Black Sesame Seeds Lemon Muffins

5.0 from 4 reviews

Author: Anita Jacobson

Courses: Breakfast Desserts

Cuisines: American

Ingredients: Fruits Nuts and Seeds

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves: 12 muffins

Ingredients

• 2-3 lemons, juice and zest (*)
• 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
  1. Heat oven to 190 Celsius (375 Fahrenheit). Prepare a standard size 12-cup muffin pan with cup cake liners.
  2. In a mixing bowl, whisk together all purpose flour, sugar, black sesame seeds, baking powder, salt, and lemon zest.
  3. In another bowl, mix together milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients to the dry ingredients, mix with a spatula just until smooth.
  5. Pour into the muffin cups and bake in the preheated oven for 20 minutes, or until a toothpick comes out clean.
• Lemon syrup
  1. 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
  1. Once the muffins are cooked, poke with a toothpick to create holes in each muffin.
  2. Using a brush, apply lemon syrup to each muffin, and let the muffins cool in the pan to absorb the lemon syrup.
  3. Serve the muffins warm or at room temperature.

Notes

• (*) We need a total of 1/2 cup lemon juice.