Black Sesame Pear Muffins

Name: Black Sesame Pear Muffins
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 12 servings
Cuisine: Japanese
Ingredients: 1¾ cups (220 g) all-purpose flour; 1½ tsp (6 g) baking powder; ½ tsp (2½ g) baking soda; ¼ tsp (1½ g) fine sea salt; ⅓ cup (50 g) black sesame seeds, for batter; 2 tbsp (15 g) black sesame seeds, for topping; ½ cup (115 g) unsalted butter, softened to room temperature; ¾ cup (150 g) granulated sugar; 2 large eggs, at room temperature; ½ cup (120 ml) buttermilk or Greek yogurt; 1 tsp (5 ml) vanilla extract; 2 medium pears, ripe but firm, peeled, cored, and diced into ½-inch pieces (about 1.5 cups prepared); 1 tbsp (15 ml) fresh lemon juice; ½ tsp (1 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

Tender, subtly nutty muffins made with earthy black sesame seeds and fresh pear pieces, with a hint of lemon brightness. These Asian-inspired treats are great for breakfast, brunch, or an afternoon snack. The black sesame seeds create a striking dark crumb while the pears keep each bite moist and naturally sweet. A light sprinkle of sesame seeds on top adds both texture and visual appeal.

Prep: 20 min
Cook: 24 min
Wait: 15 min
Total: 59 min
Makes: 12 muffins

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Steps

Before you start

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners
Let butter soften at room temperature for 30 minutes so it's easy to cream
Peel, core, and dice the pears into ½-inch pieces just before mixing batter to prevent browning
Have all dry ingredients measured and ready before you begin

1
Combine dry ingredients
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- Set aside.
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Ready when: Mixture is evenly combined with no lumps
Tip: Whisk the leavening agents thoroughly to ensure the muffins rise evenly
2
Cream butter and sugar
- In a large bowl, beat softened unsalted butter and granulated sugar together with an electric mixer on medium speed for 2–3 minutes until light, fluffy, and pale.
- Scrape down the bowl halfway through.
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Ready when: Mixture is noticeably lighter in color and fluffy, almost like frosting
Tip: Creaming properly aerates the batter for tender, light muffins; don't skip this step
3
Add eggs and vanilla
- Add the two room-temperature large eggs one at a time, beating on medium speed for 30 seconds after each addition.
- Pour in the vanilla extract and beat for another 30 seconds until fully combined.
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Ready when: Mixture is smooth and creamy; no streaks of egg white visible
Tip: Room-temperature eggs incorporate more easily and create a smoother batter
4
Alternate wet and dry ingredients
- On low speed, add one-third of the dry flour mixture, then half the buttermilk, then another third of the flour, then the remaining buttermilk, and finally the last third of the flour.
- Mix after each addition until just combined.
- Do not overmix.
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Ready when: No dry flour streaks remain, but the batter still looks slightly lumpy
Tip: Overmixing develops gluten and creates tough, dense muffins; mix just until ingredients are combined
5
Fold in sesame seeds and pear
- Gently fold in the 50 g (⅓ cup plus 1 tbsp) black sesame seeds for the batter using a rubber spatula.
- Toss the diced pear pieces with the lemon juice and lemon zest, then fold them in gently until evenly distributed throughout the batter.
- Work quickly to prevent the pear from browning further.
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Ready when: Sesame seeds and pear pieces are evenly distributed with no visible dry pockets
Tip: Folding gently prevents deflating the batter and keeps pear pieces intact rather than mashed
6
Fill muffin cups
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full (roughly 3 tablespoons per cup).
- Tap the muffin tin gently on the counter once to settle the batter and release any air pockets.
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Ready when: Batter is evenly distributed across all cups with no spills or lumps in individual cups
Tip: Filling to two-thirds full leaves room for the muffins to rise without overflowing
7
Add sesame topping and bakeOven 375°F / 190°C
- Sprinkle the 15 g (2 tablespoons) black sesame seeds evenly over the top of each muffin.
- Place the muffin tin in the preheated 375°F (190°C) oven and bake for 22–24 minutes until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs, and the tops are lightly golden brown.
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Ready when: Tops are light golden brown, a toothpick inserted into the center comes out clean or with just a few moist crumbs
Tip: Bake time varies with oven; start checking at 22 minutes to avoid overbaking, which dries out the muffins
8
Cool and serve
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, about 10 minutes.
- Serve warm or at room temperature.
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Ready when: Muffins are no longer hot to the touch and hold their shape when picked up
Tip: Cooling in the pan for 5 minutes helps them release cleanly, but cooling completely on the rack prevents them from becoming damp on the bottom

Good to know

Tips

Black sesame seeds have a subtle nuttiness and earthy flavor distinct from white sesame; don't use them interchangeably in the batter if you want the true flavor profile
Choose pears that are ripe but still firm enough to hold their shape when diced; overripe fruit will break down into the batter and become mushy
Lemon juice prevents the diced pear from browning and brightens the overall flavor; even ½ tablespoon makes a noticeable difference
These muffins are best served the same day they are baked but remain moist and delicious for several days, making them excellent for meal prep

Storage & reheating

Store at room temperature in an airtight container for up to 3 days. Refrigerate for up to 5 days; let come to room temperature or warm gently in a 300°F (150°C) oven for 5–8 minutes before serving. Freeze in an airtight container for up to 2 months; thaw overnight in the refrigerator and reheat as described above.

Substitutions

buttermilk or Greek yogurt → Greek yogurt or sour cream. Use the same amount for a tangier, denser muffin with a slightly tighter crumb
medium pears, ripe but firm → fresh peaches or apples, peeled, cored, and diced. Use firm fruit and dice to the same size; apples may need 1 extra minute of baking time
black sesame seeds → white sesame seeds or hulled sesame seeds. Use the same amount; the flavor will be milder and the color lighter, but the texture and structure remain unchanged
fresh lemon juice → lime juice or omitted. If omitted, reduce the brightness of the pear flavor; lime adds a subtle tartness instead