Why do my gluten-free muffins come out dense?

Dense muffins are often the result of either overmixing the batter or measuring the flour incorrectly. Always use the "spoon and level" method for your flour and mix just until the dry ingredients are incorporated. The high-heat baking trick in this recipe also helps create a lighter, airier texture.

Can I use a different type of chip in these muffins?

Absolutely! This recipe provides a great foundation for many different variations. You can easily swap the semi-sweet chocolate chips for white chocolate chips, butterscotch chips, or even peanut butter chips. A mix of different chips is also delicious!

How can I make these muffins dairy-free?

Making a dairy-free version of these gluten free chocolate chip muffins is very simple. Use a high-quality, stick-style dairy-free butter substitute in place of the regular butter. For the milk, use your favorite plant-based milk, such as almond, soy, or oat. Finally, be sure to use a brand of chocolate chips that is certified dairy-free.

Can I add anything else to this recipe?

Of course! To add a little extra texture and flavor, you can stir in about a half-cup of chopped nuts, like walnuts or pecans, along with the chocolate chips. A teaspoon of cinnamon in the dry ingredients also adds a lovely warmth.

Gluten Free Chocolate Chip Muffins: The Ultimate Recipe

Description

This is a simple, no-fuss recipe for creating unbelievably soft and tender gluten free chocolate chip muffins. Thanks to a special baking trick, they rise beautifully, creating those irresistible high tops we all love from a bakery.

Ingredients

Scale

1/2 cup butter, softened

3/4 cup sugar

1/2 cup milk of choice (skim, 2%, whole or almond)

1 tsp vanilla

2 eggs

1 3/4 cup gluten-free all purpose flour (with xanthan gum)

1/2 tsp baking soda

1/2 tsp salt

3/4 cup chocolate chips

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Instructions

1. Preheat for High Rise: Preheat your oven to 425°F. This initial high heat is the secret to bakery-style domes. Line a 12-cup muffin pan with liners.

2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together with a mixer until creamy and smooth.

3. Add Wet Ingredients: Add the milk, vanilla, and eggs to the bowl and blend in briefly until just combined.

4. Add Dry Ingredients: To the same bowl, add the gluten-free flour, baking soda, and salt. Blend on low speed until a thick muffin batter forms. Do not overmix.

5. Fold in Chips: Gently fold the chocolate chips into the batter with a spatula.

6. Fill Muffin Pan: Divide the batter evenly among the 12 muffin cups, filling each one about 3/4 of the way full.

7. Two-Temp Bake: Bake at 425°F for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 350°F and bake for another 15-17 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm!

Notes

The Baking Trick: The initial 5 minutes of high heat is crucial for getting the muffins to rise quickly and form a tall dome. Do not skip this step!

Storage: Store cooled muffins in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.

Dairy-Free Option: To make these dairy-free, use a stick-style dairy-free butter, a plant-based milk like almond milk, and dairy-free chocolate chips.

Prep Time: 10
Cook Time: 22
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 260
Sugar: 22 g
Sodium: 210 mg
Fat: 13 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0.5 g
Carbohydrates: 34 g
Fiber: 1.5 g
Protein: 3 g
Cholesterol: 50 mg