Gluten free chocolate chip muffins
Makes 6-7 muffins *Cups and measures are in Australian cups. Use grams and ml for international accuracy
Equipment
- hand beaters or stand mixer
- 12 hole muffin tin with 7cm (w) x 4cm (h) holes (roughly 80ml or 1/3 cup capacity)
Ingredients
- 160 g (1 cup)* fine white rice flour
- 90 g (3/4 cup)* tapioca flour
- 1 g (1/4 teaspoon) baking powder
- 1-2g (1/4 - 1/2 teaspoon) xanthan gum
- 1.5 g (1/4 teaspoon) baking soda
- 1.5 (1/4 teaspoon) fine salt
- 60 ml (1/4 cup)* vegetable or neutral flavoured oil
- 75 g room temperature butter salted or unsalted
- 1 extra large egg (45-55g weighed out of shell)
- 100 g caster sugar
- 50 g light brown sugar
- 1 teaspoon vanilla bean paste optional
- 125 ml (1/2 cup)* milk of choice
- 50-75 g+ chocolate chips chopped (reserve 15-20 for garnish)
- Finishing sugar (sanding sugar) for the tops (optional)
Instructions
- Preheat the oven to 180C/356F. Either grease or line your muffin tin with 6-7 liners. For whatever reason, I find that muffin liners result in muffins with a more rounded muffin top that doesn't spill out so much, but both options work well.
- Combine the flours, baking powder, baking soda, xanthan gum and salt in a medium mixing bowl and whisk to combine.
- In a large mixing bowl, combine the oil, butter, sugars and egg.
- Use a hand beater or stand beater to beat the mixture for 1-2 minutes or until lighter and foamy. The butter should have incorporated completely into the mixture, with no chunks remaining.
- Turn the beaters to low and alternate between adding the flour mix and milk. Continue until you have used up all the flour and milk.
- Add the chocolate chips and vanilla bean paste (if you are using it) to the batter and stir gently to just combine. Pour the batter into the prepared muffin holes, then garnish with the reserved chocolate chips. I also like to finish mine with sanding sugar or finishing sugar for a crunchy top, but this is optional.
- Bake for 20-25 minutes or until golden brown and cooked through.
- Allow to cool for 5-10 minutes before removing from the tin. Cool on a wire rack and serve.
Notes
- I highly recommend the xanthan gum in this recipe. If you'd prefer to make muffins without it, see this gluten free vegan muffin recipe.
- 1g (1/4 teaspoon) xanthan gum creates a soft muffin that is a tiny bit crumbly around the edges. 2g (1/2 teaspoon) creates a solid yet fluffy muffin with a slightly smoothed out muffin top. Choose whichever options works for your dietaries and preferences.
- To make these muffins dairy free, use a good quality plant based butter and a dairy free milk, as well as dairy free chocolate chips. If you need them to be nut free as well, make sure you use a non-nut based plant milk, and check the chocolate chips for nuts.
- The salt and vanilla go so such a long way in developing the flavour. I don't recommend omitting them.
Tried this recipe?Let us know how it was!