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!
Servings: 6 giant muffins
Calories: 500kcal
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!