Gluten Free Chocolate Chip Muffins
This gluten-free chocolate chip muffins recipe creates light, fluffy, bakery-style muffins with crispy sugar tops. Made with King Arthur flour, sour cream, and mini chocolate chips, these gluten free chocolate chip muffins taste just as delicious as traditional versions. Perfect for weekend brunch.
Servings: 12 muffins
Calories: 299kcal
Equipment
- small mixing bowl
- large mixing bowl
- glass measuring cup
- measuring cups
- measuring spoons
- whisk
- spatula
- muffin pan
- cookie scoop
Ingredients
- ½ cup unsalted butter melted and cooled
- 2 cups gluten free flour I used King Arthur Measure for Measure
- ⅔ cup granulated sugar
- 1.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream at room temperature
- ½ cup buttermilk at room temperature
- 2 large eggs at room temperature
- 1.5 teaspoons vanilla
- 1 cup mini chocolate chips
- 2 tablespoons coarse sugar for sprinkling on the muffin tops
Instructions
- Preheat oven to 425°. In a small mixing bowl melt the butter. Allow to cool for a few minutes.½ cup unsalted butter
- Line your muffin pan (12 cups) with cupcake wrappers.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine.2 cups gluten free flour, ⅔ cup granulated sugar, 1.5 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large measuring cup, combine the cooled butter, sour cream, buttermilk, eggs and vanilla. Whisk until well combined.½ cup sour cream, ½ cup buttermilk, 2 large eggs, 1.5 teaspoons vanilla
- Add the wet ingredients to the dry ingredients. Mix until just combined. Be sure not to overmix.
- Gently fold in the mini chocolate chips.1 cup mini chocolate chips
- Use a large cookie scoop to add batter to the muffin pan. Sprinkle the batter with coarse sugar and a few additional chocolate chips.2 tablespoons coarse sugar
- Bake muffins at 425° for 5 minutes. Lower the temperature to 375° and bake for an additional 16-18 minutes.
- Remove muffins from the oven and allow the muffins to cool. Remove muffins from the muffin pan and serve with a fresh mug of coffee.
Nutrition
Calories: 299kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 108mg | Potassium: 91mg | Fiber: 2g | Sugar: 24g | Vitamin A: 391IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 1mg