Chocolate Chip Muffins

Chocolate Chip Muffins

INGREDIENTS

  • 2 1/2 cups gluten free flour (King Arthur’s Measure to Measure is great)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1/2 cup salted or unsalted butter
  • 1 1/2 teaspoons vanilla extract (Trader Joe’s is great)
  • 1 cup of semi-sweet chocolate chips (we love Trader Joe’s)

INSTRUCTIONS

  • Pre-heat oven to 425F degrees
  • Line a cupcake tray with muffins liners, we use the brown parchment paper ones
  • Add all the dry ingredients to a bowl and whisk
  • In a separate bowl add all the wet ingredients and whisk
  • Slowly add all the dry ingredients to the wet ingredients bowl
  • Mix with a hand whisk, but don’t over mix the batter
  • Add your chocolate chips and fold them into the batter gently
  • Fill the muffin tray with the batter
  • Add a few chocolate chips to the tops
  • Sprinkle with cane sugar
  • Bake at 425F degrees for 5 minutes, and then lower to 350F degrees for about 17 minutes or until a toothpick comes out clean