike the right balance. Using room temperature ingredients ensures even mixing, allowing leavening agents to work their magic for optimal rise and airy texture. Gentle mixing prevents overworking the batter, while preheating the oven properly ensures even cooking. With attention to these factors, you’ll be baking muffins so light and tender, they’ll practically float off the plate!

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Gluten Free Chocolate Chip Muffin

Gluten Free Chocolate Chip Muffins

Treat yourself to these delectable Gluten-Free Chocolate Chip Muffins, featuring a delicate crumb and luscious pockets of melted chocolate, all effortlessly whipped up in a single bowl for baking simplicity.
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Brunch, Muffins
Servings 18 Muffins


  • Mixing bowls
  • Rubber spatula
  • Whisk
  • Measuring Cups & Spoons
  • 2 oz. Cookie Scoop
  • Muffin/Cupcake Pan (Regular Size)
  • Cupcake Liners


  • 1/2 c. (1 stick, 114g) Butter unsalted, melted
  • 1 c. (236g) Granulated Sugar
  • 1/2 c. (116g) Brown Sugar light
  • 1/4 c. (54g) Vegetable Oil
  • 1 tsp. (5g) Vanilla Extract
  • 2 Eggs
  • 2 3/4 c. (365g) Gluten Free All-Purpose Flour King Arthur Measure for Measure Gluten Free Blend is best
  • 3/4 tsp. (6g) Salt
  • 3 tsp. (13g) Baking Powder
  • 1 1/2 c. (368g) Sour Cream
  • 1 c. (200g) Mini Chocolate Chips plus a little extra for topping


  • Pre-heat the oven to 425℉ and line the muffin tin with cupcake liners.
  • In a medium mixing bowl, whisk together the melted butter, sugar, light brown sugar, and vegetable oil until combined.
  • Mix in the vanilla extract.
  • Next, add one egg at a time and whisking until combined with each egg addition.
  • In a separate mixing bowl, add the gluten free flour, salt, baking powder, and cinnamon. Whisk together until all the dry ingredients are evenly distributed.
  • Next, using a rubber spatula, fold in half of the flour mixture into the batter just until the flour is almost completely mixed in, some streaks of flour should remain.
  • Next, fold in all of the sour cream until the sour cream is almost completely mixed in.
  • Finally, add the last half of the flour mixture to the batter and gentle fold in just until the flour is almost mixed in. Then add the mini chocolate chips and gently fold in just until they are evenly distributed throughout the batter. DO NOT OVERMIX!
  • Let the batter rest for 30 minutes in the bowl before scooping.
  • After the batter has rested, using a cookie scoop, gently scoop the muffin batter into the pan so that each muffin is completely full.
  • Sprinkle some extra mini chocolate chips on top of the muffins before placing in the oven.
  • Place the muffins in the oven and bake at 425℉ for 5 minutes.
  • Once the muffins have been in the oven for the first 5 minutes, lower the oven temperature to 350℉ and DO NOT open the oven door.
  • Bake at 350℉ for another 20-25 minutes until the muffins are slightly golden brown, or a toothpick test comes out clean.
  • Let the muffins cool for 5-10 minutes before removing from muffin tin. Once removed from the muffin tin allow them to cool completely on a cooling rack before storing in an airtight container.
Keyword Breakfast, brunch, chocolate chip, Gluten free, Muffins, Snacking Cake
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