Description
Enjoy these delightful gluten-free chocolate chip muffins, perfect for a satisfying treat. Made with a blend of almond and rice flour, they offer a tender crumb and rich chocolate flavor.
Ingredients
Scale
- 1 and 1/2 cups almond flour
- 1/2 cup rice flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the almond flour, rice flour, baking soda, and salt.
- In a large 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, alternating with the milk. Mix until just combined.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, you can use dark chocolate chips.
- Ensure your almond flour is finely ground for the best texture.
- If you don’t have milk, a dairy-free alternative like almond milk can be used.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 250-300
- Sugar: Approximately 20-25g
- Sodium: Approximately 100-150mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 10-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 3-5g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 30-40mg