1cupdairy free chocolate chips or chocolate chunkssemi-sweet
Extra chocolate chunks for the tops
In a bowl of the stand mixer, add the gluten free flour mix, almond flour, brown sugar, baking powder, baking soda, xanthan gum and salt. Mix with the paddle attachment for 30 seconds or until combined.
Add the butter and mix for 45 seconds, scraping down the butter occasionally, until mixture looks crumbly.
In a small bowl or measuring cup, mix the almond milk, sour cream, eggs, vanilla extract and apple cider vinegar until combined.
With the mixer on low, slowly add the milk mixture to the dry ingredients. Mix until combined.
Scrape down the bowl and turn the speed up to medium. Mix for 2 minutes.
Fold the chocolate chunks into the batter.
Set batter aside to rest for 30 minutes.
Toward the end of the rest time, preheat oven to 375 F. Spray each cup of a 12 cup muffin tin and 3 cups of another pan, with cooking spray.
Portion the batter into he cups, filling each one to the top of the cup.
Bake for 20-22 minutes or until toothpick test done.
Cool in the pan on a wire rack for 10 minutes. Remove from pan.
Serve warm or cool.
This recipe was created using our gluten free flour mix - other mixes may work, but they haven't been tested.
Make sure ingredients are at room temperature.
Mix batter well for the full 2 minutes.
Allow the batter to rest for 30 minutes before baking for the best height and texture on the muffins.