Need a sturdy muffin that actually tastes like something? This Sesame Seed Muffin Mix turns a basic muffin base into a nutty, lightly spiced batch with toasted sesame seeds in the batter and a crisp streusel-style topping on top.
It starts with the A-B-C Muffin Mix base, then adds eggs, vanilla, oil, water, and a full cup of toasted sesame seeds for better flavor and a little extra crunch. If you like Lemon Poppyseed Muffin Mix or Quick Mix Sunflower Nut Muffins, this one lands in that same practical, pantry-friendly lane.
Stored as baked muffins, they hold best once completely cooled and packed airtight. For longer storage, freeze them well wrapped. The USDA recommends keeping your refrigerator at 40°F or below for safe food storage, which matters if you decide to chill a batch during hot weather or a humid spell when the kitchen feels like it is actively plotting against your baked goods: safe refrigerator storage guidance.
Sesame Seed Muffin Mix Recipe
You’ll Need:
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C muffin mix base
- 1 cup toasted sesame seeds
- 1/2 cup nuts
- 4 tablespoons brown sugar
- 4 tablespoons sesame seeds
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Preheat the oven and line or grease your muffin tins. Stir the eggs, vanilla, oil, water, muffin mix base, and toasted sesame seeds together just until combined. The batter should be slightly lumpy. Divide it into muffin cups, filling each about 3/4 full. Stir together the nuts, brown sugar, sesame seeds, flour, cinnamon, and nutmeg, then sprinkle the topping over each muffin before baking. Bake for 18 to 20 minutes, or until the muffins are golden brown.
Expert Tip: Don’t beat this batter smooth. A few lumps help keep muffins tender, while overmixing works the flour too hard and gives you sturdy little hockey pucks instead of breakfast.
To Use:
Bake the batter as regular muffins or extra-large muffins, depending on the pan you have on hand. This batch makes 24 regular-size muffins or 12 extra-large muffins, so it works well for make-ahead breakfasts, bake sales, or freezing half the batch for later.
Serve them warm with butter, honey, or a little jam, or pair them with fruit and eggs for a more filling breakfast. The sesame and spice topping also makes them a good match for tea, coffee, or a simple soup-and-muffin lunch.
For storage, let the muffins cool completely first. Keep them in an airtight container at room temperature for up to 2 days, refrigerate them for up to 1 week, or freeze them for up to 3 months. Reheat frozen muffins in the microwave on high for about 30 seconds per muffin. These storage times are practical quality estimates for homemade egg-based muffins, and airtight wrapping helps prevent them from drying out.
Note: If you are making the topping ahead, keep it separate and dry until baking day so the brown sugar does not clump and the nuts stay crisp.
💸 Budget101® Price Breakdown: Sesame Seed Muffin Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Eggs |
$1.47 |
4 |
$0.49 |
|
Vanilla |
$5.94 |
3 t. |
$1.49 |
|
Oil |
$3.36 |
1 C. |
$0.56 |
|
Water |
– |
2 C. |
$0.01 |
|
A-B-C muffin mix base |
$7.04 |
5 1/2 C. |
$1.48 |
|
Toasted sesame seeds |
$2.98 |
1 C. |
$6.73 |
|
Nuts |
$4.12 |
1/2 C. |
$1.06 |
|
Brown sugar |
$2.24 |
4 T. |
$0.14 |
|
Sesame seeds |
$2.98 |
4 T. |
$1.68 |
|
Flour |
$2.96 |
2 T. |
$0.02 |
|
Cinnamon |
$1.27 |
1/2 t. |
$0.02 |
|
Nutmeg |
$2.48 |
1/2 t. |
$0.06 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$13.74 |
👨👩👧👦 Cost Per Serving |
$0.57 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
Frequently Asked Questions about Sesame Seed Muffin Mix
You can, but the flavor will be flatter. Toasting pulls out a deeper nutty taste and makes the sesame stand out instead of disappearing into the batter, so even 3 to 5 minutes in a dry skillet is worth the extra step.
Use chopped walnuts or pecans if you want the topping to stay in the same warm, nutty lane. Keep the pieces fairly small so they stick to the batter better and don’t roll off the top the minute you move the pan.
Because muffin batter is supposed to be mixed lightly, not beaten into submission. A slightly lumpy batter helps the muffins bake up tender, while overmixing develops more gluten and can leave you with tough, peaked tops instead of a softer crumb.
Absolutely. The batch already scales neatly to 12 extra-large muffins, just as written, so you do not need to change the ingredient amounts. Start checking a little later than the regular bake time since larger muffins usually need extra time in the oven to cook through the center.
Fill them about 3/4 full. That gives the batter enough room to rise without spilling over, and it helps you get a rounded top instead of a flat, stingy-looking muffin that seems personally offended to be there.
Yes, and they freeze very well. Cool them completely first, wrap or bag them airtight, and freeze for up to 3 months for best quality. When you want one, microwave it on high for about 30 seconds straight from the freezer.
Sprinkle it on as soon as the batter is portioned and press very lightly so it grabs the surface without sinking in. If the topping is coarse or the nuts are too large, it is more likely to slide off after baking.
Yes. Halve every ingredient and you will get about 12 regular muffins or 6 extra-large ones, which is usually the sweet spot for a smaller household. Measure carefully on the spices and vanilla so the flavor still stays balanced.
They work well with simple breakfast foods that do not compete with the sesame flavor, like scrambled eggs, fresh fruit, yogurt, or hot tea. If you want to build out a brunch tray, add something bright or lightly sweet so the nutty topping has a little contrast.
You can, as long as you store it in a tightly sealed container in a cool, dry place. If your kitchen runs humid, break up the brown sugar before using it so the topping sprinkles evenly instead of landing in a few stubborn clumps.
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Sesame Seed Muffin Mix
Ingredients
Equipment
Instructions
- Preheat the oven and line or grease the muffin tins.
- In a large bowl, stir together the eggs, vanilla, oil, water, A-B-C muffin mix base, and 1 cup toasted sesame seeds just until combined. The batter should remain slightly lumpy.
- Divide the batter into muffin cups, filling each 3/4 full.
- In a small bowl, combine the nuts, brown sugar, 4 tablespoons sesame seeds, flour, cinnamon, and nutmeg.
- Sprinkle the topping evenly over the batter.
- Bake for 18 to 20 minutes, or until the muffins are golden brown.
- Cool completely before storing or freezing.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Frozen muffins can be reheated in the microwave on high for 30 seconds per muffin.
Prep time is an estimate based on measuring, mixing, portioning, and topping the batter.
Estimated cost is based on current online ingredient pricing and will vary by store and region.
