Gluten-Free Chocolate Chip Muffins

Ingredients

• 1¼ cups all-purpose gluten-free flour (I like Cup4Cup)
• 1 tsp baking powder
• ½ tsp xanthan gum (only if your flour blend doesn’t already include it)
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup granulated sugar
• ⅓ cup sour cream (full fat) (room temperature*)
• 2 large eggs (room temperature)
• 3 tbsp unsalted butter (melted but not hot)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 cup mini semi-sweet chocolate chips

Steps

1. 1

   In a small bowl, combine gluten-free flour, baking powder, xanthan gum (if needed), baking soda, cinnamon, and salt. Whisk to combine. Set aside for now.

2. 2

   In a large bowl, whisk together sugar, sour cream, eggs, melted butter, vegetable oil, and vanilla extract. Whisk until well combined.

3. 3

   Add the dry ingredients to the wet ingredients. Stir until no lumps of dry flour remain. Do not overmix.

4. 4

   Gently stir the chocolate chips into the muffin batter.

5. 5

   In a 12-cup, paper wrapper-lined muffin tray, evenly scoop the muffin batter into the 12 paper liners. They should each be about ¾ cups full.

6. 6

   Let the muffin batter rest here for 15 minutes before baking. This gives the gluten-free flour a chance to absorb some of the liquid ingredients.

7. 7

   Preheat the oven to 350°F (177°C).

8. 8

   Bake the muffins for 20 to 22 minutes or until lightly browned and cooked throughout. To test, insert a toothpick into the baked muffin. If no wet batter remains on the toothpick, the muffins are done baking.

9. 9

   Let the muffins cool slightly before removing them from the tray.