Introduction
These gluten-free chocolate chip muffins are a perfect balance of moist, tender crumb and rich chocolate flavor. You’ll love that they use a blend of gluten-free flours and a touch of sour cream for a texture that rivals any traditional muffin. They’re simple to whip up and make for a satisfying breakfast or sweet treat.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12 muffins
Ingredients
- ½ cup butter, softened (such as salted, if using unsalted, add an extra pinch of salt)
- ⅔ cup granulated sugar
- 1/2 cup sour cream (or greek yogurt)
- 3/4 cup milk
- 2 eggs, cold
- 2 tablespoon lemon juice
- 2 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum
- ¾ cup almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup chocolate chips (such as the mini chips from Enjoy Life Foods)
- Additional chocolate chips and coarse sugar for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the sour cream (or greek yogurt), milk, cold eggs, lemon juice, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) to the creamed butter mixture. Mix on medium speed until just combined. The mixture may look slightly curdled, which is normal.
- In a separate medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Mix on low speed until *just* combined and no dry streaks remain. Be careful not to overmix.
- Gently fold in the ¾ cup of chocolate chips using a spatula.
- Divide the batter evenly among the 12 prepared muffin cups, filling them nearly to the top.
- Sprinkle the tops of each muffin with additional chocolate chips and a pinch of coarse sugar, if desired.
- Bake for 16-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Jumbo Muffins: Divide the batter into a 6-cup jumbo muffin tin and increase baking time to 22-25 minutes.
- Double Chocolate: Replace 2 tablespoons of the gluten-free all-purpose flour with unsweetened cocoa powder for a chocolate base.
- Flavor Twist: Add the zest of one orange or one lemon to the wet ingredients for a bright, citrusy note.
- Muffin Tops: Spread the batter onto a parchment-lined baking sheet in 12 small mounds to create muffin-top-style cookies, baking for 12-14 minutes.
Tips for Success
- Ensure your butter is truly softened to room temperature for proper creaming and a light texture.
- Use a cookie scoop or ice cream scoop to easily and evenly portion the batter into the muffin cups.
- For taller, domed muffins, start baking at the higher 375°F temperature as directed. This initial blast of heat helps them rise quickly.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds, or in a 300°F oven for 5-8 minutes until warm.
FAQ
Can I use dairy-free substitutes?
Yes, you can use dairy-free butter, yogurt, and milk. Ensure your chocolate chips are also dairy-free if needed.
Why is lemon juice in the recipe?
The lemon juice reacts with the baking soda, helping the muffins rise. It also tenderizes the crumb and its flavor is not prominent in the final bake.
My gluten-free flour blend doesn’t have xanthan gum. What should I do?
You must add it. Whisk 1 teaspoon of xanthan gum into the dry ingredients if your flour blend does not already contain it.
Why are the eggs cold? Can I use room-temperature eggs?
Cold eggs are specified to help prevent the batter from becoming too warm and thin, but room-temperature eggs will work fine if that’s what you have.
Can I make this batter the night before?
It’s not recommended. The baking powder activates when wet, so refrigerated batter will not rise as well. For best results, bake immediately after mixing.
Can I use all gluten-free all-purpose flour and omit the almond flour?
It’s not ideal. The almond flour adds necessary fat and moisture. Substituting with more GF AP flour will result in a drier, crumblier texture.