These light and spongy gluten-free chocolate chip muffins are made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.
Preparation Details
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 10
Ingredients
- 3 cups blanched almond flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅔ cup white sugar
- ½ cup unsalted butter, melted
- ½ cup nonfat Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, divided
- 1 tablespoon blanched almond flour
Steps
- Preheat the oven to 425 degrees F (220 degrees C). Line 10 muffin cups with paper liners.
- Sift 3 cups almond flour, baking powder, salt, and baking soda together into a bowl; set aside.
- Beat sugar, melted butter, Greek yogurt, eggs, and vanilla extract together in a bowl with an electric mixer until smooth and creamy; beat in flour mixture until well combined, being careful not to overmix.
- Toss 3/4 cup chocolate chips and 1 tablespoon almond flour together in a bowl until chips are lightly coated; fold into batter. Spoon batter into the prepared cups, filling each to the top. Sprinkle remaining 1/4 cup chocolate chips over tops of muffins.
- Bake in the preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until tops are golden and a toothpick inserted into centers comes out clean, 12 to 15 minutes.
- Cool muffins in the pan on a wire rack for at least 5 minutes before serving.
