Sweet Treats Without Compromise Recipe
Our baked goods showcase our commitment to inclusive indulgence. Every item in our bakery is gloriously gluten-free, with many featuring dairy-free chocolate chips and other allergen-conscious ingredients.
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Ingredients
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Gluten-Free Chocolate Chip Muffins (Dairy-Free Option)
Optional Dairy-Free Vanilla Glaze
Method
Gluten-Free Chocolate Chip Muffins (Dairy-Free Option)
- 1
Prepare and preheat
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. If using paper liners, spray or brush a tiny amount of oil inside to help release the muffins later.
- 2
Combine dry ingredients
In a large bowl, whisk together 2 cups gluten-free all-purpose flour blend, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, and 1/4 tsp ground cinnamon (if using) until evenly distributed.
- 3
Combine wet ingredients
In a separate medium bowl, whisk the 2 large eggs, 1/2 cup unsweetened applesauce, 1/2 cup neutral oil, 3/4 cup milk (dairy or plant), and 1 tsp pure vanilla extract until smooth and homogeneous.
- 4
Make the batter
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be thick but spoonable; avoid overmixing to prevent dense muffins. If the flour blend absorbs more liquid, add up to 1–2 tablespoons extra milk to reach a thick dropping consistency.
- 5
Add chocolate chips
Fold in 1 cup dairy-free or regular chocolate chips until evenly distributed. Reserve a small handful (about 2 tablespoons) to sprinkle on top of the muffins for a bakery-style finish.
- 6
Fill muffin tins
Divide the batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top and, if desired, dust each with a little coarse sugar for sparkle and crunch.
- 7
Bake
Bake in the preheated 375°F (190°C) oven for 16–20 minutes. Start checking at 16 minutes: a toothpick inserted into the center should come out with a few moist crumbs but not wet batter, and the tops should be golden and spring back lightly when touched.
- 8
Cool
Remove the muffin tin from the oven and let the muffins cool in the tin for 5–7 minutes. Transfer the muffins to a wire rack to cool completely if glazing; if serving warm, allow to cool slightly for 10 minutes before serving.
Optional Dairy-Free Vanilla Glaze
- 9
When muffins are cool enough (warm muffins will cause the glaze to run), whisk together 1 cup powdered sugar, 1 tablespoon unsweetened plant milk, 1/4 tsp vanilla extract, and a pinch of salt until smooth and pourable. Adjust consistency: add another 1/2 teaspoon milk to thin or a scant tablespoon powdered sugar to thicken. Drizzle or spread over the cooled muffins and let set for 10–15 minutes before serving.