Black Rice Black Sesame Muffins
Black rice black sesame muffins layer two of Korean baking's most distinctive flavors into a single pastry. Black rice flour and cake flour form the dry base, with roasted black sesame seeds adding concentrated nuttiness and tiny bursts of crunch throughout the crumb. Plain yogurt and milk provide moisture and a faint tang that balances the sweetness, while grapeseed oil keeps the fat content light. During baking, the heat coaxes out the oils in the sesame seeds, intensifying their roasted aroma. The finished muffin is a deep purple-gray with a moist interior that stays soft. The flavor is layered: the earthy depth of black rice arrives first, followed by the bold sesame finish.
Adjust Servings
Instructions
- 1
Preheat the oven to 180C (355F) and line 8 muffin cups.
- 2
Combine black rice flour, cake flour, baking powder, baking soda, and salt.
- 3
In another bowl, whisk sugar, egg, yogurt, milk, and oil until smooth.
- 4
Add dry mix to wet ingredients, stir to 80%, then fold in black sesame.
- 5
Fill cups to about 80% and bake for 20-22 minutes.
- 6
When tops spring back, cool 5 minutes, then transfer to a rack.
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