Gluten-free bakery style Chocolate Chip Muffins are THE muffin recipe that you need to have in your back pocket. Perfect for weekdays, weekends, brunches, and when you have company over; everyone will love these muffins!
– 2 cups gluten-free all-purpose flour– 1/2 cup almond flour– 1 teaspoon baking powder– 1/2 teaspoon baking soda– 1/2 teaspoon salt– 1/2 cup unsalted butter, softened– 1 cup granulated sugar– 2 large egg– 1 teaspoon vanilla extract– 1 cup Greek yogurt– 1 cup gluten-free chocolate chip
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup with cooking spray.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with a hand mixer or stand mixer.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt. Mix until just combined. Fold in the gluten-free chocolate chips.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.