Black Sesame Banana Muffin with Browned Butter Cream Cheese Frosting
A rich, nutty twist on a classic! These moist banana muffins are infused with earthy black sesame and topped with a luscious browned butter cream cheese frosting. Perfectly balanced between sweet and savory, they’re an elevated treat for any time of day.
Equipment
- muffin tin or baking pan
Ingredients
Banana Muffin
- 70 g unsalted butter room temperature
- 50 g cane sugar
- 50 g brown sugar
- 170 g very ripe bananas
- 10 g extra virgin olive oil
- 1/4 tsp vanilla extract
- 30 g plain greek yogurt like the Fage brand
- 1/4 tsp kosher salt
- 20 g black sesame powder or seeds, toasted & ground to a powder
- 120 g all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
Browned Butter Cream Cheese Frosting
- 110 g unsalted butter room temperature
- 55 g Philadelphia cream cheese room temperature
- 160 g powdered sugar
- 1/2 tsp vanilla extract
- pinch fine salt
Toppings
- dried plantain or banana chips
- black sesame seeds, toasted
Instructions
Make the muffins
- Cream together butter and sugars. Add in egg and beat until light and fluffy. Roughly mash in the bananas with a fork and then mix in oil, vanilla extract, greek yogurt, and salt.
- Combine together the dry ingredients: flour, black sesame powder, baking powder, baking soda. Fold it into the wet mixture until evenly combined. Cover, and let the batter rest at room temperature for 1 hour.
- Preheat oven to 350F.
- Prepare a muffin pan by lightly greasing the top surface and placing liners in every other cup to allow room for generous muffin tops.
- Fill each liner with 85–90g of batter. Bake until the tops are golden and a toothpick inserted into the center comes out clean-- about 22 minutes.
- Allow the muffins to cool in the muffin tin for 10 minutes before transferring to a wired rack to cool completely.
Make the frosting
- Brown the butter and let it cool. Beat together with cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and fluffy.
- Generously spread frosting over each muffin, sprinkle with black sesame seeds, and finish with a crisp plantain chip on top.