Giant Gluten Free Oatmeal Chocolate Chip Muffins
These giant fluffy muffins are like your favorite oatmeal chocolate chip cookie in muffin form!
Servings: 6 giant muffins
Calories: 500kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Electric mixer
- Cookie sheet
Ingredients
For the crumble topping:
- 5 Tbsp salted butter melted
- 1/2 Cup plus 1 Tbsp gluten free 1-1 flour mix with xanthan gum added if it doesn't have xanthan gum, add 1/8 teaspoon xanthan gum
- 1/2 Cup quick cooking gluten free oats
- 1/4 Cup packed brown sugar
- 1/4 tsp ground cinnamon
- pinch salt
- 1/8 tsp vanilla extract
- 1 Tbsp blanched almond flour
For the muffins:
- 1 Cup white sugar
- 1/2 Cup packed light brown sugar
- 4 large eggs
- 1 Cup vegetable oil
- 1 Cup milk
- 1 Tbsp vanilla extract
- 2 ¾ Cups 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 packed blanched almond flour
- ½ Cup cornstarch or arrowroot starch
- 1/4 tsp cinnamon
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- 2 Cups gluten free rolled oats not quick cooking
- 1 ½ Cups chocolate chips (plus a few extra for the tops of the muffins)
Instructions
- First, make the crumble topping. In a medium bowl, combine all of the crumble topping ingredients (the flour, quick oats, butter, cinnamon, brown sugar, vanilla, salt, almond flour), mixing together until all of the flour has been combined and there is no extra white/floury/oat bits. Then start crumbling the mixture into smaller chunks (1/4-1/2 inch chunks) and then let the crumble sit while you make the muffin batter.
- Make the muffin batter! It will need to rest at room temp for 20 minutes before baking. First, in a large bowl, using an electric mixer, beat the eggs, white sugar, and brown sugar until lighter (2 minutes). Add the oil, milk, and vanilla and beat to combine then add the flour, starch, almond flour, cinnamon, baking powder, and salt and beat to combine. Finally, fold in the rolled oats and chocolate chips until smooth.
- 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 full). Then press the crumble topping onto the muffin batter in each pan and press in a few chocolate chips (optional).
- Then let the batter sit either on the counter for 20 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 30-40 minutes 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.