Gluten-Free Mini Chocolate Chip Muffins
Indulge in these irresistible Gluten-Free Mini Chocolate Chip Muffins—perfectly soft, moist, and bursting with sweet chocolatey goodness in every bite! Crafted with a blend of gluten-free all-purpose flour and xanthan gum, these bite-sized treats are ideal for those following a gluten-free lifestyle without sacrificing flavor. Rich Greek yogurt and melted butter ensure a tender crumb, while mini chocolate chips add a delightful pop of sweetness. Ready in just 30 minutes, these muffins are quick to make and perfect for breakfast, snack time, or dessert. Whether served warm or at room temperature, these adorable, portion-controlled treats are guaranteed to become a household favorite. Perfect for sharing, this recipe yields 24 mini muffins, so you’ll have plenty to enjoy!
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Recipe Information
Ingredients
- 1.5 cups gluten-free all-purpose flour
- 0.5 teaspoons xanthan gum
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.75 cups granulated sugar
- 1 teaspoons vanilla extract
- 2 large eggs
- 0.5 cups plain Greek yogurt
- 0.25 cups milk
- 1 cups mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
Add the vanilla extract and eggs to the butter mixture and continue to whisk until smooth.
Stir in the Greek yogurt and milk until the mixture is smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the mini chocolate chips, distributing them evenly throughout the batter.
Using a small spoon or a cookie scoop, evenly divide the batter among the prepared mini muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 14 to 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your gluten-free mini chocolate chip muffins warm or at room temperature.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 380.2 g | 138% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 203.5 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 373 mg | 29% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 440 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
