Soft & Fluffy  Bakery Style Chocolate Chip Muffins

LANEANDGREYFARE.COM

These Soft & Fluffy Bakery Style Chocolate Chip Muffins  are oozing with chocolate chips! They're gluten free, nut free, eggless and easily vegan!

LANEANDGREYFARE.COM

In a large bowl, combine the gluten free flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine.

LANEANDGREYFARE.COM

In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

LANEANDGREYFARE.COM

Into the cornstarch water, add the milk of choice, vegetable oil and vanilla; whisk to combine.

LANEANDGREYFARE.COM

Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.

LANEANDGREYFARE.COM

Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.

LANEANDGREYFARE.COM

Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.

LANEANDGREYFARE.COM

Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.

LANEANDGREYFARE.COM

Bake in the center rack of the 375 degree oven until the muffins are golden on tops, risen and springy when carefully touched.

LANEANDGREYFARE.COM

Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.

LANEANDGREYFARE.COM

Get the complete recipe via the link below.

LANEANDGREYFARE.COM