#glutenfree #shorts #youtubeshorts
INGREDIENTS
●2 ½ cups (300 grams) gluten-free flour
●1 tbsp baking powder
●½ teaspoon baking soda
●½ teaspoon kosher salt
●½cup (8 tbsp) butter, melted
●1 cup (200 grams) granulated sugar
●3 large eggs
●1 tbsp vanilla essence or vanilla bean paste
●¾ cup (170 grams) sour cream
●¾ cup (178 ml) heavy cream
●½ cup (3 oz, 85 grams) mini chocolate chips
TOPPING
●¼ cup (43 grams) mini chocolate chips
METHOD
In a medium bowl, combine gluten-free flour, baking powder, baking soda, and kosher salt. Whisk to combine well and set aside.
In a large mixing bowl, combine melted butter and sugar.
Add the eggs one at a time, and mix in the vanilla essence
Next, mix in the sour cream until fully combined. Mix in the heavy cream and stir until well combined.
Gently mix the dry ingredients in until just a few dry, floury patches remain.
Add 1/2 cup mini chocolate chips and fold them in until the batter is smooth, and the chocolate chips are well distributed.
This step is important! Let the batter rest for at least 1 hour (up to 2 hours at room temperature or even overnight in the fridge) before scooping.
The batter will aerate and get fluffier and thicker. Try not to disturb it, so that it keeps all that lovely air and rise.
The batter will be a bit fluffy and thick. Try not to disturb it as you use a large scoop (a large cookie scoop or an ice cream scoop) to scoop muffin batter into the prepared muffin cups. The batter should fill the muffin cups completely and generously. Sprinkle each muffin with about 1 teaspoon extra mini chocolate chips
Bake at 165°C for 35-40 minutes or until skewer/toothpick inserted comes out clean
makes 6 jumbo muffins/12 medium-sized, for medium sized bake for 20-25minutes ideally check after 20minutes with a skewer/toothpick
Enjoy right away or store in an airtight bag or container at room temperature 2 days (a few seconds in the microwave revives them beautifully!)
or freeze up to 2 months.