Gluten Free Jumbo Chocolate Chip Muffins
A warm, gluten free muffin in the morning…a perfect way to start the day! You’ll NEVER know that these muffins are gluten free. Shhh! I won't tell if you won't. They’re moist, slightly chewy, full of chocolate, and amazingly delicious - everything a great muffin should be! This recipe can be halved perfectly if you need a smaller batch. Enjoy!
Makes: 8 jumbo or 16 regular muffins.
Show Me How
Walk Me Through It
1
Cut butter into small pieces. Place in microwavable bowl.
2
Melt in microwave. Set aside to cool.
3
Put muffin liners in your pan. Put a little Crisco on the bottom to keep liners in place.
4
Set aside about ¼ cup of the chocolate chips (to be used later to top the muffins).
5
Preheat oven to 425°
6
To a medium-sized mixing bowl, add the dry ingredients, including: white rice flour, brown rice flour, baking powder, baking soda, xanthan gum, and salt.
7
Whisk to combine.
8
To a large mixing bowl, add the granulated sugar, brown sugar, and butter.
9
Stir together.
10
Add in the eggs.
11
Mix well.
12
Add in the vanilla and buttermilk.
13
Mix together carefully.
14
Add dry mixture into wet mixture.
15
Stir until thoroughly combined.
16
Add in chocolate chips.
17
Stir.
18
Using a full-sized ice cream scooper, fill each muffin liner almost to the top.
19
Sprinkle on the remaining chocolate chips that were set aside.
20
Gently press in.
21
Bake at 425° for the first 5 minutes. (both regular or jumbo size). Reduce temperature to 350 ° after 5 minutes.
22
See recipe for bake times (this depends on whether you are baking jumbo or regular-sized muffins).
Remove when baking is done.
Yay! Time to Eat!
Immediately remove muffins from pan so that they stop baking. Transfer to cooling rack.
Ready to Make Some Gluten Free Chocolate Chip Muffins?
Before you get to baking, make sure you have everything you need for success! Shop for gluten free flours, baking pans, cutting boards, serving dishes, and cookware in my Amazon shop!
The Recipe:
GLUTEN FREE JUMBO CHOCOLATE CHIP MUFFINS
* IMPORTANT…When measuring out your flours, DO NOT scoop your measuring cup into a tub or bag. This will result in using more flour than called for. Instead, pour or spoon the flour into your measuring cup, and level off with the flat side of a knife. If possible, measure your flours by weight for best accuracy.
INGREDIENTS
Dry:
1 ½ cup brown rice flour (7.2 oz.)
1 ½ cup white rice flour (7.5 oz.)
1 T baking powder
1 tsp. baking soda
1 tsp. xanthan gum
½ tsp. salt
Wet:
½ cup granulated sugar
½ cup light brown sugar
½ cup salted butter (8 T)
2 large eggs
1 ½ cup buttermilk
2 tsp. vanilla extract
Add-Ins:
1 ½ cup semi-sweet chocolate chips
Also Needed:
muffin pan
muffin pan liners
ice cream scooper
DIRECTIONS
Getting Ready
Melt butter in microwavable bowl. Set aside to cool.
Put muffin liners in your pan. Put a little Crisco on the bottom to keep liners in place.
Set aside about ¼ cup of the chocolate chips (to be used to top the muffins).
Preheat oven to 425°
Let’s Get Started
To a medium-sized mixing bowl, add the dry ingredients, including: white rice flour, brown rice flour, baking powder, baking soda, xanthan gum, and salt. Whisk to combine.
To a large mixing bowl, add the granulated sugar, brown sugar, and butter. Stir together.
Add in the eggs. Mix well.
Add in the vanilla and buttermilk. Mix together carefully.
Add dry mixture into wet mixture. Stir until thoroughly combined.
Add in chocolate chips. Stir.
Using a full-sized ice cream scooper, fill each muffin liner almost to the top.
Sprinkle on the remaining chocolate chips that were set aside. Gently press in.
Bake at 425° for the first 5 minutes. (both regular or jumbo size)
After 5 minutes, reduce heat to 350° and continue to bake as follows:
For jumbo muffins, bake at 350 ° for 20-23 more minutes or until toothpick comes out clean, whichever comes first.
For regular-sized muffins: Bake at 350° for 13 minutes more, or until toothpick comes out clean, whichever comes first.
Immediately remove muffins from oven and transfer to a cooling rack.
Let cool or eat warm! I hope you enjoy your Gluten Free Chocolate Chip Muffins!!
Tip: Please follow all directions!! If you skip steps or swap ingredients then you may or may not like the end result :)
Tip: Leftovers? After cooling, store your muffins in an air-tight container
Tip: Looking for that just-baked taste? These muffins warm up perfectly in the microwave!
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