These gluten free mini chocolate chip muffins are soft, sweet, and made in one bowl. They freeze well, pack perfectly in lunchboxes, and are always a hit with kids and grown-ups. Quick to mix and easy to love-this is your go-to snack muffin.
If you've got muffin lovers in the house, there are a couple more you'll want to try. These mini chocolate chip muffins are always a hit, but the Gluten Free Raspberry Muffins make a great fruity option, and the Cake Mix Blueberry Muffins are perfect for busy mornings when you need a shortcut. You can find both, along with more easy ideas, over on my baking recipes page.
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Why You'll Love This Recipe
- One bowl, no fuss-because we don't need more dishes in our lives
- They freeze beautifully for grab-and-go snacks or lunchbox wins
- Mini size = built-in portion control (unless you eat three... no judgment)
- Kid-approved and picky-eater friendly
- Gluten free with dairy-free options, but still tastes like the "real" thing
What You'll Need
- Avocado Oil - Use a neutral oil. Avocado oil is one of our favorites. Additional options include vegetable oil or canola oil. If you want a butter flavor, you could also do half melted butter and half neutral oil.
- Granulated Sugar - Use white granulated sugar.
- Brown Sugar - Light or dark brown sugar will work. Dark brown sugar will result in darker-colored muffins.
- Eggs - Holding everything together.
- Sour Cream - Add some tang and creaminess to the muffin batter.
- Vanilla Extract - The best extract option!
- Gluten Free Flour - Bob's Red Mill Gluten Free Flour in the blue bag is my favorite gluten-free flour blend. If you love King Arthur, use that. A sweet rice flour with xanthan gum listed in the ingredients is what I love to use for gluten free baking.
- Baking Powder - Helping the muffins rise.
- Baking Soda - Same as baking powder, making sure those muffins rise up.
- Salt - Brings out all the flavors.
- Mini Chocolate Chips - Mini chocolate chips for mini muffins!
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: In a large mixing bowl, whisk together the wet ingredients: oil, sugars, eggs, sour cream, and vanilla.
Step 2: Add the dry ingredients: flour, baking powder, baking soda, salt, and chocolate chips. Resist the urge to overmix. It is okay if there are lumps.
Step 3: Add the mini chocolate chips. Stir until combined with the muffin batter.
Step 4: Spray a mini muffin pan with non-stick spray, or use muffin paper liners. Place one tablespoon of muffin batter in each muffin cup.
Bake in a 350 degree F oven for 15-20 minutes or until the tops of the muffins spring back, indicating they are done. Allow them to rest for five minutes, then remove them to a cooling rack and allow them to cool completely.
Tips and Tricks
Freeze in snack-size portions - Add three muffins to a small zip-top bag, then store all the bags in a larger freezer bag. The night before, pull out what you need. In the morning, just grab a muffin and a banana on the way out the door. Easy for the kids, and a win for Mom.
Don't overmix the batter - Stir just until combined. Overmixing can make gluten free muffins dense or gummy.
Use mini paper liners or nonstick spray - Gluten free muffins tend to stick more, so prep your pan well for easy removal.
Cool completely before storing or freezing - Warm muffins can cause condensation, making them soggy in storage.
Ingredient Swaps
- Flour - Not eating gluten free? You can swap the gluten free flour blend for the same amount of regular all-purpose flour. The texture will still be light and fluffy, and the recipe works either way.
- Chocolate Chips - Feel free to change up the flavor. Use white chocolate chips, dark chocolate chips, or even peanut butter chips for a fun twist on classic mini chocolate chip muffins.
- Oil - Prefer coconut oil? Melted coconut oil works great here. You can also use half melted butter and half neutral oil like avocado, canola, or vegetable oil for extra richness and flavor.
Special Diet Variations
- Dairy-Free Chocolate Chip Muffins: Use almond milk instead of sour cream and dairy-free chocolate chips.
- Low FODMAP Chocolate Chip Muffins: Use lactose-free sour cream and dairy-free chocolate chips if sensitive to lactose. Another low FODMAP option would be to use dark chocolate chips.
Reader Love
"These chocolate chip muffins are great for back to school!!"
- Clara
⭐⭐⭐⭐⭐
Storing and Freezing
Store - Keep muffins in an airtight container at room temperature for 3 to 4 days. They stay soft and delicious-no need to refrigerate.
Freeze - These muffins freeze like a dream. Make a double batch, let them cool completely, then store in a freezer-safe container or bag. Take out what you need the night before, or warm in the microwave for a quick snack. (Skip freezing while they're still warm-condensation can make them soggy.)
FAQs
Use enough fat, don't overbake, and store them in an airtight container. These stay soft for days thanks to oil and a quick bake time.
Yes! Just use dairy free chocolate chips and swap the butter for oil or melted coconut oil.
A 1-to-1 gluten free blend with xanthan gum works best. I use Bob's Red Mill in the blue bag.
You bet. Bake at the same temp and check for doneness with a toothpick that comes out clean around 18 to 20 minutes.
Yes! Cool completely, freeze in a sealed container, and reheat for quick snacks or school lunches.
How To Serve Mini Chocolate Chip Muffins
Top the mini muffins with peanut butter for a nutty, creamy option. Otherwise, Nutella adds a bit of hazelnut sweetness. Cannot do peanuts? Try almond butter! Need a fruity flavor, add a small dollop of freezer strawberry jam. To complete your breakfast, add a serving of fruit and a piece of tater tot egg bake!
More On-The-Go Breakfast Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Gluten Free Chocolate Chip Muffins
Equipment
Ingredients
Wet Ingredients:
- ½ cup avocado oil or any neutral oil
- ½ cup white granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup sour cream full fat
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups gluten free flour like Bob's Red Mill 1-to-1
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups mini chocolate chips
Instructions
- In a large bowl, whisk together the wet ingredients: oil, sugars, eggs, sour cream, and vanilla.
- Add the dry ingredients: gluten free flour, baking powder, baking soda, salt and chocolate chips. Resist the urge to mix. An overworked batter becomes dry and tough. Mix the muffin batter until no streaks of flour remain.
- Spray a mini muffin tin with nonstick cooking spray, or use muffin liners. Place two tablespoons of muffin batter in each muffin cup.
- Bake in a 350 degree F oven for 10-15 minutes or until the tops spring back, indicating they are done. Allow to rest for five minutes, and then remove to a cooling wire rack and allow them to cool completely.
- Store muffins in an airtight container for 3-4 days. Another option is to freeze completely cooled muffins in a freezer bag or freezer-friendly container-Defrost frozen muffins overnight before eating.
Clara says
These chocolate chip muffins are great for back to school!!
Venessa Mandelkow says
Hi Clara!
I love the idea of making these for an easy-peasy breakfast before school! Thanks for taking time to leave a comment! - Venessa