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Ingredients
- 1 1 2 cup + 2 tablespoons (158 g) all-purpose gluten free flour (I like Better Batter in this recipe)
- 1/2 1/2 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 1/4 1/4 cup (36 g) cornstarch
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon baking powder
- 1/8 1/8 1/8 teaspoon baking soda
- 1/2 1/2 1/2 cup (100 g) granulated sugar
- 1/2 1/2 1/2 cup (108 g) packed light brown sugar
- 6 6 6 tablespoons (84 g) unsalted butter, at room temperature
- 2 2 2 tablespoons (28 g) plain yogurt, at room temperature (can also use sour cream)
- 2 2 2 eggs (120 g, out of shell), at room temperature
- 2 2 2 teaspoons pure vanilla extract
- 4 4 1 ounces semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch or extra all purpose gluten free flour
Preparation
Step 1
Preheat your oven to 325°F. Grease very well the bottom of each well of a 24-cup miniature muffin tin, and halfway up the sides. Do not grease the very top of the walls of the muffin wells. This coaxes the muffins to rise up and dome, instead of flattening on top. Trust me?
In a large bowl, place the flour blend, xanthan gum, cornstarch, salt, baking powder, baking soda and granulated sugar, and whisk to combine well. Add the brown sugar and whisk to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients, and place the butter, yogurt, eggs and vanilla, mixing to combine well after each addition. The batter will be thick and glossy. Add the chocolate chips, tossed with cornstarch, and mix until the chips are evenly distributed throughout the dough. Divide the batter evenly among the 24 prepared muffin cups.
Place the tin in the center of the preheated oven and bake until puffed and golden brown, and a toothpick inserted in the center comes out clean (12 to 14 minutes). Remove from the oven and allow to cool in the baking sheet for 10 minutes before transferring to a wire rack to cool completely.