Giant Gluten Free Chocolate Ginger Muffins
These giant gluten free chocolate ginger are the ultimate chocolate ginger combo, complete with gems of crystalized ginger!
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 ¼ Cup white sugar 295g
- ¼ Cup packed light brown sugar 57g
- 2 Tbsp molasses or black treacle
- ½ Cup sour cream 130g
- ¾ Cup milk 200ml
- 1 Cup oil 250ml
- 2 tsp vanilla extract
- 2 3/4 Cups gluten free 1-1 flour mix 450g
- ½ Cup unsweetened cocoa powder 67g
- ¼ Cup unsweetened dutched cocoa powder 35g
- 2 ¾ tsp baking powder 11g
- ¾ tsp salt
- 2 tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- 1 Cup chopped crystalized/candied ginger (into ¼ inch pieces or smaller) 160g
For the glaze:
- 1 Cup sifted powdered sugar
- ¼ Cup unsweetened cocoa powder
- ½ tsp vanilla extract
- 1 tsp melted salted butter
- ½ tsp ground ginger
- 3-4 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, white and brown sugar, oil, sour cream, milk, molasses (or black treacle) and vanilla extract until thicker and smooth. Add in the gluten free 1-1 flour, regular and dutched cocoa powders, ground ginger/nutmeg/cloves/cinnamon, baking powder, and salt and stir until just combined (do not overmix). Finally, fold in the chopped crystalized/candied ginger. Then place your six 4-inch cake pans on a cookie sheet and grease each pan with cooking spray or room temp butter, then spoon batter into each one evenly (they should be about 3/4-5/6 full). 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. Bake for 5 minutes and then turn down the temperature to 350° (without opening the oven door!! Keep it closed) and continue 30-35 minutes until the tops spring back with touched (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.
- While the muffins are cooling, make the glaze! In a medium bowl, stir together all of the glaze ingredients, starting with 1 tbsp of milk and adding the rest of the milk 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. Taste as you go!
- 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!