Description
A one-bowl muffin recipe featuring bakery-style domes, melty chocolate chips, and a moist, gluten-free crumb that’s perfect for breakfast or dessert.
Ingredients
For the Muffins:
½ cup butter, softened
¾ cup sugar
½ cup milk of choice (dairy or non-dairy)
1 teaspoon vanilla extract
2 eggs
1¾ cups gluten-free all-purpose flour (with xanthan gum)
½ teaspoon baking soda
½ teaspoon salt
¾ cup chocolate chips
Instructions
Preheat oven to 425°F (220°C). Line a muffin pan with liners or grease it well.
In a large bowl, beat butter and sugar until creamy.
Mix in milk, vanilla, and eggs until just combined.
Add gluten-free flour, baking soda, and salt. Stir until a thick batter forms.
Fold in the chocolate chips.
Divide batter evenly into muffin cups, filling about ¾ full.
Bake at 425°F for 5 minutes, then lower the oven to 350°F (175°C) and bake for 15–17 minutes, until muffins spring back to the touch and a toothpick comes out clean.
Cool slightly before serving.
Notes
Be sure to use a gluten-free flour blend that includes xanthan gum.
Starting with a high temperature helps create domed, bakery-style muffins.
To make dairy-free, use plant-based butter and milk.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
