Black Sesame Matcha Muffins (Edit recipe)

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The combination of earthy flavors when matcha and black sesame come together is remarkable! If you’ve ever had a matcha latte with black sesame foam and were struck with how amazing it was, this muffin is for you! Check out the notes section for gluten free options. I’ve used Crunchy Black Sesame Butter from Rooted Fare to create the “black sesame” portion and Jade Leaf Matcha for the “matcha” portion.
Brands used from the FS Market | use code: backporchpaleo for discount, thank you!
Rooted Fare
Maizly Chocolate Corn Milk
am.Niccoli Vanilla Salt

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PREP TIME

20 minutes

COOK TIME

23 minutes to 25 minutes

INGREDIENTS

17

Serves: 4-5

Ingredients

1 whole Egg, room temperature
.25 cup Granulated White Sugar, can sub maple sugar as needed
6 Tbsp Cornmilk - Maizly, room temperature
.25 cup Avocado Oil
.5 tsp Pure Vanilla Extract
1 cup Unbleached Bread Flour - 5 lbs - Lehi Mills, can sub Primal Palate g/f flour 1:1
.75 tsp Grain-Free Baking Powder - Otto's Naturals
.25 tsp Baking Soda
.125 tsp Vanilla Baking SALT - am.Niccoli, can sub sea salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add egg and sugar to a mixing bowl, whisk vigorously until incorporated and lighter in color. To that add the milk, avocado oil and vanilla–whiskying again to combine well, set aside.
In a small bowl, combine the flour, baking powder, baking soda and salt, whisk to combine then add this dry mixture to the wet and stir well to fully incorporate, then divide the batter in half.
To one half, sift the matcha powder and maple syrup over the top and stir well to combine. To the other half add the black sesame butter and maple syrup, then stir that well to combine. If you’re going to use add ins, toss those in now and stir each again to fully combine. Allow batter(s) to set for 30 minutes allowing the flour to fully hydrate and ingredients to “mingle” a bit.
While the batter rests, place muffin liners in a muffin tin and preheat your oven for at least 15 minutes to 425°–it won’t stay at this heat, but having this high temperature initially will create a nice and oh so lofty muffin top!
After the batter has rested, scoop a couple tablespoons of the matcha batter into one muffin cavity, keeping it to one side of the liner, then scoop about the same amount of the black sesame batter onto the other side of the matcha batter. Then alternate another scoop of each batter, this time placing the matcha batter on top of the black sesame batter and vice versa. Use a chopstick or skewer to swirl the two batters as desired. Repeat with the remaining batters until the remaining liners are filled. You should get 4 larger muffins or 5 standard muffins.
Once all the batter has been scooped, sprinkle additional black sesame seeds and crumbled sesame crackers on top if desired.
Place muffin tin in the oven and let them bake for ONLY 5 MINUTES at 425° - then reduce oven temp to 385° and allow to bake for an additional 13-15 minutes or until muffin center springs back when lightly touched.
Remove from the oven and allow to cool for 4 minutes in the tin, then remove to a cooling rack to finish cooling. Enjoy right away, or store at room temperature for up to 3 days in an airtight container. These also freeze well, simply place muffins on a cooling rack in the freezer then once they’re individually frozen, place them in a freezer safe zipper bag. Store for up to 3 months. When ready to enjoy, remove from the freezer and allow to come to room temperature or microwave for around 35-40 secs.

Notes

Because I enjoy a bit of “texture” with my muffins, I’ve tossed in some crumbled pieces of Dulzura Sesame Seed Snacks, but this is optional. You can toss in your favorite add in, maybe that’s white chocolate chips, shredded coconut or even macadamia nuts! An add-in is completely optional, so you can skip as desired.

If you need to make these gluten free, you can use the Primal Palate Gluten Free All Purpose Flour or Caputos Gluten Free Flour as a 1:1 swap, easy peasy. If you skip the collagen, reduce the cream by ¼ cup–your scone will be mostly chocolate flavored however, so do keep that in mind.

This recipe can easily be doubled, I am just the only one that likes these in my home. Thus the reason for a smaller quantity of muffins.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	484
Fat:	21 g
Carbohydrates:	66 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	234 mg
Fiber:	2 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated for total recipe.