Mochi Muffins

These yummy mochi muffins made with rice flour and coconut milk make a great breakfast, snack, or casual dessert.

Prep Time:

10 mins

Cook Time:

40 mins

Cool Time:

10 mins

Total Time:

1 hr

Servings:

12

Yield:

12 muffins

Mochi Muffin Ingredients

Ready to make this mochi muffin recipe? Here’s what you’ll need: 

• Sweet rice flour: These mochi muffins start with glutinous or sweet rice flour (such as Mochiko). 
• Sugars: A blend of brown and white sugars gives the perfect amount of sweetness. 
• Baking powder: Baking powder acts as a leavener, which means it helps the muffins rise. 
• Salt: A pinch of salt enhances the flavors of the other ingredients, but it won’t make the muffins taste salty. 
• Coconut milk: You’ll need a can of unsweetened coconut milk. 
• Eggs: Two whole eggs lend moisture and help bind the muffin batter together. 
• Butter: A half a stick of melted butter adds even more moisture and flavor. 
• Vanilla: A dash of vanilla extract creates a deeper flavor. 
• Maple syrup: Add more sweetness and warm flavor with two tablespoons of maple syrup. 
• Sesame seeds: Sesame seeds take the flavor up a notch. 

How to Make Mochi Muffins

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make mochi muffins: 

1. Whisk the dry ingredients together in one bowl and the wet ingredients in another.
2. Add the dry mixture to the wet mixture. 
3. Spoon the batter into prepared muffin cups and sprinkle with sesame seeds.
4. Bake the muffins until a toothpick comes out clean. 

Ingredients

• 2 cups glutinous sweet rice flour (such as Mochiko)
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 (14-ounce) can unsweetened coconut milk
• 2 large eggs
• 1/4 cup butter, melted
• 2 teaspoons vanilla extract
• 2 teaspoons pure maple syrup
• 1 teaspoon sesame seeds
• 1 teaspoon black sesame seeds

Directions

1. Gather all ingredients.
2. Preheat the oven to 350 degrees F (175 degrees C). Line twelve 2 1/2-inch muffin cups with paper bake cups or grease cups generously.
3. Whisk together rice flour, sugars, baking powder, and salt in a bowl.
   
4. Whisk together coconut milk, eggs, butter, vanilla, and maple syrup in a large bowl. Add flour mixture to coconut milk mixture and stir just until combined.
   
5. Divide batter between prepared muffin cups, filling nearly full. Sprinkle with sesame seeds.
   
6. Bake in preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in pan on a wire rack 10 minutes. Remove from pan and serve warm or cool completely. 

Nutrition Facts (per serving)