This recipe is one that is simple, uncomplicated, and can be used any time of year. I like these muffins because they can be a snack, side dish, breakfast treat, or a companion to your afternoon tea/coffee.
Something to note about these muffins, is that they are best eaten and served within a day or two. They will be the most fresh, moist, flavorful. If you are wanting to have them for more than 2 days, I would put them in the freezer and pull them out at a later time. Gluten free pastries and baked goods are always different, as the flour makes the consistency different, so they become a little dry after a few days. Be sure to store them in a container and leave them in the fridge. When you want to eat, pulling one out and popping it in the microwave for 10 seconds, will make them so warm and delicious.
These muffins rise wonderfully, they are crumbly, moist, and I just love an easy baked good. They take only about 10 minutes to make, which is my favorite part.
Using melted coconut oil, AND butter is the key to this recipe, having both helps keep them very moist. Another tip, is not to over mix the batter, as it will make the muffins tougher if you mix it too much.
If you want you can always use different kinds of milk (regular, soy, coconut, rice) or oil (preferably neutral flavored like avocado).
Please let me know if you try making this, and how they turn out!
You guys are the best, thanks for being here!Print
Moist, gluten free muffins with chocolate chips.
- 2 cups + 1 tablespoon, divided gluten free flour blend
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup coconut oil, melted
- 1/2 cup salted butter, melted and cooled
- 2 eggs
- 1 cup unsweetened almond milk
- 3/4 cup dark chocolate chips
- Preheat oven to 350 degrees F
- Line a muffin tin with paper liners
- Mix all the dry ingredients (2 cups flour, sugar, salt, baking powder) in a medium bowl, set aside
- Place all the wet ingredients (maple syrup, coconut oil, melted butter, eggs, almond milk) into a mixer with a paddle attachment and mix on high for 10-15 seconds
- Slowly add the dry ingredients in with the wet ingredients with the mixer on low, and mix until JUST combined (over mixing it will result in a spongey/tougher muffin)
- Take 1 tablespoon on gluten free flour, and mix it in with the chocolate chips in a small bowl
- Gently fold in the flour coated chocolate chips (helps keep the chips from sinking to the bottom)
- Fill each muffin cup about 3/4 of the way full and bake for 18-20 minutes or until a toothpick comes out clean
- Cool in the pan for 10 minutes and then take out and place on a cooling rack
Milk options: coconut milk, almond, regular milk, soy, rice, oat etc
If you don’t have coconut oil, use a neutral flavored oil like avocado as a replacement, or you can use melted butter as well as an even replacement
If your batter looks a little lumpy, don’t fret, it is probably just your coconut oil, but don’t worry, it will bake out in the oven.
You can use non stick cooking spray to grease your muffin tin if you do not have paper liners, but I don’t recommend it, as the liners really help the muffins come out very easily
These are best eaten fresh within a day or two.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Snack
- Method: Oven
- Cuisine: American
Keywords: gluten free muffins, gluten free chocolate chip muffins, muffins, gluten free, muffin recipe, healthy muffins