Green tea fans rejoice! Now you can have your tea and eat it, too. These tender green tea muffins are not only visually striking; they are positively delicious. The savory black sesame streusel perfectly off-sets the sweet matcha.
- 2 cups (250 grams) all-purpose flour
- 1 cup (96 grams) almond flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 1 cup (220 grams) firmly packed light brown sugar
- 2 large eggs
- ¼ cup (57 grams) unsalted butter, melted and cooled
- 1 cup whole milk
- 1 tablespoon plus 1 teaspoon (11 grams) matcha powder
- 1 cup (113 grams) slivered almonds
- Black Sesame Streusel (recipe follows)
- Preheat oven to 350°F. Line 8 jumbo muffin cups with parchement or paper liners, or spray with cooking spray.
- In a large bowl, whisk together flours, baking powder, salt, and baking soda. Make a well in the center of mixture. In a small bowl, stir together brown sugar, eggs, melted butter, milk, and matcha powder. Add to dry ingredients, stirring just until moistened. Fold in almonds.
- Spoon batter into prepared muffin cups. Top with Black Sesame Streusel, and bake until muffins are golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Serve warm or at room temperature.
Black Sesame Streusel
Makes 2½ cups
- 1¼ cups (156 grams) all-purpose flour
- ⅓ cup (67 grams) granulated sugar
- ⅓ cup (73 grams) firmly packed light brown sugar
- 1 tablespoon (9 grams) black sesame seeds
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) unsalted butter, melted
- In a small bowl, whisk together flour, sugars, sesame seeds, and salt. Drizzle with melted butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.