Gluten Free Chocolate Chip Muffins
One of the hardest things about having a gluten intolerance or going gluten free for other reasons is the fact that there's not always a great alternative option to some of your favorite foods. Luckily, the gluten-free market is a huge one, and recipe developers are constantly trying to come up with gluten-free recipes that don't lose out on the taste of the original, gluten-filled versions. Recipe developer Catherine Brookes of Blue Sky Eating whipped up these delicious gluten-free chocolate chip muffins that will knock your socks off. "I wanted to recreate a classic recipe for those who don't eat gluten. No need to miss out on home-baked sweet treats!" Brookes says of these fluffy muffins.
This recipe requires just a few minutes of prep time, and another great thing is that it's easy enough for beginner bakers. "You can't go wrong with a classic, fluffy, chocolatey muffin! These are so simple and such a yummy treat," Brookes shares.
Keep reading to find out how to make these tasty treats.
Gather the ingredients for gluten-free chocolate chip muffins
The first thing you need to do is make a list and head to the grocery store. While there, pick up some gluten-free all-purpose flour, baking powder, salt, vegetable oil, sugar, vanilla extract, two large eggs, Greek yogurt, and milk chocolate chips.
Then, head home and get started on these sweet gluten-free muffins.
Preheat the oven and whisk together the dry ingredients
This recipe requires the use of your oven, so be sure to set it to 370 F. Then, grab a cupcake pan and line each well with a cupcake liner. This helps prevent the muffins from sticking to the pan.
To begin the batter, add flour, baking powder, and salt to a mixing bowl. Use a whisk to combine and set it to the side until you need it again.
Mix the wet ingredients
In another large mixing bowl, add the vegetable oil, sugar, vanilla extract, and eggs. Whisk them together until everything is combined. Then, add the yogurt and whisk again so it combines with the rest of the wet ingredients.
Combine the wet and dry ingredients
Place the bowl with the wet ingredients on the counter in front of you. Start tipping the bowl with the dry ingredients into the wet ingredients. Be sure to gently and slowly pour the flour mixture into the wet mixture, stirring as you go. "Once you add the dry ingredients, you start to knock the air out of the mixture, so this is generally done last and very gently to keep as much air in the mixture as possible," Brookes notes. "This creates a lighter, fluffier bake."
It's also important not to overmix the batter. "Fold the batter gently until you no longer see streaks of flour, then stop," Brookes shares. If the batter has a few lumps in it, that's no big deal.
Add the chocolate chips and transfer to the cupcake pan
The last thing you need to add to the batter is your chocolate chips. Gently fold them into the batter, then transfer the batter into the prepared cupcake tins. Since the cupcakes will expand while they bake, you only need to fill each one about ¾ of the way full.
Bake and let cool
Pop the cupcakes into the oven and bake them for 20-25 minutes. Once the tops turn golden brown, it's a good indicator that the cupcakes are ready to come out. You can also check to see if they're done by inserting a skewer in the center of the muffin. If it comes out clean, you can take them out.
Once you remove the muffins from the oven, leave the pan to cool for about 10 minutes. Then, transfer the muffins to a wire rack to allow them to finish cooling.
Serve and enjoy
Once the cupcakes have finished cooling, you can finally dig in. These are great morning treats on their own, but Brookes says they're especially good paired with a cup of coffee.
These are so tasty that leftovers won't last long, but just in case, Brookes shares, "They should keep for about 3 days in an airtight container at room temp."
We hope you love these delicious morning muffins.
- 2 ½ cups gluten-free all-purpose flour
- 2 ½ teaspoons baking powder
- Pinch of salt
- ½ cup + 2 tablespoons vegetable oil
- 1 cup sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- ⅓ cup Greek yogurt
- 1 ⅓ cups milk chocolate chips
- Preheat the oven to 370 F and prep a cupcake pan with cupcake liners.
- Whisk together the flour, baking powder, and salt in a mixing bowl. Set aside.
- Add the vegetable oil, sugar, vanilla extract, and eggs to a large mixing bowl. Whisk until well-combined.
- Add the yogurt and whisk again.
- Tip the flour mixture into the bowl with the wet ingredients and gently fold together until just combined. Don't overmix — a few lumps are okay.
- Add the chocolate chips and gently fold again.
- Transfer the muffin batter to your prepared cupcake pan. Each well should be about ¾ of the way full.
- Bake for 20-25 minutes, or until the muffins are golden on top and a skewer poked into the center of a muffin comes out clean.
- Leave in the pan for 10 minutes before transferring to a wire rack to cool completely.
| Calories per Serving | 404 |
| Total Fat | 19.6 g |
| Saturated Fat | 4.9 g |
| Trans Fat | 0.1 g |
| Cholesterol | 35.8 mg |
| Total Carbohydrates | 54.3 g |
| Dietary Fiber | 3.4 g |
| Total Sugars | 33.5 g |
| Sodium | 120.6 mg |
| Protein | 5.5 g |
