The saga continues: for those of you who’ve followed along with recent posts, you’ll be very familiar with our Costco muffin obsession and nostalgia and be eagerly awaiting the follow up to the first (and AMAZING) gluten free Costco banana nut muffin recipe. Well, here it is in all its glory: a MASSIVE, 4-inch-in-diameter (topping the banana nut by a whole 3/4 of an inch!) gluten free almond poppyseed muffin fo all of your breakfasting/snacking/desserting needs. I know I raved about the banana nut muffins (and always will), but these may actually be my favorite. There’s something so perfectly comforting about a giant, fluffy, poppyseed muffin with just enough almond extract. And, huge thanks to a fellow foodie on Instagram for a brilliant tip to achieve the actual Costco-size! We’d been searching for the real life Costco muffin pan – which has straight sides and makes 4-inch diameter muffins, with absolutely no luck (seems they keep that secret well-secured), so a foodie friend recommended using 4-inch round cake pans instead – BRILLIANT. The only bummer is that we can’t seem to find any muffin pan liners that are 4-inches at the bottom, so these are liner-less muffins, but they still taste incredible!!
And now, having made these ginormous things, I can confirm that a Costco muffin is, in fact, exactly equivalent to four normal-sized muffins. So, if you want the extra-fluffy, moist interior of these giants, but only want the mass of a normal muffin, just quarter these and snack away at your leisure (as I most definitely have been doing over the past two days). If you’re like me and didn’t own any 4-inch cake pans before because you usually make cakes for more than just yourself, here’s our favorite find for 6 (exactly the number you need for this recipe!) 4-inch cake pans that work perfectly for these muffins – just spray with cooking spray and you’re good to go! Can confirm that once you do get these mini cake pans, your affinity for making mini cakes will grow exponentially. I’ve already made one adorable two-layer mini strawberry cake, fully decorated in all of its mini glory, and it’s lovely.
We’ve now added to the series, so check out our giant double chocolate muffins, these giant blueberry muffins, and giant apple streusel muffins too!
If you’re into poppyseeds, check out our super-lemony lemon poppyseed bundt with tart lemon glaze, or this lemon poppyseed shortbread. And let us know what else we should be making with poppyseeds! Muffin-wise, definitely make those banana nut muffins, they’re fantastic, or, if you just want something quick and bready, make this fantastic gluten free Irish soda bread – best served warm with LOTS of Irish butter.
Giant Costco Copycat Gluten Free Poppyseed Muffins
Equipment
- Six 4-inch round cake pans
Ingredients
- 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
- 1/4 Cup arrowroot starch
- 1 1/2 Cups white sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 Cup canola oil
- 1 Cup milk
- 1/2 Cup sour cream
- 4 large eggs
- 2 tsp almond extract
- 4 Tbsp poppyseeds
Instructions
- First, make the muffin batter (it needs to rest for one hour before baking). In a large bowl, whisk together the oil, milk, sour cream, eggs, almond extract (affiliate link), sugar, and poppyseeds until thicker and smooth. Add in the gluten free 1-1 flour, sweet rice flour, starch, baking powder, and salt and whisk until totally combined and smooth. Then let the batter sit either on the counter or in the fridge for one hour before baking.
- Once the batter has rested, preheat the oven to 350° Fahrenheit and grease all 6 of your 4-inch round cake pans (affiliate link) with cooking spray or butter, then scoop batter evenly into the six pans (about 3/4 full) and bake for 35-40 minutes or until a skewer inserted into the center of a muffin comes out clean. Let cool slightly before turning out and serving!
Tag @sisterssansgluten on Instagram if you snap a photo of your muffins!
Food photography and styling by Amelia Farber
35 Comments
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Sandra Jackson
Almond Poppy seed is my absolute favorite!! These are the best muffins I’ve ever had. I exchanged the dairy milk, sour cream and butter with non-dairy and added extra almond flavoring because I overkill the almond flavor in everything I make. So damn good!!
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Haley
The BEST muffin I’ve ever had in my life! So easy to make and absolutely delicious! Best part – gluten free! I’ll be making this recipe many many times more in the future!
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Tristan
Really incredible – I’m always surprised how fluffy these are even though they’re gluten free (not dry/crumbly at all)
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