Gluten Free Chocolate Chip Muffins
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Yield: 12 muffins
Tender and fluffy gluten free muffins with the perfect amount of chocolate chips. Reminiscent of chocolate chip Little Bites.
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Equipment
- reusable silicone cupcake liners optional
Ingredients
Dry Ingredients:
- 2 cups high quality gluten free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- ¾ cup light brown sugar packed
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup mini chocolate chips
Wet Ingredients:
- 2 large eggs
- 1 stick butter melted and slightly cooled
- 1 cup plain Greek yogurt
- ¼ cup + 2 tablespoon milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 F. Prepare a silicone cupcake tray or grease/line a standard cupcake tray.
- In a large mixing bowl or bowl of a stand mixer, combine the dry ingredients: gluten free flour, brown sugar, baking soda, baking powder, and salt. Mix until combined.
- Add in the wet ingredients: eggs, Greek yogurt, milk, melted butter, and vanilla extract. Beat until just combined.
- Fold in the chocolate chips.
- Allow the batter to rest for 10 minutes.
- Scoop the muffin batter into the prepared cupcake tray until the cups are ⅔ of the way full. I used a cookie scoop.
- Bake until lightly browned on top and a toothpick inserted in the center comes out clean, about 20-25 minutes. Since oven temperatures vary, keep an eye on your muffins as they bake so they don't overcook.
- Allow the muffins to cool in the pan for 5-10 minutes before placing onto a wire cooling rack. Allow the muffins to cool completely before storing.
- Enjoy!
Notes
Store gluten free muffins in an airtight container at room temperature and enjoy within 2 to 3 days. You can also freeze these muffins. Once ready to eat, remove from the freezer and let sit at room temperature for 30 minutes. Warm in the microwave for 10-20 seconds to soften.
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