These gluten-free chocolate chip muffins are a delightful treat, perfect for any time of the day. With a moist texture and rich chocolate flavor, they are sure to please everyone.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Use a hand mixer for quicker results.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and sour cream.
Ensure each egg is fully incorporated before adding the next.
In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chocolate chips gently.
Reserve a few chocolate chips to sprinkle on top for presentation.
Line a muffin tray with muffin liners and divide the batter evenly among the cups.
Fill each cup about 3/4 full for a nice dome shape.
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Rotate the tray halfway through baking for even cooking.
Allow the muffins to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents sogginess.
Serve the muffins warm or at room temperature. Enjoy!
Pair with your favorite beverage for a delightful treat.
