Giant Gluten Free Double Chocolate Muffins
These Costco-copycat giant gluten free chocolate chocolate chip muffins are the ULTIMATE chocolate muffin, just BIGGER
Servings: 6 giant muffins
Calories: 550kcal
Equipment
- Six 4-inch round cake pans
- Whisk
Ingredients
- 2 large eggs
- 3/4 Cup canola oil
- 3/4 Cup sour cream
- 2 1/2 tsp vanilla extract
- 1 Cup milk
- 1 1/2 Cup white sugar
- 1 1/2 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
- 1/2 Cup sweet rice flour
- 3/4 Cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 1/2 Cups semisweet chocolate chips
Instructions
- First, make your muffin batter! In a large bowl, whisk together the eggs, oil, sour cream, sugar, milk and vanilla until smooth. Sift in the gluten free 1-1 flour, sweet rice flour, cocoa (we recommend using Hershey's - affiliate link), baking powder and soda, and salt and then stir in until just combined (do not over mix!). Finally, fold in 2 cups of the chocolate chips.
- Let the batter rest at room temp for 30 minutes, then preheat the oven to 425° Fahrenheit and spray your six 4-inch round cake pans with cooking spray. Spoon the batter evenly into the six pans - the batter should come up to just about 1/2 inch below the rim of the pans (we recommend using these cake pans if you don't have 4-inch cake pans already!). Finally, top each muffin with about 10 of the extra 1/2 cup of chocolate chips (optional but fun). Then, bake for 5 minutes at 425, then immediately lower the oven temp to 350° F (without opening the oven door) and continue to bake for 35-40 minutes or until a skewer inserted into the center of a muffin comes out clean. Try not to open the oven door until they're actually done, so if you think they need a few more minutes, just leave them in without opening the door and wait. Let muffins cool slightly before turning out and serving!