Banana Matcha Muffins with Black and White Sesame Streusel



Banana and matcha is the new PB&J. Throwing sesame seed streusel into the mix adds a crunchy, nutty, and sweet balance to the earthy matcha and warm banana.


 

Banana Muffins


Large bowl

4 tablespoons (57g) unsalted butter, room temperature

1/3 cup (65g) granulated sugar

1/2 cup (155g) smashed banana

1 egg

1 tablespoon vanilla extract

1/4 (57g) cup whole milk

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt


Small bowl

1 cup (120g) all-purpose flour



Matcha Muffins


Medium bowl

1/2 cup (115g) whole milk

2 tablespoons (30g) unsalted butter, melted and cooled

1/2 cup (100g) granulated sugar

1 egg

2 teaspoons vanilla extract

1/4 teaspoon almond extract

2 tablespoons (14g) matcha powder

2 teaspoons baking powder

1/2 teaspoon salt


Small bowl

1 cup (120g) all-purpose flour




On the sidelines

Black and White Sesame Streusel

 

1

Preheat the oven to 475 degrees. Line a large muffin tin with baking liners.


2

Make the banana muffin batter. Whisk together the wet ingredients in the large bowl. Stir in the flour from the small bowl.


3

Make the matcha muffin batter. Whisk together the wet ingredients in the large bowl. Stir in the flour from the small bowl.


4

Using two small cookie scoops or two largish spoons, alternate between the two batters. A little bit of the banana batter and then a little bit of the matcha batter. I ended up with two layers of each flavor; four layers in all.


5

Generously top each muffin with streusel. I used almost two tablespoons for each but I like a lot of streusel.


6

Throw the muffins into the oven and immediately drop the temperature down to 400 degree Fahrenheit. Bake for 15-18 minutes or until the tops are nicely browned and the middle just barely set.


7

Remove the muffins from the oven and let cool in the pan for 10 minutes before moving to a rack to cool completely.








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