Today’s Chocolate Chip Muffins are the perfect sweet treat to start your day. Chocolate brings a smile to virtually everyone’s face. And if you are a coffee lover, these muffins are a delightful accompaniment. Happy Chocolate Monday!
When we both had corporate jobs (not the work-from-home kind) muffins or another sweet were usually purchased during our ritual morning break. Because they were so readily available at coffee houses, I rarely baked muffins at home. Now that I am gluten-free, the sweets for sale rarely are safe for me. So today is the day to make one of our old favorites!
The Artist has a love affair with good coffee. He searches out the best coffee houses in every town we travel to. We often plan day trips to be sure we can make coffee stops at critical times (when he needs a pick-me-up). He loves something sweet with his coffee and these muffins are the perfect treat!
These muffins are lightly sweetened with a mild vanilla flavor to let the chocolate shine. I like to use mini chips because they distribute evenly throughout the batter giving you chocolate in every single bite!
The batter is fairly thick, nearly like a cookie dough, so a scoop works beautifully to easily and quickly divide it into the muffin cups. I used my #24 ice cream scoop, about 3 tbsp capacity, which when rounded fills each cup just about 3/4 full. If you prefer smaller muffins, make them level scoops.
One thing you need to watch for is how to tell when they are done. If you stick a toothpick in, the chances of hitting a melted chocolate chip is high making it tough to tell whether they are baked through. The best way is to gently touch the tops and if they spring back and are a bit firm on top, they are done. If you are questioning whether they are done or not, you can take them out of the oven and let them sit in the hot pans for a few minutes before you transfer them to the cooling rack. This will give them time to finish cooking in the center gently.
If you are having a brunch, going to a potluck, or bringing a treat to the office, these chocolate chip muffins will fit the bill. They are moist and tender and packed with chocolate – you can bet they’ll be very popular!
Have a wonderful week and Happy Chocolate Monday!
How to make Gluten-Free Chocolate Chip Muffins:
- Whisk together the dry ingredients
- Combine the eggs and vanilla in a measuring cup
- Beat together the sugars with the butter or oil
- Add the eggs, one at a time
- Add the flour mixture alternately with the sour cream
- Stir in the chocolate chips and scoop into prepared muffin tins
- Bake until golden on top and cooked through, reducing the temperature after 8 minutes
How come recipes don’t call for sifting flour anymore?
We used to have to sift flour because it was always compacted in the containers and also to help evenly distribute leaveners and salt. These days we do the same thing when we whisk the dry ingredients together, so don’t skip that step!
Using a spring-loaded ice cream scoop helps you keep everything uniform in size which helps them bake at the same rate. It also speeds up the portioning of dough dramatically. I can get a batch of cookies on baking sheets in no time and these muffins are done in a jiffy.
Key Ingredients for this Recipe
- Gluten-free all-purpose flour or regular all-purpose flour
- Baking powder
- Baking soda
- Melted butter or olive oil
- Sugar and brown sugar
- Sour cream, plain yogurt, or buttermilk
- Chocolate chips (I like using mini chips)
Kitchen Tools I Use to Make This Recipe
If you have been diagnosed with celiac, gluten intolerance, or have another condition that is exacerbated by gluten, you don’t have to give up all the foods that you love. Cakes, cookies, pancakes, bread, and today’s muffins are all tasty when made gluten-free. Start with drop cookies, they are the easiest to make, and work your way up to breads. With practice and patience, your family will be enjoying all their old favorites again!
- 360 g (3 cups) gluten-free all-purpose flour or regular all-purpose flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher or fine sea salt
- 1/2 cup (8 tbsp; 1 stick) melted butter or olive oil
- 2 large eggs, at room temperature
- 66 g (1/3 cup) granulated sugar
- 66 g (1/3 cup firmly pressed) brown sugar
- 1 tsp vanilla paste or pure vanilla extract
- 1 cup sour cream, plain yogurt, or buttermilk
- 1 cup chocolate chips (I like mini chips)
- Turbinado or raw sugar, for garnishing, optional
Preheat the oven to 400°F. Set out two 12-cup muffin pans and insert paper liners in each pan.
In a bowl, whisk together the flour, baking powder, soda, and salt. In a measuring cup with a spout, place the eggs and vanilla - do not beat.
In the bowl of your standing mixer fitted with the paddle attachment, place both the sugars, and with the mixer on low, slowly pour in the butter or oil. Beat until the sugar is completely incorporated and it forms a soft paste, about 1 minute. Add the eggs, one at a time, making sure the first is fully incorporated before adding the next.
Beat in 1/3 of the flour mixture, then half of the sour cream, mixing well before adding the next. Repeat with another 1/3 of the flour, remaining sour cream, and remaining flour. Be sure to scrape the bowl and beater(s) as needed to be sure everything has been blended in and there is nothing hidden underneath the batter! Remove the bowl from the mixer and stir in the chocolate
Divide the batter evenly into the prepared muffin tins, filing each one about 3/4 full. A spring-loaded ice cream scoop works well. Sprinkle the sugar over the tops of the muffins if using. If you have additional cups that are not filled, (I got 19 muffins) add a little water to the empty cups.
Bake for 8 minutes, then reduce the heat to 375°F. Continue baking until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean, 10 to 15 minutes.
Allow the muffins to cool in the pan for a few minutes, then transfer to a cooling rack.
Inspired by a recipe from Shauna, Gluten-Free Girl
Amount Per Serving: Calories: 9348Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 30mgSodium: 317mgCarbohydrates: 1953gFiber: 68gSugar: 45gProtein: 261g
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First Published: 20 Feb 2017
Last Updated: 14 Oct 2019