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Prep time
25 minutes
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Cook time
18 minutes
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Serves
12
Author Notes
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.
—Finchly
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Ingredients
- Black and White Sesame Streusel
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1/2 cup
light brown sugar
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1/2 cup
granulated sugar
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1 cup
all-purpose flour
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6 tablespoons
butter, melted and slightly cooled
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2 tablespoons
black sesame seeds
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1 tablespoon
white sesame seeds
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1 teaspoon
vanilla extract
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1/2 teaspoon
almond extract
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1/4 teaspoon
salt
- Banana Matcha Muffins
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1/2 cup
whole milk
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2 tablespoons
butter, melted and cooled
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1/2 cup
sugar
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1
large egg
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2 teaspoons
vanilla extract
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1/4 teaspoon
almond extract
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2 tablespoons
matcha powder
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2 teaspoons
baking powder
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1/2 teaspoon
salt
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1 cup
all-purpose flour
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4 tablespoons
butter, room temperature
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1/3 cup
granulated sugar
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1/2 cup
smashed banana
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1
large egg
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1 tablespoon
vanilla extract
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1/4 cup
whole milk
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1 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1/2 teaspoon
salt
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1 cup
all-purpose flour
Directions
- Black and White Sesame Streusel
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Stir everything together.
- Banana Matcha Muffins
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Preheat the oven to 475 degrees. Line a large muffin tin with baking liners.
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Make the banana muffin batter. Whisk together the ingredients from the 4 tablespoons of room temperature to 1/2 teaspoon of salt in a large bowl. Stir in the flour (1 cup) from the small bowl.
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Make the matcha muffin batter. Whisk together the ingredients from the 1/2 cup whole milk to the 1/2 teaspoon of salt in a large bowl. Stir in the flour (1 cup) from the small bowl.
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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.
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Generously top each muffin with streusel. I used almost two tablespoons for each but I like a lot of streusel.
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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.
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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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