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. 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, eery time I make chocolate chip muffins, I’m instantly transported back to those cherished moments.
Ingredients & Substitutions
- 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.
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!
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Total time: 30 minutes
- Serves: 6 jumbo muffins
Transport yourself back to Saturday mornings with these jumbo chocolate chip muffins! Perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups Flour , I use King Arthur Measure for Measure Gluten-Free but any all purpose flour will work great!
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar, can use sugar substitutes or all one type of sugar here
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Milk, Non-Dairy Milks also work great
- 1/2 cup Unsalted Butter
- 2 Eggs
- 1 teaspoon Vanilla
- 1 1/2 cups Chocolate Chips, I love mini chocolate chips!
Method
- 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.