Black Sesame & Raspberry Muffins

Black Sesame & Raspberry Muffins

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These Black Sesame & Raspberry Muffins are going to blow you away!!

They are moist, not too sweet and with a dynamic note of pure raspberry!

You can eat it (them) for breakfast or dessert.. or maybe even as a lunch or dinner huehuehue 😀

You can also make the muffins without the raspberry center 🙂

Black sesame muffin



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Black Sesame muffin with Raspberry centre

Aude @The Greenquest
These black sesame muffins are going to blow you away. They are moist, not too sweet and have a surprising center of raspberry puree.
Prep Time 30 minutes
Cook Time 15 minutes
Freezing time 1 hour
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine Asian, Fusion
Servings 6 Muffins



  • 200 g Black Sesame Paste Unsweetened
  • 80 g Brown sugar
  • 200 g Soy Yogurt
  • 160 g Wheat flour
  • 10 g Baking powder
  • 2 tbsp Cornstarch
  • 1 pinch Salt


  • 120 g Frozen Raspberries


Raspberry Center

  • Put the raspberries in a saucepan over medium heat. Stir until it's a coulis.
  • Transfer the coulis little sphere molds (x6) and freeze (1-2h).


  • Once your raspberry centers are frozen, preheat your oven to 180°C (356°F) using the fan setting.
  • In a large bowl, mix together the black sesame paste and sugar.
  • Add the yogurt and stir well.
  • Sieve the flour, baking powder and cornstarch into the previous mixture.
    Stir well until homogeneous.
  • If you don't use silicone molds, oil and flour them.
  • Transfer the mixture into the molds (3/4 in height), place and slightly push down the raspberry insert. It shouldn't be visible from the top.
  • Bake for 10 to 15 minutes depending on your oven & the size of your muffins.
  • Enjoy!
Keyword Healthy
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