Chocolate Chip Muffins. They’re a timeless, classic, breakfast treat that I always think of when I hear “little bites” from Entenmann’s. Sweet, moist, delicious in every bite. However, not really the healthiest, and usually made with refined sugars and vegetable oils. I’m not saying from time to time that I don’t dabble in these things, I tend to choose different ingredients to keep in my home, and when I do use sugar or oils, I put a great deal of thought into the brands I consume. Anyway, I made chocolate chip muffins and they were INCREDIBLE.
I actually didn’t plan to make them gluten-free, but I was running low on my AP flour and decided to use what I had on hand. This was actually the only swap I made to the recipe: I didn’t use coconut sugar, I use my avocado oil, and I used my favorite Organic Valley whole milk and eggs. It’s a pretty standard muffin recipe, which means it’s not very complicated, resulting in tasty chocolate chip muffins perfect for breakfast, a snack, or even topped with whipped (or ice) cream for a light, after-dinner treat.
The muffin mixture is standard, asking you to add two cups of flour (I used Bob’s Red Mill gluten free AP flour – and I would suggest using regular AP flour or maybe an oat flour, not sure how this would hold up with cassava or almond flour) to a bowl and whisking in baking soda and powder. Add a pinch of salt and set to the side. In a separate bowl, crack two eggs, pour in the sugar (it’s just one cup of organic cane sugar) and whisk to combine. Add the avocado oil (olive works too – I’m not much of a fan of baking with coconut oil but dealers choice; could potentially use ghee too!) tablespoon of vanilla, whole milk, and whisk to combine.
Add the dry ingredients a bit at a time to the wet, whisking consistently and only whisking until JUST combined – try not to over-whisk as this will cause the texture to tighten up and get gummy (trust me). Coat 1/2 cup of chocolate chips with some flour so that they do not fall directly to the bottom of each muffin, and pour into the mixture. FOLD THEM IN with a silicone spatula or a wooden spoon and pour into a pre-greased or lined muffin tin. Bake for 22-24 minutes at 375* and serve ’em up! I’m making more this week and am already excited for them. I know you’ll love them!
Gluten Free Chocolate Chip Muffins
Who doesn't love a good chocolate chip muffin?! These muffins, albeit gluten-free, pack a moist texture, delicate crumb, with the amazingly sweet taste of chocolate chips. Get ready for your new favorite breakfast on-the-go treat.
- 2 eggs
- 1 cup cane sugar
- 1/2 cup whole milk can sub with almond or oat!
- 1/2 cup avocado oil or olive oil
- 1 tbsp vanilla extract
- 2 cups gluten-free All Purpose (AP) flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup chocolate chips
Pre-heat your oven to 375* degrees. Pre-grease a muffin tin or line them and grease the liners so that the muffin mixture does not stick.
In a large bowl, crack two eggs, add in the milk, oil, sugar, and vanilla and whisk to combine. Set aside.
Grab a second mixing bowl and add the flour, baking soda, baking powder, and salt and whisk. Set aside.
Add the dry ingredients tot he wet a little at a time and whisk. Once all of the dry ingredients have been incorporated with the wet ingredients, whisk until all the flour is just combined, do not overmix.
Add a tbsp of flour to the chocolate chips in a measuring cup and mix to coat all chocolate chips with flour. Pour the chocolate chips to the mixture and fold in with a wooden spoon or silicone spatula.
Pour into muffin tins 3/4 of the way in each insert. Bake for 22-24 minutes. Let cool before popping the muffins out of the tin. Serve and enjoy!