Gluten Free Chocolate Chip Muffins

"A recipe I altered from a recipe for Gluten Free Cranberry Orange Muffins from a Woman I met Online. I LOVE these muffins so much. Really you can put anything in them. These have been my go to sweet thing when I want something like a cookie or cake. These are just really quick to make verses other Gluten Free Recipes."
photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by Marie M. photo by Marie M.
photo by Lindsey C. photo by Lindsey C.
photo by Maeleigh photo by Maeleigh
Ready In:
12 Muffins




  • Preheat your oven to 350 degrees.
  • In a large bowl add your softened butter with the sugar and the salt. With a whisk or a hand mixer cream the mixture together. Once creamed, add the egg, then the vanilla and then the sour cream.
  • mix the baking soda into the mixture and then add in the Bob's baking mix. Mix until the mixture is smooth.
  • Once smooth add the chocolate chips or whatever else you want in your muffins and stir to combine.
  • Line a muffin tray with muffin cups and divide the mixture between them. You should get 12 muffin. Alternately you can have 9 really big muffins but the recipe calls for 12.
  • Place in your 350 degree oven for 12-15 minutes or until slightly golden and a toothpick comes out clean.

Questions & Replies

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  1. Lindsey C.
    Absolutely wonderful!! I substituted coconut sugar and plain coconut yogurt instead of sugar and sour cream. I doubled the recipe and it made 12 regular size muffins! I just baked for 25 minutes since they were bigger.
    • Review photo by Lindsey C.
  2. Grant W.
    Easy to make, and moist. I added some chopped walnuts as well as the chocolate chips. I had to add some extra time to ensure they were cooked and a little brown for a total baking time of 19 minutes.
  3. Marie M.
    Just made them today delicious
  4. mommyluvs2cook
    Wow, these are fantastic!! Best textured gluten free muffins I've made so far! They are really awesome :) My only complaint is the directions say you can have either 9 "really big muffin" or 12 small ones. I went for the 9 and when all my batter had gone into the 9 holders I was thinking it wasn't much batter, but I was hoping they would bake up a lot bigger than it looked. They didn't lol, they barely went over the top edges of the muffin cups. Oh well, regardless, the flavor and texture was great, 5 stars from me :)
  5. Sydney Mike
    Made a double batch of these delicious muffins, with 6 of them going straight to a neighbor of mine who appreciates these kinds of things, while the other 18 of 'em were part of a handful of breads & muffins that I shared during one of our park's weekly coffee & sweets gatherings! These were much enjoyed by a number of my neighbors, & were gone well before people were leaving! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]



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