Gluten Free Chocolate Chip Muffins
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.
- 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 gluten free 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 a tin filling each muffin to the top. Bake for 22 minutes until a toothpick inserted into the muffin comes out clean.
Notes
If you need to double the recipe keep in mind that 4 tbsp is equal to ¼ cup so 6 tbsp would equal ¼ cup + 2 tbsp.