Gluten-Free Chocolate Chip Muffins Recipe Card

Prep Oven: Set your oven to 350°F (200°C). Line a muffin tray with paper liners or lightly grease it. Ensure egg, milk, and butter are at room temperature.
Mix Dry Ingredients: Into a large bowl, add your gluten-free AP flour, oat flour, xantham gum, baking powder, and salt, and mix until well combined.
2 cups gluten-free all-purpose flour, ¼ cup oat flour, 2 teaspoon baking powder, 1 teaspoon xanthan gum, ½ teaspoon salt
Cream Butter: In a separate bowl, using a mixer, beat the softened butter and sugar until they are light and fluffy, about 3-5 minutes.
⅓ cup butter, ¾ cups sugar
Mix Wet Ingredients: Then, add the room-temperature milk, eggs, and vanilla extract to the creamed butter mixture. Mix until well combined.
1 cups oat milk, 2 eggs, 1 ½ teaspoon vanilla extract
Make Batter: Next, gently mix the wet ingredients with the dry ingredients until just combined being cautious not to overmix.
Add Chocolate Chips: Fold in the chocolate chips.
¾ cups mini chocolate chips
Rest: Let the batter rest for 10 minutes. If it is too dry, slowly add in ¼ cup of milk until it reaches a thick yogurt-like consistency.
Spoon Into Muffin Tin: Spoon the batter into muffin cups, filling each about ⅔ full, using an ice cream scoop for consistency.
Bake and Cool: Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool in the pan for a few minutes, then transfer to a wire rack.