Gluten Free Bakery Style Chocolate Chip Muffins

• परोसना: 12 servings
• सक्रिय समय: 20 minutes
• कुल समय: 40 minutes

सामग्री

2 1/3 cups (280 g) gluten free flour blend (Note 1) (for high altitude 300 g)

3/4 cup + 1 tbsp (80 g) almond flour

3/4 cup (150 g) light brown sugar OR 50 g white sugar and 95 g brown sugar (which is 5 g less for high altitude

2 tsp baking powder -1/4 teaspoon for high altitude

1 tsp baking soda -1/8 teaspoon for high altitude

1 tsp xanthan gum (omit if your gluten free flour blend already contains xanthan gum or if using regular flour)

1/2 tsp sea 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 (151 g for high altitude-almond milk works fine)

1/2 cup + 1 1/2 tbsp (140 g) plain yogurt, can be cold or room temperature OR 120 g yogurt and 20 g sour cream

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 +2 teaspoons for high altitude

5 1/3 oz (150 g) chocolate chips

निर्देश

Adjust the oven rack to the middle position, (4th notch from bottom) pre-heat the oven to 425 ºF (190 ºC) and line a 12-hole muffin tin with muffin cases (paper liners).

In a large bowl, whisk together the gluten free flour blend, almond flour, light brown sugar, baking powder, baking soda, xanthan gum and salt.

Add the butter and, using a hand mixer with the double beaters attachment or a stand mixer with the paddle attachment, work it into the dry ingredients until you get a mixture resembling breadcrumbs.

In a separate bowl, whisk together the milk, yogurt, eggs, vanilla bean paste and lemon juice, and add them to the butter-flour mixture and Whisk them by hand together until you get a thick, smooth batter with no flour clumps.

Mix in the chocolate chips, reserving some for sprinkling on top, until evenly distributed.

Scoop the batter into the muffin cases, dividing it equally between 12 (for standard muffins, cases filled to the brim) or 9 - 10 cases (for jumbo muffins, batter makes a small mound rising above the edge of the muffin cases). Sprinkle with the reserved chocolate chips. Refrigerate muffins for 20-30 minutes before baking for taller muffins.

Bake at 425 ºF (190 ºC) for 5 minutes (standard muffins), then Reduce heat to 400 for 10 minutes or until risen, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached.

Leave in the muffin tin for 5 minutes, then remove from the tin and place onto a wire cooling rack to cool completely.

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.

नोट्स

120 g tapioca flour, 90 g buckwheat flour, 90 g millet flour=300 g

I changed the cooking temperature and time on this recipe for taller times from 375 for 20-22 minutes to temp & time listed on recipe. Cold milk, yogurt, & eggs can help with more domed muffins too.

This recipe also works for blueberry muffins (180 g fresh or frozen). Sprinkle tops with turbino sugar and cinnamon mix before baking.

To make raspberry lemon muffins:

Add 1 TBS lemon zest to dry ingredients and butter. Add 1 1/2 cups fresh raspberries to batter. Reduce vanilla to 1/4 teaspoon. After taking out of pans, let muffins rest 5 minutes before brushing glaze on top of the muffins — 2/3 cup powdered sugar & 4 teaspoons lemon juice mixed.