¾teaspoonxanthan gumomit if your blend already contains it
½cup(70g)cornstarch(See Recipe Notes)
1½teaspoonsbaking powder
¼teaspoonbaking soda
½teaspoonkosher salt
¾cup(150g)granulated sugar
4tablespoons(56g)unsalted buttermelted and cooled
3tablespoons(42g)neutral oil(canola, grapeseed, vegetable, peanut all work)
⅝cup(5fluid ounces)buttermilkat room temperature (See Recipe Notes)
2(100g (weighed out of shell))eggsat room temperature, beaten
1teaspoonpure vanilla extract
4ouncessemi-sweet chocolate chipsplus up to 1 ounce more
Instructions
Preheat your oven to 375°F. Line the wells of a standard 12-cup muffin tin and set the tin aside.
In a large mixing bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and granulated sugar, and whisk to combine well.
Create a well in the center of the dry ingredients, and add the melted butter, neutral oil, buttermilk, beaten eggs, and vanilla, and mix until just combined.
Add 4 ounces of the chocolate chips, and mix until evenly distributed throughout the batter. Stir in a few more chocolate chips if you’d like a more dense ratio of chips.
Fill the wells of your muffin tin about ¾ of the way full, shake the pan back and forth to distribute the batter more evenly, and/or smooth the tops with wet fingers. If there are any chips remaining, you can place them on top of the batter in the wells and press down gently to adhere.
Place the muffin tin in the center of the preheated oven and bake until the top of the center muffin springs back when pressed gently in the center, and it’s lightly golden brown on the edges (about 18 minutes). Do not overbake.
Remove the pan from the oven and remove the muffins immediately from the tin. Place them on a wire rack to cool before serving.
Notes
For cornstarch If you’re using a higher starch all purpose gluten free flour blend, like (mock) Cup4Cup, replace the cornstarch with an equal amount, by weight, of the flour blend.For buttermilk If you don’t have buttermilk, you can always substitute it with half plain unsweetened yogurt (not the Greek kind) and half milk, by volume. Dairy or dairy-free.Originally published on the blog in 2021; in 2022, a lot more text resources added to help ensure success, recipe tweaked slightly to ensure a lovely muffin dome.