Soft & Fluffy Bakery Style Chocolate Chip Muffins

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

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

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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.

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

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

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

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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.

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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.

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

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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.

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Get the complete recipe via the link below.

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