Giant Gluten Free Lavender Earl Grey Muffins
These fluffy giant muffins are packed with earl grey and lavender for the perfect tea-time 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 1/2 Cups white sugar
- 1 Cup canola or vegetable oil
- 1/4 Cup sour cream
- 1 1/2 Cup milk steeped with earl grey and lavender - instructions below. Reserve 1/4 Cup for glaze
- 3 earl grey tea bags ground tea, not loose leaf
- 1 Tbsp dried lavender buds
- 1 tsp vanilla extract
- 1/2 tsp ground culinary lavender or 1/2 tsp lavender extract
- 2 Cups gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum) link below to the one we use
- 1/2 Cup sweet rice flour
- 1/4 Cup arrowroot starch
- 2 3/4 tsp baking powder
- 3/4 tsp salt
For the glaze:
- 1 1/4 Cups sifted powdered sugar
- 1-3 Tbsp reserved lavender + earl grey milk from above
- 1 tsp melted butter
- purple food coloring optional
Instructions
- First, make your earl grey + lavender milk! Heat the 1 1/2 cups of milk in a small saucepan until it just starts to simmer. Turn off heat, add two of the earl grey tea bags and 1 Tbsp of dried lavender buds and stir, then let sit to steep for 10-20 minutes. Once steeped, strain the milk to remove tea bags and lavender. Remove about 3 Tbsp of the milk and reserve for the glaze.
- Then, make the muffin batter! It will need to rest at room temp for 30 minutes before baking. In a large bowl, whisk together the eggs, sugar, oil, sour cream, vanilla extract, and 1 1/4 cup of the lavender earl grey milk until thicker and smooth. Add in the gluten free 1-1 flour, sweet rice flour, arrowroot starch, baking powder, ground lavender (or lavender extract), the entire contents of the last earl grey tea bag (make sure it's ground up, not loose leaf in a bag) and salt 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 350° Fahrenheit and place your six 4-inch cake pans on a cookie sheet. Spray each pan with cooking spray, then spoon batter into each one evenly (they should be about 3/4-5/6 full). Bake for 35-40 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 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 the reserved lavender earl grey 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!