Bakery Style Chocolate Chip Muffins

Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.

In a large bowl, with a whisk, mix together the gluten free flour, sugar, baking soda, baking powder and salt. Set aside.

In a medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Then pour in the milk of choice, vegetable oil and the vanilla. Whisk to combine.

Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.

Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.

Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.

Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.

Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are golden on top, risen and springy when carefully touched.

Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.