Gluten Free Chocolate Chip Muffins
These gluten free chocolate chip muffins are super easy to make and perfect for picnics and packed lunches. I use milk chocolate chips but you can use any type you like!
Servings: 12 muffins
Ingredients
- 100 g unsalted butter (softened)
- 175 g caster sugar
- 2 large eggs
- 140 g natural yoghurt (I used full fat)
- 1 tsp vanilla extract
- 2 tbsp milk
- 250 g plain gluten free flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp xanthan gum
- 200 g milk chocolate chips
Instructions
- Preheat the oven to 200'C / Fan 180C / Gas Mark 6 and place 12 muffin cases in a 12-hole muffin tin.
- In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt, milk and vanilla extract and mix again until combined.
- Sift in the flour, baking powder, bicarbonate of soda and xantham gum. Fold in using a wooden spoon or spatula until combined. Pour in the chocolate chips and fold in gently until evenly distributed.
- Spoon the mixture evenly between the 12 muffin cases, and then place in the oven. Bake for 5 minutes and then turn the temperature down to 180'C / Fan 160C / Gas Mark 4. Bake for a further 15-18 minutes and remove from the oven. They should be golden on top and a skewer in the centre should come out clean.
- Cool on a cooling rack before eating. Will keep in an airtight container for 2-3 days after baking, but best served slightly warm from the oven.
Notes
Any leftovers will keep in an airtight container for 3-5 days. You can also freeze them - defrost at room temperature before eating.
Nutrition
Serving: 12muffins | Calories: 303kcal | Carbohydrates: 42g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 222mg | Fiber: 1g | Sugar: 24g
