March 20, 2024
Gluten Free Chocolate Chip Muffins
Prep time:
15
Cook time:
22 min
Total time:
40 min
Gluten Free Chocolate Chip Muffins
This is the ultimate Gluten-Free Chocolate Chip Muffins recipe, guaranteed to elevate your baking game to new heights! Crafted with the exceptional Hand + Heart Gluten Free All Purpose Flour (1 to 1), these muffins boast a tall, moist texture with no hint of grit, ensuring a perfect bite every time.
But what truly sets these muffins apart is their divine crunchy crust thanks for the sprinkling of course turbino sugar, offering a delightful contrast to the tender crumb within. With each bite, you’ll experience a symphony of flavors and textures that will leave you craving more.
Perfect for busy mornings on the go or as a sweet indulgence for afternoon tea, these muffins are a guaranteed crowd-pleaser. They’re not just a treat for the taste buds; they’re a celebration of gluten-free baking at its finest. So why settle for mediocre muffins when you can bake up a batch of pure muffin perfection? Start baking today and experience the delight of these muffins for yourself!
Gluten Free Chocolate Chip Muffins
Prep time:
15
Cook time:
22 min
Total time:
40 min
Yield:
16 muffins
Author:
made by hand, from the heart
Ingredients
2 1/4 cups Hand + Heart Gluten Free All Purpose Flour (1 to 1)
1 cup plus 2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cups chocolate chips or chopped bar, plus more for topping
1 cup + 2 tablespoon buttermilk, room temperature
2 large eggs, room temperature
1/4 cup sour cream, room temperature
2 teaspoons vanilla extract
2 tablespoon avocado or vegetable oil
1/2 cup unsalted butter, melted
2 -3 tablespoon coarse or raw sugar for sprinkling
Instructions
- Line 2 cupcake pans with liners, set aside.
- In a large bowl, add all the dry ingredients and whisk to combine.
- In a separate medium bowl, add all the wet ingredients and whisk until thoroughly combined.
- Add the wet ingredients to the bowl of dry ingredients and whisk until just incorporated. Do not over mix. Now add the chopped chocolate bar or chips and fold in with a spatula. The batter will thicken at it sits.
- Scoop the muffin batter into the liner until it reaches the top of the muffin liner plus a smidge. You want to overfill the batter just a little so it creates a nice full dome.
- Pile on the reserved chopped chocolate bar or chips on top of the batter. Slightly tap the topping to the batter so it doesn’t fall off while baking. Sprinkle with coarse or raw sugar.
- While the muffin batter is resting, preheat the oven to 425ºF
- Once the oven has preheated, bake at 425ºF for 10 minutes. Then, while the door is still closed, reduce the temperature to 350ºF and bake for additional 12 – 18 minutes until a toothpick inserted in the center is no longer wet and sticky.
- Remove the muffins and let them cool for 10 minutes then cool on a cooling rack for additional 10 minutes.
- While the muffins are cooling, in a small bowl, whisk together the powdered sugar, milk and vanilla extract until smooth. Add additional milk until desired consistency is reached.
- Drizzle muffins with the glaze and enjoy while warm.
Baker Tip: since the batter will done outside of the liner, apply oil on the top of the muffin pans with paper towel so baked muffins will release easier once baked.
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