Description
Transport yourself back to Saturday mornings with these gluten-free jumbo chocolate chip muffins! Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 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 Almond Milk
- 1/2 cup Unsalted Butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Chocolate Chips
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a popover pan or jumbo muffin tin with cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until well combined.
- 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.
- Add Chocolate Chips: Fold in the chocolate chips until evenly distributed throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast