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Gluten Free Chocolate Chip Muffins

Gluten Free Chocolate Chip Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups (280 g) gluten free all-purpose flour blend
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) vegetable oil or melted unsalted butter, cooled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (170 g) semisweet chocolate chips
  • Coarse sugar, for topping (optional)

Method
 

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  3. Add the milk, oil, egg, and vanilla to the dry ingredients and stir with a spatula just until combined, about 12 strokes.
  4. Fold in the chocolate chips, then let the batter rest at room temperature for 10 minutes.
  5. Divide the batter evenly among the muffin cups, filling them nearly to the top. Sprinkle with coarse sugar if using.
  6. Bake until the tops are golden and a toothpick comes out clean, 18 to 22 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool and serve.

Notes

The batter benefits from a 10-minute rest before baking, which gives the gluten free flour time to hydrate. This time is not included in the prep time. For the best texture, serve the muffins warm or at room temperature the same day.