Chocolate, sweetness and a mild tang are flavors that will be dancing on your tongue when you bite into one of these giant Red Velvet Muffins! If that wasn’t enough, they’re gluten free, nut free, egg free and easily dairy free (vegan)! This recipe makes 6 jumbo muffins or 12 regular sized ones and I promise they’ll be gone before you know it!
These Red Velvet Muffins have that classic red velvet tang but also lots of sweetness thanks to all the chocolate chips! You can make them jumbo, regular sized or mini and they take no time at all to whip up! Just like with our Gluten Free Chocolate Muffins and my super popular Bakery Style Chocolate Chip Muffins!
For more red velvet recipes, try my Red Velvet Chocolate Chip Cookies, Red Velvet Ice Cream and my Strawberry Red Velvet Cake.
Reasons to Love these Muffins
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Light & Airy- These red velvet muffins may be large but they're very light!
- Loaded with Chocolate Chips- So many chips in these muffins ensure you get chocolate in every bite!
- High Domed Muffins- These muffins have insane lift! Just like from a bakery!
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 allergy friendly.
- Red Food Coloring- Use safe red food coloring that is gluten free and nut free.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How To Make These Vegan
- Use a gluten free flour that’s free from dairy.
- Swap out the milk with a non dairy milk.
- Make sure to use allergy friendly chocolate chips. I love these!
- Only use a gluten free/vegan red food coloring.
For All Purpose Flower
- Use 1 ¾ packed cups plus 2 packed tablespoons of AP flour (294 grams).
- Use 1 cup milk of choice.
- Use ⅓ cup plus 2 teaspoons vegetable oil.
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 Red Velvet Muffins
Here are the step by step instructions to make these muffins!
Step 1: Whisk Together the Dry Ingredients
In a large bowl, with a whisk, mix together the gluten free flour, cocoa powder, sugar, baking soda, baking powder and salt. Set aside.
Step 2: Make The Homemade Buttermilk
Measure out 1 ⅓ cups of milk of choice. Stir in 1 tablespoon of white vinegar.
Let it sit for 5-10 min then stir again. The milk will appear chunky and that’s normal.
Step 3: Make The Cornstarch Water
In a medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first.
Step 4: Add The Other Liquid Ingredients
Using a whisk, slowly mix in the homemade buttermilk of choice, vegetable oil, 1 teaspoon white vinegar, vanilla and red food coloring. Whisk till fully combined.
Step 5: 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 6: Add in the Chocolate Chips
Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
Step 7: 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 8: Add 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. Otherwise, when they rise, the chips will all fall off.
Step 9: Bake
Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched.
Step 10: Cool
Let them cool almost completely in the muffin pan before trying to take them out.
If you have paper liners, the muffins will come right out. If you don’t have liners, once they’re cool, use a small spatula to lift them out of the pan and let cool on a wire cooling rack.
Expert Baking Tips
- Make The Homemade Buttermilk- Measure out 1 ⅓ cups of milk of choice. Add in one 1 tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- 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.
- 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 flour 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 tins, gently smooth the tops with a butter knife.
Recipe FAQs
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.
There is cocoa powder in the muffins but if you were to eliminate the red food coloring, there wouldn’t be enough cocoa powder to make this a true double chocolate chip muffin.
In addition to a small amount of cocoa powder, red velvet contains buttermilk and white vinegar. Those things help give it that tang that we know so well.
Many food colorings are NOT safe for those with celiac and nut allergies.
It appears to me that McCormick is.
I checked their website and it said that any product that contains a gluten free label is produced on a dedicated gluten free line and has been validated as gluten free.
McCormick says if gluten appears in a product, they will always list it on a label.
They will never hide allergens under the term “natural flavors.”
I even called the company. The statement said, if a product ever contained an allergen it would be declared on the label. If it is not declared, this means the product does not contain it.
I feel very confident in using McCormick products due to these procedures they have in place.
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.
Yes. I use a 1 to 1 gluten free flour so ideally you can. Sadly I cannot test the recipe due to celiac disease, but these are the changes I would make:
- Use 1 ¾ cups plus 2 tablespoons of packed AP flour (294 grams)
- Use only 1 cup of milk
- Use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil
Storing and Freezing
Storing
Since gluten free baked goods are best the first day, we want to try to keep these red velvet 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 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
Red Velvet Muffins
Ingredients
- 1 ¾ cups plus 1 tablespoon gluten free flour (I use a 1:1 gf flour with xanthan gum)
- 1 tablespoon natural unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- ¾ cup granulated sugar
- 1 ⅓ cups milk of choice
- 1 tablespoon plus 1 teaspoon white vinegar
- ⅓ cup plus 2 tablespoons vegetable oil
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 1 teaspoon pure vanilla extract
- 1 tablespoon liquid red food coloring
- 1.5 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, cocoa powder, sugar, baking soda, baking powder and salt. Set aside.
- Measure out 1 ⅓ cups milk of choice. Add in 1 tablespoon white vinegar. Mix with a spoon and let sit for 5-10 min. Stir again. The milk should appear chunky and that’s normal. This is our homemade buttermilk. 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.
- Using a whisk, mix the homemade buttermilk of choice, vegetable oil, 1 teaspoon white vinegar, vanilla and red food coloring into the cornstarch water. Whisk till combined.
- 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 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.
Notes
Storing
Once the red velvet 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. If you want them warmer and softer, heat each muffin for 5-10 seconds in the microwave after taking them out of the foil.For Vegan
Use a gluten free flour that's free from dairy, use a non dairy milk, only use allergy friendly/vegan chocolate chips and make sure the red food coloring is gf/vegan.For Regular Size Muffins
Bake at 375 degrees for 24 minutes. This recipes makes 12 regular size muffins.For a Loaf Cake
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. To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.For AP Flour
I cannot test this recipe due to celiac disease but these are the changes I would make:- Use 1 ¾ packed cups plus 2 packed tablespoons of AP flour (294 grams)
- Use 1 cup milk of choice
- Use ⅓ cup plus 2 teaspoons vegetable oil
Alene
I'm curious what kind of gluten free flour do you use? I cannot eat rice as well as gluten, so all the regular gf blends are out for me. I do have a couple that seem to work without rice flour, but not always. Your recipes sound delectable, and I really want to make them! Thank you.
Lee
Hi Alene! Im so sorry to hear about the rice. I usually use Cup4Cup multi purpose flour but it does contain rice flour. HOWEVER, cup4cup makes a certified gluten free ancient grains flour that has NO RICE! Let me know if you need help finding it and I can send you a link!
Alene
I found it on the Cup4Cup site, but, with shipping, it's over $30. Amazon doesn't have it now and has no idea when they're getting it. I have 3 other blends, each completely different than the others. I have Bob's Red Mill standard gluten free flour with no rice, which works with some things. I also have King Arthur's Paleo flour which sometimes works. I also have a blend by the author of the Loopy Whisk, which has done a few things well so far. With her recipes. Thank you for that information about Cup4Cup. I will watch for it at a lower price. I will let you know if any of the above work in your recipes. And Merry Christmas!
Lee
Hope you had a wonderful holiday! Thanks for letting me know! Keep me posted!
Alyssa
Can you use all purpose flour with this recipe?
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!
Jennifer
Alene, have you tried Cassava Flour? I've used 1:1 GF flours, but I've also done my own blends (not with this recipe yet) using GF flours like Cassava, GF Oat, and Almond.
Steve
These muffins look great, are easy to make, and taste great, too! Thanks for sharing.
john
These muffins came out beautiful! So red and delicious!
Saieshni
I reduced the amount of sugar and choc chips for a less sugary version. I was able to make 12 Muffins and 4 fairy cupcakes with the batter. They were perfect: soft, spongy, velvety and beautifully red. Of note, I used normal cake flour and dairy milk. Definitely a go-to recipe.
Lee
SO so glad!!! Thanks so much!
Liddie
Hi what brand of food colouring do you use? My red velvets are never red enough. Thanks.
Lee
Hi Liddie! I use McCormick. I checked their website and it said that any product that contains a gluten free label is produced on a dedicated gluten free line and has been validated as gluten free. McCormick says if gluten appears in a product, they will always list it on a label. They will never hide allergens under the term “natural flavors.” I even called the company. The statement said, if a product ever contained an allergen it would be declared on the label. If it is not declared, this means the product does not contain it. But make sure to always check the label because they could possibly change at any time. Hope this helps!
Alicia
I made these with my neice and nephew, and they were super easy to make, and tasted even better! They didn't last long 😊
Lee
SO glad to hear! Thank you!
ANNA MARIA
Hey! I haven’t tried the recipe yet, but I am sure the muffins are delicious. I wanted to know what changes should be made if I use white chocolate instead of semi sweet chocolate chips.
Thanks🧡
Lee
Hi there! As long as you are using chips instead of baking squares you should be able to do a swap!
Zoe
with your oven temperatures... do you use regular Bake or Convection?
Lee
I use regular bake. Hope that helps!