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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.
Course Dessert, Snack
Cook Time 30 minutes
Servings 6 really big muffins!


  • 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!)
  • Enjoy!


*** 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) ***