Gluten Free Chocolate Chip Muffins

Light, fluffy and moist, these delicious gluten free chocolate chip muffins are easy to make and can be whipped up in under 40 minutes.

Sift the gluten free flour, xanthan gum and baking powder into a large mixing bowl. Add in the white sugar and brown sugar, and whisk

Chop the butter into cubes, then add it to the milk in a microwave-safe jug or bowl.

Microwave for 30 seconds, stir, then microwave again in 15-second bursts until the butter is mostly melted. Stir until completely melted. The mixture should be warm but not super hot.

Pour the wet ingredients into the dry ingredients, and stir until almost combined. Stir in the chocolate chips.Add the yoghurt, oil and vanilla extract or paste, then whisk in the egg.

Pour the wet ingredients into the dry ingredients, and stir until almost combined.

Rest the muffin batter for 5-10 minutes at room temperature. This step is optional, but makes for a much fluffier, moister muffin.

Line a 12-hole muffin pan. Give the batter a couple of gentle stirs to make sure the chocolate chips are still well-distributed, then divide the muffin batter between the 12 muffin cups.

Bake until lightly golden on top, and a skewer inserted into the middle of a muffin comes out clean.

Allow to cool for 5 minutes in the tins, then gently remove from the tin and transfer to a cooling rack

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