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Black Sesame Seeds Lemon Muffins
These black sesame seeds lemon muffins with lemon syrup glaze is the ultimate muffins for lemon lovers. Waking up to these babies is akin to having the sun personally greet you in the morning, making you feel all warm and fuzzy and ready to face off any challenge the day has in store for you.
If it is at all possible, please use Meyer lemons for this recipe, though regular lemon will work too. Muffins with Meyer lemon is like getting an A in an exam, while the ones with regular lemon is like getting an A-. So, yeah, regular lemon will definitely work, but these muffins will taste oh so much more glorious if you can just use Meyer lemon.
Because I love sesame seeds more than poppy seeds, I am using black sesame seeds with my lemon muffins. You can also use regular sesame seeds too, but I think black sesame seeds deliver the same nuttiness and crunchiness to the regular ones, while the color gives the muffins a better color contrast.
Black Sesame Seeds Lemon Muffins
Ingredients
- 2-3 lemons, juice and zest (Note 1)
- Muffin batter
- 2 1/2 cup (375 gram) all purpose flour
- 1/2 cup (100 gram) sugar
- 1/2 cup (70 gram) black sesame seeds, toasted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- lemon zest (from the 2-3 lemons above)
- 1 1/4 cup milk
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- Lemon syrup
- 1/2 cup lemon juice (from the 2-3 lemons above)
- 1/2 cup (100 gram) sugar
Instructions
- Black sesame seeds lemon muffins
- Heat oven to 190 Celsius (375 Fahrenheit). Prepare a standard size 12-cup muffin pan with cup cake liners.
- In a mixing bowl, whisk together all purpose flour, sugar, black sesame seeds, baking powder, salt, and lemon zest.
- In another bowl, mix together milk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients to the dry ingredients, mix with a spatula just until smooth.
- Pour into the muffin cups and bake in the preheated oven for 20 minutes, or until a toothpick comes out clean.
- Lemon syrup
- Whisk together lemon juice and sugar in a small sauce pot over medium heat and boil for 5 minutes, or until slightly reduced and shiny. Remove from heat.
- Assemble
- Once the muffins are cooked, poke with a toothpick to create holes in each muffin.
- Using a brush, apply lemon syrup to each muffin, and let the muffins cool in the pan to absorb the lemon syrup.
- Serve the muffins warm or at room temperature.
Notes
- (1) We need a total of 1/2 cup lemon juice.
Comments
These muffins really sound delicious.
Those muffins sound delicious, you combined my favourite lemon zest and sesame seeds. I definitely want to get an A and use the Meyer lemons
Same here, I always ended up trying all kind of recipes with them instead. Luckily I have willing <del datetime="2017-07-13T18:27:11+00:00">guinea pigs</del> friends :D
This is so smart to use sesame seeds instead of poppy seeds.I have to switch to dairy-free milk and a chia egg but I am sure they will still taste wonderful. Great recipe.
I always have regular and black sesame seeds handy at home, so for me, it is more hassle to go out and find poppy seeds :)
These look like the ones from a well-known coffee chain! I could eat one know too
I could really go one of these with a coffee right about now - they look lovely and light.
Just made these today. Great recipe! Only change was using sugar that had been sitting inside of a bag that held loose leaf earl grey- I didn’t have zest/fresh lemon. It’s hard to come by in rural AK! Thanks for sharing your recipe!
I made this recipe today. They taste wonderful. Thank you!
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