These bakery-style muffins bake up tall and domed, with golden edges and a tender, fluffy crumb studded throughout with melty pockets of chocolate. The gluten free flour blend gives structure without any dense, gummy texture, while a quick two-temperature bake — starting hot, then easing down — locks in that classic bakery rise. A generous scattering of chocolate chips on top turns golden and glossy as they bake, so every muffin gets that irresistible melted-chip crown. Sweet, simple pantry staples like vanilla and a touch of sugar round out the batter, keeping the flavor warm and comforting rather than overly rich. They're just as good pulled apart warm from the tin as they are the next morning with coffee. This one's a solid pick for a vegan-friendly muffin fix, no fuss required.
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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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