Gluten Free Chocolate Chip Muffins
This recipe creates 12 large, bakery style muffins, using simple gluten-free ingredients. Plus, you don't even need to get out your electric mixer.
Ingredients
- 2¼ cups gluten-free plain/all purpose flour
- ½ cup white sugar (110g)
- 2 tsp baking powder
- 1 tsp baking soda (bi-carb soda)
- 2 eggs
- 1 cup buttermilk (or add 1tsp lemon juice to 1 cup of milk)
- ¼ cup butter (melted) (65g)
- 4 tbsp vegetable oil olive oil, coconut oil also work well here
- 1 tbsp vanilla extract
- 1½ cups chocolate chips
Instructions
- Preheat your oven to 200℃/400℉.
- Line a 12 muffin tin with either muffin papers, or spray tin with oil.
- Whisk the dry ingredients together first.2¼ cups gluten-free plain/all purpose flour, 2 tsp baking powder, 1 tsp baking soda (bi-carb soda), ½ cup white sugar
- Make a well in your bowl and add the wet ingredients, mixing until combined, but not expecting a super smooth consistency.2 eggs, 1 cup buttermilk, ¼ cup butter (melted), 4 tbsp vegetable oil, 1 tbsp vanilla extract
- Add in most of the chocolate chips (holding some back for topping) and mix through.1½ cups chocolate chips
- Divide your muffin batter into 12 equal muffins and then top with the remaining choc chips.
- Bake in the hot oven for 5 minutes, then reduce the heat to 180C/360F and continue to bake for 14 minutes. The muffins are ready when a skewer inserted into the muffin comes out clean, but don't get it confused with melted choc-chips!
- Take the muffins out of the tin immediately, and place onto a cooling rack.
Notes
1. Buttermilk: the acidity in the buttermilk interacts with the baking soda, and helps these muffins to really 'lift'. It's an important step to avoid dry, flat muffins, however I know that buttermilk isn't normally a household staple. The good news, is that you can easily create your own buttermilk by combining 1 cup of whole milk with 1 teaspoon of lemon juice or white vinegar.
2. All muffins are best warm and on the same day, but these muffins will keep for up to 3 days in an airtight container.
3. Freezing: If you have leftovers, or want to keep some gluten-free muffins on hand for emergencies, you can simply wrap the muffins individually so they're airtight, freeze, then defrost to room temperature. A quick 20 seconds in the microwave usually just 'perks' them up a bit too before consuming :)
Tried this recipe?Let us know how it was!