The fluffiest gluten-free muffins you’ll ever eat! Chocolate chips make them a fun breakfast or dessert treat!
I think I’ve finally done it. I think I have finally found the perfect gluten-free muffin recipe. I’m reserving the right to change my mind at a later date, but for now, this is it. The batter doesn’t require a mixer or any crazy ingredients and is quick to come together. The resulting muffins are so incredibly fluffy you’ll think they came from your favorite bakery.
What better way could there be to honor a perfect batter than adding chocolate chips to it?
These muffins have no restrictions on serving time. Breakfast, snack, dessert, there are no rules. Eat them for all three if you want. If you’re serving them (to yourself or someone else) a day or two after they’re baked, I would recommend microwaving them for 10-20 seconds. You want the chocolate chips to be melty and soft.
The second I bit into one of these muffins, I was in pure bliss. I couldn’t think about anything other than how the fluffy, sweet-but-not-too-sweet muffin paired so well with the chocolate chips.
The second after that, though, I was already daydreaming about all of the other things I could mix into the batter. The possibilities seem pretty endless, so stay tuned to find out where I take this perfect gluten-free muffin recipe.
Gluten Free Chocolate Chip Muffins
Prep: 5 min Bake: 15 min Makes: 12 muffins
Ingredients:
2 cups all purpose gluten free flour (I used Cup4Cup.)
½ cup light brown sugar, packed
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk of choice (I used unsweetened vanilla almond milk.)
1/2 cup butter, melted
2 eggs
2 teaspoons vanilla
1 tablespoon vegetable oil
1 tablespoon apple cider vinegar (This provides a balance to the sweetness and helps with rise. Can use lemon juice in place.)
1 cup chocolate chips (I used semisweet.)
Directions:
1. Preheat oven to 375 degrees. Grease or line a standard size muffin tin.
2. In a large bowl, whisk together dry ingredients (GF flour through salt).
3. In another bowl or large measuring glass, whisk together wet ingredients (milk through vinegar).
4. Pour wet ingredients into dry ingredients and whisk well to combine. Stir in chocolate chips.
5. Fill tins ⅔ full. Bake 14-16 minutes or until the edges are slightly golden brown and the tops spring back when touched.
6. Cool in pan for 10 minutes. Run a knife around edges of muffins to loosen and then put on wire rack to finish cooling.
Muffins will keep for several days in an airtight container but are best eaten warmed up. After muffins have fully cooled, they can be stored in the freezer.
emthebaker.com 