Giant Glazed Gluten Free Costco Copycat Apple Streusal Muffins
These epic giant Costco copycat apple streusel muffins are the perfect breakfast, complete with vanilla glaze
Servings: 5 giant muffins
Calories: 550kcal
Equipment
- Five 4-inch round cake pans
- Electric mixer
- Cookie sheet
Ingredients
For the streusel topping:
- 5 Tbsp salted butter melted
- 1/4 Cup plus 3 Tbsp gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1/8 teaspoon xanthan gum)
- 1/4 Cup plus 3 Tbsp packed blanched almond flour
- 1 tsp ground cinnamon
- 1/4 Cup packed brown sugar
- pinch salt
- 1/8 tsp vanilla extract
For the muffin batter:
- 3/4 Cup salted butter room temperature
- 1/2 Cup white sugar
- 1/2 Cup packed brown sugar
- 4 large eggs
- 1/4 Cup sour cream
- 1 1/2 tsp vanilla extract
- 1 1/4 Cup 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 arrowroot starch
- 1/2 Cup packed blanched almond flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 1/4 Cup packed peeled grated tart apples about 2-3 medium apples
For the glaze:
- 1 Cup powdered sugar
- 2-4 Tbsp whole milk
- 1 tsp melted salted butter
- 1/2 tsp vanilla extract
- pinch salt
Instructions
- First, make your streusel topping! In a medium bowl, combine all streusel ingredients and stir together with a wooden spoon or spatula until all of the flour has been combined and it's a drier, crumbly mixture. Break crumbs into 1/4-1/2 inch chunks and then let sit while you make the muffin batter.
- Make the muffin batter! In a large bowl, using the electric mixer, cream the butter, white and brown sugar until lighter and fluffy. Add the eggs one at a time, beating the batter in between each addition. Then add the sour cream and vanilla and beat to combine. Then sift in the 1-1 gluten free flour, arrowroot starch, packed blanched almond flour, baking powder and salt and then stir into the batter until fully combined. Finally, peel 2-3 tart apples (I use Granny Smith/green apples), cut in half, and carefully grate them using the large-holed side of your grater (not the tiny holes). Pack all of the grated apple into the 1 1/4 cups and then add to the muffin batter and stir in until fully combined. Let batter rest at room temp for 30 minutes, then bake!
- Once batter has rested, preheat the oven to 425° Fahrenheit, place your five 4-inch round cake pans on a cookie sheet, and grease them with cooking spray or butter. Then scoop batter evenly into the five pans - they should be about 2/3-3/4 full. Finally, crumble the streusel topping on top of the batter generously, then bake for five minutes and then, without opening the oven door, lower the temp to 350° Fahrenheit and bake for 25-30 minutes or until the tops of the muffins spring back with pressed lightly with your fingertip. Let the muffins cool for at least 10-15 minutes before carefully turning them out (gently or the crumb topping will crumble off of the muffin).
- Then make the glaze. In a cereal bowl, combine the powdered sugar, melted butter, vanilla, and 1-2 Tbsp of milk and stir until combined. Continue adding milk and stirring with a spoon until you have an easily-pourable consistency. I just use a small spoon to drizzle the glaze over each muffin. Then serve!