Gluten-Free Chocolate Chip Muffins
Bakery-style gluten-free chocolate chip muffins! A deliciously moist, tender crumb, sugary, domed muffin top and loaded with chocolate chips! No one will ever guess they’re gluten free. Pair with a cup of coffee for the perfect treat!
Equipment
- Measuring cups and spoons
Ingredients
- ¼ cup butter, melted
- ⅓ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ cup gluten-free flour, all-purpose blend (see note)
- ⅓ cup almond flour
- 3 tablespoon cornstarch
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk, see note
- ½ cup greek yogurt
- ½ cup chocolate chips, plus more for topping (optional)
- demerara / raw sugar, for topping (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with 6 paper liners or grease with vegetable oil. In a large mixing bowl, cream together the melted butter and sugar until smooth. Beat in the egg and vanilla.
- In another bowl, whisk together the gluten-free flour, almond flour, cornstarch, baking powder and salt.
- In a liquid measure, combine the milk and greek yogurt. Add half the flour mixture and half the yogurt mixture to the butter mixture, and stir well. Add the remaining flour mixture and yogurt mixture and stir well, scraping the bottom of the bowl and ensuring all of the flour mixture has been fully incorporated.
- Stir in the chocolate chips.
- Divide the batter equally among the 6 muffin cups. Optional: Sprinkle the top of each muffin with demerara/raw sugar and additional chocolate chips.
- Bake for 10 minutes and then reduce the oven temperature to 350°F (180°C) and bake for an additional 8 – 10 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, until the muffins are cool enough to handle, then transfer to a wire rack to cool completely.
Notes
Note: Use a gluten-free all-purpose flour blend that contains xanthan gum. This ensures your muffins aren’t crumbly and can support a tall, domed muffin top. Also make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. If using a gluten-free flour blend with a high starch content, such as President’s Choice Gluten-Free All-Purpose Flour Blend, replace the cornstarch with an equal amount of gluten-free flour to prevent your muffins from having too much starch. See Baking with Gluten-Free Flour for more information.
Substitutions
- To make nut free: If you need your muffins to be nut free, you can replace the almond flour with an equal amount of additional gluten-free flour. Please note, that while still delicious, your muffins will be a little drier.
- Get sky-high, domed muffin tops: There are a few tricks to making sure you get a nice, domed bakery-style muffin top:
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- Batter consistency – in general, muffin batter is thicker than cupcake batter. You need a thicker batter in order to form and support a tall, domed muffin top. When you scoop out your muffin batter into your muffin tin, you should notice that it holds its shape.
- Muffin tin – to get bakery-style muffins, you need to fill your muffin cups to the top. Many muffin recipes will say to fill each muffin cup only two-thirds full, but you need to fill them to the top if you want tall, domed muffin tops. Make sure to only do this with thick muffin batters. If you have a muffin recipe that produces a thin batter and fill your muffin cups to the top, you risk having the batter go over the sides of the muffin tin and making a mess of the bottom of your oven.
- Baking temperature – a higher baking temperature is key to getting bakery-style muffin tops. For the first 10 minutes of baking, bake your muffins at 400°F and then reduce to 350°F for the remaining baking time. In traditional wheat flour-based muffin recipes, you may find a suggested baking temperature of 425°F and then reduced to 375°F, but I find with gluten-free muffins, a slightly lower temperature works better.
- Serve warm – I find these muffins are best served warm. To retain a crisp muffin top, reheat in a 300°F (150°C) oven for 10 minutes. You can also heat in the microwave for 20 seconds on high, but the muffin top won’t regain its crispness.
- Baked muffins: Baked muffins are best the day they are made. Leftovers will keep for 1 – 2 days in an air-tight container at room temperature. Reheat in a 300°F (150°C) oven for 10 minutes. Don’t store them in the fridge, it will dry them out faster. Gluten-free baked goods don’t keep as long as their traditional wheat-based counterparts. Anything you don’t think you’ll finish in 2 days you should freeze.
- Freeze: These muffins freeze really well. Cool the freshly baked muffins completely before freezing and store them well wrapped in a freezer bag or container for up to 1 month. I generally freeze them in a single layer in a freezer bag, making sure to squeeze out all of the air. To serve, thaw in a microwave for 20 seconds on high, and then warm in a 300°F (150°C) oven for 10 minutes. You can also thaw and heat using only a microwave, but the muffin top will not regain its crispness.
Nutrition
Serving: 1 muffinCalories: 329kcalCarbohydrates: 37gProtein: 7gFat: 18gCholesterol: 50mgSodium: 287mgFiber: 3gSugar: 19g
Nutritional information shown is an estimate only.
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