Giant Gluten Free Pineapple Coconut Muffins
These giant gluten free pineapple coconut muffins are fluffy and packed with summery flavor!
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 - 250g
- ½ Cup sour cream - 125g
- ¾ Cup canola or vegetable oil - 185ml
- 1 Cup canned crushed pineapple in its juice - 272g
- 1 1/2 tsp coconut extract - 7.5ml
- 2 tsp vanilla extract - 10ml
- 1 3/4 Cups gluten free 1-1 flour mix with xanthan gum in it - 290g if the flour does not contain xanthan gum then add 1.5 grams (3/4 tsp) now
- ¼ Cup arrowroot starch or cornstarch - 37g cornflour in the UK
- ¾ Cup blanched packed almond flour - 117g
- 2 ¾ tsp baking powder - 11g
- ¾ tsp salt - 4g
- yellow food coloring optional
For the glaze:
- 1 ¼ Cup sifted powdered sugar - 162.5g
- 1 tsp coconut extract - 5ml
- 2 Tbsp juice from the canned pineapple - 30ml
- 1 tsp melted salted butter - 5ml
- yellow food coloring optional
- Pinch salt
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 sugar, oil, sour cream, coconut and vanilla extracts until thicker and smooth. Add in the 1 cup of crushed pineapple (in it's juice - don't strain it!) and whisk to combine. Add in the gluten free 1-1 flour, xanthan gum if your mix does not already contain it, arrowroot or corn starch (cornflour in the UK), blanched almond flour, baking powder, and salt (and yellow food coloring if using) and stir until just combined (do not overmix).
- 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 2/3-3/4 full). Then let the batter sit either on the counter for at least 30 minutes before baking.
- 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 20-25 minutes until the tops spring back with touched or a skewer inserted into the center of the 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.
- While the muffins are cooling, make the glaze! In a medium bowl, stir together all of the glaze ingredients, starting with the 1 tsp of melted butter, 1 tsp of coconut extract and 1 tbsp of pineapple juice from the can and adding the rest of it as needed (you may not need all of it), 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 pour over the muffins, but doesn't flow too quickly or it will simply run off and not hold on top of the muffins, when in doubt, thicker is better. Add more powdered sugar if it seems too thin/runny. Taste as you go! Add the salt last, and taste to be sure it's the right amount – it should enhance the flavor but not taste salty.
- Then use a spoon or small pitcher to pour 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!