Giant Gluten Free Costco Copycat Chocolate Chip Muffins
These massive bakery-style chocolate chip muffins are fluffy and so dang easy!
Servings: 6 giant muffins
Calories: 450kcal
Equipment
- Six 4-inch cake pans (link below)
- Small saucepan
Ingredients
- 4 large eggs
- 1 1/4 Cup white sugar
- 1/2 Cup canola oil
- 2/3 Cup salted butter browned - instructions below
- 1 Cup milk
- 1/2 Cup sour cream
- 2 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 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 or tapioca starch
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 Cups semi-sweet chocolate chips
Instructions
- First, make your browned butter! In a small saucepan over medium-low heat, melt the 2/3 cup of salted butter and stir constantly until melted and simmering. Continue to simmer, on medium heat, for at least a few minutes, until the popping and hissing sounds have completely subsided (this is the water in the butter burning off – you’ll know once it’s silent). Continue to cook, stirring constantly, until the butter reaches a deep amber color and smells nutty or caramelly. The butter may foam, so keep stirring/lifting up spoonfuls of the butter to see the color. The browned milk solids will foam up in the center of the pan – once it does that- immediately take off the burner and let sit for a few minutes, then pour (scrape ALL of the brown bits – that's the flavor!) into a heat-proof small bowl and let it cool to just above room temp (but not solid).
- Once your browned butter is cooled but still liquid, make your muffin batter! It will need to rest for 30 minutes before baking. In a large bowl, whisk together the eggs, sugar, oil, melted cooled browned butter (you'll end up with about 1/2 cup of browned butter), sour cream, milk, and vanilla and almond extracts. Then, in a medium bowl, whisk together the gluten free 1-1 flour mix, sweet rice flour, arrowroot starch, baking powder, salt, and 1 1/4 Cup of the chocolate chips (save the rest for sprinkling on top), then dump dry ingredients into the wet bowl and whisk until fully combined. Let the batter sit at room temp for 30 minutes.
- Finally, preheat the oven to 425° Fahrenheit and place your six 4-inch cake pans on a cookie sheet. Spray each pan with cooking spray, then spoon batter into each one evenly (they should be about 2/3-3/4 full) and sprinkle the leftover chocolate chips on top of each one. Bake for 5 minutes at 425 then immediately lower the temp to 350° F (do NOT open the oven door!) and let bake for 25-30 more minutes until the tops spring back with touched. Let cool nearly-completely before turning out and eating!