Giant Gluten Free Chocolate Orange Muffins
Perfectly decadent, rich with orange, chocolate, and cinnamon, and so easy!
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
- 1/2 Cup melted salted butter
- 1/2 Cup canola or vegetable oil
- 1/2 Cup sour cream
- 1/2 Cup orange juice
- 1/2 Cup milk
- 1 2/3 Cup white sugar
- 2 tsp orange zest
- 2 1/2 tsp orange extract
- 2 Cups gluten free 1-1 flour mix link below to the one we use - must contain xanthan gum
- 1/2 Cup unsweetened cocoa powder
- 1/4 Cup unsweetened dutched cocoa powder
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 Cup semi-sweet chocolate chips
For the glaze:
- 1 Cup sifted powdered sugar
- 1/4 Cup unsweetened cocoa powder
- 1 tsp orange extract
- 1/2 tsp ground cinnamon
- 1-2 1/2 Tbsp milk
Instructions
- Make the muffin batter! It will need to rest at room temp for 30 minutes before baking. First, in a large bowl, whisk together the eggs, sugar, oil, melted butter, sour cream, milk, orange juice, orange zest, and orange extract until thicker and smooth. Add in the gluten free 1-1 flour, unsweetened cocoa powder, dutched cocoa powder, baking powder, cinnamon, ginger, salt and chocolate chips and stir until just combined (do not overmix). 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. Grease 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 and then turn down the temperature to 350° (without opening the oven door!! Keep it closed) and continue 30-40 minutes until the tops are firm or a skewer inserted into the center of a muffin comes out clean (do NOT open the oven while baking or the muffins will not rise fully, only open the oven a tiny bit to check if done). Let cool nearly-completely before turning out and glazing.
- While the muffins are cooling, make the glaze! In a medium cereal bowl, stir together all of the glaze ingredients, starting with 1 tbsp of milk and adding more as needed, 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!