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
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.
