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Gluten-Free Chocolate Chip Muffins

A close-up of a delicious gluten-free chocolate chip muffin, broken in half to show the moist interior and chocolate chips.
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Enjoy these delightful gluten-free chocolate chip muffins, perfect for any occasion. Made with a blend of alternative flours, they are moist, tender, and packed with chocolatey goodness.

Ingredients

Scale
  • 1 and 1/2 cups almond flour
  • 1/2 cup rice flour
  • 1/4 cup tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the almond flour, rice flour, tapioca starch, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Do not overmix.
  6. Gently fold in the chocolate chips.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • You can substitute other gluten-free flour blends if you prefer.
  • Add a sprinkle of sea salt on top of the muffins before baking for an extra touch of flavor.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://spoonsprout.com/gluten-free-chocolate-chip-muffins/