1 ½cupsgluten-free all-purpose flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1/2teaspoongluten-free baking powder
¼teaspoonxanthan gum,leave out if your flour already has it
1teaspoonpure vanilla extract
2largeeggs, room temprature
1/3cupbutter, melteddairy-free use Smart Balance butter
1cupmilkdairy-free use almond, cashew or coconut milk
1/2cupgluten-free mini chocolate chipsfor dairy-free I like Enjoy Life Foods
Pre-heat oven to 350°F. Use baking cup liners or gluten-free cooking spray for the muffin pan.
In a large bowl add the all-purpose gluten-free flour, granulated sugar, gluten-free baking powder, baking soda, salt, xanthan gum (leave out if your flour already has it), and cocoa powder and whisk together to combine the ingredients.
Add the two eggs, pure vanilla extract melted butter and milk to the dry ingredients and mix until fully combined. Mix in the chocolate chips.
Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop. I also sprinkle more chocolate chips on top of the batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Please watch the muffins because all ovens are different. Allow the muffins to completely cool.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Friends, please do not scoop the flour out of the bag with your measuring cup.
For the dairy-free option, I used Smart Balance butter, almond milk and Enjoy Life Chocolate Chips.