Gluten Free Chocolate Chip Muffins are a delightful treat that satisfy your sweet tooth without the guilt. The moist, fluffy muffins are perfect for breakfast or a snack, and they come together quickly, making them a great choice for busy mornings or unexpected guests.
When making Gluten Free Chocolate Chip Muffins, feel free to substitute the butter with a dairy-free alternative if you’re avoiding dairy. You can also swap the sugar for coconut sugar or another sweetener, just keep in mind that the texture and flavor may vary. For egg alternatives, consider using flax eggs or applesauce, especially if you’re dealing with allergies. Always ensure your baking mix is certified gluten-free to prevent cross-contamination.
Muffins & Cupcakes
Gluten Free Chocolate Chip Muffins Recipe
Ingredients
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 cup sour cream
- 1 cup bob’s redmill baking mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semisweet mini chocolate chips
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, combine 1/4 cup softened butter with 1/2 cup sugar and 1/4 teaspoon salt. Use a whisk or a hand mixer to cream the mixture together until it’s light and fluffy.
- Add 1 large egg, followed by 1/2 teaspoon vanilla and 1/2 cup sour cream. Mix until well combined.
- Sprinkle in 1/2 teaspoon baking soda and then add 1 cup bob’s redmill baking mix. Blend until the batter is smooth and homogenous.
- Fold in 1/2 cup semisweet mini chocolate chips, or any other mix-ins you fancy, stirring gently to prevent overmixing.
- Line a muffin tray with muffin cups and divide the batter evenly among them, aiming for 12 muffins. If you’re feeling adventurous, you could make 9 larger muffins instead.
- Place the muffin tray in the preheated oven and bake for 12-15 minutes, or until the tops are slightly golden and a toothpick comes out clean when inserted into the center.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 3 of 4: