How do you keep the Chocolate Chips from Sinking to the bottom?

Make sure you evenly mix the chocolate chips.

How do I store and reheat gluten-free muffins?

Let your muffins cool completely on a wire rack before storing them in plastic wrap or a glass container. They can be kept at room temperature for one day. If you want to reheat them, warm them in the oven at 350 degrees.

Can someone with Celiac Disease eat these GF Muffins?

Yes! Make sure the Chocolate Chips are gluten-free . I used Guittard Semi-Sweet Chocolate Chips, which are gluten-free. I also use Gluten-Free Baking Powder in my recipes.

The Best Gluten Free Chocolate Chip Muffins

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These Gluten-free Chocolate Chip Muffins are an easy gluten-free muffin recipe your family will love! This simple recipe yields 12 bakery-style muffins with lots of chocolate chips and a tender crumb! Delicious on their own or with cream cheese or butter!

Author: Sherie Friedlander
Prep Time: 10 Minutes
Cook Time: 15-20 Minutes
Total Time: 25 Minutes
Yield: 12 Muffins 1x
Category: Desserts
Method: Bake
Cuisine: Dessert
Diet: Gluten Free

Ingredients

Units Scale

2 cups King Arthur All-Purpose Gluten-Free Flour that includes xanthan gum (scoop and level)
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
3/4 cup Granulated White Sugar
8 Tablespoons Butter – Melted and cooled
1/2 cup low-fat Sour Cream (We used Daisy)
3 Large Eggs
2 Teaspoons Pure Vanilla Extract
1 and 1/2 Cups Semi-Sweet Chocolate Chips

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Instructions

Pre-heat Oven to 375 degrees F.
Whisk Flour, baking powder, and salt together until well combined.
In a separate bowl, mix sugar, melted butter, whisked eggs, sour cream, and vanilla until thoroughly combined.
Add dry ingredients to wet ingredients and mix until combined.
Add chocolate chips and mix until evenly distributed.
Cover the batter and let sit at room temperature for 15 minutes.
Prepare a 12-cup muffin pan by lining each muffin cup with a liner or spraying with non-stick spray. You can also wipe the inside of each muffin cup with neutral oil.
Fill greased muffin tins with batter using a large spring-loaded cookie scoop or ice cream scoop. Spray the cookie scoop with spray or wipe with a neutral vegetable oil so the batter doesn’t stick.
Bake in the middle rack for 15 to 20 minutes. Watch closely at 15 minutes. Check for doneness with a toothpick. When the toothpick comes out clean, remove the muffins from the oven and let them rest for 10 to 15 minutes. You can then transfer the muffins to a wire rack.
We love fresh, warm muffins with a pat of butter! For the best texture and flavor, store muffins in an airtight container on the counter for no more than one day.

Notes

Re-heat Muffins before eating in Oven at 350 degrees for ten minutes.

Freeze in individual plastic wrap or glass containers.

Find it online: https://delectablefoodlife.com/best-yummy-gluten-free-chocolate-chip-muffins/