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Chocolate Chip Muffins GF Andreas

15 Servings

NOTES : Store muffins, wrapped, on the counter for up to three days or freeze for up to two months.

2 Cup Bob's Red Mill 1:1 Flour
3/4 Cup light brown sugar
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
1 Stick butter, melted (4 ounces, 113 grams)
2 large eggs
1 Cup sour cream
1 Tsp vanilla extract
1 Cup mini chocolate chips
3/4 Cup chopped walnuts, optional
powdered sugar, optional for dusting

Line 15 standard or 6 jumbo muffin cavities with paper liners or grease with nonstick cooking spray.
Preheat oven to 350 degrees F.
Combine baking flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Add melted butter, eggs, sour cream, and vanilla extract. Blend to combine. Stir in chocolate chips (and walnuts, if using).

Fill prepared muffin cups 2/3 full. Bake until golden brown. A cake tester inserted in the center of a muffin should come out clean, about 18 minutes for standard muffins and about 22 minutes for jumbo muffins. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired.


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