Chocolate, sweetness and a mild tang are flavors that will be dancing on your tongue when you bite into one of these giant Red Velvet Muffins! If that wasn’t enough, they’re gluten free, nut free, egg free and easily dairy free (vegan)! This recipe makes 6 jumbo muffins or 12 regular sized ones and I promise they’ll be gone before you know it!
Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.
In a large bowl, with a whisk, mix together the gluten free flour, cocoa powder, sugar, baking soda, baking powder and salt. Set aside.
Measure out 1 ⅓ cups milk of choice. Add in 1 tablespoon white vinegar. Mix with a spoon and let sit for 5-10 min. Stir again. The milk should appear chunky and that’s normal. This is our homemade buttermilk. Set aside.
In a medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first.
Using a whisk, mix the homemade buttermilk of choice, vegetable oil, 1 teaspoon white vinegar, vanilla and red food coloring into the cornstarch water. Whisk till combined.
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched.
Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
Notes
Storing
Once the red velvet muffins have cooled, store in an airtight container or individually wrap the each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much.If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to one day. If not eating them all in one day, I recommend freezing.If desired, warm each muffin in the microwave for 5-10 seconds prior to eating.
Freezing
Once the muffins have cooled, wrap them each in aluminum foil. Pop them in a zip top bag and freeze for up to 30 days. If you want them warmer and softer, heat each muffin for 5-10 seconds in the microwave after taking them out of the foil.
For Vegan
Use a gluten free flour that's free from dairy, use a non dairy milk, only use allergy friendly/vegan chocolate chips and make sure the red food coloring is gf/vegan.
For Regular Size Muffins
Bake at 375 degrees for 24 minutes. This recipes makes 12 regular size muffins.
For a Loaf Cake
Follow the recipe exactly and then pour the batter into a greased and parchment lined 9x5 loaf pan.Bake in the center rack of the oven at 350 degrees Fahrenheit for 60 minutes until golden brown on top, risen and springy when carefully poked.To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
For AP Flour
I cannot test this recipe due to celiac disease but these are the changes I would make:
Use 1 ¾ packed cups plus 2 packed tablespoons of AP flour (294 grams)