Black Rice Black Sesame Muffins
Quick answer
- Total time
- 42 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Black rice black sesame muffins combine purple-grey black rice flour with roasted black sesame in a tender, aromatic crumb.
Read more
Black rice flour and cake flour form the dry base, with sesame seeds folded in to add concentrated nuttiness and tiny bursts of crunch throughout the crumb. Plain yogurt and milk provide moisture and a faint tang that offsets the sweetness, while grapeseed oil keeps the texture soft after cooling. The roasted sesame aroma intensifies as the muffins bake and rise. The finished interior stays moist and tender, and the crust develops a subtle chew. Black rice gives the crumb its deep purple-grey color and a toasted grain flavor, followed by the stronger roasted note of black sesame. The restrained sweetness makes these muffins suitable for coffee or tea as well as eating on their own.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven to 180°C and line 8 muffin cups with paper liners.
- 2Season
Combine 80g black rice flour, 120g cake flour, 7g baking powder, 2g baking soda, and 2g salt in a bowl and whisk until evenly mixed.
- 3Season
Whisk together 90g sugar, 1 egg, 120g plain yogurt, 70ml milk, and 60ml grapeseed oil in another bowl until smooth and well combined.
- 4Prep
Add the dry mixture to the wet ingredients and fold with a spatula until about 80% combined, then add 25g black sesame seeds and fold a few more times. Stop as soon as the flour disappears.
- 5Heat
Divide the batter evenly into the prepared cups, filling each to about 80% full.
Bake at 180°C for 20 to 22 minutes.
- 6Step
The muffins are done when the tops spring back when lightly pressed.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Black rice flour gives the crumb a deep purple-grey color.
- Finish cue
- The muffins are done when the tops spring back when lightly pressed.
- Storage and reheating
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
42min, 11 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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