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Amazing 35-Minute Gluten-free chocolate chip muffins

Gluten-free chocolate chip muffins
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Enjoy these wonderfully moist and flavorful gluten-free chocolate chip muffins, perfect for a delightful treat using alternative flours.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • 1 cup semi-sweet chocolate chips (ensure gluten-free)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set this aside.
  3. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until well combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Anya suggests using a blend of almond and rice flour for an extra tender crumb if your mix does not contain it.
  • For best results with gluten-free baking, measure your flour using the scoop and level method.
  • If you prefer less sweet muffins, slightly reduce the brown sugar quantity.

Nutrition

Find it online: https://savorsensations.com/gluten-free-chocolate-chip-muffins-recipe/