An allergy friendly version of Bakery Style Chocolate Chip Muffins that are gluten-free, dairy-free and completely delicious! They're the best chocolate chip muffins.
Why I love this recipe
My kids love chocolate chip muffins from the bakery. It's one of their favorite things for breakfast, but I'm not entirely sure of the ingredients that the bakery uses. I thought, why not make a homemade version. Of course I didn't TELL them about my little plan. Why bother them with things they don't need to know. Hehe.
These homemade fluffy muffins are even better than the bakery! And my kids had no idea that they were gluten-free and dairy-free.
Great for adults too. The perfect pairing for your morning coffee. These moist chocolate chip muffins are wonderful as an afternoon snack and they're super easy to make with a cake mix.
What you need
• Yellow Cake Mix - I used the Betty Crocker Yellow Gluten Free Cake Mix as the base of the batter. I like it because it has no preservatives or artificial flavors, plus, it tastes REALLY good! I'm pretty sure they carry it at most major grocery stores. If you don't want gluten free, you could use a regular cake mix but keep in mind that it will make more than 12 muffins (probably more like 20).
• Coconut Oil - I have been using coconut oil for about a year and I truly love it. It's good for you and works well in almost any recipe. You can find it at the grocery store next to all of the other oils. Make sure you get the REFINED coconut oil and I prefer ORGANIC. The unrefined coconut oil has a very strong "coconut" flavor which could be good if you want that, but not if you're making something that doesn't mix well with a coconut flavor. If you prefer vegetable oil, feel free to use that instead.
• Semi-Sweet Chocolate Chips - Use dairy free if you have an allergy. Otherwise, you can use regular chocolate chips. I used mini chips because that's what the bakery uses and these are bakery style muffins. If you just want regular chocolate chips, then you can use any kind of chocolate chips that you like.
How to make this recipe
- In a large mixing bowl, combine the cake mix, coconut oil, water, eggs and vanilla extract (see recipe at the bottom of the post for exact amounts). Use a hand mixer to beat the muffin batter on low until everything is combined, then on medium high for about 2 minutes. If you don't have a mixer, use a wooden spoon and beat well by hand.
- Stir in ½ cup of non-dairy mini chocolate chips, reserving the remaining ¼ cup of chocolate chips in a small bowl.
- Use a muffin scoop or ice cream scoop to scoop batter into muffin cups lined with 12 cupcake liners. They will be full, but not to worry. They will bake up with beautiful domed tops. (Note: If using a regular cake mix, you will have enough batter for about 20 muffins.) Add remaining chocolate chips to the top of the muffins.
- Then bake for 18-23 at 375°F oven temperature or until light golden brown on edges. Let them cool on a cooling rack and enjoy!
Storage - Store muffins in an airtight container at room temperature up to 3 days. They will keep in the refrigerator for up to a week. Or freeze them for up to a month.
Don't Have Coconut Oil? Substitute the same amount of melted butter instead.
Mixing Bowl - Do you like my pretty red polka dot bowl? It was a little Christmas present to myself and this is the first time I used it. I just love it! If you like it too, you can find it here on Amazon (affiliate).
My Bakery-Style Chocolate Chip Muffins did not last long. I actually made them at night and all but three were gone before I went to bed. I had to hide a few for the kids to have in the morning! Now it's one of their favorite breakfast treats.
My Bakery Style Chocolate Chip Muffins did not last long. I actually made them at night and all but three were gone before I went to bed. I had to hide a few for the kids to have for breakfast!
Here's my son who is a big fan of these muffins. He even volunteered for this photo, so I had to include it in this post!
Bakery Style Chocolate Chip Muffins
- 1 box gluten-free yellow cake mix I used Betty Crocker
- ⅔ cup water
- ½ cup coconut oil softened (I used REFINED and organic)
- 2 teaspoons vanilla extract gluten-free
- 3 large eggs at room temperature
- ¾ cup dairy-free mini chocolate chips divided (I used Enjoy Life)
- Preheat oven to 375°F. Line a muffin pan with 12 cupcake liners.
- Place all ingredients (except chocolate chips) in a medium bowl. (If the coconut oil is hard, place in microwave for about 10 seconds.) Mix with an electric mixer on low until ingredients are combined, then turn mixer up to medium and beat for 2 minutes. Stir in ½ cup of the chocolate chips. Scoop batter in muffin cups. Sprinkle remaining chocolate chips on top.
- Bake for 18-23 minutes or until light golden brown on edges. Let cool. Store covered at room temperature for 24 hours or in refrigerator for up to 3 days. They would also freeze well.