Bakery Style Gluten-Free Chocolate Chip Muffins
Craving that perfect bakery-style muffin, but need it to be gluten-free? Look no further! These gluten-free chocolate chip muffins are surprisingly easy to make and deliver on all fronts: a wonderfully fluffy and moist crumb, and that signature, beautifully domed muffin top with a hint of caramelization.
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For those of us living gluten-free, finding the right texture in baked goods can be a challenge. Achieving that ideal balance of moistness and airiness is key. The good news is, with a few simple tricks, you can create gluten-free muffins that rival anything you'd find in a bakery.
Why These Muffins Work So Well
These muffins are designed to be a gluten-free triumph! Here's what makes them special:
- Easy to Make: The recipe is straightforward and doesn't require any complicated techniques.
- Moist and Fluffy: Even days after baking, these muffins stay moist. A quick zap in the microwave revives them to their fresh-baked glory.
- Domed Tops: That coveted bakery-style muffin top is achievable with our simple steps.
- Flavor Depth: Light brown sugar and vanilla extract create a rich, complex flavor that complements the chocolate perfectly.
- Chocolate Chips: Because everyone knows chocolate makes everything better!
Key Insights for Gluten-Free Muffin Making
Creating great gluten-free muffins comes down to a few important considerations:
- Batter Consistency: Unlike cupcake batter, muffin batter needs to be thick. This helps the muffins rise properly and achieve that beautiful dome.
- Filling the Liners: For a truly impressive muffin top, fill the muffin liners almost to the brim.
- Baking Temperature: A slightly higher baking temperature helps create that caramelized exterior.
Here's how to make these delicious gluten-free chocolate chip muffins:
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Get Ready: Adjust your oven rack to the middle position and preheat your oven to 375°F (190°C). Line a 12-hole muffin tin with paper liners. This prevents sticking and makes for easy cleanup.
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Combine Dry Ingredients: In a large bowl, whisk together 2 1/3 cups (280g) gluten-free flour blend, 3/4 cup + 1 tbsp (80g) almond flour, 3/4 cup (150g) light brown sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp xanthan gum (only if your flour blend doesn't contain it), and 1/2 tsp salt. Make sure everything is evenly distributed.
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Incorporate Butter: Add 1 stick + 1 tbsp (130g) of softened unsalted butter to the dry ingredients. Using a hand mixer (with beaters) or a stand mixer (with the paddle attachment), mix until the mixture resembles coarse breadcrumbs.
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Combine Wet Ingredients: In a separate bowl, whisk together 1/2 cup + 1 1/2 tbsp (140mL) milk, 1/2 cup + 1 1/2 tbsp (140g) plain yogurt, 2 large eggs, 1/2 – 1 tsp vanilla bean paste (or 1-2 tsp vanilla extract), and 2 tbsp lemon juice.
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Combine Wet and Dry: Pour the wet ingredients into the bowl with the flour-butter mixture. Whisk until you have a thick, smooth batter with no lumps of flour.
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Add Chocolate Chips: Mix in 5 1/3 oz (150g) chocolate chips, reserving a few to sprinkle on top of the muffins.
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Fill Muffin Liners: Scoop the batter into the prepared muffin liners. For standard muffins, fill all 12 liners to the brim. If you want jumbo muffins, divide the batter among 9-10 liners, creating a small mound of batter above the edge of each liner. Sprinkle the reserved chocolate chips on top.
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Bake: Bake for 18-20 minutes for standard muffins or 20-22 minutes for jumbo muffins. They're done when they're golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
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Cool Slightly: Let the muffins cool in the muffin tin for 3-4 minutes before transferring them to a wire rack to cool completely.
- Enjoy! These muffins are best enjoyed fresh.
Gluten-Free Notes:
- Ensure your flour blend is gluten-free. We recommend a blend that is specifically designed for baking. If your blend doesn't contain xanthan gum, be sure to add it for the best texture.
- For the gluten-free flour, a blend composed of 50% white rice flour, 30% potato starch, and 20% maize flour works well.
- If you have an almond allergy, you can substitute the almond flour with an equal weight of gluten-free flour blend, but the muffins will be slightly drier.
Storage:
- These gluten-free chocolate chip muffins are best eaten on the day they are baked. However, you can store them in an airtight container in a cool, dry place for up to 4 days. If you're eating them on days 3 or 4, microwaving them for 5-10 seconds can help restore their soft texture.
Bakery Style Gluten-Free Chocolate Chip Muffins
Here at Be Gluten Free, we're always striving to create recipes that are both delicious and accessible for everyone. These bakery-style gluten-free chocolate chip muffins are a testament to that goal! Get ready to enjoy a fluffy, moist, and beautifully domed muffin that rivals anything you'd find in a traditional bakery.
Ingredients:
- 2 1/3 cups (280 g) gluten free flour blend (Note 1)
- 3/4 cup + 1 tbsp (80 g) almond flour (if you have an almond allergy, you can substitute it with an equal weight of gluten free flour blend, but the muffins will be slightly drier)
- 3/4 cup (150 g) light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your gluten free flour blend already contains xanthan gum or if using regular flour)
- 1/2 tsp salt
- 1 stick + 1 tbsp (130 g) softened unsalted butter
- 1/2 cup + 1 1/2 tbsp (140 mL) milk, can be cold or room temperature
- 1/2 cup + 1 1/2 tbsp (140 g) plain yogurt, can be cold or room temperature
- 2 US large/UK medium eggs, can be cold or room temperature
- 1/2 – 1 tsp vanilla bean paste (or 1 – 2 tsp vanilla extract)
- 2 tbsp lemon juice
- 5 1/3 oz (150 g) chocolate chips
Nutrition Insights (per muffin, based on 12 muffins per batch):
- Gluten-Free Goodness: This recipe is entirely gluten-free, making it suitable for those with celiac disease, gluten sensitivity, or anyone following a gluten-free lifestyle.
- Fiber Boost: Almond flour contributes valuable fiber, which aids digestion and promotes a feeling of fullness. Using a gluten-free flour blend that includes whole grains like brown rice flour or sorghum will further increase the fiber content.
- Energy Source: The light brown sugar provides energy, but you can experiment with using less sugar or a natural sweetener like maple syrup or honey to reduce the overall sugar content. Keep in mind that this may slightly alter the texture and moisture of the muffins.
- Dairy Considerations: For a dairy-free version, substitute the milk and yogurt with plant-based alternatives like almond milk, soy milk, or coconut yogurt.
- Healthy Fats: The butter (or its substitute) provides healthy fats, essential for overall well-being.
Tips & Variations for Gluten-Free Muffin Perfection:
- Gluten-Free Flour Blend: The key to successful gluten-free baking is the right flour blend. We recommend using a high-quality blend that's specifically designed for baking. Experiment with different blends to find one that you love. (Note 1: I used Doves Farm Free plain gluten free flour blend, which contains no xanthan gum. Alternatively, you can use a blend composed of 50% white rice flour, 30% potato starch and 20% maize flour. You can also use an equal weight of regular plain wheat flour if gluten free isn't a requirement.)
- Dairy-Free Options: To make these muffins dairy-free, use a plant-based milk alternative (such as almond, soy, or oat milk) and a dairy-free yogurt alternative (such as coconut or almond yogurt). Ensure your chocolate chips are also dairy-free.
- Nut-Free Variation: If you have a nut allergy, replace the almond flour with an equal amount of your preferred gluten-free flour blend.
- Chocolate Chip Alternatives: Feel free to experiment with different types of chocolate chips, such as dark chocolate, white chocolate, or even a mix of all three! You can also add other mix-ins like chopped nuts (if not nut-free), dried fruit, or sprinkles.
- Keeping Muffins Moist: Gluten-free baked goods can sometimes dry out quickly. To keep your muffins moist, store them in an airtight container at room temperature. You can also microwave them for a few seconds to refresh them.
- Achieving the Perfect Dome: Filling the muffin liners almost to the top is crucial for achieving that bakery-style dome. Don't be afraid to overfill them slightly!
- Vegan Option: To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use dairy-free alternatives for milk, yogurt, and butter. Ensure your chocolate chips are also vegan.
- Storage: The gluten free chocolate chip muffins are best eaten on the day of baking, but they can be kept in an airtight container in a cool dry place for up to 4 days. On days 3 and 4, they're best if first microwaved for 5 – 10 seconds.
Enjoy these delightful gluten-free chocolate chip muffins! They're perfect for breakfast, brunch, or a sweet treat any time of day.