Gluten free chocolate chip muffins

Name: Gluten free chocolate chip muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 muffins
Ingredients: 2 ⅓ cups gluten-free flour; 13 tablespoon almond flour; ¾ cup brown sugar; 2 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 stick + 1 tablespoon unsalted butter, softened; ½ cup + 1 ½ tablespoon milk; ½ cup + 1 ½ tablespoon plain yogurt; 2 eggs; 1 teaspoon vanilla extract; 2 tablespoon lemon juice; 5 ⅓ oz chocolate chips; white sugar

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5.0

159 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings
12 muffins
Calories
340 kcal
Course
Dessert
Cuisine
American

Gluten free chocolate chip muffins

Ethan Patterson

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These gluten free chocolate chip muffins are fluffy, soft and perfectly sweet, with a crazy good amount of chocolate flavor, like a bakery!

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Ingredients

Servings

2 ⅓ cups gluten-free flour (280 g)
13 tablespoon almond flour (80 g, ¾ cup + 1 tbsp)
¾ cup brown sugar (150 g)
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 stick + 1 tablespoon unsalted butter, softened (130 g)
½ cup + 1 ½ tablespoon milk (140 mL)
½ cup + 1 ½ tablespoon plain yogurt (140 g)
2 eggs
1 teaspoon vanilla extract
2 tablespoon lemon juice
5 ⅓ oz chocolate chips (150 g)
white sugar for sprinkling

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Instructions

Preheat the oven to 375 ºF and position the rack in the middle of the oven.
Line a 12-hole muffin tin with paper liners.
In a large bowl, combine gluten-free flour, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt.
Add butter to the dry ingredients and mix with a hand or standing mixer until the mixture resembles breadcrumbs.
Gradually add the milk, yogurt, eggs, vanilla extract to the butter-flour mixture and whisk until a thick, smooth batter forms without flour clumping.
Add 1 tablespoon of the gluten free muffin batter to the bottom of each muffin liner. This will help prevent the chocolate chips from sinking all the way to the bottom.
Stir in chocolate chips into the batter, reserving some for sprinkling on top, until evenly distributed.
Divide the rest of the batter equally into the muffin cases, filling them to the brim for standard muffins or creating a small mound above the edge for jumbo muffins. Sprinkle with reserved chocolate chips and a bit of sugar.
Bake at 375 ºF for 20-22 minutes until the muffins rise, turn golden brown, and a toothpick comes out clean or with a few moist crumbs.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Equipments used:

Nutrition Information

Show Details

Calories 340kcal (17%) Carbohydrates 42g (14%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 54mg (18%) Sodium 284mg (12%) Potassium 106mg (3%) Fiber 3g (12%) Sugar 23g (46%) Vitamin A 342IU (7%) Vitamin C 1mg (1%) Calcium 127mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 340 kcal

% Daily Value*

Calories	340kcal	17%
Carbohydrates	42g	14%
Protein	6g	12%
Fat	18g	28%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.4g	20%
Cholesterol	54mg	18%
Sodium	284mg	12%
Potassium	106mg	2%
Fiber	3g	12%
Sugar	23g	46%
Vitamin A	342IU	7%
Vitamin C	1mg	1%
Calcium	127mg	13%
Iron	1mg	6%