Gluten-Free Chocolate Chip Muffins
Ingredients
- 2 cups gluten-free baking flour (10 ounces; 283 grams)
- ¾ cup light brown sugar (5 ½ ounces; 155 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ 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 (6 ¼ ounces; 177 grams)
- ¾ cup chopped walnuts, optional (3 ounces; 85 grams)
- coarse sugar, optional
Instructions
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Preheat oven to 350℉. Spray a 12-count regular muffin pan or a 6 count jumbo muffin pan with nonstick spray or line with cupcake liners.
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Whisk gluten-free flour, baking powder, baking soda, and salt in a large bowl. Add melted butter, brown sugar, eggs, sour cream, and vanilla extract. Blend until the batter is thick and creamy. Stir in the chocolate chips and walnuts, if using.
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Spoon the batter into the pan, filling them about ⅔ full. Sprinkle each muffin with a little coarse sugar.
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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.
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Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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Store muffins, wrapped, on the counter for up to three days or freeze for up to two months.
Recipe Notes
Gluten-Free Flour: This recipe was developed and tested with Bob's Red Mill 1:1 Gluten-Free Flour Blend. Use a gluten-free flour that contains xanthan or guar gum. If yours doesn't whisk a ½ teaspoon into the flour before using.
Chocolate Chips: Use your favorite chocolate chips for these muffins. Mini, regular, and chocolate chunks all work. And a combination is lovely too.