These Bakery Style Chocolate Chip Muffins are light, airy and oozing with chocolate chips! Jumbo, regular sized or mini, they’re super delicious and so simple to make (no mixer needed)! They'll be ready in under an hour! 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! If you're a chocoholic, you'll need to try my Gluten Free Chocolate Muffins, which is the chocolate version!
For more jumbo muffin recipes, try my Chocolate Chip Blueberry Muffins, Red Velvet Muffins, Gluten Free Apple Muffins or my Jumbo Gingerbread Muffins.
Reasons to Love these Gluten Free Chocolate Chip 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 just like in my Triple Chocolate Muffins!
- Easy To Make- The batter mixes up with a whisk and spatula...no mixer is needed!
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 gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Vegetable Oil- Using oil instead of butter helps them to stay moist for a longer period of time.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give the muffins a chemical taste.
- Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Chocolate Chip Muffins
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
Make this Recipe with All Purpose Flour
- Use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons).
- Only use 1 cup of milk.
- Use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
Other Muffin Sizes
- Regular: Bake at the same temperature for 22-24 minutes or until the tops are golden, risen and springy when carefully touched. Makes 12 regular size muffins.
- Mini: Use 1 cup of mini chocolate chips in the batter. Still sprinkle some extra mini chips on top. Bake the mini muffins at the same temperature for 18-20 minutes or until the tops are risen and springy when carefully touched. Mine take 18 min in my oven. Makes 48 mini muffins.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Bakery Style Chocolate Chip Muffins
Here are the step by step instructions to make these amazing chocolate chip muffins!
Step 1: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt until combined. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Add the Other Liquid Ingredients
In a medium bowl or in a large measuring cup, measure out the milk. Add in cornstarch water, the vegetable oil and the pure vanilla extract. Whisk to combine.
Step 4: Combine the Ingredients and Add in the Chocolate Chips
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. When the batter gets too thick, switch to a spatula.
Pour in the chocolate chips and use a spatula to gently fold them into the batter until they're combined throughout.
Step 5: Scoop the Batter and Top with More Chocolate Chips
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 some of the additional chocolate chips onto the tops of the muffins and gently press down so they stick.
Step 6: Bake and Cool
Bake in the center rack of the 375 degree oven for 29 minutes until the muffins are risen and springy when carefully touched.
When the muffins are out of the oven, let them cool in the pan for about 5-10 minutes. Lastly, remove them from the pan using a small spatula and let cool on a wire cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the muffin pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners or Grease the Pan- If you don't have any paper liners, grease each muffin tin with vegetable oil prior to adding the batter. Grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
- Fill the Muffin Tins to the Top- Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have height.
- Cool the Muffins- Make sure the muffins have cooled at least 5-10 min prior to removing them from the muffin pan. If you do not wait, the muffins will break apart into a giant mess when trying to remove them.
Recipe FAQs
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 22-24 minutes or until the tops are risen and springy when carefully touched.
It can also make 48 mini muffins. If doing so, use mini chocolate chips. You'll only need 1 cup of mini chips in the batter. Bake the mini muffins at the same temperature for 18-20 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 also 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: 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 2 days or freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
If desired, warm each muffin in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.
More Muffin Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Bakery Style Chocolate Chip Muffins
Ingredients
- 1 ¾ cup plus 2 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1 ⅓ cups milk
- 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 1 ¾ cups plus 2 tablespoons gluten free flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and 2 pinches kosher salt. Set aside.
- In a medium bowl, mix the 2 heaping tablespoons cornstarch and with 3 tablespoons water until it is thin and watery. It will be thick and tacky at first. Then pour in the 1 ⅓ cups milk, the ⅓ cup plus 2 tablespoons vegetable oil and the 1 teaspoon pure vanilla extract. 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 29 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.
Chanelle says
OMG OMG OMG!!!!!!! These are the BEST MUFFINS EVER!! So easy to make and so flavourful!!! Looks just like the pic!!!! My family and I loved them so much!! I made them 3 times in ONE week!!!!!!!! Made the banna bread also and it was delicious!!!! Thank you for the amazing recipes girl !!! 🙂
Lee says
Oh gosh so glad thanks so much!!!
Aaress says
I love this recipe, thank you! Such soft and delicious muffins. Can you please email me your flour recommendations?
Lee says
Thanks so much! I sent you an email!
Mary says
These muffins are light and fluffy and have just the right amount of chocolate. They were also so easy to make. I'm adding them to my list of favorite muffin recipes.
Lee says
Thank you!!! SO glad!!!
Olivia says
Turned out just like the pictures. First time making jumbo muffins. Will definitely be making more!! All the recipes look amazing!!!
Lee says
SO glad thank you!!!
Maha says
Can i turn this into a loaf? What changes should I make? Thanks
Lee says
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 says
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 says
Thanks so much!!!! SO so glad!!!
Kali says
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 says
SO so glad! Thanks!
Meghan says
Fantastic! These are absolutely delish, high recommend. I used cup4cup flour and the egg modification.
Lee says
Thanks so much!
Kate says
Hi Lee! So excited to make these! Would you be able to email me your GF flour recommendations? Thanks so much!!
Lee says
Hi Kate!!! I just sent you an email!
Kelly says
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 says
Yes!!! I'll send you an email!
Sadie says
Hi, can I please have the flour info too? Thanks!
Lee says
Hi Sadie! Sent you an email!
Laura says
Can regular flour be used?
Lee says
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!
Evie says
Is the nutritional information for one? Thanks!
Lee says
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!
Meghan says
Do you use cup for cup flour in all your recipes? Just curious, thanks!
Lee says
Hi Meghan! I sent you an email with some info on flours!
Viv says
Can you use all purpose flour instead?
Lee says
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 says
Do you use measure-for-measure GF flour?
Lee says
Yes I do! I can email you some recommendations.
Michaela says
I really like the one from King Arthur. Is that one that you would recommend?
Lee says
I just sent you an email! xox
Natasha-Amber says
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 says
Hi Natasha! Just sent you an email!! xox
Nicole says
Can you use regular flour in place of gluten free? Thanks! Xoxo
Lee says
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!
Marsha says
Can you substitute tapioca starch/flour or other items for the cornstarch?
Lee says
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!
Katelynn says
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 says
SO glad you love them!! Thank you!
Meha says
Obsessed with this recipe! It’s the perfect egg free recipe for me. I make them almost every week (:
Lee says
Thank you! SO glad!
Shawna says
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 says
Hi Shawna!! I just sent you an email!
Seren says
I’m super curious about this as well? What is the best Gf and vegan flour?
Lee says
Sent you an email!
Stacia says
I made this with all purpose flour and it was delicious, moist and airy. my family loves the Pillsbury chocolate chip muffins mix and they said it was similar but even better than that. thank you for the recipe.
Lee says
SO glad! Thank you so much!
Shu Xian says
if I use egg instead of corn starch, do I use 1 egg to replace 2tbsp of cornstarch+3tbsp of water? Thank u!
Lee says
Hi there! Sadly I cannot test this recipe with eggs due to son's severe allergy so I am not 100 percent positive. If you wanted to try, I would use 1 egg, eliminate the cornstarch water, use 1 ¾ cups plus 2 tablespoons packed cups of flour (294 grams plus 2 tablespoons), only use 1 cup of milk and use ⅓ cup plus 2 teaspoons (NOT tablespoons) vegetable oil. Hope this works out!
Natalie says
Which GF flour did you use for this recipe? Please let me know so I can get exact results. Thank you
Lee says
Hi Natalie! Sent you an email!
John says
This is the best recipe for muffins I’ve seen so far!!!
Lee says
Thanks so so much!!!
Ania says
Can you use regular flour if you don’t have gluten free flour?
Lee says
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 says
I’d also Love an email about your GF flour recommendation!! Thanks
Lee says
Sent you an email!
Nora. says
Can they be made with swerve sweetener ?
Lee says
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 says
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
Christine says
These muffins are amazing, I made them for breakfast and my kids and husband devoured them. I made the recipe as written and you would never guess that these are gluten and egg free. It’s definitely a keeper!
Lee says
Thank you so so much!!!!