Low Sodium Gluten Free Chocolate Chip Muffins

Total time42 min

Prep time15 min

Cook time22 min

Low Sodium Gluten Free Chocolate Chip Muffins

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Ingredients

12 servings

2 cups gluten free flour blend
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
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1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup granulated sugar
2 large eggs
½ cup whole milk
½ cup sour cream
⅓ cup neutral oil (such as canola oil or vegetable oil)
1 ½ tsp pure vanilla extract
1 ½ cups semi-sweet chocolate chips, divided

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil or cooking spray.
2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, and granulated sugar until evenly combined.

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