Deulkkae Kkul Muffins (Perilla Honey Muffins)
Quick answer
Ground perilla seeds are folded into a quick muffin batter alongside honey and brown sugar, creating a Korean-inspired bake with a pronounced nutty fragrance and gentle sweetness.
What makes this special
- Perilla seed muffins blend ground deulkkae with honey and brown sugar for a nutty, Korean-style bake.
- 30g toasted perilla powder creates a nutty aroma that lingers with every chew
- Honey and brown sugar together add caramel depth beyond simple sweetness
Key ingredients
Core cooking flow
- 1 Preheat the oven to 180C until it is fully hot, and line a 6-cup muffin tray with paper cups.
- 2 In one bowl, combine 170 g all-purpose flour, 30 g ground perilla seeds, 6 g baking powder, and 2 g salt.
- 3 In another bowl, loosen 1 egg first, then add 110 ml milk, 55 g honey, 45 ml...
Ground perilla seeds are folded into a quick muffin batter alongside honey and brown sugar, creating a Korean-inspired bake with a pronounced nutty fragrance and gentle sweetness. The perilla flavor is warm and toasty, somewhere between sesame and fresh herbs, and it builds with each bite rather than fading. Honey keeps the crumb moist without making it heavy, and neutral oil replaces butter so the perilla aroma stays at the forefront. Mixing the batter in only ten to twelve strokes is critical: overmixing toughens the gluten and dulls the texture. A light sprinkle of perilla powder on top before baking gives each muffin a visual cue and an extra burst of fragrance when broken open. They pair well with grain lattes, where the roasted notes in the drink echo the seed's toasted character.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Preheat the oven to 180C until it is fully hot, and line a 6-cup muffin tray with paper cups.
Set the tray on a stable surface before mixing so the batter can go in promptly.
- 2Season
In one bowl, combine 170 g all-purpose flour, 30 g ground perilla seeds, 6 g baking powder, and 2 g salt.
Whisk just until the color looks even and any small flour or perilla clumps are broken up.
- 3Season
In another bowl, loosen 1 egg first, then add 110 ml milk, 55 g honey, 45 ml neutral oil, and 35 g brown sugar.
Whisk until the honey disperses and the sugar grains feel smaller.
- 4Prep
Pour the wet mixture into the dry bowl at once and fold from the bottom with a spatula.
Stop within 10 to 12 strokes while a few pale streaks remain, because extra mixing makes the muffins tough.
- 5Heat
Divide the batter among the 6 cups, filling each about 80 percent full, and sprinkle a little ground perilla on top.
Bake at 180C for 20 to 22 minutes, until the tops rise and look lightly set.
- 6Step
Insert a skewer into the center; remove the muffins when no wet batter clings to it.
Leave them in the tray for 5 minutes, then move them to a rack so the crumb stays moist, not soggy.
After the steps
Pick a recipe that fits this dish.
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