Bakery Style Gluten Free Chocolate Chip Muffins

2 ⅓ cups (280 g) gluten free flour blend (Note 1)

¾ cup 1 tbsp (80 g) almond flour (if you have an almond allergy, you can substitute it with an equal weight of gluten free flour blend, but the muffins will be slightly drier)

¾ cup (150 g) light brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp xanthan gum (omit if your gluten free flour blend already contains xanthan gum or if using regular flour)

½ tsp salt

1 stick 1 tbsp (130 g) softened unsalted butter

½ cup 1 ½ tbsp (140 mL) milk, can be cold or room temperature

½ cup 1 ½ tbsp (140 g) plain yogurt, can be cold or room temperature

2 US large/UK medium eggs, can be cold or room temperature

½ to 1 tsp vanilla bean paste (or 1 to 2 tsp vanilla extract)

2 tbsp lemon juice

5 ⅓ oz (150 g) chocolate chips

Directions at theloopywhisk.com

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