Gluten Free Chocolate Chip Muffins
"A recipe I altered from a recipe for Gluten Free Cranberry Orange Muffins from a Woman I met Online.
I LOVE these muffins so much. Really you can put anything in them. These have been my go to sweet thing when I want something like a cookie or cake. These are just really quick to make verses other Gluten Free Recipes."
photo by mommyluvs2cook
- Ready In:
- 22mins
- Ingredients:
- 9
- Yields:
-
12 Muffins
- Serves:
- 12
ingredients
- 59.14 ml butter, softened
- 118.29 ml sugar
- 1 large egg
- 2.46 ml vanilla
- 118.29 ml sour cream
- 236.59 ml bob's redmill baking mix
- 2.46 ml baking soda
- 1.23 ml salt
- 118.29 ml semisweet mini chocolate chips
directions
- Preheat your oven to 350 degrees.
- In a large bowl add your softened butter with the sugar and the salt. With a whisk or a hand mixer cream the mixture together. Once creamed, add the egg, then the vanilla and then the sour cream.
- mix the baking soda into the mixture and then add in the Bob's baking mix. Mix until the mixture is smooth.
- Once smooth add the chocolate chips or whatever else you want in your muffins and stir to combine.
- Line a muffin tray with muffin cups and divide the mixture between them. You should get 12 muffin. Alternately you can have 9 really big muffins but the recipe calls for 12.
- Place in your 350 degree oven for 12-15 minutes or until slightly golden and a toothpick comes out clean.
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Reviews
-
Absolutely wonderful!! I substituted coconut sugar and plain coconut yogurt instead of sugar and sour cream. I doubled the recipe and it made 12 regular size muffins! I just baked for 25 minutes since they were bigger. -
-
Easy to make, and moist. I added some chopped walnuts as well as the chocolate chips. I had to add some extra time to ensure they were cooked and a little brown for a total baking time of 19 minutes. -
Just made them today delicious
-
Wow, these are fantastic!! Best textured gluten free muffins I've made so far! They are really awesome :) My only complaint is the directions say you can have either 9 "really big muffin" or 12 small ones. I went for the 9 and when all my batter had gone into the 9 holders I was thinking it wasn't much batter, but I was hoping they would bake up a lot bigger than it looked. They didn't lol, they barely went over the top edges of the muffin cups. Oh well, regardless, the flavor and texture was great, 5 stars from me :) -
Made a double batch of these delicious muffins, with 6 of them going straight to a neighbor of mine who appreciates these kinds of things, while the other 18 of 'em were part of a handful of breads & muffins that I shared during one of our park's weekly coffee & sweets gatherings! These were much enjoyed by a number of my neighbors, & were gone well before people were leaving! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
