Gluten-Free Meyer Lemon and Bittersweet Chocolate Muffins

Preheat the oven to 375ºF and set your paper liners in muffin tins. Cream the butter and sugar well. Add the eggs one at a time, beating well after each addition.

In a separate bowl, mix the flour, salt, baking powder, and baking soda. This is where you can take out a tablespoon or so and mix it with the chocolate chips if you wish. Add the flour mixture to the creamed mixture alternately with the sour cream, beginning and ending with the flour.

Gently stir in the zest, lemon juice, and chocolate chips, being careful not to overmix. Fill muffin cups 1/2 to 2/3 full and let sit for 10 minutes.

Bake for approximately 12-15 minutes for small muffins, longer for regular muffins, about 20 minutes.

Note: I made a quick glaze with some leftover chocolate chips melted with about 1/2 teaspoon of coconut oil and drizzled that on top of the cooled muffins.

Recipe and photo by my sister-in-law Natalie of Good Girl Style.