Gluten Free Chocolate Chip Muffins
These gluten free chocolate chip muffins are everything you want in a muffin! They're light and fluffy with big, beautiful tops and plenty of chocolate chips!
Equipment
- Large Bowl or Stand Mixer
Ingredients
- 3 tbsp Brown Sugar, packed
- ⅓ cup White Sugar
- 3 oz. Canola Oil
- 1 egg, Large
- 1 t. Baking Powder
- ¼ t. Baking Soda
- ¼ t. Kosher Salt
- 1 Cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 2 oz. Whole Milk
- ¾ Cup Semisweet Chocolate Chips Plus more for sprinkling
- Nonstick cooking spray
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray or fill with muffin liners. Set aside.
- In a large bowl whisk or beat together both sugars and canola oil.
- Add the egg to the sugar mixture and whisk/beat until combined.
- Add the gluten free all purpose flour, baking powder, baking soda, and salt to the bowl and beat until completely combined.
- Slowly add the milk to the mixture and beat until a smooth batter forms. Stir in the chocolate chips and scoop 6 muffins into the prepared muffin tin filling each hole to the top. Bake for 22 to 25 minutes until a toothpick inserted into the muffin comes out clean.
Nutrition
Calories: 404kcalCarbohydrates: 44gProtein: 5gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 30mgSodium: 231mgPotassium: 160mgFiber: 4gSugar: 26gVitamin A: 66IUCalcium: 87mgIron: 2mg
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