Giant Costco Copycat Gluten Free Lemon Raspberry Muffins

The giant muffin saga continues!! Not to worry, friends, this is going to be a regular installment series for us. With so much going on in the world that seems shakeable or unsteady, we’ve set a strong enough foundation to continue serving you giant muffin recipes for a long time to come (we may be reaching out to you all on Instagram and other platforms to help us come up with new flavors when our idea well runs dry). These ones were a top-voted flavor from our Instagram stories a week or so back, so we knew we had to make them pronto. They’re also a new (maybe? maybe they’ve been around for a while, I haven’t even looked through the Costco bakery section in YEARS) Costco muffin flavor, so that’s pretty neat! Back in my day (lol, I say as a barely-28-year-old), we only had the blueberry, chocolate, apple streusel, banana nut, and poppyseed muffins and that was IT. Though heck, that’s a pretty good line up if I do say so myself.

These ones are, as are all of the others, SUPER easy to make, and you don’t even have to make the two glazes if you’re short on time, though they’re pretty dang tasty and don’t add too much effort! The rest in our Costco Copycat series, as you long-haulers in the giant muffin adventure will know, are our giant poppyseed muffins, our giant banana nut muffins, our giant double chocolate muffins, our giant blueberry muffins, and our giant chocolate chip muffins! Check them all our for the most perfect massive breakfast/snack spread you’ll ever make! A few tips about muffins and glazes below to ensure that you have the fluffiest, best breakfast in town.

Muffin & Glaze Tips

Muffin tips:

• To get these actual giant muffins, use these 4-inch cake pans! Trust us, we’ve tried a few “giant” muffin pans (eye roll) and they’re just trying to hard – they’re slightly larger than normal muffins but certainly not Costco muffin sized or anything close to “giant.”
• Always start baking at a high temperature, then lower it and continue baking. I always start my muffins at 425 degrees Fahrenheit for just 5 minutes, then drop to 350 degrees and continue to bake until they’re done!
• Keep the oven closed as much as possible! Muffins need to rise significantly, especially these ones because of their size, so keep the oven door closed so that no cold air gets in!
• Let your batter REST for at least 30 minutes before baking. The batter will thicken as it rests, and apparently it allows the baking powder to start working .
• We recommend using this gluten free 1-1 flour mix – all of the mixes are a bit different, and we’ve only tested our muffin recipes with this specific one, so if you want the exact same result, use that one!

Glaze tips:

• Glazes are SO FREAKING easy. Let me give you the run down: sifted powdered sugar + flavoring (optional) + a liquid (usually milk or fruit juice). Stir it up and voila! Sometimes you might add a teaspoon or so of melted butter, or a pinch of salt to enhance the flavor, or food coloring, but honestly glazes come together in under a minute and add a gorgeous element to your baked goods.
• For these glazes, I did lemon and raspberry – the lemon one I used lemon juice + extract as the liquid, and added a bit of food coloring just to get a little bit of that lemony yellow. For the raspberry, I used the classic milk as the liquid, and added sifted, powdered, freeze dried raspberries (one of my all-time favorite ingrdients/flavorings). No food coloring needed for this one because raspberries are crazy colorful!
• Keep your glaze thicker than you think it should be, so that it stays thick and opaque on top of your baked goods. These two in the photos were a tad too thin in my opinion, and drizzled off too quickly. Thicker glazes will take longer to drip down sizes but they stay opaque.

That’s all folks! These are dang easy and will wake you up with that lemon + raspberry ZING on any slow morning.

Print Recipe

5 from 1 vote

Giant Costco Copycat Gluten Free Lemon Raspberry Muffins

These giant muffins are the breakfast or snack of champions – packed with zingy lemon and raspberry and topped with lemon and raspberry glazes!

Prep Time20 minutes mins

Cook Time35 minutes mins

Resting time30 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: costco muffins, easy, giant, glaze, gluten free, lemon, muffins, raspberry

Servings: 6 giant muffins

Calories: 500kcal

Author: Amelia Farber

Equipment

• Six 4-inch round cake pans – link below
• Whisk
• Cookie sheet

Ingredients

For the muffins:

• 4 large eggs
• 1/2 Cup salted butter melted and cooled
• 1/2 Cup canola oil
• 1 1/2 Cups white sugar
• 3/4 Cup plus 2 Tbsp milk
• 2 Tbsp lemon juice
• 1/2 Cup sour cream
• 3 tsp lemon extract
• 3 tsp lemon zest
• 2 Cups gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
• 1/2 Cup sweet rice flour
• 1/2 Cup arrowroot starch
• 2 3/4 tsp baking powder
• 3/4 tsp salt
• 2 1/4 Cups torn fresh raspberries tear them in half with your fingers (do nut chop them or the juices will dye the batter)

For the lemon glaze (optional):

• 1/2 Cup sifted powdered sugar
• 1 tsp lemon extract
• 1-2 tsp lemon juice
• yellow food coloring optional

For the raspberry glaze (optional):

• 1/2 Cup sifted powdered sugar
• 3 tsp powdered sifted freeze dried raspberries instructions below
• 2-4 tsp milk
• pinch salt
• pink/red food coloring optional

Instructions

• First, make your muffin batter! (it will need to rest at room temp for 30 minutes before baking. In a large bowl, whisk together the oil, melted butter milk, sour cream, eggs, lemon zest/extract/and juice, and sugar until thicker and smooth. Add in the gluten free 1-1 flour, sweet rice flour, arrowroot starch, baking powder, and salt and whisk until totally combined and smooth. Then fold in 2 cups of the torn raspberries gently – so as not to squish the raspberries and release their juices. Then let the batter sit either on the counter for at least 30 minutes before baking (you can let it rest in the fridge for longer if you want).
• Then preheat the oven to 425° Fahrenheit and grease your six 4-inch cake pans with cooking spray and place them all on a cookie tray. Carefully scoop batter evenly into the six pans and place the extra torn raspberries on top of each muffin (a few pieces per muffin). Bake for 5 minutes at 425 then immediately reduce the heat (WITHOUT opening the oven door!) to 350° Fahrenheit and continue to bake for 35-40 minutes or until the muffins spring back when pressed with the tip of your finger (try to only open the oven door once and very little to check if they're done. Then remove and let cool for 10-15 minutes before turning out onto a place or cooling rack.
• Make your glazes! In two small bowls, stir together the ingredients for each of the glazes until smooth and a drizzly consistency. For the raspberry glaze, blitz up freeze dried raspberries in a blender, nutribullet, or food processor (or use a rolling pin to effectively crush them into dust while still in the bag) and sift the powder into your raspberry glaze. Once the muffins have cooled a bit, drizzle on each of the glazes, and then serve!

Tag @sisterssansgluten on Instagram if you snap a photo of your muffins!

Food photography and styling by Amelia Farber