I used this gluten free chocolate chip muffin recipe to make mini as well as standard-sized muffins. They turned out super light and moist. I couldn’t have been more pleased. Enjoy!
Gluten Free Chocolate Chip Muffins
Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup vegetable shortening (Spectrum)
- 1 large egg
- 1/4 cup gluten free sour cream* (optional)
- 1/2 cup milk
- 3/4 teaspoon gluten-free/pure vanilla extract
- 1 cup Carla's Gluten Free All-Purpose Flour Blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder (Rumford's or Featherweight for corn-free)
- 1/4 teaspoon salt
- 2/3 cup miniature gluten-free semi-sweet chocolate chips (Nestle) (Enjoy Life for dairy-free) (or chopped regular size chocolate chips)
Instructions:
- Oil a 24-cup mini muffin pan (or standard muffin pan); set aside.
- In the bowl of your electric mixer, beat the sugar and shortening until light and fluffy on medium speed.
- Add the egg and sour cream; mix to combine.
- Add the milk and vanilla; beat just until combined.
- In a separate bowl, whisk together the flour blend, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture and beat on medium speed until creamy.
- Sprinkle the chocolate chips on top and fold in using the paddle attachment or a silicone spatula.
- Scoop the batter into each muffin cup and fill to the top. (A spring-action scooper is handy for this step.) Bake at 375°F for 13 minutes for mini muffins, 22 minutes for standard muffins, or until a toothpick inserted near the center comes out clean.
- Allow pan to cool on a wire rack for 5 minutes. Then, transfer muffins directly to the wire racks to cool. Serve warm or completely cool.
- Freeze leftovers in a ziplock bag.
Tips
*If you do not use sour cream, you may need to lessen the baking time.
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