These bakery-style muffins bake up tall and domed with golden, craggy tops and a soft, tender crumb inside. A blend of sour cream and neutral oil keeps every bite moist, while a double dose of chocolate chips folded into the batter and scattered on top means gooey pockets in every muffin. The two-temperature bake is the trick here — a hot start for that beautiful rise, then a gentler finish so the centers cook through without drying out the edges. Vanilla adds warmth and rounds out the sweetness, so the chocolate never feels one-note. They're just as good warm from the oven, when the chips are still melty, as they are the next morning with coffee. Simple pantry staples and a one-bowl mixing method make this an easy weekend bake, and it's a solid pick for an egg free breakfast or snack rotation.
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Learn more →12 servings
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.
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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