Description
Enjoy these delightful gluten-free chocolate chip muffins, made with a blend of almond and rice flour for a tender crumb and rich chocolate flavor. Perfect for a quick breakfast or a sweet snack.
Ingredients
Scale
- 1 and 1/2 cups almond flour
- 1/2 cup rice flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- 1 cup chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together almond flour, rice flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For dairy-free muffins, use non-dairy milk and dairy-free chocolate chips.
- You can add a sprinkle of extra chocolate chips on top of the batter before baking.
- Ensure your almond flour is finely ground for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 250-300
- Sugar: Approximately 20-25g
- Sodium: Approximately 100-150mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 10-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 2-3g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 40-50mg