Description
These gluten-free chocolate chip muffins are a delightful treat, perfect for those with dietary restrictions. Made with a blend of alternative flours, they are moist, flavorful, and packed with chocolatey goodness.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk (dairy or non-dairy)
- ¼ cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (dairy-free if needed)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the tin and transfer them to a wire rack to cool completely.
Notes
- Ensure your gluten-free flour blend contains xanthan gum for best results. If it does not, add ½ teaspoon of xanthan gum to the dry ingredients.
- For dairy-free muffins, use a non-dairy milk alternative and dairy-free chocolate chips.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg