One-Bowl Glazed Chocolate Chip Muffins

I may be 23 years old, but I still can't seem to get over the hitch that I (almost) always crave something sweet over savory for breakfast. I wish I was one of those people who could truthfully claim that my morning meals consist of avocado toast and eggs or something like that, but instead I'm the girl who wants muffins or scones. Of course if that weren't the case, I probably wouldn't have ever started this little blog of mine, soooo I guess something good can come out of eating a little bit of sugar for breakfast. :p

this recipe

Anyhow, these days, my routine is pretty... routine. Working 8-5 M-F and loving sleep as much as I do means breakfast better be ready to grab-and-go. The only thing I'm actually making in the morning is my iced coffee, which consists of 3 easy-peasy ingredients (cold brew + milk + creamer). And this week, the creamer is playing double duty becauuuuse I used it for muffins too! That's right: one-bowl, super-simple chocolate chip muffins made with vanilla coffee creamer. You get your flavor, your sweetness, and your moisture-adding ingredient all in one, and since I just discovered International Delight's new Simply Pure creamer (made with real milk, cream, and sugar), I don't feel bad about it AT ALL.

So while these muffins are not fancy in any way, shape, or form, they are easy to whip up and perfect for satisfying that little sweet-tooth craving you might have in the mornings (or afternoons, or evenings, or whenever really). And obviously, they go pretty well with a cup of coffee too. ;)

Recipe Card

Gluten Free Chocolate Chip Muffins

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 muffins

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Soft, fluffy gluten free chocolate chip muffins made in just one bowl! Ready in under 45 minutes for a simple, bakery style breakfast or snack. This easy recipe can also be made dairy free!

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Ingredients

 

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• ▢ 1 cup milk room temperature
• ▢ ⅓ cup coconut oil very soft or melted
• ▢ ⅓ cup brown sugar packed
• ▢ ⅓ cup granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 2 ½ cups gluten free all-purpose flour see notes
• ▢ 2 ½ teaspoons baking powder
• ▢ ⅝ teaspoon salt
• ▢ 1 cup chocolate chips plus extra for garnish
• ▢ coarse sugar for garnish

Start Cooking

Instructions

• Preheat oven to 350ºF and line a standard 12-cup muffin pan with paper liners.
• In a large bowl, whisk together milk, oil, brown sugar, granulated sugar, eggs, and vanilla until smoothly combined.
  1 cup milk |⅓ cup coconut oil |⅓ cup brown sugar |⅓ cup granulated sugar |2 large eggs |2 teaspoons vanilla extract
• Add flour, baking powder, and salt to the bowl and fold in just until evenly incorporated; the batter should be fairly thick but still fluid. Fold in the chocolate chips until dispersed.
  2 ½ cups gluten free all-purpose flour |2 ½ teaspoons baking powder |⅝ teaspoon salt |1 cup chocolate chips
• Divide batter evenly between the lined muffin cups. Sprinkle muffin tops with extra chocolate chips and a generous amount of coarse sugar.
• Bake muffins in preheated oven for 20-25 minutes, until the tops are golden and a toothpick inserted into the center of one comes out clean.
• Cool muffins in pan for at least 10 minutes. Muffins can then be transferred to a wire rack to cool completely.

Notes

Ingredient Notes:

• Whole milk is recommended, though any kind will work. For dairy free chocolate chip muffins, swap with your favorite non dairy milk (e.g., oat, almond, or soy). Milk can be warmed in the microwave for 30-45 seconds to bring to room temperature.
• Refined or unrefined coconut oil can be used, along with any other neutral flavored cooking oil like avocado, vegetable, or canola.
• Submerge your eggs in warm water for about 5 minutes to quickly bring them to room temperature.
• Feel free to use vanilla extract or vanilla bean paste in equal amounts. 
• Make sure whatever flour blend you use contains a binding agent like xanthan gum or guar gum. You can also use regular all-purpose flour.
• Use dairy free chocolate chips if making the dairy free variation of these muffins.
• Turbinado, demerara, and sparkling sugar are all great options for the sugar garnish.

Serving, Storing, and Freezing

• Store cooled muffins in a zip-top plastic bag or airtight container. They're best if kept at cool room temperature (for 3-5 days), but can also be refrigerated for up to one week. If refrigerated, I recommend warming them in a microwave or toaster oven before serving.
• Muffins can also be frozen for up to 3 months in a freezer-safe container. Let them defrost at room temperature, or warm them in the microwave for 30-60 seconds for a quicker option!

Nutrition

Calories: 278kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 229mg | Potassium: 93mg | Fiber: 3g | Sugar: 22g | Vitamin A: 73IU | Calcium: 111mg | Iron: 1mg

Nutrition information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.

Diet: dairy free option, gluten free

Did you make this recipe?I’d love to hear from you - leave a rating and review!

©Bright-Eyed Baker | Recipe By:©Bright-Eyed Baker | Recipe By: Alexandra Azary

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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