Printable Gluten Free Chocolate Chip Muffins Recipe Card

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Printable Gluten Free Chocolate Chip Muffins Recipe Card

These fluffy, sweet gluten-free chocolate chip muffins are great for an easy-to-grab anytime snack. They’re super tender with chunks of semi-sweet chocolate dotting every bite!

Prep Time20

Cook Time20

Rest time30

Total Time1 10

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 297kcal

Author: Danielle DeGroot

Ingredients

280 grams gluten-free flour mix, about 2 ½ cups
80 grams almond flour, about ¾ cup
150 grams brown sugar, about 2/3 cup
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
¼ teaspoon salt
9 tablespoons dairy-free butter, softened
4.5 ounces almond milk, about 2/3 cup
140 grams dairy-free sour cream, about 2/3 cup
2 eggs
1 ½ teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
1 cup dairy-free chocolate chips or chocolate chunks, semi-sweet
Extra chocolate chunks for the tops

Instructions

Add the gluten-free flour mix, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt to the bowl of the stand mixer. Mix with the paddle attachment for 30 seconds until combined.
Add the softened butter and mix for 45 seconds, occasionally scraping down the sides of the bowl, until the mixture looks crumbly.
In a small bowl or measuring cup, stir together the almond milk, sour cream, eggs, vanilla extract, and apple cider vinegar until evenly combined.
With the mixer on low, slowly add the wet ingredient mixture to the dry ingredients until lightly combined
Scrape down the bowl and turn the speed up to medium. Mix for 2 minutes.
Lightly fold in the chocolate chips or chunks until evenly distributed through the batter.
Set batter aside to rest for 30 minutes. This lets the flour absorb moisture more completely, so the muffins don’t dry out too much during baking. The baking powder and baking soda can also begin forming the carbon dioxide bubbles that give the muffins a fluffier texture.
While the batter is resting, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray the insides of all 12 cups of one muffin tin and 3 cups of a second muffin tin with cooking spray.
When the muffin batter has finished resting, begin portioning it into the 15 prepared muffin cups. The muffin batter should be roughly evenly distributed between the cups. Lightly sprinkle extra chocolate chips over the top of the muffins, lightly pressing them into the batter.
Bake muffins for 20-22 minutes until a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins for about 10 minutes in the muffin tins, then transfer them to the cooling racks to finish cooling. This gives the muffin centers time to finish setting.
You can eat the muffins right away or store them in an airtight container on the kitchen counter for up to 3 days.

Notes

Recipe Testing Notes

These muffins were developed for a standard metal muffin tin and a gluten-free flour blend without xanthan gum. Different flour blends can absorb moisture differently, so using the recommended blend and weighing ingredients will give you the most consistent results.

Nutrition