Gluten-free baked goods have earned a bad reputation of being dry and grainy, mainly because the ratio for gluten-free flour is hard to get right and the lack of moisture prevents proper hydration of the flour. Premixed gluten-free flours have become much more accessible, eliminating the need to make your own blend at home. I have found most premixed gluten-free flours to be trustworthy — the key to making them work when baking is to add more fat. This recipe uses a good amount of butter, and the combination of buttermilk and sour cream adds even more fat to hydrate the flour and keep the muffins moist and fresh for a few days. This recipe is a great base for other muffins like blueberry, raspberry, peach, and butterscotch chip. When baking, occasionally check the muffins to ensure they are not overbaked. When you insert the tester, try to get it in the center of the muffin, avoiding melted chocolate or hot fruit to accurately know if the batter is cooked. Check three muffins (two on the outer edges of the pan and one in the middle) for accuracy. If the outer muffins are done pull the pan; the heat will carry over and finish baking the center muffins. This is a good rule to follow when baking cupcakes or muffins — gluten-free or not.  ––Justin Burke 

Gluten-Free Chocolate Chip Muffins
Yields 1 dozen

Ingredients
4 cups gluten-free flour
4 teaspoons baking powder
4 teaspoons baking soda
⅛ teaspoon salt
2 cups sugar
1 teaspoons vanilla extract
4 eggs
1½ cups butter, unsalted
1 cup sour cream
1 cup buttermilk
2 cups chocolate chips
Turbinado sugar, for garnish 

Directions

1. Preheat the oven to 350 degrees and spray the top of a muffin pan with nonstick spray and line with muffin liners. The spray will prevent the muffin tops from sticking to the pan. 
2. Using a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. About 5 minutes. 
3. Turn the mixer on low speed and add the eggs one at a time, mixing until fully incorporated. 
4. Stop the mixer and add the vanilla extract, then mix to combine. 
5. Using a medium bowl, whisk together the sour cream and buttermilk. Set aside. 
6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 
7. Turn the mixer on low speed. Add ⅓  of the dry mixture, then ⅓ of the wet mixture, alternating until all mixtures are just combined, ending with the wet mixture. 
8. Stop the mixer and fold the chocolate chips into the batter. 
9. Divide batter evenly among muffin cups, making sure not to fill all the way. Sprinkle batter with turbinado sugar. 
10. Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean and muffins are golden brown, 25–30 minutes. Transfer pan to a wire rack and let muffins cool in the pan for 5 minutes. Turn out onto a rack and let cool completely. Serve warm with salted butter. 

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