These bakery-style muffins bake up tall and domed, with a golden top that gives way to a tender, fluffy crumb studded with melty pockets of chocolate. The two-temperature bake — a hot start followed by a gentler finish — is what gives them that classic muffin-shop rise and craggy top. Melted butter and a splash of vanilla keep the inside moist and rich, while a generous scattering of chocolate chips on top turns golden and slightly crisp as they bake. Simple pantry staples like baking powder and baking soda do the heavy lifting for lift, so no fancy equipment is needed — just two bowls and a spatula. These are a genuinely solid pick for a gluten free breakfast or snack rotation, and they freeze beautifully if you want a stash ready to go. One bite in and you'll understand why this style of chocolate chip muffin is a classic for a reason.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
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