Gluten free chocolate chip muffins
User Reviews
5
Gluten free chocolate chip muffins
Description
The Gluten Free Chocolate Chip Muffins combine a mix of gluten-free and almond flour with brown sugar and leavening agents to form a base with structure suitable for gluten-free baking. Butter is incorporated to add moisture and richness, while milk, yogurt, eggs, vanilla extract, and lemon juice contribute to tenderizing and flavor enhancement. Chocolate chips are folded into the batter, providing bursts of sweet melted chocolate throughout the muffins.
Placing a small amount of batter at the bottom of each muffin liner prevents the chocolate chips from sinking during baking. Muffins are filled generously and topped with remaining chocolate chips and white sugar to develop a subtly crisp, sweet crust. Baking at 375°F ensures a golden exterior with a moist and tender interior texture.
This recipe yields a dozen muffins with a soft crumb and balanced sweetness, suitable for breakfast or snack occasions where gluten-free options are needed.
Ingredients
- 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 tick butter 130 g, unsalted, 1 tablespoon, softened
- ½ cup milk 140 mL, 1 ½ tablespoon
- ½ cup PLAIN yogurt 140 g, 1 ½ tablespoon
- 2 egg
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- 5 ⅓ oz chocolate chips (150 g)
- white sugar for sprinkling
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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