Gluten Free Chocolate Chip Muffins
by: claire cary
These gluten free chocolate chip muffins are light, fluffy and taste like they're fresh from a bakery! They're dairy free friendly, made in one bowl and perfect for a mid-afternoon snack!
Ingredients
Wet
- ⅓ cup white sugar
- ½ cup dark brown sugar
- 2 large eggs room temperature
- ½ cup unsalted butter melted
- ⅔ cup milk room temperature
- ¾ cup greek yogurt room temperature
- 2 teaspoons vanilla extract
Dry
- 2 ½ cups gluten free all purpose baking flour spoon and leveled
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup chocolate chips I like mini chips here
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a muffin tray with 12 liners and set aside. I opted to line two muffin trays with 6 liners so they are spaced apart. This helps them rise a bit taller!
- In a large mixing bowl, whisk together all wet ingredients until smooth. It really helps to use all room temperature ingredients so they don't cause the coconut oil to harden.
- Add in all dry ingredients aside from the chocolate and whisk until smooth. The batter will be thick.
- Fold in the chocolate chips.
- Scoop the batter into the lined muffin tray and fill to the top. Filling to the top helps ensure those big round muffin tops!
- Top each with a few additional chocolate chips.
- Bake for 5 minutes at 425, then decrease the temperature to 350 and bake an additional 16-20 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool for 10 minutes, then remove from the tray and transfer to a wire rack to finish cooling. Enjoy!
Notes
You can use salted butter if that's what you have, but decrease the added salt to 1/4 teaspoon.
You can use light brown sugar in place of brown if that's all you have.
You can sub the two eggs for two flax eggs or apple sauce, but the muffins will not rise as well and the texture won't be quite as fluffy.
You can make these muffins dairy free by using a dairy free greek yogurt and dairy free butter like Earth Balance and then a non-dairy milk.
Serving: 1muffin / Calories: 312kcal / Carbohydrates: 44g / Protein: 6g / Fat: 12g / Sodium: 260mg / Fiber: 3g / Sugar: 26g
