Delicate muffins infused with earthy matcha green tea and nutty black sesame, topped with a sweet white chocolate drizzle. These Japanese-inspired treats offer a perfect balance of subtle sweetness and sophisticated flavors.
Recipe Details
Ingredients
- 250g all-purpose flour
- 15g culinary grade matcha powder
- 60g black sesame seeds, toasted
- 150g granulated sugar
- 50g light brown sugar
- 10ml baking powder
- 2.5ml baking soda
- 2.5ml salt
- 2 large eggs, room temperature
- 240ml buttermilk
- 80ml neutral vegetable oil
- 5ml vanilla extract
- 5ml toasted sesame oil
- 100g white chocolate, chopped
- 30ml heavy cream
- 30g white sesame seeds for topping
Instructions
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Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease well.
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In a large bowl, sift together 250g all-purpose flour, 15g culinary grade matcha powder, 10ml baking powder, 2.5ml baking soda, and 2.5ml salt. Whisk in 150g granulated sugar, 50g light brown sugar, and 60g black sesame seeds seeds.
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In a separate bowl, whisk together 2 large eggs, 240ml buttermilk, 80ml neutral vegetable oil, 5ml vanilla extract, and 5ml toasted sesame oil until well combined.
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Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined. Do not overmix - a few lumps are fine.
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Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle tops with 30g white sesame seeds for topping seeds.
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Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean and tops spring back when lightly touched.
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Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
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For the drizzle, melt 100g white chocolate with 30ml heavy cream in a microwave-safe bowl in 20-second intervals, stirring between, until smooth. Drizzle over cooled muffins in a decorative pattern.
Tips
Matcha Quality: Use culinary grade matcha for baking - it's less expensive than ceremonial grade and has a stronger flavor that holds up well in baked goods. Store matcha in the refrigerator to maintain freshness.
Sesame Seed Prep: Toast black sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant. Let cool before using. Pre-toasted seeds can be found at Asian markets.
Buttermilk Substitute: No buttermilk? Mix 240ml (1 cup) regular milk with 15ml (1 tbsp) lemon juice or vinegar. Let stand 5 minutes before using.
Don't Overmix: Fold ingredients just until combined. Overmixing develops gluten and creates tough, dense muffins instead of light, fluffy ones.
Storage: Store in an airtight container for up to 3 days at room temperature or freeze for up to 1 month. The matcha flavor intensifies slightly the next day.
Variations: Try adding 60g (1/2 cup) white chocolate chips to the batter, or swap black sesame for white sesame and add a matcha glaze instead of white chocolate.
Serving Suggestions: Perfect with Japanese green tea or a matcha latte. These make an elegant addition to afternoon tea or a unique breakfast treat.