Gluten-Free Jumbo Chocolate Chip Muffins

There’s something about muffins that transports me back to Saturday mornings spent in the kitchen with my dad. These gluten-free jumbo chocolate chip muffins bring me back there every single time, its comforting. I can still vividly remember the aroma of freshly baked chocolate chip muffins filling the air, accompanied by the rich scent of coffee brewing. As I sat down eagerly awaiting my favorite cartoons, my dad would be busy preparing a batch of boxed chocolate chip muffins. Now, every time I make chocolate chip muffins, I’m instantly transported back to those cherished moments.

this recipe

Ingredients for Gluten-Free Jumbo Chocolate Chip Muffins

• 2 cups King Arthur’s Gluten-Free 1:1 Flour
• 1/2 cup granulated sugar*
• 1/4 cup brown sugar, packed*
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups chocolate chips

* Sugars can be substituted for honey, coconut sugar, all brown sugar or all granulated sugar depending on preference and availability.

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a popover pan or jumbo muffin tin with cooking spray.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to over mix; the batter should be slightly lumpy.
5. Add Chocolate Chips: Fold in the chocolate chips until evenly distributed throughout the batter.
6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Tips for Success

• If you don’t have a popover pan or jumbo muffin tin no worries, use a standard pan and this recipe will double. 
• Mini chocolate chips seem to ensure you get more chocolate per bite, try it out!
• For an extra burst of flavor, you can add a teaspoon of cinnamon to the batter.
• Feel free to customize these muffins by adding nuts, dried fruit, or even shredded coconut.
• Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Serving Suggestions

• Enjoy these jumbo chocolate chip muffins for breakfast alongside a cup of Chobani Yogurt for extra protein!
• Pair with our Nutrient Boosting Green Smoothie for added vitamins and minerals to start your day.
• Pack them in lunchboxes or enjoy them as a midday snack.
• Serve warm with a scoop of vanilla ice cream for a delicious dessert option.

Give them a try this weekend!

Indulge in the nostalgia of Saturday mornings with these jumbo chocolate chip muffins. Whether you enjoy them for breakfast, as a snack, or for dessert, these muffins are sure to bring a smile to your face. Bake up a batch today and create new memories with your loved ones!

How will you make yours? See how I did it below!

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