Ingredients
325g gluten-free multi-purpose flour (*see notes)
20g cornstarch
75g granulated sugar
75g brown sugar
2 tsp baking powder
¼ tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
175g unsalted cold butter, cubed
130g milk (any kind)
2 large eggs, cold
1 tsp vanilla extract
175g mini chocolate chips, plus extra for topping
Coarse sugar for decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a stand mixer, sift together the gluten-free flour, cornstarch, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
- Add cold cubed butter and mix on low speed until coarse crumbs form, about 2 minutes. Fold in mini chocolate chips.
- In a separate bowl, whisk milk, eggs, and vanilla. Gradually add to the dry mixture and combine. Batter will be thick.
- Scoop batter into muffin cups, filling ¾ full. Top with extra chocolate chips and coarse sugar if desired.
- Refrigerate the batter for 15–30 minutes while the oven preheats.
- Bake for 18 minutes, rotate pan, then bake an additional 8–10 minutes until golden and firm. Test with a toothpick – it should come out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Flour: Bob’s Red Mill 1-to-1 and Better Batter work best. King Arthur can make dense muffins, while Cup4Cup may create a gummy texture.
- Butter: Cold butter is crucial for a tender crumb and bakery-style texture.
- Milk: Whole milk, low-fat, or plant-based milk works; avoid buttermilk.
- Chocolate Chips: Mini chocolate chips prevent sinking. Large chips can be chopped.
- Resting Batter: Hydrates flour for better muffin structure and helps achieve a high dome.
- Storage: Store at room temperature for up to 3 days. Freeze for up to 3 months.
- Prep Time: 20 min
- Cook Time: 30 min