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You are here: Home / Brunch / CHOCOLATE CHIP MUFFINS (GLUTEN FREE-OR REGULAR VERSION)

CHOCOLATE CHIP MUFFINS (GLUTEN FREE-OR REGULAR VERSION)

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

February 20, 2012 by Hugs & Cookies xoxo 13 Comments

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MAKE THESE REGULAR OR GLUTEN FREE! (Use all purpose flour or gluten free flour)
PERFECT FOR BREAKFAST!!!!

OR…SERVE IT WITH CHOCOLATE SAUCE & WHIPPED CREAM!

This month I was lucky enough to participate in the Secret Recipe Club again! I just love this group!!! I eagerly await my assigned blog and rush over to see what my choices are!! My blog this month was http://oureatinghabits.wordpress.com/ ….Jamie has a really fun blog and clearly, she loves to be creative in the kitchen! When I saw her chocolate chip crumb muffins here, I knew they were screaming my name!!!!!! I decided to make them gluten free so my hubby could join in on the fun. And that he did! We ate them right out of the oven and absolutely loved them. Then for our second (yup, you read that correctly), we added chocolate sauce and whipped cream!!!! hee hee TOO BAD WE HAD NO VANILLA ICE CREAM ON HAND! NOTE TO SELF….HOMEMADE VANILLA BEAN ICE CREAM NEXT TIME!!!!!

Here is the recipe as I adapted it. I omitted the cinnamon, used gf flour and increased the chocolate a tad! I also melted the butter instead of cutting it in due to pure laziness! These were beyond perfect!!!!!!!!!!!!!!!!!! Thank you Jamie for the wonderful recipe and inspiration in muffin land! We will be making these every day often! FEEL FREE TO USE REGULAR FLOUR IF NOT GLUTEN FREE!!

 
 
Chocolate Chip Crumb Muffins
(makes about 8 muffins)
1/4 cup PLUS 2T. sugar
1/4 cup packed light brown sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1 cup GF FLOUR (I RECOMMEND “CUP4CUP” FLOUR)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup sour cream
3/4 c. semi sweet chocolate chips
Topping:
1/4 cup light brown sugar
1 1/2 Tablespoons GF flour
1 Tablespoon melted butter
1/4 cup semi sweet chocolate chips
In a bowl of a stand mixer with the paddle attachment, mix together the sugar, brown sugar, canola oil, egg and vanilla extract on medium speed for about 3 minutes.
Slowly add the dry ingredients into the bowl on low speed and mix until almost combined. Then fold the ingredients together with a spatula.
Add in the sour cream. You’ll need to fold, stir (gently), fold, stir, etc. Make sure the sour cream is completely mixed into the batter but don’t over mix the batter.
Add the chocolate chips to the batter. Gently fold the chocolate chips into the batter.
Line a muffin pan with muffin liners. Using an ice cream scooper, scoop the batter into each muffin liner. Set the muffin pan aside while you work on the crumb topping.
In a small bowl, mix together the brown sugar and flour. Add the melted butter and stir. Stir in the choc. chips.

Sprinkle the crumb topping onto the muffins.

Bake at 375 degrees F for 23 minutes.
Cool the muffins in the pan for 5-10 minutes on a cooling rack. Then transfer them to a cooling rack to cool.

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Filed Under: Brunch, Muffins Tagged With: gluten free

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Jennifurla says

    February 20, 2012 at 5:40 pm

    Oh wow, these muffins look super tasty and fluffy

    Reply
  2. Melissa says

    February 20, 2012 at 5:50 pm

    Oh yum! You certainly can’t go wrong with chocolate…these look delicious!

    Reply
  3. Jamie says

    February 20, 2012 at 6:01 pm

    Yay! I am so glad you liked them. Now I am thinking I should head into the kitchen and make them again!

    Reply
  4. Deanna says

    February 20, 2012 at 6:24 pm

    I haven’t tried Better Batter. I was actually going to buy some this weekend and the store was out. Do you like it?

    Reply
  5. Kelly | Eat Yourself Skinny says

    February 20, 2012 at 8:01 pm

    Great choice for SRC, these look so delicious! So glad to be in Group C with you! 🙂

    Reply
  6. Lisa {Authentic Suburban Gourmet } says

    February 20, 2012 at 8:57 pm

    Now that is a muffin worthy of breakfast – love it. Glad to be part of SRC group C with you!!!

    Reply
  7. Eliotseats says

    February 20, 2012 at 10:08 pm

    Mmmm-good! These look spectacular. Great post and glad to be in SRC with you. You know that my Oreo white chocolate brownie SRC posts is one of my most popular—so popular that someone highlighted it again this month! Go figure! 🙂

    Reply
  8. The Stuff of Success says

    February 20, 2012 at 11:51 pm

    Love your site – I am your newest follower from TheStuffofSuccess via the Sunday Social at The Sasse Life. Thanks Athena

    Reply
  9. Lisa~~ says

    February 21, 2012 at 12:55 am

    Your muffins look delicious and love that you upped the chocolate…never too much chocolate!

    If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry: Crunchy Fudgy Heart Bites

    Lisa~~
    Cook Lisa Cook

    Reply
  10. DANIELLE-HUGS and COOKIES XOXO says

    February 21, 2012 at 1:07 am

    Thanks so much for all of your nice comments!!! elliotseats-that’s awesome about the brownies-thanks for letting me know!!! now i will have to try it with the minis-great idea!! Deanna-so far i have been very happy with the better batter flour-even better than the king arthur which i loved!!! I even bought the 25 pound bag!!!

    Reply
  11. beti says

    February 21, 2012 at 1:18 am

    how lucky!! and a lovely desition to make this muffins, so simple but they look amazing

    Reply
  12. Rhonda says

    February 21, 2012 at 3:58 pm

    sounds great, good job converting to GF and still making them yummy!

    Reply
  13. Michelle @ The Willing Cook says

    March 5, 2012 at 3:27 pm

    Mmmm….beautiful! Thank you for sharing this recipe at last week’s Allergy-Free Wednesdays. We hope you’ll be back again this week…bring chocolate 🙂
    ~AFW Hostesses

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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