A small batch of chocolate chip gluten free streusel muffins make breakfast a little sweeter! A flavorful almond flour blend combines with sour cream and a healthy amount of chocolate mini chips. The result is muffins with an abundance of flavor, the perfect muffin texture, and a delicious caramelized streusel topping.
In a small mixing bowl, whisk together the almond flour, tapioca flour, sugar, and salt. Add the butter cubes, and using your fingers or a fork, cut the butter into the flour and mix until the dough is moist and you have streusel crumbs. Refrigerate until ready to use.
Gluten Free Chocolate Chip Muffins
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin/cupcake pan with 4 muffin liners.
In a small mixing bowl, whisk together the almond flour, sweet rice flour, tapioca flour, coconut flour, baking powder, and salt.
In a medium mixing bowl, add the sugar, sour cream, coconut oil, egg, and vanilla extract. Whisk until incorporated and smooth.
Sprinkle the dry ingredients over the wet, and stir until no dry streaks remain. Fold in the chocolate chips until just mixed in.
Scoop the batter into equal portions into the prepared muffin liners. The liners will be about 90 percent full. Sprinkle the streusel crumbs over the tops of the muffins. Let the muffins sit for 5 minutes before baking to give the batter time to hydrate. Otherwise, the muffins may turn out crumbly. Tip - Dot a few more chocolate chips on the tops of each muffin before or after adding the streusel, if you want extra chocolate chips at the top.
Bake the muffins for 20 to 22 minutes, or until the edges are golden, the muffins are springy to the touch, and a toothpick inserted in the middle comes out mostly clean. Cool in the pan set on a wire rack for 10 minutes – then transfer the muffins to the wire rack to cool completely. Enjoy!
Notes
Sour Cream - I recommend full fat sour cream to give the muffins their moist and tender texture. You can swap in Greek yogurt.
Butter in the Streusel - I prefer butter in the streusel topping for the flavor and how it combines with the sugar to caramelize. You can swap in coconut oil.
Chocolate Chips on Top - Before baking, add a few extra chocolate chips on top of each muffin before or after adding the streusel.
Rest the Batter - I like to let gluten free batters with sweet rice flour rest a few minutes before baking. This gives the batter time to hydrate and the end result won't be too crumbly.
1:1 Gluten Free Flour - I have not tested this recipe with a 1:1 gluten free flour blend. I would recommend following the recipe for chocolate chip muffins and swap the flour 1:1.
Naturally Sweetened Muffins - If you prefer to use a natural sweetener I have a chocolate chip gluten free muffin recipe that uses a paleo flour blend and coconut sugar.
Storing Leftovers - The muffins will stay moist covered at room temperature for up to 2 days. Beyond that, they may start to dry out.