Gluten Free Chocolate Chip Muffins
User Reviews
4.7
Gluten Free Chocolate Chip Muffins
Description
Get the Recipe: Gluten Free Chocolate Chip Muffins uses a blend of gluten free all-purpose flour with baking powder and soda and cinnamon to build its base. Sugar adds sweetness while vanilla brings depth. The combination of milk, sour cream, melted butter, oil, and eggs ensures the muffins stay moist and tender. Chocolate chips folded into the batter add pockets of melted chocolate throughout. The baking process starts at 425°F, promoting a dome-shaped rise, then reduces to 350°F to cook the muffins evenly. Muffins fill nearly to the top of the pan to create a substantial size and golden crust. Baking until a toothpick comes out clean prevents overbaking and dryness.
The chocolate chip muffins pair well as a morning pastry, afternoon snack, or lunchbox treat. Their sturdy yet tender crumb holds well at room temperature for a few days when covered. They suit various diets by swapping the milk type and can be made without gluten by using suitable gluten free flour as provided.
Notes suggest using unsweetened almond milk or other milks interchangeably, sour cream or yogurt to maintain moisture, and a choice of mild oils. Filling muffin cups almost to the top maximizes size and doming. Checking doneness by toothpick helps prevent overbaking. Storing at room temperature for up to 3 days keeps them fresh. The initial high heat is key for rise and golden domes.
Ingredients
- 3 cups all-purpose flour gluten free 1 to 1
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup milk of choice
- ⅓ cup sour cream or yogurt
- 5 tbsp butter melted
- ⅓ cup avocado oil or vegetable oil
- 2 egg
- 1 cup dark chocolate chips
Instructions
- First, preheat oven to 425 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- In a large mixing bowl or stand mixer, add gluten free flour, baking powder, baking soda, cinnamon and sugar. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in chocolate chips.
- Use cookie scoop or large spoon to scoop batter into muffin pan. Fill almost to the top. If desired, sprinkle with extra sugar or chocolate chips on top.
- Bake at 425 degrees for 5 minutes. Then lower the heat to 350 degrees. Bake for another 10 to 12 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing to a cooling rack.
Notes
- Any milk type works; unsweetened almond milk was used in photos.
- Sour cream or yogurt can be used interchangeably for moisture.
- Avocado, vegetable, or mild olive oil are suitable options.
- Fill muffin cups almost to the top to achieve domed tops.
- Lower oven temperature from 425°F to 350°F after 5 minutes to finish baking properly.
- Check doneness by inserting a toothpick; if clean, remove promptly to avoid overbaking.
- Store muffins covered at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 172mg | 7% |
| Potassium | 45mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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