Giant Costco Copycat Gluten Free Lemon Raspberry Muffins Recipes
COSTCO MUFFINS - COPYCAT
Found on the net and posted so that it will be easier to find when folks ask for the recipe! Prep times are guess-timates.
Provided by Impera_Magna
Categories Quick Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Spoon into prepared muffin cups.
- Bake at 375 for approximately 20 minutes or until tops are lightly browned.
- For ALMOND POPPYSEED MUFFINS: use a white cake mix, add 2 teaspoons poppyseeds, and 1 tsp almond extract.
- FOR CHOCOLATE MUFFINS: use a chocolate cake mix and stir in 1 1/2 cup chocolate chips.
- Create your own: use whatever flavor cake mix you want and add your own goodies.
- Other suggestions:.
- + French vanilla cake mix and fresh raspberries.
- + Lemon cake mix and poppyseed.
- + Spice cake mix with cinnamon/sugar topping.
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GIANT GLUTEN FREE COSTCO COPYCAT BLUEBERRY MUFFINS
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- First, make your browned butter! (it will need to re-set to room temp so you can make this a day ahead if you'd like, or just pop it in the fridge). In a small saucepan over medium-low heat, melt the 3/4 cup of salted butter and stir constantly until melted and simmering. Continue to simmer, on medium heat, for at least a few minutes, until the popping and hissing sounds have completely subsided (this is the water in the butter burning off – you’ll know once it’s silent). Continue to cook, stirring constantly, until the butter reaches a deep amber color and smells nutty or caramelly. The butter may foam, so keep stirring/lifting up spoonfuls of the butter to see the color. The browned milk solids will foam up in the center of the pan - once it does that- immediately take off the burner and let sit for a few minutes, then pour (scrape ALL of the brown bits - that's the flavor!) into a heat-proof small bowl and stick it in the fridge for about 20-30 minutes until firm but not cold (ie ge
- Once the butter is back to room temp, beat the butter with an electric mixer until smooth and slightly lighter. Add in the sugar and beat for 2-3 minutes until fluffy and smooth. Then add in the eggs one at a time, beating to combine between each addition. Continue adding the canola oil, sour cream, vanilla, milk, and almond extract and beat to combine. Finally, add in your gluten free 1-1 flour, sweet rice flour, arrowroot starch, baking powder, and salt and stir in using a spoon, spatula, or whisk until completely smooth. Then fold in two cups (save the last 1/4 cup!) of your fresh blueberries.
- Let the batter sit for at least 30 minutes at room temp before baking. Then preheat the oven to 425° Fahrenheit and grease the six 4-inch round cake pans with cooking spray or butter and place them on a cookie sheet (this will help keep them steady in the oven since they're smaller than a normal cake pan). Scoop the blueberry muffin batter evenly into the six cake pans and then top each muffin with a few of the leftover fresh blueberries.
- Then bake for 5 minutes at 425 and then immediately lower to 350° Fahrenheit (do NOT open the oven door!!) and continue to bake for 30-35 minutes - I do exactly 35 - try to look through the oven door before opening it and if you do have to open the oven do so very quickly to tap the top of the muffin. If the muffin doesn't spring back, then it needs a few more minutes. Then remove from oven when they're finally done, and let cool for at least 20 minutes before turning out and eating!
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