Giant Costco Copycat Gluten Free Coffee Walnut Muffins
These rich muffins are the perfect weekday pick me up, packed with coffee and toasted walnuts!
Servings: 6 giant muffins
Calories: 550kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Sifter
Ingredients
For the muffins:
- 4 large eggs
- 1 1/2 Cups white sugar
- 1/2 Cup canola oil
- 1/2 Cup salted butter melted
- 1/2 Cup sour cream
- 1 Cup milk
- 3 Tbsp instant coffee
- 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
- 3 tsp espresso powder
- 2 1/4 Cups toasted chopped walnuts instructions below
For the glaze:
- 1 Cup sifted powdered sugar
- 2-3 Tbsp milk
- 1 Tbsp instant coffee
- 1/4 tsp espresso powder
Instructions
- First, toast your walnuts! Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper. Spread all of the walnuts on the sheet and then bake for 7-12 minutes or until slightly browned and toasty. Remove and let cool completely before roughly chopping.
- Then make your muffin batter! This will need to rest for 30 minutes before baking. n a large bowl, whisk together the oil, melted butter, sour cream, eggs, vanilla extracts, and sugar until thicker and smooth. In a mug or cup, stir the instant coffee into the milk until dissolved, then add to the batter and mix. Add in the gluten free 1-1 flour, sweet rice flour, arrowroot starch, baking powder, espresso powder and salt and whisk until totally combined and smooth. Fold in 2 cups of the chopped walnuts, 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 walnuts 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.
- While the muffins are cooling, make the glaze! In a medium cereal bowl, stir together all of the glaze ingredients until fully combined and very smooth (this may take some working). Check the consistency of the glaze: you're looking for a glaze that can drizzle over the muffins, but doesn't flow too quickly or it will simply run off and not hold on top of the muffins. Add more powdered sugar if it seems too thin/runny.
- Then use a spoon to drizzle the glaze over the muffins, and serve! You can let the glazed muffins sit at room temp for 30-45 minutes for the glaze to harden, then put into zip-top bags and keep in the fridge or freezer for up to a week. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!