Gluten Free Chocolate Chip Muffins
Bakery-style muffins that happen to skip the wheat are genuinely hard to pull off — too often they turn out dense, gummy, or flat. These rise beautifully thanks to a smart combination of baking powder, baking soda, and a temperature trick that starts the bake hot to get those gorgeous domed tops. Sour cream and whole milk keep the crumb tender and moist, so there's none of that dry, crumbly texture that can plague flour-swapped baked goods. A generous amount of semi-sweet chocolate chips gets folded right into the batter, with a handful reserved to scatter on top so every muffin looks as good as it tastes. The batch makes 12, which means you'll have plenty to share — or stash a few for the week ahead. Serve them warm straight from the rack and they're honestly indistinguishable from anything you'd find at a coffee shop counter.
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Learn more →Ingredients
12 servings
- 2 cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- ½ cup sour cream
- ⅓ cup neutral oil (such as canola 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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