Gluten Free Bakery Style Chocolate Chip Muffins

Name: Gluten Free Bakery Style Chocolate Chip Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 1/3 cups (280 g) gluten free flour blend ((Note 1)); 3/4 cup + 1 tbsp (80 g) almond flour; 3/4 cup (150 g) light brown sugar; 2 tsp baking powder; 1 tsp baking soda; 1 tsp xanthan gum ((omit if your gluten free flour blend already contains xanthan gum or if using regular flour)); 1/2 tsp salt; 1 stick + 1 tbsp (130 g) softened unsalted butter; 1/2 cup + 1 1/2 tbsp (140 mL) milk, can be cold or room temperature; 1/2 cup + 1 1/2 tbsp (140 g) plain yogurt, can be cold or room temperature; 2 US large/UK medium eggs, can be cold or room temperature; 1/2 - 1 tsp vanilla bean paste ((or 1 - 2 tsp vanilla extract)); 2 tbsp lemon juice; 5 1/3 oz (150 g) chocolate chips

Instructions

Prep:20minCook:20min

These bakery style gluten free chocolate chip muffins tick all the boxes: they’re easy to make, have a fluffy and moist crumb, and a beautifully caramelised, proudly domed muffin top. Plus, I've included some useful tips about how to keep your muffins moist and fluffy, and how to prevent the chocolate chips from sinking!

Updated at: Thu, 21 Nov 2024 10:33:44 GMT