Delicious Matcha Black Sesame Muffin Recipe

Why you’re gonna LOVE this!

Estimated reading time: 5 minutes

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! I’ve used Crunchy Black Sesame Butter from Rooted Fare to create the “black sesame” portion and Jade Leaf Matcha for the “matcha” portion.

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.

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.

Need a paleo or gluten free muffin?

I’ve got you covered with a couple options! If you want to make this recipe gluten free, you can use Primal Palate’s Gluten Free Flour or Caputo’s gluten free flour in 1:1 swaps. I’ve used both in my kitchen for years and really like how they perform. To make a Paleo version of this muffin, make my Matcha Macadamia muffin. Before adding the matcha, divide the batter in half and follow the directions in this recipe for creating both the matcha batter and the black sesame batter.

Need more MATCHA?!

Matcha Latte Ice Cream

Low Carb Matcha Muffins

Brands to shop for!

Brands used from the FoodSocial Market — be sure to use code: backporchpaleo for discount, thank you in advance, as I do get a small kickback when you shop via the FoodSocial Market. Rooted Fare Crunchy Black Sesame Butter – am.Niccoli Vanilla Salt – Maizly Corn Milk

Let Me Introduce You!

Two brands that you may not be familiar with are Rooted Fare Crunchy Black Sesame Butter and am.Niccoli Vanilla Baking Salt. This is my first recipe using the Crunchy Black Sesame Butter and I’ve got a couple more planned. It’s so delicious and the flavor profile is so dreamy. The Vanilla Baking Salt has become my new go-to for all my baking recipes. In fact they have two other salts that I’m also really enjoying. Their Citrus Chili Salt has the perfect amount of heat. I have been using their Signature Salt for my day to day meals, it’s phenomenal. Two more brands I’ve been introduced to by being a part of the community of FoodSocial. Be sure to check out my library of recipes there!

What is FoodSocial?

In recent years, I’ve been sharing most of my recipes over on FoodSocial . It’s a recipe sharing platform with an online Market “baked” right in. You can not only view my recipes there, but you can also shop the ingredients directly from the recipe itself. Be sure to use the code: backporchpaleo when you shop for a discount. I do earn a small affiliate kickback, so I’ll say thank you in advance. As ingredients have been increasingly more expensive in recent years, supporting my recipe creation efforts this way means a lot to me.

Black Sesame Matcha Muffins

Recipe by MichelleCourse: BreakfastDifficulty: Easy

Servings

5

servings

Prep time

30

minutes

Cooking time

23

minutes

Ingredients

• 1 whole Egg, room temperature

• 1/4 cup Granulated White Sugar, can sub maple sugar as needed

• 6 Tbsp Cornmilk – Maizly, room temperature

• 1/4 cup Avocado Oil

• 1/2 tsp Pure Vanilla Extract

• 1 cup Unbleached Bread Flour – 5 lbs – Lehi Mills

• 3/4 tsp Grain-Free Baking Powder – Otto’s Naturals

• 1/4 tsp Baking Soda

• 1/8 tsp Vanilla Baking SALT – am.Niccoli, can sub sea salt

• -matcha add in

• 1 tsp Matcha Green Tea Powder, I use Jade Leaf Matcha

• 1 tsp Pure Maple Syrup

• -black sesame add in

• 2 Tbsp Crunchy Black Sesame Butter – Rooted Fare

• 1 tsp Pure Maple Syrup

• -optional add-ins/garnish

• 4 – 6 Tbsp Sesame Seeds, Black

Directions

• 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.