These Bakery Style Chocolate Chip Muffins are light, airy and oozing with chocolate chips! Jumbo or regular sized, they’re super delicious, so simple to make and a must try! Best of all, they’re gluten free, nut free, egg free and easily dairy free (vegan)!
2heaping tablespoons cornstarch mixed with 3 tablespoons of water
1 ⅓cupsmilk of choice
⅓cupplus 2 tablespoons vegetable oil
1teaspoonpure vanilla extract
1 ½cupssemi sweet chocolate chips plus 3 tablespoons of chips for sprinkling
Preheat your oven to 375 degrees Fahrenheit. Line a jumbo muffin tin with paper liners or grease a jumbo 6 cup muffin tin with vegetable oil. If using a regular 12 cup pan, line with paper liners or grease with vegetable oil as well. Set aside.
In a large bowl, with a whisk, mix together the gluten free flour, sugar, baking soda, baking powder and salt. Set aside.
In a medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Then pour in the milk of choice, vegetable oil and the vanilla. Whisk to combine.
Add the liquid ingredients to the dry and using a spatula, mix until just combined. Add in the 1.5 cups of chocolate chips and stir to combine.
Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon and then sprinkle more chips on top in each cup. Gently push down to make sure they stick to the batter.
Bake jumbo muffins for 28 min until muffins are risen, springy and golden brown on top. If using a regular muffin 12 cup muffin pan, bake for 22 minutes until the muffins are risen, springy and golden brown on top.
Let the muffins cool in the muffin pans and then remove. If you didn’t use paper liners, use a small spatula to lift the muffins out of the muffin tins. Make sure you wait till they have cooled or they will break apart. This recipe makes 6 jumbo muffins or 12 regular sized. Enjoy!