Description
Delicious gluten-free chocolate chip muffins perfect for any occasion.
Ingredients
Scale
- 1¼ cups all-purpose gluten-free flour (I like Cup4Cup)
- 1 tsp baking powder
- ½ tsp xanthan gum (only if your flour blend doesn’t already include it)
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup granulated sugar
- ⅓ cup sour cream (full fat) (room temperature)
- 2 large eggs (room temperature)
- 3 tbsp unsalted butter (melted but not hot)
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup mini semi-sweet chocolate chips
Instructions
- In a small bowl, combine gluten-free flour, baking powder, xanthan gum (if needed), baking soda, cinnamon, and salt. Whisk to combine. Set aside for now.
- In a large bowl, whisk together sugar, sour cream, eggs, melted butter, vegetable oil, and vanilla extract. Whisk until well combined.
- Add the dry ingredients to the wet ingredients. Stir until no lumps of dry flour remain. Do not overmix.
- Gently stir the chocolate chips into the muffin batter.
- In a 12-cup, paper wrapper-lined muffin tray, evenly scoop the muffin batter into the 12 paper liners. They should each be about ¾ cups full.
- Let the muffin batter rest here for 15 minutes before baking. This gives the gluten-free flour a chance to absorb some of the liquid ingredients.
- Preheat the oven to 350°F (177°C).
- Bake the muffins for 20 to 22 minutes or until lightly browned and cooked throughout. To test, insert a toothpick into the baked muffin. If no wet batter remains on the toothpick, the muffins are done baking.
- Let the muffins cool slightly before removing them from the tray.
Notes
- Make sure all ingredients are at room temperature before starting.
- Allow muffins to cool completely before storing.
- Use a gluten-free flour blend that contains xanthan gum, if desired.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin