Ingredients
• 2 1/3 cups (280 g) gluten free flour blend (Note 1)
• 3/4 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)
• 3/4 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)
• 1/2 tsp salt
• 1 stick + 1 tbsp (130 g) softened unsalted butter
• 1/2 cup + 1 1/2 tbsp (140 mL) milk, can be cold or room temperature
• 1/2 cup + 1 1/2 tbsp (140 g) plain yogurt, can be cold or room temperature
• 2 US large/UK medium eggs, can be cold or room temperature
• 1/2 - 1 tsp vanilla bean paste (or 1 - 2 tsp vanilla extract)
• 2 tbsp lemon juice
• 5 1/3 oz (150 g) chocolate chips
• 3 tablespoons of chia seeds and the same with poppyseeds
For the frosting
• 6 Tablespoons unsalted butter, softened
• 2 1/3 cups confectioners’ sugar
• 3/4 cup unsweetened cocoa powder
• 1/3 cup whole milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
Instructions
Adjust the oven rack to the middle position, pre-heat the oven to 375 ºF (190 ºC) and line a 12-hole muffin tin with muffin cases (paper liners).
In a large bowl, whisk together the gluten free flour blend, almond flour, light brown sugar, baking powder, baking soda, xanthan gum and salt.
Add the butter and, using a hand mixer with the double beaters attachment or a stand mixer with the paddle attachment, work it into the dry ingredients until you get a mixture resembling breadcrumbs.
In a separate bowl, whisk together the milk, yogurt, eggs, vanilla bean paste and lemon juice, and add them to the butter-flour mixture. Whisk them together until you get a thick, smooth batter with no flour clumps.
Mix in the chocolate chips, chia seeds and poppyseeds.
Scoop the batter into the muffin cases, dividing it equally between 12 (for standard muffins, cases filled to the brim) or 9 - 10 cases (for jumbo muffins, batter makes a small mound rising above the edge of the muffin cases). Sprinkle with the reserved chocolate chips.
Bake at 375 ºF (190 ºC) for 18 - 20 minutes (standard muffins) or until risen, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached.
Leave in the muffin tin for 3 - 4 minutes, then remove from the tin and place onto a wire cooling rack to cool completely
For the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
Add the confectioners’ sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the stand mixer before using it.)
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