Bakery Style Chocolate Chip Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1¾ cups plus 2 tablespoons gluten-free multipurpose flour with xanthan gum
02 -
¾ cup granulated sugar
03 -
2 teaspoons baking powder
04 -
½ teaspoon baking soda
05 -
2 pinches kosher salt
→ Wet Ingredients
06 -
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
07 -
1⅓ cups milk
08 -
⅓ cup plus 2 tablespoons vegetable oil
09 -
1 teaspoon pure vanilla extract
→ Mix-ins
10 -
1½ cups semi-sweet chocolate chips, plus 3 tablespoons for topping
# Instructions:
01 -
Preheat oven to 375°F (190°C). Thoroughly grease a jumbo 6-cup muffin tin with vegetable oil, coating both the wells and the top surface.
02 -
In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, and kosher salt. Set aside.
03 -
In a medium bowl, thin the cornstarch with water until watery (it will initially be thick and tacky). Add milk, vegetable oil, and vanilla extract. Whisk until well combined.
04 -
Slowly incorporate the liquid mixture into the dry ingredients, whisking until just combined. Switch to a spatula if the batter becomes too thick.
05 -
Fold 1½ cups of chocolate chips into the batter using a spatula until evenly distributed.
06 -
Using an ice cream scoop, fill each muffin cup to the top. Smooth the surface with the back of a spoon or small knife.
07 -
Sprinkle the reserved chocolate chips on top of each muffin and gently press them into the batter to ensure adherence.
08 -
Bake on the center rack for 29 minutes, until muffins are golden, risen, and springy to a gentle touch.
09 -
Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire cooling rack using a small spatula.
# Notes:
01 -
These muffins have the characteristic dome top of bakery-style muffins.
02 -
For best results, ensure all ingredients are at room temperature before mixing.