In these stressful times chocolate can be a real help. Turning to my trusty basic muffin recipe I went for a sweet treat; chocolate chip muffins. They are a riff on my blueberry muffin recipe. If you are wondering why I am posting another muffin recipe: homemade muffins are lots cheaper than commercially made GF muffins plus they taste so fresh and oh so delicious. I walk right by all those pricey gf snack bars and cookies; knowing that in my freezer is a zip-lock bag full of luscious muffins that defrost to taste as though I made them that morning.
This batch of muffins was delightful: delicate texture yet with a great crunch and the lightly chocolate flavor from the mini chips. I cut back on the chips a bit so they are not too heavy or too chocolaty. The walnuts also contribute to the crunch and add a subtle nutty taste. I added a bit of cinnamon which pulls it all together.
The streusel topping gives a great look and adds texture and flavor. I messed up my topping this batch; had to sprinkle melted butter over them after topping. Still yummy but they are slightly bald on top as a lot of the oats didn’t stick properly due to my error. Next time they will be perfect.
I love how healthy these muffins are compared to commercial gf muffins, no preservatives, chemicals or weird ingredients I would never bake with. Try them and see how eating gluten free can be so easy when you bake your own snacks. As always I freeze those I won’t eat in two days time; a zip lock freezer bag works great.
Chocolate Chip Muffins
2 cups brown rice flour mix (see below)
2/3 cup granulated sugar or granulated coconut palm sugar
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp. xanthan gum
¼ tsp. salt
1/2 tsp cinnamon
3/4 cup mini chocolate chips
1/3 cup chopped walnuts
2 large eggs
½ cup milk, 1 or 2 percent plus 2 tbsp more if you use the palm sugar
½ cup canola oil
Topping: Mix the following in a bowl, add the butter last after you stir it up a bit: use a spoon to blend. Set aside while you make the muffin batter.
1/2 cup rolled oats
1/3 cup brown sugar
2 tbsp. almond meal
¼ tsp. cinnamon
3 tbsp. butter, melted
Muffin directions: Heat your oven to 350 degrees, placing the rack in middle of oven. Spray muffin pans with cooking spray. One batch makes 14-16 muffins. I got 16 when I made them.
Mix all dry ingredients in bowl of stand mixer or big bowl Add chips and walnuts; stir to coat them with dry mix. Combine milk and oil. Beat in eggs, add vanilla. Add liquids to big bowl; stir just until blended. It is a very thick batter.
Fill muffin pans 2/3 full. I use a big serving spoon and fill it about half way to dump in each muffin space. Sprinkle the top with the topping. Press it in a bit so it won’t all flake off after baking. Bake 21-23 min until golden brown. Do not over bake or they will taste dry. Remove within 2 minutes from the pans and cool on a rack. They freeze well for a few weeks: if they last that long. Keeps in an airtight cookie jar for 2-3 days.
Brown Rice Flour Mix
(This mix is the same as King Arthur’s gf blend)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour