Chocolate Chip Lemon Muffin


2 C. Valley’s Own™ Flour Blend

1 ¼ C. granulated sugar, divided

2 tsp. baking powder

2 eggs

¾ C. milk

½ C. butter, melted

2 tsp. grated lemon zest

¼ C. fresh lemon juice

½ C. semi-sweet gluten free chocolate chips


  1.  Preheat oven to 375 degrees.  Grease muffin pan or line with paper liner.
  2. In medium bowl, combine flour, 1 C. of the sugar and baking powder.
  3. In a large bowl, whisk together eggs, milk, butter, lemon zest and lemon juice.  Stir in flour mixture, mixing just until combined.  Fold in the chocolate chips.  Do not over mix.
  4. Scoop batter into prepared muffin cups.  Sprinkle remaining sugar evenly over tops.
  5. Bake in preheated oven for 20 – 24 minutes or until puffed, light golden and a skewer inserted into center comes out clean.  Let cool in pan on rack for 5 minutes.  Remove from pan and let cool completely on rack.

Yields 12 muffins