Delicious and Easy Gluten-Free Chocolate Chip Muffins Recipe
Welcome to my latest gluten-free recipe – Chocolate Chip Nut Muffins! Baking can be intimidating, especially when it comes to dietary restrictions like gluten and dairy. But don’t let that discourage you! In fact, with this easy-to-follow recipe, you’re in for a treat. From the satisfying crunch of the walnuts to the comforting sweetness of the chocolate chips, these muffins are perfect for any time of day.
These delectable bakery-style gluten-free muffins are perfect for those with gluten intolerance or celiac disease. Plus, they’re dairy-free too! You won’t have to settle for boring and bland baked goods that fall apart. What’s more, these muffins are not just healthier but also deliciously moist and fluffy. Just one bite and you’ll be hooked!
So, let’s get baking! Whether you’re a beginner or an experienced baker, I promise this recipe will become your go-to whenever you need some indulgence without compromise. So grab your apron and ingredients, and let’s start baking some mouth-watering chocolate chip nut muffins that will satisfy your sweet tooth cravings while keeping a check on your dietary needs.
Get ready to fill your kitchen with the delightful aroma of freshly baked muffins. Let’s get started!
Why You’ll Love This Recipe
Picture this: it’s a lazy Sunday morning and you’re in the mood for something sweet and indulgent. But wait! You also want to stay healthy and gluten-free. Maybe you’ve tried other muffin recipes in the past that left you feeling disappointed or heavy, but fear not – I have just the solution for you.
Introducing my gluten-free chocolate chip nut muffins recipe. These bakery-style muffins are not only deliciously satisfying, but they’re also made with wholesome ingredients that your body will thank you for.
First, let’s talk chocolate chips – because who doesn’t love a good chocolatey treat? These muffins are loaded with dairy-free, gluten-free chocolate chips that are sure to hit the spot. And let’s not forget about the walnuts, which add a nice crunch and boost of healthy fats.
But what really sets this recipe apart is the use of gluten-free flour blend and xanthan gum, which ensures that those with gluten sensitivities can indulge without a care in the world. The texture is perfectly light and fluffy, just like a classic muffin should be.
And don’t worry about any lurking refined sugars here – these muffins are sweetened with pure maple syrup and granulated sugar. Plus, by using unsalted butter or dairy-free alternatives, you can easily make these muffins fit into any dietary restriction.
Not only do these muffins taste great freshly baked out of the oven, but they also make for an awesome grab-and-go breakfast throughout the week. So whether you’re looking for a weekend treat or a weekday breakfast option, trust me when I say your taste buds (and your gut!) will thank you for trying out this recipe.
Ingredient List
Let’s take a closer look at the ingredients required to make these delicious and healthy Gluten Free Chocolate Chip Nut Muffins.
Gluten-Free Flour Blend
- 2 cups gluten-free flour blend
- 1 tsp xanthan gum (if not present in your gluten-free blend)
The key ingredient for any gluten-free recipe is a gluten-free flour blend. You can easily find pre-blended gluten-free flours, or you can make your own by combining different types of flours. This recipe calls for 2 cups of gluten-free flour blend, which is enough to yield fluffy, bakery-style muffins.
Sugar and Sweeteners
- 1 cup granulated sugar
- 1/4 cup pure maple syrup
We need to add just enough sweetness to complement the nutty flavor of our muffins. One cup of granulated sugar mixed with a quarter cup of pure maple syrup is the perfect balance for these muffins.
Dry Ingredients
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt(optional)
In addition to the gluten-free flour blend, we need some baking powder, baking soda and a pinch of salt, which together will provide the right texture and leavening.
Wet Ingredients
- 2 large eggs (room temperature)
- ½ cup unsalted butter (melted)
- 1 tablespoon vanilla extract
- 3/4 cup milk (any type)
- 1/4 cup oil (melted)
Our wet ingredients features two large room temperature eggs, melted butter and oil, vanilla extract and any type of milk you prefer. These ingredients help keep the muffins moist while also adding a rich, buttery flavor.
Add-ins
- ¾ cups unsalted walnuts (chopped)
- 1 ½ cups free chocolate chips
Finally, we need some add-ins, chopped unsalted walnuts and gluten-free chocolate chips. These amazingly delicious chocolate chips make these muffins even more irresistible.
Now that we have all the ingredients of our Gluten Free Chocolate Chip Nut Muffins recipe, it’s time to start baking!
The Recipe How-To
Now let’s dive into the exciting part of the recipe article, how to make these mouthwatering Gluten-Free Chocolate Chip Nut Muffins. Follow my step-by-step guide below and create some bakery-style muffins that will leave you wanting more.
Preparing the Ingredients
Before starting, make sure all your ingredients are at room temperature. Sift 2 cups of gluten-free flour blend in a mixing bowl and add 1 teaspoon of xanthan gum. Mix these dry ingredients together along with 2 teaspoons of gluten-free baking powder, 1 teaspoon of baking soda, and 3/4 teaspoon salt. Next, take another mixing bowl and whisk 2 large eggs until they turn light and fluffy.
In a separate bowl, mix 155 grams of light brown sugar with ½ cup of granulated sugar, and blend this with ⅔ cup of unsalted butter. Once combined, mix in the eggs gradually, followed by 1 tablespoon pure maple syrup and 1 tablespoon vanilla extract.
Creating the Batter
Slowly add your sifted dry mix to your wet mixture until it is entirely mixed. As you fold in the mixture, add in about 3/4 cup chocolate chips and 1 cup walnuts into the batter. This ensures even distribution throughout the mix. But save some for toppings if desired! Mix everything thoroughly without over-mixing as it may lead to denser muffin texture.
Baking Your Muffins
Preheat your oven to 425°F (218°C) while filling a muffin pan with liners for easy clean-up later. Fill each liner three-quarters full with batter using an ice cream scoop or spoon.
Bake the muffins at 425°F (218°C) for 5 minutes*, then reduce your oven temperature to 375°F (190°C). Continue baking them for another 15 minutes or until they turn golden brown. Stick a toothpick in the center to make sure it comes out clean, indicating that your muffins are perfectly baked!
Making Substitutions and Variations
These muffins also have a lot of room for customization! Try using dark chocolate chips or pecans instead of walnuts. You can also experiment with different flours, like oat flour or almond flour, to create additional variations of this recipe.
*Note: Every oven is different and may require some adjustment in cooking times.
Substitutions and Variations
Are you looking to switch up the ingredients in this recipe? No problem! Here are some substitutions and variations that you can try:
– Dairy-Free: To make these muffins dairy-free, simply swap the unsalted butter for a vegan butter substitute or coconut oil. You can also use dairy-free chocolate chips for an extra touch.
– Nut-Free: If you have a nut allergy, don’t worry! You can omit the walnuts entirely or replace them with chopped pumpkin seeds or sunflower seeds.
– Egg-Free: If you need to avoid eggs, try using a flax egg instead. Simply mix together 1 tablespoon of ground flaxseed with 2 ½ tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency. Then, add it to the recipe in place of one egg.
– Paleo-Friendly: For those following a paleo diet, use almond flour and coconut sugar in place of the gluten-free flour blend and granulated sugar. Swap out the chocolate chips for paleo-friendly chocolate chunks or cacao nibs.
– Double Chocolate: Love all things chocolate? Add an extra ¼ cup of cocoa powder to the batter and use dark chocolate chips instead of semisweet for a rich double-chocolate twist.
– Banana Nut: Looking to add some extra flavor? Mash one ripe banana into the batter before adding the dry ingredients. You can also replace some or all of the walnuts with pecans or almonds for a different flavor.
– Blueberry Muffins: Swap out the chocolate chips and walnuts with 1 ½ cups fresh blueberries for a fruity variation on this recipe.
Remember to adjust your cooking times accordingly when making substitutions or variations. These muffins are so versatile, you can customize them however you like!
Serving and Pairing
These gluten-free chocolate chip nut muffins are a perfect breakfast or snack option that pairs well with your favorite drink. Serve them with a cup of hot coffee for a classic combination or enjoy them with cold milk or hot cocoa for a comforting treat.
These bakery-style muffins are perfect for sharing with friends and family. They make an excellent addition to any brunch or breakfast spread or can be enjoyed as a quick grab-and-go breakfast during the week.
For an added touch of indulgence, try pairing these muffins with a scoop of vanilla ice cream or whipped cream. The sweetness of the ice cream and the nutty flavor of the muffins will complement each other perfectly.
If you’re looking for a healthier option, pair these chocolate chip nut muffins with some fresh fruit or a smoothie. A mixed berry smoothie made using blueberries, raspberries and strawberries would add a refreshing touch to the dish.
Overall, these gluten-free chocolate chip nut muffins are versatile enough to be served with various beverages, and their texture makes them enjoyable on their own too. These muffins are also ideal for those who have certain dietary restrictions such as being dairy-free, vegan, or gluten-free because they contain no dairy, animal products, or gluten.
Make-Ahead, Storing and Reheating
Do you want to enjoy these delicious gluten-free chocolate chip nut muffins for days? Then, let’s talk about how you can store them. Once the muffins are completely cooled, these can be stored in an airtight container at room temperature or in the refrigerator for up to three days. For longer storage, you can store them in the freezer for up to three months.
When bringing frozen muffins out of the freezer, be sure to let them thaw at room temperature before reheating. To reheat muffins, simply warm them in a microwave oven for 15-30 seconds or put them in a preheated oven at 350°F (175°C) for 5-10 minutes. I suggest reheating only what you’ll eat and not cooking more than what you need.
You can also prepare the batter ahead of time and keep it in an airtight container in your fridge overnight. This way, you can have freshly baked bakery-style gluten-free chocolate chip nut muffins ready to bake first thing in the morning with minimum fuss.
This make-ahead and storing option is great when you want to entertain guests without all the rush of preparing the entire recipe from scratch. With minimal preparation and easy storage tips, these gluten-free chocolate chip nut muffins will always taste like they were just baked!
Tips for Perfect Results
When it comes to baking gluten-free goods like these Chocolate Chip Nut Muffins, there are a few tips I always keep in mind to make sure they come out perfectly every time.
First, make sure you are using the right gluten-free flour blend. A blend that includes xanthan gum or guar gum will help ensure your muffins have the necessary structure and rise. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a great option that works well in most recipes.
Another important tip is to measure your ingredients carefully. When baking any recipe, it’s crucial to get the proportions of each ingredient correct or the result may be dense or flat muffins. Use a digital scale if possible for accurate measurements.
To add more depth of flavor and texture to these muffins, try mixing up the add-ins. Swap out the walnuts for pecans or almonds, or add some shredded coconut or dried cranberries.
When mixing the batter, don’t overwork it. Mix just until all ingredients are incorporated to prevent the muffins from becoming tough and dry.
Bake these muffins in a preheated oven at 375°F. Be sure to check after 18 minutes and bake until they’re golden-brown on top and a toothpick inserted into the center of a muffin comes out clean.
Finally, let the muffins cool in the pan for 5 minutes before removing them from the tin. This ensures they set properly and don’t fall apart.
Follow these tips, and you can create bakery-style gluten-free chocolate chip nut muffins that everyone will love!
Bottom Line
In conclusion, these gluten-free chocolate chip nut muffins are a delicious and healthy option for breakfast or snack time. Using a combination of gluten-free flour blend, xanthan gum, granulated sugar, eggs, unsalted butter, and other ingredients, you can create fluffy gluten-free muffins that are perfect for people with celiac disease or gluten sensitivity. Not to mention, the addition of walnuts and chocolate chips gives the muffins a satisfying texture and a rich taste.
You don’t need to be an experienced baker to create these bakery-style gluten-free muffins. With the right ingredients and our recipe guide, you can easily whip up a batch in no time. Moreover, you can customize your muffins by substituting your preferred nuts or chocolate chips.
Whether you’re looking for a quick breakfast on the go, a satisfying snack to crush your sweet tooth or something to serve your guests as party treats, these muffins are an excellent choice. These muffins are easy to store and reheat for future consumption. That means you could make this recipe in advance and enjoy later when needed.
In summary, say goodbye to boring breakfast options with these gluten-free chocolate chip nut muffins. They’re healthy, delicious, easy to make and suitable for people with dietary restrictions. Try this recipe today and tell me what you think!
Gluten Free Chocolate Chip Nut Muffins Recipe
Ingredients
- 2 cups gluten free flour (Featherlite from Blue Chip Bakery.)
- 2 teaspoons gluten free baking powder (Bob's Red Mill.)
- 1 teaspoon xanthan gum (Blue Chip Bakery)
- 2/3 cup granulated sugar (Kirkland)
- 1 cup unsweetened almond milk (Blue Diamond Natural)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 teaspoons gluten free vanilla (Kirkland)
- 1/4 cup gluten free walnuts (Kirkland)
- 1/4 cup gluten free chocolate chips (Tropical Source)
- spray oil (We use extra virgin olive oil in a Misto sprayer.)
Instructions
- Preheat oven to 350 deg.
- Spray a dozen muffin pans or line with paper muffin cups.
- Mix together first four dry ingredients, stir to combine.
- Add in wet ingredients, stir to combine.
- Add in nuts and chocolate chips, stir to combine.
- Divide batter evenly among the muffin cups.
- Bake muffins 20-25 minutes or until toothpick inserted into center comes out clean.