GF Chocolate Chip Almond Muffin

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This week I created my “Food Manual” for gluten free dessert making, which is a comprehensive guide to GF baking and dessert making. Because of this I decided not to write anything specifically for these muffins. Click here to learn how to maximize GF baking using food science.

Dry Ingredients

All-purpose flour- 2 cups
Baking powder- 2 tsp
Baking soda- 1/2 tsp
Salt- ½ tsp

Wet ingredients

Sugar- ½ cup
Unsalted butter- 8 tbs melted
Eggs 2
Whole milk- 3/4 cup
Vanilla extract- ½ tsp


½ cup of chocolate chips
½ cup of almonds


  1. Mix the dry ingredients
  2. Whisk the wet ingredients: Beat the eggs together. Then beat in melted butter. Finally mix in milk, sugar, and vanilla.
  3. Add chocolate chips and almonds directly into dry ingredients.
  4. Stir the wet ingredients into the dry ingredients
  5. Allow the batter to rest for 15 minutes. In the meantime, preheat the oven to 375F.
  6. Spoon batter into prepared muffin tins .The batter should cover most of the tin.
  7. Bake for 12-15 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Makes 12 muffins

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