Make way for my lovely guest poster, Natalie! I might be biased (she is my sister in law, after all) but Natalie makes some of the most amazingly delicious gluten-free baked goods I’ve ever tasted in my life. MY LIFE. Being that I’m a very far cry from her level in the gluten-free baking world, I thought I’d hand over the reigns to her to share a sweet GF treat for my gluten intolerant readers… and for anyone who drools over the thought of Meyer lemon and chocolate muffins (drooling, party of one right here). Enjoy!
Twenty four delicious little muffins to share or not to share. Up to you, I won’t judge, I promise, considering I ate about three a day for a week. And now I must go work out!
Meyer Lemon & Bittersweet Chocolate Muffins (Gluten-Free)
Recipe by Good Girl Style
1 stick butter, softened
1 cup of sugar
2 cups gluten-free flour blend (I used Pamela’s Baking Mix because it incorporates almond flour, but I also love Bob’s Red Mill and King Arthur Flour GF flour)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup sour cream
zest of 2 Meyer lemons
1/4 cup Meyer lemon juice
1 cup bittersweet chocolate chips (60% cacao is my favorite)
Preheat the oven to 375 and set your paper liners in muffin tins. Cream the butter and sugar well. Add the eggs ones at a time, beating well after each addition.
In a separate bowl, mix the flour, salt, baking powder, and baking soda. This is where you can take out a Tablespoon or so and mix it with the chocolate chips if you wish. Add the flour mixture to the creamed mixture alternately with the sour cream, beginning and ending with the flour.
Gently stir in the zest, lemon juice, and chocolate chips, being careful not to overmix. Fill muffin cups 1/2 to 2/3 full and let sit for 10 minutes.
Bake for approximately 12-15 minutes for small muffins, longer for regular muffins, about 20 minutes.
I made a quick glaze with some leftover chocolate chips melted with about a half teaspoon of coconut oil and drizzled that on top of the cooled muffins.