Giant Gluten Free Cinnamon Chip Muffins
These fluffy, ridiculously-easy cinnamon chip muffins are the perfect breakfast treat!
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 packed brown sugar
- 1/2 Cup vegetable oil
- 2/3 Cup salted butter
- 1/2 Cup sour cream
- 1 Cup milk
- 2 tsp vanilla extract
- 2 1/2 Cups gluten free 1-1 flour mix that contains xanthan gum (link below to the one we use)
- 1/2 Cup sweet rice flour
- 1/2 Cup packed blanched almond flour
- 1/4 Cup arrowroot starch
- 1/4 tsp ground cinnamon
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- 1 3/4 Cup mini cinnamon chips
For the cream cheese frosting:
- 4 oz cream cheese room temp
- 1/4 Cup salted butter room temp
- 1 tsp vanilla extract
- 3/4 Cup sifted powdered sugar
- 1 1/2 Tbsp milk
Instructions
- First, make your browned butter! In a small saucepan over medium-low heat, melt the 2/3 cup of salted butter and stir constantly until melted and simmering. Continue to simmer, on medium heat, for at least a few minutes, until the popping and hissing sounds have completely subsided (this is the water in the butter burning off – you’ll know once it’s silent). Continue to cook, stirring constantly, until the butter reaches a deep amber color and smells nutty or caramelly. The butter may foam, so keep stirring/lifting up spoonfuls of the butter to see the color. The browned milk solids will foam up in the center of the pan – once it does that- immediately take off the burner and let sit for a few minutes, then pour (scrape ALL of the brown bits – that's the flavor!) into a heat-proof small bowl and let it cool to just above room temp (still liquid).
- Once your browned butter is cooled but still liquid, make your muffin batter! It will need to rest for 30 minutes before baking. In a large bowl, whisk together the eggs, sugar (white and brown), oil, melted cooled browned butter (you'll end up with about 1/2 cup of browned butter), sour cream, milk, and vanilla. Then carefully stir in the gluten free 1-1 flour mix, almond flour, sweet rice flour, arrowroot starch, baking powder, cinnamon, salt, and the mini cinnamon chips until just combined. Do not over-mix or your muffins won't rise. Let the batter sit at room temp for 30 minutes.
- 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 immediately turn down the oven temp (WITHOUT opening the oven door!) to 350° F and continue to bake for 30-40 minutes or until 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 your cream cheese frosting/glaze! In a medium-small bowl, use a spatula or wooden spoon to mix together the room temp cream cheese and butter until smooth (this will take some working). Add in the vanilla and powdered sugar and mix together until thicker and smooth, then add in the milk to get an easily-spreadable/pipeable mixture.
- Then use a butter knife to spread the frosting on the muffins, or scoop into a piping back and cut a 1/4 inch hole to pipe onto the muffins, and serve! These keep in the fridge or freezer for up to a week in an air-tight container. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!