In a large bowl, mix together the dry ingredients until they're well incorporated. Make a well in the center of the dry ingredients, and add the wet ingredients to the dry. Mix well until you have a smooth batter.
Use a spoon or ice cream scoop to fill the cups of the muffin pan until they're approximately ¾ full, then sprinkle about ¼ teaspoon of sesame seeds on top of each muffin. Pat them down gently into the batter, so they'll stick.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool completely in the pan before serving.
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Notes
You can use any creamy, non-dairy milk in place of soy milk.For the oils, use the higher amount of sesame oil for a stronger sesame flavor and a lower amount for a more mild flavor.These muffins will keep for 2 to 3 days on the kitchen counter or up to 1 week in the refrigerator.