Chocolate Chip Muffins

Course: Dessert, Snack

Cuisine: Treats

Keyword: muffins

Prep Time: 20

Cook Time: 24

Total Time: 44

Servings: Muffins

Calories: 401kcal

These delectable gluten-free chocolate chip muffins deliver a moist and airy texture with an abundant filling of chocolate chips. These muffins use basic gluten-free components including butter, sour cream, and cinnamon to enhance flavor before baking in tulip liners that ensure their ideal form and texture. These muffins require minimal preparation time and serve perfectly as breakfast items, snacks or desserts because they maintain freshness for an extended period and freeze well ensuring you have a delicious gluten-free option whenever you want.

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Ingredients

3 cups The Gluten Thief All-Purpose Flour spooned & leveled
3 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg optional
1/3 cup butter melted and slightly cooled
1/3 cup vegetable oil
1 cup granulated sugar
2 egg(s) at room temperature
1/3 cup sour cream at room temperature
1 cup milk at room temperature
1 teaspoon pure vanilla extract
1 cups semi-sweet chocolate chips
Optional: coarse sugar for sprinkling

Instructions

Preheat Oven:

Preheat oven to 425°F (218°C). Line a muffin pan with tulip liners for best structure and easy removal. Set aside.

Make Batter:

In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk melted butter, oil, sugar, and eggs until smooth. Add sour cream, milk, and vanilla; whisk until well combined.
Pour wet ingredients into dry ingredients and gently fold until no flour pockets remain (avoid overmixing). Batter should be thick. Fold in chocolate chips.

Fill and Bake:

Spoon batter evenly into the prepared tulip liners, filling each to the top. Sprinkle coarse sugar on top for extra crunch (optional).
Bake at 425°F for 5 minutes, then reduce temperature to 350°F (177°C) without opening the oven door, and bake an additional 25–26 minutes. Muffins are done when golden and a toothpick inserted into the center comes out clean.

Cool and Store:

Let muffins cool in the pan for 10 minutes before serving.
Store leftover muffins covered at room temperature for 5 days, refrigerate for up to 1 week, or freeze for up to 3 months.

Nutrition

Chocolate Chip Muffins