Looking for a delicious low-carb and gluten-free treat? Look no further than these mouth-watering chocolate chip muffins! The secret to their bakery-style goodness is Greek yogurt, which adds both richness and moisture to the batter. Here’s how to make them:
Ingredients:
-1 and 1/2 cups almond flour
-1/2 cup coconut flour
-1/2 cup erythritol (or your preferred granulated sweetener)
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-3 eggs
-1/2 cup plain Greek yogurt
-1/2 cup unsweetened almond milk
-1/2 cup melted butter
-1 teaspoon vanilla extract
-1/2 cup sugar-free chocolate chips
Instructions:
1. Preheat your oven to 350°F and line a muffin tin with parchment paper liners.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, Greek yogurt, almond milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.
5. Using an ice cream scoop or spoon, divide the batter evenly between 12 muffin cups.
6. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely. Enjoy!
These chocolate chip muffins are perfect for a quick breakfast on-the-go or a sweet snack in the afternoon. And thanks to their low-carb and gluten-free ingredients, they’re also a guilt-free indulgence. So why not whip up a batch today and treat yourself to a little bakery-style goodness?
Bakery-Style Chocolate Chip Muffins:
If you’re looking for a more traditional bakery-style muffin, try this recipe from Little Spice Jar. It calls for all-purpose flour and sugar, but the addition of buttermilk and butter ensures that they’re still ultra-moist and delicious. Here’s what you’ll need:
Ingredients:
-2 and 1/2 cups all-purpose flour
-1 tablespoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup unsalted butter, melted and cooled
-1 cup granulated sugar
-2 large eggs
-1 cup buttermilk
-2 teaspoons vanilla extract
-1 and 1/2 cups semisweet chocolate chips
Instructions:
1. Preheat your oven to 425°F and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, sugar, and eggs until smooth. Add the buttermilk and vanilla and whisk until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.
5. Using an ice cream scoop or spoon, divide the batter evenly between 12 muffin cups.
6. Bake for 5 minutes, then reduce the oven temperature to 375°F and bake for an additional 13-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Whether you prefer a low-carb and gluten-free version or a classic bakery-style muffin, these recipes are sure to satisfy your sweet tooth. So which one will you try first?
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