Simple Way to Raspberry White Chocolate Chip Muffins

Almond Flour Chocolate Chip Muffins

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Recipe Summary Almond Flour Chocolate Chip Muffins

These light and spongy gluten-free muffins are made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.

Ingredients | Raspberry White Chocolate Chip Muffins

3 cups blanched almond flour

3 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

2 eggs

⅔ cup white sugar

½ cup unsalted butter, melted

½ cup nonfat Greek yogurt

1 teaspoon vanilla extract

1 cup semisweet chocolate chips, divided

1 tablespoon blanched almond flour

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Sift 3 cups almond flour together with baking powder, salt, and baking soda into a bowl and set aside.

Mix eggs, sugar, melted butter, Greek yogurt, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix.

Toss 3/4 cup of the chocolate chips with 1 tablespoon almond flour in a bowl so that the chips are lightly coated. Fold the coated chocolate chips into the batter. Distribute the batter evenly between 10 paper-lined muffin cups, filling the cups all the way to the top. Sprinkle remaining chocolate chips over the tops of the muffins.

Bake in a preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 12 to 15 minutes.

Cool muffins in the pan on a wire rack for at least 5 minutes before serving.

Info | Raspberry White Chocolate Chip Muffins

prep: 10 mins cook: 20 mins additional: 5 mins total: 35 mins Servings: 10 Yield: 10 muffins

TAG : Almond Flour Chocolate Chip Muffins

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