Lifestyle
Soft and light gluten-free chocolate chip muffins
These gluten-free muffins rise tall, crack slightly on top and hide generous pockets of melted dark chocolate inside.
Finding a gluten-free chocolate chip muffin that actually tastes good can feel like a small victory. Too often, they turn out dense or dry, because without gluten you lose that natural lift and structure wheat flour provides. These muffins prove it doesn’t have to be a compromise. They’re soft and light, with a tender crumb, and the chocolate chips melt into the batter to keep every bite moist. They also freeze beautifully and are kid-approved.
Makes: 10 to 12 muffins | Prep time: 15 minutes | Cook time: 20 to 22 minutes
Ingredients
- 200 g gluten-free plain flour blend
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 120 g caster sugar
- 2 large eggs
- 100 ml vegetable oil
- 180 ml milk
- 1 tsp vanilla extract
- 120 g dark chocolate chips
Method
- Preheat oven to 180°C and line a muffin tray.
- Whisk together flour, baking powder, bicarbonate and salt.
- In another bowl, whisk sugar, eggs, oil, milk and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Stir in chocolate chips.
- Divide between muffin cases and bake until golden and cooked through.
- Cool slightly before serving.
