Giant Gluten Free Cherry Chocolate Chip Muffins
These giant Costco copycat muffins are studded with fresh summer cherries and chocolate chips!
Servings: 6 giant muffins
Calories: 500kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Cookie sheet
Ingredients
- 4 large eggs
- 1 1/3 Cup white sugar
- 1/2 Cup canola oil
- 1/2 Cup salted butter melted and slightly cooled
- 1 Cup milk
- 1/2 Cup sour cream
- 1 tsp almond extract
- 2 tsp vanilla 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
- 1/2 Cup arrowroot starch
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- 1 Cup semisweet chocolate chips plus a few extra for the tops
- 2 Cups chopped pitted cherries instructions below, plus a few extra for the tops
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, almond and vanilla extracts, 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 use a paring knife to slice fresh cherries in half and use your fingers to remove the pit. Leave the cherries in halves. Fold in the chopped cherries and the chocolate chips, 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 chopped cherries and chocolate chips on top (a few 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.