Gluten-Free Bread Flour Muffins
Rich muffins made with King Arthur Gluten-Free Bread Flour. You can also make them with the equivalent weight of regular bread flour.
Servings 12 large muffins
Cost 5
Ingredients
- 1 cup King Arthur gluten-free bread flour or equivalent weight of regular bread flour if not making gluten-free (140 grams)
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened (56 grams)
- ½ cup plus 2 tablespoonsgranulated sugar (125 grams)
- 1 large egg at room temperature
- ⅛ teaspoon lemon or orange zest or a mix (optional)**
- ½ teaspoon vanilla extract
- ¼ cup sour cream (56 grams)
- ¼ cup heavy cream (56 grams)
- ½ cup chocolate chips or use blueberries or fruit
Instructions
- Preheat oven to 400 degrees F. Line 6 muffins cups with paper liners or grease thoroughly.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt; mix well.
- With an electric mixer, beat the butter and sugar until creamy. Beat in the egg, lemon or orange zest (if using) and vanilla.
- Mix together the sour cream and heavy cream.
- Add the flour mixture and the cream mixture alternately, stirring until mixed. Do not overbeat. The batter will be thick and lumpy. Stir in chocolate chips.
- Spoon batter into muffin cups piling toward the center. If making with regular bread flour and not gluten-free, just fill to the top.
- Bake for about 22 minutes. Let cool in muffin tin for 10 minutes, then carefully loosen and let cool completely.
Notes
The lemon zest is best in berry muffins, but the orange zest is pretty good with the chocolate chip muffins. If you don't like chocolate/orange, just leave it out.