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Amazing Gluten-Free Chocolate Chip Muffins

Gluten-free chocolate chip muffins
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Enjoy these delicious gluten-free chocolate chip muffins, perfect for a satisfying breakfast or snack. This recipe uses a blend of almond and rice flour for a tender crumb and rich flavor.

Ingredients

Scale
  • 2 cups almond flour
  • 1/2 cup rice flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the almond flour, rice flour, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the chocolate chips.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, you can use dark chocolate chips.
  • If you don’t have milk, you can substitute unsweetened non-dairy milk.
  • Ensure your almond flour is finely ground for the best texture.

Nutrition

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