Want to make delicious gluten free muffins in 30 minutes? Then you’re in the right place. No one will know the difference with these oh so very light muffins. No one guessed they were gluten free which is always a winner for me. It’s just one bowl, no mixers needed.

I got 11 muffins from this recipe because I am a firm believer that muffins should be large and delectable!

If you don’t have buttermilk, simply use regular milk and add a teaspoon of lemon juice or vinegar. Stir and let sit for about 5 – 10 mins while you weigh out the other ingredients.

I sieved some icing sugar and cacoa powder together to dust the muffins. It worked well and you can just icing sugar on it’s own or mix it with some cocoa powder if you have it.

Line a muffin tin with paper cases and preheat oven to 180C Fan or 200C

Ingredients:

• 210g Gluten Free Plain Flour
• 3/4 tsp Xanthan Gum
• 70g Cornflour
• 1 1/2 tsp Baking Powder
• 1/4 tsp Bicarbonate of Soda
• 1/2 tsp Salt
• 100g Caster Sugar
• 55g Butter, melted
• 42g Vegetable Oil
• 150ml Buttermilk
• 2 Eggs, Medium size – beaten
• 1 tsp Vanilla Extract
• 115g Dark Chocolate Chips*

Optional to dust: 1 tsp Icing Sugar mixed with 1/4 tsp Cacoa Powder

*If you don’t have chocolate chips, just chop up dark chocolate into small pieces

Method:

Into a large bowl add the flour, xanthan gum, cornflour, baking powder, bicarbonate of soda, salt and caster sugar. Whisk by hand to combine and break up any lumps.

Make a well in the centre of the bowl and add in the melted, slightly cooled butter, vegetable oil, buttermilk, eggs and vanilla extract. Gently mix everything together until you can’t see any more flour. Finally, add the chocolate chips and fold them in.

Use an ice cream scoop to fill the cases about 3/4 way up. Top with some chocolate chips. Wet your finger and smooth out any lumps.

Bake for 18 – 20 minutes. The muffins should be brown around the edges and evenly risen. Remove from the oven and transfer the cases to a cooling rack. Then simply enjoy!

These are a great freezer friendly bake. They freeze well once completely cooled and in freezer bags. You could double up on the recipe and freeze half then simply take out of the freezer shortly before you want to enjoy one. They also transport well so perfect to bring to cake sales or parties.

Bake with love

Soraya x

Please leave me a comment below when you make these delicious muffins.