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!
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📖 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.
Carly Minner says
My family loves this recipe so much that we’ve made it twice this week! And my in-laws who aren’t GF, loved them too! Definitely a new family favorite!!!
Brittany says
Absolutely delicious! My children (8 and 11) are not gf/df and said they were the best muffins ever. Thank you!
Lee says
Thanks so much! SO glad!
Natalie says
I’ve made these so many times I’ve lost count, this is the best muffin recipe I’ve ever found. I’ve made every size as well as a cinnamon streusel and an orange cranberry version and they were all perfect in their own way. I just made a triple batch of mix to keep in the pantry for muffin emergencies. For the 3/4 cup flour I sub in 1/2 cup golden flax meal for heartiness and 1/4 cup tapioca for a chewier texture. Thank you so much for this recipe!! 🙂
Marie says
Following up on this because I just made the best blueberry muffins of my LIFE using this recipe as a base. I wanted biiiig puffy muffins and since this recipe went so well the first time, I thought I would try it again.
Followed the instructions for AP flour variation, swapped my chocolate chips for the amount of blueberries I wanted (maybe cup and a quarter-ish), and threw in 1 tsp. of cinnamon, topped with turbinado sugar before baking.
In total they baked about 35 minutes (maybe due to the moisture and size of the blueberries), but came out perfectly moist with a beautiful crumb and that really nice crispy top because of the sugar.
Thank you once again for these perfect muffins!
Lee says
Thank you so much! They sound wonderful!
Melody says
Absolutely fantastic. It’s nice to have a recipe that meets my dietary restrictions that doesn’t taste like sad diet food. Can’t wait to try your other recipes.
Lee says
Thank you!
Candace Seymour says
These muffins came together so easily! No mixer required, just used a whisk & small spatula. It was so fun to see them rise so tall in the oven. My family all gave them more than two thumbs up! Delicious.
Lee says
Thank you!
Michelle says
these were so easy to make and smelled incredible! everyone loved them and thought they came from a bakery. i doubled the recipe and made a batch of 12 which turned out pretty good! definitely make these if you’re looking for a treat everyone will love (and be impressed by) :-).
Lee says
So so glad thank you!!!!
Victoria says
This is delicious. I uses a non dairy creamer and it's so moist and perfect 🥰
Lee says
So glad thank you so much!
Marie says
I made these muffins for my work-from-home breakfast following the adjustments for AP flour since I do not need gluten-free, and using oat milk since I am dairy-free.
After cooling for about an hour, I broke one in half to try since I was so curious and let me tell you, the noises I made were not human. I cannot wait to put some (fake) butter on one in the morning to enjoy with my coffee.
If you are searching for a seriously legit chocolate chip muffin, this is /the/ muffin, hands down! It has a fabulous crumb and isn't overly sweet because the chocolate balances everything so nicely. I'd love to sprinkle some turbinado sugar on top next time I make them for a little crispiness and that extra bakery-level touch.
Lee says
Oh gosh thank you so so much!!! So glad it worked with the AP flour and oat milk!!!
Maggie says
So delicious!! Definitely bakery quality and a very easy recipe to make. From start to finish, it took less than an hour! Very happy with this recipe and will definitely make again!
Lee says
SO glad!!! Thank you!
Karen says
Could I please have your flour recommendations? Baking for my little grandson who has gluten, nut and egg allergies. It is a trial and error process.
Lee says
Hi Karen! I sent you an email that I hope will help!
Brilynn says
New to this gluten allergy life and I am wondering what you mean by use a 1:1 ratio with xanthan gum. Do I add the exact measurement of gluten free flour to to the same amount of xanthan gum??
Lee says
Hi there! Sorry for the confusion. I mean I use a 1:1 multipurpose gluten free flour (that's the type of flour I use) that already contains xanthan gum in it. If the gluten free flour you use doesn't have xanthan gum in it, typically you would add 1/4 teaspoon of xanthan gum per cup of gluten free flour. Hope that makes sense!
Ginny says
WOW! These are so so good and they look awesome as well- exactly like they were made in a fancy bakery!
Christina McKeeby says
I used King Arthurs GF flour and these muffins were perfect. They were light and fluffy.
I used 1 1/2 cup plus 2 tablespoons gluten free flour and 1/2 c cornstarch since King Arthurs if more rice flour than starches like the one used in the recipe.
Lee says
SO glad! Thank you!
Alex says
Hi Lee! I’m curious about how the consistency of these might change if I use maple syrup instead of granulated sugar…? I’m planning to make them this week either way so if I don’t hear back before then, I’ll report back and let you (and any readers who may be curious!) know. 😜
Lee says
Hi Alex! I have not attempted this, but I am reading what the Vermont Maple Sugar Makers' Association says. They said that you can substitute 3/4 a cup of maple syrup to every 1 cup of granulated sugar. It then says to decrease the other liquid by 2 to 4 tablespoons for every 1 cup of maple syrup used. It then says to add 1/4 teaspoon baking soda and decrease the oven temp by 25 degrees. However, King Arthur says use 1 cup of syrup per 1 cup of sugar but still decrease milk by 3-4 tablespoons. But that's it. It seems like a bit of a process...I am not sure how it will work out. Please keep me posted!
Alex says
Thank you for that info! I couldn’t find anything solid that I felt would apply to this recipe, so I appreciate you taking the time to research it. Planning to make them today, will get back to you with the results!
Alex says
Reporting back, Lee!
- I used Pamela’s 1:1 gf flour
- subbed 3/4 maple syrup for the 3/4 granulated
- reduced milk (flax) to 1c
- reduced oil (avocado) to 1/3c
…and overall they came out amazing! They didn’t rise as much as I feel they should have, but I’m not sure why that would be. The consistency was good, although they did have the slightly “gummy” texture that can come from GF flours (I tend to blame the tapioca lol) but I think that would be helped a lot by using granulated sugar.
Overall they were delicious, and for anyone wanting to avoid granulated sugar, I’d say the maple was a good swap. We’ll definitely make them again this way, although I want to try the recipe as-is as well for comparison!
Vanessa says
These muffins were perfection! I am so obsessed! I made entirely sugar free so easy to make that change if you like!
Lee says
Thank you so so much!!!! SO glad you're able to make them sugar free so easily!
Deb Seyler says
OOOOOOOO!!!! MMMMMMMMMMM!!! GGGGGGGGGGGGGGGG! These were the BEST muffins ever!!!! I won't need another muffin recipe. Not to mention the fact that you already include the egg replacement (cornstarch/water) within the recipe which is a HUGE help for a non-baker successful baker like me. These were successful! I LOVED them!!!!! Thank you!!! Oh - and did I mention, they were E!A!S!Y!! Sooo easy. LOVED these!!!!
Do you have a EASY vegan pumpkin pie!?
Lee says
SO so kind and so so glad! Thanks so so much!
Adreanna Walsh says
Do you think I could use coconut oil instead of vegetable oil? Thanks so much!
Lee says
Hi there! Sadly I cannot test this because my son is allergic, but I am reading you can ideally substitute the same amount of coconut oil for vegetable oil. But, coconut oil is solid at room temperature, so you'll need to melt it since the recipe requires liquid oil. Also, make sure the other ingredients aren't too cold otherwise it will re-solidify the coconut oil. Hope this helps!