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5 from 1 vote

Giant Gluten Free Black Sesame and White Chocolate Muffins

These deep grey muffins are packed with nutty, sultry black sesame and studded with white chocolate chips!
Prep Time20 minutes
Cook Time40 minutes
Resting time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: black sesame, breakfast, costco muffins, easy, gluten free, muffins, simple, white chocolate
Servings: 6 giant muffins
Calories: 500kcal
Author: Amelia Farber

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!