Bakery-style Gluten-Free Chocolate Chip Muffins. Makes either 15 standard muffins or 6 jumbo muffins.
When does a muffin become a cupcake? It’s the frosting, isn’t it? Because while these gluten-free chocolate chip muffins are a sweet treat, I don’t think of them as a cupcake.
These muffins are a spin off of my gluten-free sour cream muffins (aka one of my favorite muffin recipes ever). Like those muffins, these are dense, tender, and just sweet enough to be called a muffin and not a cupcake.
While creating the recipe, I wanted them to taste a little like a chocolate chip cookie. So I added a little dark brown sugar. Not so much that the molasses from the brown sugar takes over but just enough to enhance the chocolate chips.
This recipe comes together in one bowl. You simply whisk together the dry ingredients and then add the wet ingredients. Stir until a batter forms and then add chocolate chips. (And walnuts, if you like them.)
Tips for the Best Gluten-Free Chocolate Chip Muffins
- Use mini-chocolate chips. They evenly distribute throughout the batter.
- Use light brown sugar. This brings a subtle chocolate chip cookie flavor to the muffins.
- Add chopped walnuts. Toast the nuts in a dry skillet until aromatic, this only takes a few minutes. Allow to walnuts tocool and then chop.
- Finish with a light dusting of powdered sugar.
- For a bakery-style muffin, use a jumbo muffin pan.
Gluten-Free Chocolate Chip Muffins
- 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 3/4 cup light brown sugar (5 1/2 ounces/ 155 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick butter, melted (4 ounces; 113 grams)
- 2 large eggs
- 1 cup sour cream (8 ounces; 226 grams)
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 3/4 cup chopped walnuts, optional
- powdered sugar, optional for dusing
Line 15 standard or 6 jumbo muffin cavities with paper liners or grease with nonstick cooking spray. Preheat oven to 350 degrees F.
Combine baking flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Add melted butter, eggs, sour cream, and vanilla extract. Blend to combine. Stir in chocolate chips (and walnuts, if using).
Fill prepared muffin cups 2/3 full. Bake until golden brown. A cake tester inserted in the center of a muffin should come out clean, about 18 minutes for standard muffins and about 22 minutes for jumbo muffins. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired.
Store muffins, wrapped, on the counter for up to three days or freeze for up to two months.