Ingredients for Gluten Free Chocolate Chip Muffins
- 1/2 cup (1 stick) unsalted butter, softened
- Sugar
- Egg
- Vanilla
- Sour Cream
- Baking Mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Semisweet Mini Chocolate Chips
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How to Make Gluten Free Chocolate Chip Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Fill each muffin liner about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
55g
Fat
26g
Carbs
6g