Giant Gluten Free Toasted Almond Muffins
These amazingly-fluffy giant muffins are packed with almond flavor and toasted sliced almonds for 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
- 4 large eggs
- 1 1/2 Cups white sugar
- 1 Cup vegetable oil
- 1 Cup milk
- 1/2 Cup sour cream
- 3 tsp almond extract
- 2 Cups gluten free 1-1 flour mix with xanthan gum in it (link below to the one we use)
- 1/2 Cup sweet rice flour
- 3/4 Cup packed blanched almond flour
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/4 Cup toasted sliced almonds instructions for toasting below
Instructions
- First, toast your almonds! In a large frying pan, pour all of your raw sliced almonds. Heat over medium and stir frequently until the almonds begin to turn slightly golden and smell nutty (this will take a few minutes). Do not let the almonds turn brown - they'll taste burnt if they do. Once golden, remove from heat and pour all of the toasted almonds into a heat proof bowl and let cool to room temp.
- Once the almonds are coo, 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, sugar, oil, sour cream, milk, and almond extract until thicker and smooth. Add in the gluten free 1-1 flour, sweet rice flour, blanched almond flour, baking powder, and salt and stir until just combined (do not over-mix). Finally, fold in 1 cup of the toasted almonds. 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 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). Sprinkle the remaining toasted almonds on top of the muffins before baking. Bake for 5 minutes and then turn down the temperature to 350° (without opening the oven door!! Keep it closed) and continue 25-30 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.
- 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!