My oversized gluten-free chocolate chip muffins are incredibly moist and have the perfect texture even without gluten. They also have the just-right amount of sweetness and chocolatey goodness.
Preheat your oven to 425º F and line a 12-cavity muffin tin with cupcake liners. Set aside.
In a small bowl, combine the milk with the lemon juice and mix it together to make buttermilk. Allow the mixture to sit for 5-10 minutes until it slightly curds. See notes.
In a medium bowl, combine the flour, baking powder and salt. Whisk it all together and set it aside.
In a large bowl, combine the eggs with the sugar and whisk together, then add the buttermilk mixture, melted butter, and vanilla extract. Mix it until combined.
Incorporate 1 cup of the flour mixture into the egg mixture, then add another cup, and the remaining flour until well combined. Do not over mix. Allow the batter to rest for five minutes to allow the flour to soak up the wet ingredients.
Fold in the chocolate chips and divide the batter evenly into 12 cupcake liners, filling each liner to the top.
Bake for 15-17 minutes until a toothpick inserted into the center of one of the muffins comes out clean and the tops are slightly brown.
Allow the muffins to cool for 5 minutes in the muffin pan before transferring them to a wire rack to finish cooling.
Notes
Buttermilk is near impossible to find in the grocery store, so I recommend you make your own by combining whole milk with 1 tbsp of lemon juice. Alternative, you could use vinegar in lieu of lemon juice. You can use a dairy-free milk alternative, although the results will vary.Don't eat dairy? In addition to using dairy-free milk for the buttermilk, you should use vegan butter sticks from Earth Balance or an equal amount of vegetable oil. Also use dairy free chocolate chips.I have not tested this recipe without eggs.I've only tested this recipe using Bob's Red Mill 1-to-1 gluten-free flour blend (in the blue bag)