My gluten free chocolate chip muffins are EXACTLY like the ones I really miss eating from the supermarket! AND my recipe is dairy free too.
You guys know that I LOVE recreating all the things I can never eat, but for the last few years, I’ve struggled to create something that truly satisfied my supermarket muffin craving ? But after years of trying, I think I’ve finally cracked it! Here’s my gluten free chocolate chip muffins recipe…
So what took me so long to post my first ever muffin recipe?
(yes, after 6 years of food blogging, I’ve only just managed to make muffins!)
Well, as I said, my blog is based aaaaaall around recreating all the foods I can’t eat… and the muffins I truly miss dearly are those *enormous* ones you see in Starbucks. Or even in the fresh bakery section in the supermarket.
But whenever I made them at home, they would never rise out of the tin and they’d always look more like cupcakes!! What was I doing wrong?!!
Well after a little research online, I found that apparently (emphasis on the apparently as I never trust anything I read online 100%!) most muffins have lots of artificial stuff in them to make them rise like crazy.
And apparently (yes, again!) you just can’t get those results at home.
But instead of giving up on creating the ultimate gluten free chocolate chip muffin recipe, I decided to try something a little different…
I bought these jumbo muffin trays from Amazon and to create lovely, big muffins like mine (there’s an innuendo in there somewhere) you’ll need a muffin tray like this one too.
(the link above is an affiliate link btw and goes towards supporting the blog)
And because the muffin holes are sooo incredibly deep, the shape of each recess supports the muffin into a taller shape. The result? Lovely, big bakery-style muffins!
So you don’t need loads of artificial weird stuff in the recipe to make them rise out of a shallow muffin tray… you just need a good deep muffin tray to support the batter while it bakes. Problem solved!
Ok so here’s my gluten free chocolate chip muffins recipe!
My Jumbo Gluten Free Chocolate Chip Muffins Recipe (dairy free)
My gluten free chocolate chip muffins recipe is the easy way to getting jumbo muffins! My recipe is sooo easy to make and dairy free too. Make sure you read the full recipe and recipe notes at the bottom for timings depending on your muffin size.
- 370 g gluten free plain flour
- 3 tsp baking powder
- 1/4 tsp xanthan gum (if you don't have this, for this recipe it doesn't matter too much)
- 1 tsp cinnamon (optional)
- 2 large eggs
- 60 g plain yoghurt (dairy free or lactose free if necessary)
- 240 ml milk (dairy free or lactose free if necessary)
- 200 g caster sugar
- 80 ml vegetable oil
- 60 g butter (dairy free spread or margarine if necessary)
- 1 tsp vanilla extract
- 250 g chocolate chips (dairy free if necessary)
Prepare your muffin tray by popping in your tulip cases. This recipe is for really big muffins so tulip cases are essential. If you want to make smaller muffins the timings in the oven would change quite a lot!
Preheat your oven to 200C Fan.
Place your eggs, yoghurt and caster sugar into a bowl and mix together. I used a handheld (non electric) whisk for this recipe.
Add your melted butter, oil, milk and vanilla extract and continue to whisk until combined.
In a large bowl measure out all your dry ingredients (flour, baking powder, xanthan gum, cinnamon) and briefly mix.
Now pour your wet ingredients mixture into the dry ingredients and fold together. Do this very carefully and DO NOT OVERMIX. The mixture will still be somewhat lumpy and that's completely ok. If you overmix your muffins will become too dense.
Very carefully fold in your chocolate chips, remembering that we don't want to overmix!
Your batter will be really thick and a bit lumpy, no worries - this is a good thing! Spoon your mixture into your tulip muffin cases. I fill mine all the way to the top - this will make 6 really big muffins!
You can sprinkle a little sugar on top of each muffin if you want too (brown, caster or granulated all work - I recently bought sugar nibs in the Waitrose baking section that are great!). I only do this if I remember, I'm usually too eager to bake them!
Place in the oven at 200C Fan for 5 minutes. After 5 minutes reduce the temperature to 160C Fan (don't remove the muffins or open the oven). Cook for a further 25 minutes (so 30 minutes in total). They should be soft and cooked through.
Allow to cool and then they are ready to eat. (You can store in an airtight container for a couple days - although as with any baked goods the first day or so is always the best!)
*** If you are going to use regular sized muffin cases (not the large tulip ones), I'd recommend baking for a little under 5 minutes (3-4 minutes) at the higher temperature and then reducing the temperature for 15 minutes instead of 25) ***
Thanks for reading all about my gluten free chocolate chip muffins recipe! If you make them, I’d love to see how they turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Plus, I’m giving away a £50 supermarket voucher every month to my fave pic, so get baking!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!
Thanks for reading,
Oh and don’t forget to pin this for later!