These bakery-style muffins bake up with domed, golden tops and a tender, moist crumb studded with melty chocolate in every bite. Oat milk and coconut oil keep the batter rich without any heaviness, while a hit of vanilla rounds out the flavor beautifully. The reserved chocolate chips scattered over the top toast slightly in the oven, giving each muffin a pretty, bakery-case finish. They come together in one bowl for the wet ingredients and one for the dry, so cleanup is quick and the whole process feels approachable even on a busy morning. This one is a great fit for a gluten free kitchen, and it's easy to keep a batch on hand for grab-and-go breakfasts or an afternoon treat with coffee.
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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 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with coconut oil.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
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