Gluten Free Chocolate Chip Muffins

Chocolate Chip Muffins

As I tested the recipe for these chocolate chip muffins, I envisioned just how exquisite they might be at my next brunch.  

These little beauties would take their place amid the other offerings like brave soldiers lined up in formation.  Undoubtedly these chocolaty delights would catch the eye of nearby onlookers and be picked off one by one until the whole platoon was finished off.  

Unfortunately, there was no actual brunch to write about in this blog.  And I had made eighteen muffins.  What was I going to do with all those muffins?  

Finding them exceptionally good with a dollop of peanut butter, I polished off more than I’d care to admit.  My daughter ate a few before she moved onto other snacks.   Luckily, my sister rescued us with an impromptu invite so I was able to share.  

Nonetheless, I was left with two lingering muffins which I decided to freeze.  I’m not quite sure how they might survive.  If they do make it through the freezing process, their victory would be short lived as they would undoubtedly fall victim to my appetite.  To be continued upon defrosting…     

Ingredients:

2 cups of Gluten Free Bisquick
1/4 tsp of  Cinnamon
8 oz Mini Chocolate Chips (2/3 of a 12 oz bag, make sure they’re gluten free)
2/3 cup Milk
1/2 cup of Butter (melted)
1/4 cup of Sour Cream
2 Eggs
1/2 tsp of Vanilla Extract
1/3 cup of Sugar
1/3 cup of Brown Sugar

Snow sugar to sprinkle onto the muffin tops

Video Tutorial:

Instructions:

1. Preheat your oven to 400 degrees.
2. Place 18 paper liners into standard sized cupcake tins.  .
3. In a small bowl mix the GF Bisquick with the cinnamon. 
4. In another small bowl add a few tablespoons of the Bisquick-cinnamon mixture to the chocolate chips and stir to make sure all of the chocolate chips are well coated.  This will prevent them from sinking to the bottom of the muffins. 
5. In a large bowl add the milk, butter, sour cream, eggs, vanilla, sugar and brown sugar then whisk until everything well combined.  Now add the dry ingredients to the bowl and stir until just combined but don’t over mix.  Add the chocolate chips and stir only until they are evenly dispersed throughout the batter which will have a pretty thick consistency. 
6. Divide the batter evenly into the 18 paper liners.  Now sprinkle the tops of each muffin with a bit of the snow sugar which is a coarse decorating sugar found in most supermarkets with the colored sugars. 
7. Bake the muffins for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
8. Let them cool for a few minutes then the chocolate chip muffins are ready to serve.