These Seaweed and Furikake Muffins turn the savory flavors of Japanese rice seasonings into a tender, golden bake. Toasted seaweed snacks and furikake bring salt, sesame, and deep umami, while Parmesan adds a mellow richness and helps the tops brown beautifully.
Serve the muffins warm with butter, seaweed butter, or miso butter; pair them with soup, soft scrambled eggs, or green tea. A light drizzle of honey makes a surprisingly delicious sweet-salty afternoon snack.
THE RECIPE
Seaweed and Furikake Muffins
Prep15 min
Bake22 min
Total45 min
Yield12 muffins
Ingredients
Instructions
- Center a rack in the oven and preheat to 400°F (205°C). Coat the wells of a standard 12-cup muffin tin with baker’s spray or butter them generously.
- Cut the seaweed snacks in half lengthwise, then snip them crosswise into thin strips or small pieces.
- In a large bowl, whisk together the flour, Parmesan, baking powder, and salt. Whisk in the seaweed pieces and 3 tablespoons furikake.
- In a medium bowl, whisk the eggs, milk, neutral oil, and toasted sesame oil until smooth and well blended.
- Pour the wet ingredients over the dry ingredients. Switch to a flexible spatula and stir briskly just until combined; a few small flour specks are fine and help keep the muffins tender.
- Divide the batter evenly among the 12 prepared wells. Sprinkle each muffin with an extra pinch of furikake.
- Bake for 18 to 22 minutes, until the tops are golden, spring back when lightly pressed, and a tester inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then loosen and transfer the muffins to a rack. Serve warm or at room temperature.
Tips and Storage
- Use roasted seasoned seaweed snacks rather than thick sushi nori for the most tender texture.
- Furikake blends vary in salt, sweetness, and spice; choose one you already enjoy on rice.
- Do not overmix the batter. A few flour specks are better than dense muffins.
- For a sweet-savory version, serve warm with butter and a very light drizzle of honey.
- Store airtight for 2 days at room temperature or 4 days refrigerated. Rewarm briefly before serving.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.