Giant Gluten Free Toasted Coconut Muffins
These fluffy muffins are dreamily filled with coconut flavor, toasted coconut, and topped with a coconut glaze!
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 Cup white sugar
- 1 Cup vegetable oil
- 1/2 Cup milk
- 3/4 Cup full fat coconut milk
- 1/4 Cup sour cream
- 2 1/2 tsp coconut 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
- 1/4 Cup arrowroot starch
- 1/4 Cup packed blanched almond flour
- 1 Cup toasted desiccated coconut (unsweetened) instructions below for toasting
- 2 3/4 tsp baking powder
- 3/4 tsp salt
For the glaze:
- 1 1/4 Cup sifted powdered sugar
- 1 1/2 Tbsp full fat coconut milk stirred
- 1/2 tsp coconut extract
- 1 Tbsp milk
- pinch salt
Instructions
- First, toast your coconut! Dump the unsweetened desiccated coconut into a large frying pan and heat over medium, stirring constantly, until the coconut begins to turn golden (this will take a few minutes). Do not let it turn fully brown, this is burned, just golden. Once golden, remove from heat and pour coconut into a bowl to cool to room temp.
- Once the coconut is cooled, 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, coconut milk, sour cream, milk, and coconut extract until thicker and smooth. Add in the gluten free 1-1 flour, sweet rice flour, arrowroot starch, blanched almond flour, baking powder, and salt and stir until just combined (do not overmix). Finally, fold in the toasted coconut. 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). Bake for 5 minutes and then turn down the temperature to 350° (without opening the oven door!! Keep it closed) and continue 25-35 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 coconut milk and adding the other milk 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. Taste as you go! A bit more salt will bring out the sweetness of the coconut.
- 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!