Black sesame is one of the most sultry, smooth, indulgent flavors out there, and is so fun to bake with. I’m so thankful that I’ve been able to try so many incredible black sesame treats, from black sesame mochi and ice cream, to this black sesame and white chocolate cake, to these black sesame rice krispie treats (a fancy grown up version of your childhood favorite), and there are SO many other incredible black sesame bakes out there if you just do a quick google search. So, with all that, I knew I had to make a gluten free black sesame muffin to add to the giant muffin series – and what better flavor pairing than with scrumptious white chocolate chips! Side note, I wasn’t a white chocolate fan until I splurged and got myself a giant bag of high quality white chocolate chips and WOW is that worth it. If you want to level up your baking, you don’t need to learn fancy shmancy baking techniques or how to make fancy shmancy dishes, you just need to invest in your ingredients! Brownies? Seems simple, but invest in REALLY good quality chocolate and you’ll wow any dinner party guest with the best brownie they’ve ever had.
For those of you just joining, we started creating GIANT muffin recipes about 5 months ago after reminiscing over the giant Costco muffins we used to eat (read: devour) as kids prior to getting diagnosed with Celiac. This giant muffin saga has now consumed our every free moment (not really but it’s exciting) and we continue to create new flavors with gusto. Back to the rest of the giant muffins! So far we’ve made these giant poppyseed muffins, giant blueberry muffins, giant chocolate chip muffins, giant double chocolate muffins, giant banana nut muffins, giant strawberry rhubarb muffins, giant apple streusel muffins, these giant lemon raspberry muffins, giant cherry chocolate chip muffins, these giant coffee walnut muffins, these giant pistachio apricot muffins, these giant orange marmalade muffins, these giant zucchini muffins, these giant mango muffins, these giant peach muffins, these giant chocolate zucchini muffins, these giant lavender earl grey muffins, these giant lemon saffron muffins, these giant ube white chocolate muffins, these giant chocolate orange muffins, these giant cinnamon chip muffins, these giant pumpkin chocolate chip muffins, and these giant toasted almond muffins!
Tips for the Delicious Giant Gluten Free Black Sesame Muffins:
A few tips for getting these to turn out perfectly:
- Use the right-size of pan! Apparently, Costco keeps their giant muffin pans as a trade secret because we can’t find them ANYWHERE on the internet and you can find EVERYTHING on the internet. Bravo, Costco, for a secret well-kept. However, we’ve found a way to crack the code and gone ahead and just used these brilliant 4-inch cake pans because, after careful inspection, we’ve discovered that Costco muffins are exactly 4-inches in diameter! HA! Take that, Costco-bakery-lords. I never thought I’d be regularly using 4-inch cake pans but here we are. I’ll just need to make a bunch of tiny cake recipes next!
- Get that flavor! Black sesame can be hard to find depending on where you live, but this is the black sesame paste and black sesame powder that we found online that you can order – and there are plenty of other online options if you can’t find any in stores near you!
- Don’t over-mix your batter! Muffins need a lot of lift, especially these giant ones, and if you over-mix your batter, you’ll end up with sunken muffins which is no fun.
- Use a good 1-1 gluten free flour mix! We use the Bob’s Red Mill one (the baking mix), though we’ve heard good things about Cup-4-Cup. We’ve only tested this recipe with this one so if you want them to turn out exactly like ours, we recommend snagging a bag of that specific 1-1 gluten free flour.
- Do NOT open the oven door during baking time. Tape it shut if you have to! You can certainly turn on the oven light and peek and the gloriousness that is a set of rising muffins nearly-ready to be devoured, but do not open that door! Opening the door will immediately lower the oven temp and prohibit your muffins from rising correctly. If you’re in the last few minutes of baking and need to test to see if they’re done, open the oven just a tiny bit and reach in and just tap the top of one – if it springs back it’s done, if it presses in like a foam mattress topper, it’s not and needs a couple more minutes!
- These will keep in an airtight container (or in ziplock baggies) for a week or so – and they freeze REALLY well! So if you want to make a batch and save a bunch, put them in a sturdy plastic container or a freezer plastic bag and pop them in there. Then microwave for about 30-45 seconds (from frozen) before eating! I even like popping mine in the microwave for 10-15 seconds from room temp to get them all warm and floofy again before eating.
Giant Gluten Free Black Sesame and White Chocolate Muffins
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
- 1/4 Cup sour cream
- 3 Tbsp black sesame paste
- 1/4 Cup black sesame powder
- 1/2 tsp vanilla 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
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 Cups white chocolate chips
Instructions
- 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, black sesame paste, black sesame powder, and vanilla extract until thicker and smooth. Add in the gluten free 1-1 flour, sweet rice flour, arrowroot starch, baking powder, and salt and stir until just combined (do not overmix). Finally, fold in the white chocolate chips. 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 30-35 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.
- 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!
Tag @sisterssansgluten on Instagram if you snap a photo of your muffins!
Food photography and styling by Amelia Farber
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Aria
These look so yummy and perfect for the spooky season!
Amelia Farber
True!! Great Halloween treats!