I always feel bad when I make delicious treats and my poor husband can’t participate. So I took my normal chocolate chip muffin recipe (find here) and converted it to gluten free.
Glutenful Chocolate Chip Muffin Recipe
He said these were the best muffin’s he’s had! He did follow up that nice compliment with the fact he hadn’t had a muffin since he was about 10 and couldn’t remember what they tasted like. So yeah all you celiac people let me know how these are because I don’t know.
They looked great and domed excellent compared to the glutenful muffins so I was personally very impressed with them. They were fluffy in the middle and had a crispy exterior with the sugar at the top.
Gluten Free Chocolate Chip Muffin Recipe
Ingredients
- 1/2 cup of butter, softened (I leave it out over night)
- 1 1/2 cups of sugar
- 2 eggs
- 2 teaspoons of vanilla
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of oat flour
- 1 1/2 cup of gluten free measure to measure flour (I used King Arthur)
- 2 tablespoons of cake enhancer*
- 3/4 cup of milk
- 2 cups of chocolate chips (I used mini ones for a better ratio)
How to make these amazing muffins
Preheat oven to 375ยบ and prepare a muffin tin. I normally use cupcake liners with no oil or butter for easiest removal.
Cream the butter and sugar together until sooth and pale in a large mixing bowl.
Add in the eggs and vanilla, stir until mixture is smooth.
In a separate bowl, mix the flour, baking powder and salt. Taking a half cup of the flour mixture at a time mix with a splash of the milk in the large mixing bowl.
Continue this until the flour mixture and the milk is incorporated into the mixture. Mix until smooth.
Add chocolate chips and stir until just incorporated.
Fill the prepared muffin tin about 3/4 of the way and sprinkle sugar on the top for crusty coat when they bake.
Place in the preheated oven and bake for about 25-30 minutes or until golden brown and clean when a toothpick is inserted into the middle.
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