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Amaya’s Amazing Gluten-Free Chocolate Chip Muffins

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Enjoy these delicious gluten-free chocolate chip muffins made with almond and rice flour. They are moist, tender, and perfect for a morning treat or snack.

Ingredients

Scale
  • 1 and 3/4 cups almond flour
  • 1/2 cup rice flour
  • 1 teaspoon baking soda
  • 1/4 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 12-cup 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. Set aside.
  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. Mix until just combined. Do not overmix.
  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 dairy-free option, use a dairy-free butter substitute and plant-based milk.
  • You can add chopped nuts like walnuts or pecans along with the chocolate chips for extra texture.
  • Ensure all ingredients are at room temperature for best results.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-chocolate-chip-muffins-2/