Chocolate Chip Muffins
Hi Friends,
Its been pretty exciting around here lately!!
mailed me a package of absolutely exquisite gluten free pastas from Italy!! I know how lucky am I?? I cannot wait to dig in and i’ll be sure to report back!
Can’t wait?
Get Lolly’s thoughts on gluten free pasta in Italy here:
My accompanying tests here:
And then get in the kitchen with her lovely pasta recipes at
In other exciting news - congratulations to
winner of the Mightylicious bakers bundle!! Stay tuned folks I have a more giveaways in the works!
There are so many social media accounts out there posting #notasaddesklunch but what about a sad breakfast?
There are always days when we need to run out the door and sometimes the pickings are SLIM.
Every time I visit Italy I’m always in awe of the coffee culture there, it takes no time at for a coffee and a beautiful pastry (including gluten free!) and even breakfast in a rush is a treat.
You chat with the barista, or owner.
It’s incredibly cheap as compared to my local counterparts, and yet so lovely.
Now I don’t live where there’s a corner coffee shop I stop by and chat up anybody at all, but… I do like to bake a batch of these lovelies and have a beautiful breakfast treat anytime I want.
I just freeze a batch and thaw them out one by one. Chocolate chips are especially lovely slightly warmed.
A cup of coffee or tea, a pastry you look forward to. Yes friends, a yogurt and a pile of fruit to round it out, I’m not a monster.
Those are the moments I’m always looking for in my life, especially when things are stressful or rushed.
Happy Baking,
Rachel
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P. S. Check out more muffins you can bake a batch for now and later:
Hot Tip:
Did you know that the material of the baking tin you choose can change the result?
Metal baking tins are a good conductor of heat, they give you a faster bake that rises higher.
Glass and Ceramic are insulators and might take longer to bake through. You’ll likely have a lower rise but you’ll end up with a softer more tender bake. The type of ceramic can even have an effect!
Silicone doesn’t conduct heat very well, and your bake will probably be less browned than anticipated, and may take longer than the recipe states.
Below is one of my signature recipes!
Gluten Free Chocolate Chip Muffins
yield: 12 muffins
3 cups (360g) gluten free one to one flour blend (eg. King Arthur Measure for Measure)
3/4 cup (150 g) packed light brown sugar (plus more to sprinkle on top if desired)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup (130 g) olive oil
2/3 cup (150 g) milk or nondairy milk
2/3 cup (150 g) plain yogurt or nondairy yogurt
2 large eggs
1 tsp vanilla extract
5 oz (150 g) chocolate chips
Heat the oven to 375F. Line a muffin tin with paper muffin liners. Adjust the oven rack to the middle position, pre-heat the oven to 375 ºF (190 ºC) and line a 12-hole muffin tin with paper liners.
Whisk the gluten free flour blend, brown sugar, baking powder, baking soda, and salt together in a large bowl.
Add the oil, milk, yogurt, eggs, and vanilla to the dry ingredients and beat with an electric mixer until smooth and well combined, 3-5 minutes. Mix in the chocolate chips by hand with a large spoon.
Scoop the batter into the muffin tins dividing it equally between 12 spots in the tin. Sprinkle with the reserved extra brown sugar if desired.
Bake at 375 ºF (190 ºC) for 18 - 20 minutes until risen, golden brown on top and a thermometer inserted in the middle of a muffin reads 200F.
Leave the muffins to cool in the tin for 5 minutes then remove to a wire rack to cool completely. Enjoy!!
Yum! And I’m kind of jealous about the coffee culture in Italy ☕️
These gluten-free chocolate-chip muffins sound SO good. I will be saving this to bake when the NYC summer heat isn't so brutal!