A healthier, tender and fluffy, muffin recipe studded with dark chocolate chips! Gluten-Free Bakery-Style Chocolate Chip Muffins that are vegan and allergy-free! Your favorite bakeshop classic, now enjoyable for everyone as a breakfast, brunch or snack bite; perfect with a cup of coffee or tea!
The two most classic muffins on Earth: Blueberry and Chocolate Chip. These chocolate chip muffins are the sister muffin to my Gluten-Free Bakery-Style Blueberry Muffins. A simple, easy, standard recipe that you can learn to know by heart and have “at the ready” for when you need to whip up a quick batch of chocolaty fluffy pillows. Perfectly gluten-free, vegan, and allergy-free so the whole bunch can enjoy a yummy bite!
Muffins always seem like a great default choice for when you want to bake something, but you can’t justify baking up a random dessert. Muffins, at least, are the “socially-approved” cupcakes for breakfast (brunch or midday pick-me-up snack). Most muffins, that is. But you know mine are made without sugar, oil, or unnecessary things. These really can be your go-to “I NEED TO BAKE SOMETHING” treat.
Anytime you add chocolate chips to something, you know it’s going to be good. They are probably the most fun, but simple, add-in. Name one person who would pass up something “chocolate chip”. Having a hard time thinking of someone? I thought so (if you did think of someone, send me their name and I’ll straighten them out!). They’re the safe option for when you’re cooking or baking for a crowd. 99.999% of the population wouldn’t mind a chocolate chip or two.
I have a question. Do you cut open and butter a muffin? Do you toast it or eat it room temperature? A hot chocolate chip muffin out of the oven would be as delicious as a chocolate chip cookie, but the muffin needs to cool, otherwise the wrapper can cause some destruction. A muffin needs to set. So once it’s cool, putting dairy-free butter on it seems kind of pointless…and gross. In my opinion, that is. A muffin should be savored room temperature, plain, and nibbled on top down. Kind of a slow methodical process. Yes?
Have it your way, but if you ask me, let the muffin shine in all its own tasty glory. And don’t worry, these gluten-free muffins won’t leave you crying over crumbly, dry, sadness. You literally don’t need to cover up the flavor or texture with some sort of spread! The only thing you need is a hankering for a good ‘ole chocolate chip muffin and some time to kill!
Gluten-Free Bakery-Style Chocolate Chip Muffins
- Preheat the oven to 350°F.
- In a large mixing bow, whisk together all the dry muffin ingredients, then add the wet, and finally fold in the heaping ½ cup of chocolate chips.
- Scoop about 3½ tablespoons of muffin batter into 6 lined muffins tins.
- Bake for 25 minutes.
- Allow to cool a bit before serving or cool completely to freeze.
And don’t worry, I KNOW you’ll be sneaking a few of those chocolate chips for “baking fuel”. I think it’s a given that when you break out the bag of chocolate chips…they aren’t all for the recipe 😉 And that’s why I say heaping 1/2 cup here too. You can never put too many chocolate chips in a recipe…right? O, and please tell me you don’t actually call chocolate chips, chocolate morsels, do you? Chips! Chips, only!
So tell me:
+ Do you actually commit muffin sin and spread butter on it?
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