• Heat oven to 200℃ (390℉).
• Sift the gluten free flour, xanthan gum and baking powder into a large bowl. Add in the white sugar and brown sugar, and mix until well combined, breaking up any lumps of brown sugar.
• 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. If it’s hot, give it a minute or two to cool.
• 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. Stir in the chocolate chips.
• Rest the muffin batter for 5-10 minutes at room temperature. This step is optional, but makes for a much fluffier, moister muffin. I use this time to clear the kitchen bench and prepare the muffin tins.

  Line a 12-hole muffin pan with paper liners, or spray with cooking oil spray.
• Once the batter has rested, give it 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 for 15-18 minutes, or 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

Storing the Muffins

• Store the cooled muffins in an airtight container at room temperature for 2-3 days. Warm them gently in the microwave to freshen them up if needed.

Freezing the Muffins

• They can also be frozen. Wrap the muffins in plastic wrap (individually or in pairs) and pop them into an airtight container and freeze for up to 2 months.