Lofty Gluten Free Chocolate Chip Muffins (Edit recipe)

429 recipes
|
735 followers

Like a warm chocolate chip cookie, but in a muffin! I've used the Primal Palate g/f Flour here and it's quickly becoming my new favorite for gluten free muffins! You can use the chocolate chips of your choice, all one variety or a mix. I like to use a combo of a dark chocolate, semi sweet or even milk chocolate and think they each add such a great layer of flavor. I've got a paleo Chocolate Chip Muffin recipe if that's more in line with your needs!

Share

Save

PREP TIME

15 minutes to 20 minutes

COOK TIME

22 minutes to 25 minutes

INGREDIENTS

10

Serves: 8-10

Ingredients

2 cups Gluten-Free All-Purpose Flour - Primal Palate
.5 cup Granulated White Sugar
1 tsp Grain-Free Baking Powder - Otto's Naturals
.25 tsp Baking Soda
.125 tsp Real Salt - Redmond
1.5 cups Dark Chocolate Chips, or a combo of semi or milk chocolate
.75 cup Buttermilk, room temperature
2 whole Eggs, room temperature
3 Tbsp Butter, Salted, melted, slightly cooled
1 tsp Vanilla Extract

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 385° and line muffin tins with liners.
In a mixing bowl, add flour, sugar, baking powder, baking soda and salt–whisk to combine. Toss in chocolate chips then set aside.
In a small mixing bowl, add buttermilk, eggs, butter and vanilla–whisk well to incorporate eggs completely.
Pour wet ingredients into dry ingredients and mix with a rubber spatula til combined.
Spoon into prepared muffin tins, you should get 8-10 depending on how large you want them.
I like to add a few additional chocolate chips on top as well as a sprinkle of sugar, totally optional of course but a nice touch.
Bake in a preheated oven for 22-25 minutes or until the edges are golden brown and the top springs back when lightly touched.
Let cool in muffin tins for 3-4 minutes then remove to a cooling rack to finish cooling.

Notes

These do freeze well, so enjoy a warm one then once they're cooled, place them in the freezer on the cooling rack so they freeze "individually" then you can place them in a zipper bag for longer storage.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	475
Fat:	25 g
Carbohydrates:	55 g
Protein:	8 g
Cholesterol:	13 g
Sodium:	207 mg
Fiber:	6 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated for total recipe.