Giant Costco Copycat Gluten Free Poppyseed Muffins
These massive gluten free almond poppyseed muffins are fluffy and perfect for any time of day!
Servings: 6 4-inch muffins
Calories: 500kcal
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!