My muffins didn't rise. What happened?

Usually expired baking soda or baking powder are to blame for baked goods that don't rise. We often keep these ingredients around in perpetuity without checking whether they still work! To test if your baking soda or powder are fresh, put 1/4 teaspoon soda or powder in a cup and add a small amount of vinegar or very hot water. If it doesn’t bubble, it should be replaced.

Can I use other mix-ins in place of chocolate chips?

Sure, if the ingredients aren't too acidic! Swapping in fresh/frozen berries or nuts should work fine.

Gluten Free Chocolate Chip Muffins (Bakery Style)

Description

These gluten free chocolate chip muffins have the big, golden-brown domes that catch your eye at your local coffee shop, plus soft, fluffy insides — the perfect bakery-style muffin! And no one would guess they're gluten free.

Ingredients

Units Scale

3 cups gluten free 1:1 flour, spooned and leveled (I use Bob’s Red Mill gluten free 1:1 flour)
1 cup cane sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon fine sea salt
8 tablespoons butter, melted and cooled to room temperature
1/2 cup plain low-fat yogurt or sour cream, room temperature
1/2 cup milk
3 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 1/2 cups chocolate chips (I use Enjoy Life)
2-3 tablespoons turbinado or cane sugar, for topping

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Instructions

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt. Stir with a spoon or whisk to fully incorporate ingredients and set aside.
In a larger mixing bowl, combine the butter, yogurt, eggs, vanilla extract, and lemon juice. Whisk until smooth.
Gradually mix the dry ingredients into the wet ingredients until a batter is formed — don’t overmix, or you’ll end up with chewy muffins. Pour in 1 1/2 cups chocolate chips and mix just until combined. Cover the bowl with a tea towel, lid, or wrap and let rest for at least 30 minutes and up to an hour. Meanwhile, move one oven rack to the middle position and preheat the oven to 425 degrees F.
For bakery-style muffins, line a 12-count muffin pan with 6 muffin liners (this leaves room for those extra-big domed tops - meaning you’ll have to bake in 2 batches). Fill the liners with about 1/2 cup of batter, so the batter rests just above the liner. Top the muffins with extra chocolate chips, if desired, and sprinkle with coarse sugar.
Place one pan in the center of the oven and bake for 7 minutes at 425 degrees F, then (without opening the oven door) decrease the temperature to 350 degrees F and bake for an additional 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for a couple minutes before removing to a wire rack. Repeat with the remaining batter, starting with the oven at 425 degrees F. Let cool completely before eating.