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Gluten-Free Sour Cream Chocolate Chip Muffins
These moist and tender Gluten-Free Sour Cream Chocolate Chip Muffins are a delightful treat, packed with rich chocolate chips and a subtle tang from sour cream. Made with brown rice flour, potato starch, and a touch of xanthan gum, they have a soft, bakery-style crumb without any gluten. Perfect for breakfast or a snack, each bite delivers a comforting balance of sweetness and melt-in-your-mouth texture.
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Ingredients
- 1 cup brown rice flour (250 mL)
- 2/3 cup granulated sugar (150 mL)
- 1/3 cup potato starch (75 mL)
- 2 Tbsp tapioca starch (30 mL)
- 1 tsp baking powder (5 mL)
- 1 tsp baking soda (5 mL)
- 1/2 tsp xanthan gum (2 mL)
- 1/4 tsp salt (1 mL)
- 1 cup sour cream (250 mL)
- 2 large eggs
- 1/3 cup milk (75 mL)
- 1/4 cup canola oil (60 mL)
- 1 tsp vanilla extract (5 mL)
- 2/3 cup gluten-free mini chocolate chips (150 mL)
Directions
- Preheat your oven to 350°F (175°C). Lightly spray muffins pans with canola oil cooking spray or line with paper liners.
- In a large bowl, whisk together the brown rice flour, sugar, potato starch, tapioca starch, baking powder, baking soda, xanthan gum, and salt.
- In a separate bowl, whisk together the sour cream, eggs, milk, canola oil, and vanilla. Pour over the dry ingredients and stir to combine. Fold in the chocolate chips.
- Spoon into prepared muffin pans.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Allow to cool in pan for 5 minutes before removing to a cooling rack. Cool completely before storing in an air tight container.
Nutritional Analysis
| Calories | 250 |
|---|---|
| Total Fat | 12 g |
| Saturated Fat | 4.5 g |
| Cholesterol | 45 mg |
| Sodium | 210 mg |
| Carbohydrates | 33 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Protein | 3 g |
| Potassium | 84 mg |
