Giant Costco Copycat Gluten Free Orange Marmalade Muffins
These giant fluffy breakfast muffins are packed with marmalade and orange zest and juice!
Servings: 6 giant muffins
Calories: 500kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Cookie sheet
Ingredients
For the muffins:
- 4 large eggs
- 1 Cup white sugar
- 1/2 Cup melted salted butter
- 1/2 Cup canola oil
- 1/2 Cup sour cream
- 1 1/2 tsp vanilla extract
- 2 tsp orange extract
- 1/2 Cup orange juice
- 1/2 Cup orange marmalade
- 1 tsp orange 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) link below to the one we use
- 1/2 Cup sweet rice flour
- 1/2 Cup arrowroot starch
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- orange food coloring optional
For the glaze:
- 1 Cup sifted powdered sugar
- 2-4 Tbsp orange juice
- 1/2 tsp orange extract
- orange food coloring optional
Instructions
- First, make the muffin batter! It will need to rest at room temp for 30 minutes before baking. In a large bowl, whisk together the eggs, sugar, butter, canola oil, orange juice, sour cream, vanilla and orange extracts, orange zest, and orange marmalade 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 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).
- Once the batter has rested 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 3/4-5/6 full). Bake for 5 minutes at 425 then immediately lower the temp to 350° F (do NOT open the oven door!) and let bake for 20-25 more minutes until the tops spring back with touched. Let cool nearly-completely before turning out and glazing.
- While the muffins are cooling, make the glaze! Then, 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!