Black Rice Black Sesame Muffins
Quick answer
Black rice black sesame muffins bring together two of Korean baking's most distinctive ingredients into a single pastry with layered flavor and an unusual deep color.
What makes this special
- Roasted black sesame and rice flour give these muffins a distinctive deep grey-purple crumb.
- Black rice and sesame create a deep grey-purple crumb
- Yogurt and milk together keep the inside moist after baking
Key ingredients
Core cooking flow
- 1 Preheat the oven to 180°C and line 8 muffin cups with paper liners.
- 2 Combine 80g black rice flour, 120g cake flour, 7g baking powder, 2g baking s...
- 3 Whisk together 90g sugar, 1 egg, 120g plain yogurt, 70ml milk, and 60ml grap...
Black rice black sesame muffins bring together two of Korean baking's most distinctive ingredients into a single pastry with layered flavor and an unusual deep color. Black rice flour and cake flour form the dry base, with roasted black sesame seeds folded in to add concentrated nuttiness and tiny bursts of crunch throughout the crumb. Plain yogurt and milk provide the moisture and a faint tang that offsets the sweetness, while neutral oil keeps the fat light. During baking, the heat activates the oils within the sesame seeds, intensifying their roasted aroma as the muffins rise. The finished interior stays moist and tender, and the crust develops a subtle chew. The color is a striking deep purple-gray from the black rice. Flavor arrives in sequence: the earthy, slightly mineral depth of black rice leads, and the bold, roasted sesame note finishes. The restrained sweetness makes these muffins as well-suited to coffee or tea as they are to eating on their own.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Korean Dalgona Coffee (Whipped Instant Coffee Foam Milk)
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Injeolmi crumble muffin takes the roasted soybean powder that coats injeolmi rice cakes and builds it into both the muffin batter and the crumble topping, translating a beloved Korean rice cake flavor into a baked format. The batter is soft and moist throughout, carrying a mild nuttiness that runs from the first bite to the last, while the crumble on top bakes into crunchy, sandy clusters that shatter when bitten - a textural contrast between the pillow-soft interior and the crisp crown that defines each mouthful. Sweetness is kept deliberately moderate, making these appropriate as an after-school snack for children while remaining interesting for adults who appreciate the depth of roasted grain flavors. Paired with a grain latte or a misutgaru drink, the shared soybean-and-roasted-grain family of flavors amplifies in a way that plain coffee or tea cannot replicate. Each muffin fills the kitchen with a roasted, faintly popcorn-like aroma as it bakes, a signal that the soybean powder is developing the same toasty character it has on traditional injeolmi.
Korean Black Sesame Latte
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