Deulkkae Kkul Muffins (Perilla Honey Muffins)
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.
Adjust Servings
Instructions
- 1
Preheat oven to 180C and line a 6-cup muffin tray.
- 2
Whisk flour, perilla powder, baking powder, and salt in one bowl.
- 3
In another bowl, whisk egg, milk, honey, oil, and brown sugar until combined.
- 4
Pour wet ingredients into dry and fold gently 10-12 strokes.
- 5
Fill cups to 80% and bake for 20-22 minutes.
- 6
Check with a skewer and cool on a rack for 5 minutes.
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Nutrition (per serving)
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