Gluten Free Bakery Style Chocolate Chip Muffins

• servings: 12 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

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

Directions

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.

Scoop small amount of 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. Then mix in chocolate chips and fill muffins cases until 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 10-13 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.

Notes

Makes 16 muffins

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 (84 g) powdered sugar & 4 teaspoons lemon juice mixed.