These Bakery Style Chocolate Chip Muffins are light, airy and oozing with chocolate chips! Jumbo or regular sized, they’re super delicious, so simple to make and a must try! Best of all, they’re gluten free, nut free, egg free and easily dairy free (vegan)!
These Bakery Style Chocolate Chip Muffins are so soft and have beautiful height like they came from a bakery! They take no time to whip up (with just a whisk) and a short time to bake; you'll have beautiful muffins in under an hour!
For more muffin recipes, try my Red Velvet Muffins, Gluten Free Chocolate Muffins and Triple Chocolate Muffins.
REASONS TO LOVE THESE MUFFINS
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Light and Airy- These muffins are so light! Not an overly dense work out for your jaw!
- High Domes- They rise up super tall just like muffins from a bakery!
- Loaded with Chocolate Chips- Each bite of these muffins is full of chocolate chips!
INGREDIENT NOTES
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Chocolate Chips- Make sure to use gluten free/nut free and vegan if you want these dairy free.
EXPERT BAKING TIPS
FILLING THE MUFFIN TINS
Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have beautiful height.
This recipe makes 6 jumbo muffins.
SMOOTHING THE BATTER
Many gluten free batters have a way of staying exactly as they are placed, when baked.
If you leave it misshapen, that’s how it will remain when baked.
When the batter is in the muffin cups, gently smooth the tops with a butter knife prior to baking.
GREASE THE MUFFIN TIN
If you aren't using paper liners, you must grease the muffin tin.
You want to make sure you grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
STEP BY STEP INSTRUCTIONS With Pictures
Here are the steps to make these muffins!
STEP 1: WHISK TOGETHER THE DRY INGREDIENTS
In a large bowl, combine the gluten free flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine.
STEP 2: MAKE THE CORNSTARCH WATER
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 1 Step 2
STEP 3: ADD THE OTHER LIQUID INGREDIENTS
Into the cornstarch water, add the milk of choice, vegetable oil and vanilla; whisk to combine.
STEP 4: COMBINE THE INGREDIENTS
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Step 3 Step 4
STEP 5: ADD IN CHOCOLATE CHIPS
Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
STEP 6: SCOOP THE BATTER
Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
Step 5 Step 6
STEP 7: SPRINKLE MORE CHOCOLATE CHIPS
Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
STEP 8: BAKE
Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are golden on tops, risen and springy when carefully touched.
Step 7 Step 8
STEP 9: COOL
Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
HOW TO MAKE THESE VEGAN
Follow these simple steps to make sure these muffins are vegan:
- Use a gluten free flour that’s free from dairy.
- Only use a non dairy milk.
- Make sure to use allergy friendly chocolate chips.
FAQ
Most gluten free baked goods are best made the same day, but you can make these muffins the night before.
Once they cool, store them in an airtight container at room temperature or individually wrap each one in foil then place in a zip top bag.
This recipe makes 6 jumbo size muffins.
It can also make 12 regular size muffins. If doing so, bake them at the same temperature for 24 minutes or until the tops are risen and springy when carefully touched.
Yes you can!
Instead of 1.5 cups of chips in the batter, you can do ¾ cup or 1 cup and then you can eliminate the extra chips on top.
When you just bake the muffins they will have a crisp exterior and soft interior.
After you store them in an airtight container or in the foil at room temperature overnight, they will be soft on the outside as well.
Yes you can!
Follow the recipe exactly and then pour the batter into a greased and parchment lined 9x5 loaf pan.
Bake in the center rack of the oven at 350 degrees Fahrenheit for 60 minutes until golden brown on top, risen and springy when carefully poked.
STORING AND FREEZING
STORING
Since gluten free baked goods are best the first day, we want to try to keep these bakery style chocolate chip muffins as fresh as possible.
Once the muffins have cooled, store in an airtight container or individually wrap the each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much.
If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to one day. If not eating them all in one day, I recommend freezing.
If desired, warm each muffin in the microwave for 5-10 seconds prior to eating.
FREEZING
Once the muffins have cooled, wrap them each in aluminum foil.
Pop them in a zip top bag and freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
If you want them warmer and softer, heat each muffin for 5-10 seconds in the microwave after taking them out of the foil.
OTHER MUFFIN RECIPES TO TRY
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Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!!
Bakery Style Chocolate Chip Muffins
Ingredients
- 1 ¾ cup plus 2 tablespoons gluten free flour I use 1:1 gf flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches of kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1 ⅓ cups milk of choice
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups semi sweet chocolate chips plus 3 tablespoons of chips for sprinkling
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.
- In a large bowl, with a whisk, mix together the gluten free flour, sugar, baking soda, baking powder and salt. Set aside.
- In a medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Then pour in the milk of choice, vegetable oil and the vanilla. Whisk to combine.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
- Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
- Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
- Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
- Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are golden on top, risen and springy when carefully touched.
- Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
John
This is the best recipe for muffins I’ve seen so far!!!
Lee
Thanks so so much!!!
Ania
Can you use regular flour if you don’t have gluten free flour?
Lee
Yes you can! If using regular AP flour, only use 1 cup of milk and use 1/3 cup plus 2 teaspoons (not tablespoons) of vegetable oil. Sadly, I can't test the recipe due to celiac. Hope this helps!
Molly
I’d also Love an email about your GF flour recommendation!! Thanks
Lee
Sent you an email!
Nora.
Can they be made with swerve sweetener ?
Lee
I read on swerve's website that you can just replace the sugar in a recipe with swerve sweetener. No conversion is needed and you would just use 3/4 cup swerve sweetener. Hope it works!
Molly
I’ve made these twice so far, they are the best muffins I’ve ever made (even when I was baking with wheat) they are texturally so tender and light, they turn out exactly as shown in the video.
I used Kim’s GF flour blend and a regular sized muffin tray (filled to the top) the recipe yielded 12 perfectly domed muffins, what managed to survive to the next day did not dry out and were still tender. 1000% recommended this recipe
Katelynn
We make these every Sunday for breakfast for the week! I make a mini version for the kiddos and regular for the grown ups. We’ve used dairy free and regular milk, both ways work perfectly. I would choose these over a traditional muffin recipe any day!
Lee
SO glad you love them!! Thank you!
Meha
Obsessed with this recipe! It’s the perfect egg free recipe for me. I make them almost every week (:
Lee
Thank you! SO glad!
Shawna
Hello! I just came across your Instagram and I’m super excited to try out some recipes! Do you recommend a specific brand of GF flour? I have a few kinds but would love to hear your suggestions! 🙂
Lee
Hi Shawna!! I just sent you an email!
Seren
I’m super curious about this as well? What is the best Gf and vegan flour?
Lee
Sent you an email!
Marsha
Can you substitute tapioca starch/flour or other items for the cornstarch?
Lee
Hi Marsha! The cornstarch water is to replace an egg but it isn't an exact science. If you're not allergic to eggs, you can take out the cornstarch water and add one egg. If you do that, you will need to lessen the milk to 1 cup and you will need to lessen the vegetable oil to 1/3 cup plus 2 teaspoons (instead of 2 tablespoons). If you can't have eggs, you can use another egg replacer. You can try using 2 tablespoons of water + 2 teaspoons of baking powder + 1 teaspoon vegetable oil and mixing that all together as your "egg". Hope this helps!
Meghan
Do you use cup for cup flour in all your recipes? Just curious, thanks!
Lee
Hi Meghan! I sent you an email with some info on flours!
Viv
Can you use all purpose flour instead?
Lee
Hi Viv! Yes you can! If using regular AP flour, only use 1 cup of milk and use 1/3 cup plus 2 teaspoons (not tablespoons) of vegetable oil. Sadly, I can't test the recipe due to celiac. Hope this helps!
Michaela
Do you use measure-for-measure GF flour?
Lee
Yes I do! I can email you some recommendations.
Michaela
I really like the one from King Arthur. Is that one that you would recommend?
Lee
I just sent you an email! xox
Natasha-Amber
Hi Lee,
Would you be able to email me your information on gluten free flours aswell please as I have just recently gone gluten free and am still trying to find my feet.
Kind regards,
Natasha.
Lee
Hi Natasha! Just sent you an email!! xox
Nicole
Can you use regular flour in place of gluten free? Thanks! Xoxo
Lee
Yes you can! If using regular AP flour, only use 1 cup of milk and use 1/3 cup plus 2 teaspoons (not tablespoons) of vegetable oil. Sadly, I can't test the recipe due to celiac. Hope this helps!
Evie
Is the nutritional information for one? Thanks!
Lee
Yes! But they are enormous. For a regular size muffin, it would be half the calories of one jumbo sized. For mini muffins, it would be half the amount of calories of a regular size muffin. Hope that helps!
Laura
Can regular flour be used?
Lee
Hi Laura! Yes it can! If using regular AP flour, only use 1 cup of milk and use 1/3 cup plus 2 teaspoons (not tablespoons) of vegetable oil. Sadly, I can't test the recipe due to celiac. Hope this helps!
Kelly
Can’t wait to make these!
Like others I am curious about your preferred GF flours for recipe’s.
Can your send me a note about your preferences?
Much Gratitude!
Lee
Yes!!! I'll send you an email!
Sadie
Hi, can I please have the flour info too? Thanks!
Lee
Hi Sadie! Sent you an email!
Kate
Hi Lee! So excited to make these! Would you be able to email me your GF flour recommendations? Thanks so much!!
Lee
Hi Kate!!! I just sent you an email!
Meghan
Fantastic! These are absolutely delish, high recommend. I used cup4cup flour and the egg modification.
Lee
Thanks so much!
Kali
These muffins turned out so good, I used both regular and mini chocolate chips and it’s so hard not to just eat the whole batch 😍
Lee
SO so glad! Thanks!
Olivia
AMAZING! I can not wait to try all of your recipes. As a gluten/dairy free chick i appreciate this more than you know. Planning on having a huge baking night with my cousin who has the same diet soon! These muffins were unreal. We basically finished them all already.
Lee
Thanks so much!!!! SO so glad!!!
Maha
Can i turn this into a loaf? What changes should I make? Thanks
Lee
I just tested this today for you! Yes! Follow the same recipe exactly, pour the batter into a 9x5 loaf pan (make sure to grease it and line it with parchment paper). The bake in the center rack of the oven at 350 degrees Fahrenheit for 60 minutes. It will be golden and risen. Hope that helps!
Olivia
Turned out just like the pictures. First time making jumbo muffins. Will definitely be making more!! All the recipes look amazing!!!
Lee
SO glad thank you!!!