Sesame Miso Muffins

January 28, 2015
0 Ratings
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Makes 8 muffins
Author Notes

Whenever I feel adventurous, Food52 is the place that I turn to. Rarely the case that I can't find anything I am looking for--but today, a search on miso muffin/miso cake returned a blank page. I recall having miso cakes in a Japanese restaurant, and I can't believe that there isn't recipe (in English) available.

I stumbled across this recipe on a Taiwanese lady Cecillia's blog. Here is a link to her original recipe. —MackAFish

What You'll Need
  • 2 tablespoons miso paste (generally white miso paste is used in baking, but you can always explore other types of miso paste!)
  • 2 tablespoons mirin
  • 1 tablespoon water
  • 3 tablespoons sesame oil
  • 180 grams cake flour
  • 5 grams baking powder
  • 2 tablespoons granulated sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons roasted black sesame seeds
  1. Preheat oven to 355°F.
  2. Mix miso paste, mirin and water in a small bowl. Microwave for 45 seconds until the miso paste dissolves completely.
  3. With an electric mixer fitted with a wire whip, beat the eggs and the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and increases in volume
  4. Blend in the sesame oil.
  5. Sift the flour and baking powder; add the mixture to the mixing bowl. Use a spatula to mix the flour and the egg mixture until well blended. Do not over stir.
  6. Add in the milk, 1 tablespoon at a time, until the mixture will slowly flow down the spatula.
  7. Mix in the roasted sesame.
  8. Pour the cake mixture into muffin trays, only fill about 80% of the tray. Bake for 20 minutes, until of the muffin turns to a lovely gold, and a cake tester comes out clean.

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