Nut Free and Gluten Free Chocolate Chip Muffins


My kids adore a good nut free chocolate chip muffins recipe. Who am I kidding? My whole family does! 

I like my recipes to be easy, throw everything in a bowl and into the oven kind of recipe. This recipe for gluten free and nut free chocolate chip muffins is not only easy, it’s made with common ingredients that are found in almost every kitchen. My son and I wanted some of these chocolate chip muffins for breakfast, it was great to open the pantry and have everything we needed.

My family has a weakness for chocolate, like the nut free chocolate chip granola bars we posted about, anything with chocolate is easily accepted in our house. 

I’ve been teaching Andrew a lot about cooking, how cooking things from ingredients and not from a package can greatly reduce the risk of a nut allergic reaction. He gets involved now, loves to mix the bowl up, learning to crack the eggs and of course he is an awesome taste tester! Today was no different, this was a taste of his chocolate chip cravings :)

Nut Free and Gluten Free Chocolate Chip Muffins

For this recipe, we used Hershey’s Semi Sweet Chocolate Chips. The ones we used were nut free, but please be sure to read your labels to ensure that they do not contain nuts! Every packaging is different and every product is different. There are several nut free options of chocolate chips available at your average grocery store.

These are best served the same day and warm from the oven, they should keep okay in an air tight container and warmed in the microwave next day.

This is one of our favorite recipes that was adapted from Enjoy! :)

Nut Free and Gluten Free Chocolate Chip Muffins
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  • 2 cups all-purpose flour See Tips below for Gluten Free Options
  • 1/3 cup light brown sugar, packed
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 eggs, lightly beaten
  • 2/3 cup whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups milk chocolate chips (You can also try other mix-ins like blueberries!)


  1. Preheat the oven to 400 degrees.
  2. Spray the muffin pan wells of one pan or line thenm with cupcake liners. This can either make 12 big muffins or if you would like smaller muffins, this can make about 18. In my recipe, I made 12 muffins
  3. In a mixing bowl - stir together flour, sugars, baking powder, and salt. Set aside.
  4. In another mixing bowl - stir together melted & cooled butter, eggs, milk, and vanilla, mixing until well combined.
  5. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well.
  6. Fold in the chocolate chips. Make sure not to over stir your batter.
  7. Evenly divide the batter into the prepared muffin pan wells. Bake for 16-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Ours took about 19 minutes.
  8. 6. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.

Tip - To make this a gluten free recipe, replace the all purpose flour with another brand such as Pamela's Gluten Free Baking Flour. Other mix-ins can be used as well, try options such as bananas or blueberries!


Calories: 3879 cal
Carbohydrates: 493 g
Fat: 184 g
Sodium: 1638 g
Cholesterol: 690 g
Protein: 64 g
Fiber: 16 g


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