Gluten Free Chocolate Chip Muffins – a delicious recipe with butter, sugar, egg, vanilla, sour cream, bob's redmill. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 350 degrees.
2
In a large bowl add your softened butter with the sugar and the salt. With a whisk or a hand mixer cream the mixture together. Once creamed, add the egg, then the vanilla and then the sour cream.
3
mix the baking soda into the mixture and then add in the Bob's baking mix. Mix until the mixture is smooth.
4
Once smooth add the chocolate chips or whatever else you want in your muffins and stir to combine.
5
Line a muffin tray with muffin cups and divide the mixture between them. You should get 12 muffin. Alternately you can have 9 really big muffins but the recipe calls for 12.
6
Place in your 350 degree oven for 12-15 minutes or until slightly golden and a toothpick comes out clean.
410
kcal
Calories
26
g
Fat
40
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup butter, softened, 1/2 cup sugar, 1 large egg, 1/2 teaspoon vanilla, and more.
Yes, Gluten Free Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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