Gluten-Free Chocolate Chip Muffins Recipe
These gluten-free chocolate chip muffins are moist, fluffy, and packed with mini chocolate chips for a delightful treat. Made with a gluten-free flour blend and a combination of sour cream and heavy cream, these muffins boast a tender crumb and rich flavor. Perfect for a breakfast treat or snack, they are simple to make and rest for an hour to develop the perfect texture before baking.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 32 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 1/2 cups (300 grams) gluten-free measure-for-measure flour, weighed or scooped and leveled
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup (8 Tablespoons, 4 oz) butter, melted
- 1 cup (200 grams) granulated sugar
- 3 large eggs, room temperature
- 1 Tablespoon vanilla extract or vanilla bean paste
- 3/4 cup (170 grams) sour cream
- 3/4 cup (178 ml) heavy cream
Add-ins & Toppings
- 1/2 cup (3 oz, 85 grams) mini chocolate chips
- 1/4 cup (1 1/2 oz, 43 grams) mini chocolate chips (for topping)
- 2 Tablespoons coarse sugar (turbinado sugar, sparkling sugar, or demerara sugar)
Instructions
- Combine Dry Ingredients: In a medium bowl, combine the gluten-free flour blend, baking powder, baking soda, and kosher salt. Whisk these dry ingredients together until well mixed, then set aside.
- Combine Butter & Sugar: In a large mixing bowl, add the melted butter and granulated sugar. Stir until combined and smooth.
- Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition to ensure fully incorporated eggs. Then mix in the vanilla extract or vanilla bean paste thoroughly.
- Mix In Sour Cream & Heavy Cream: Stir in the sour cream until the mixture is smooth and combined. Follow by mixing in the heavy cream until the batter is well blended.
- Add Dry Ingredients To Wet Ingredients: Gently fold the dry mix into the wet ingredients until just a few dry flour patches remain. Avoid overmixing to keep the batter light.
- Mix In The Chocolate Chips: Add 1/2 cup of mini chocolate chips and fold them evenly into the batter until smooth and no dry spots remain.
- Let The Batter Rest: Let the batter rest for at least 1 hour at room temperature (up to 2 hours) or refrigerate overnight. This rest allows the batter to aerate, become fluffier and thicker, which is essential for a beautiful rise and texture.
- Preheat The Oven & Prep The Pan: While the batter rests, preheat your oven to 425°F (218°C). Line a 12-cup muffin pan with parchment paper liners to prevent sticking.
- Scoop The Muffins & Top With Sugar: Using a large cookie scoop or ice cream scoop, carefully scoop the fluffy batter into the prepared muffin cups until generously filled. Sprinkle each muffin with about 1 teaspoon of extra mini chocolate chips and sprinkle coarse sugar on top for a sparkling finish.
- Bake The Muffins: Bake the muffins at 425°F for 5 minutes. Then immediately reduce the oven temperature to 350°F (177°C) and continue baking for another 10-12 minutes, or until the muffins are lightly golden and a toothpick inserted comes out with only a few moist crumbs.
- Cool The Muffins: Allow the muffins to cool for 2-3 minutes in the pan, then transfer them to a wire rack to cool completely.
- Serve & Store: Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for 2 days or freeze for up to 2 months. Reheat briefly in the microwave for a fresh-baked feel.
Notes
- Resting the batter is crucial for a fluffy texture and proper rise in gluten-free muffins.
- Do not overmix the batter; fold ingredients gently to avoid tough muffins.
- You can store muffins in an airtight container at room temperature for 2 days or freeze them for longer storage.
- Using parchment liners ensures muffins don't stick and makes cleanup easier.
- Adjust coarse sugar topping amount based on sweetness preference.
