These chewy black sesame mochi muffins are topped with crunchy chopped macadamia nuts. They are the perfect muffin for all mochi lovers! They have a delicious fluffy but chewy texture that mochi is known for, and there is also a dairy-free option!
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If you love mochi, you won’t believe how good this mochi muffin recipe is! They have all of the chewy texture of mochi but in a handy handheld muffin form!! I include some tasty flavor variations further down.
I have been making mochi for a number of years, and after watching the Master Class lecture on mochi cakes and muffins, I knew I had to make a version of these.
If you love mochi, you will also want to try my Hawaiian Butter Mochi and Matcha Mochi recipes. They are both naturally gluten free!
Why we love this mochi muffin recipe:
- All you need are a few simple ingredients to make these delicious muffins.
- You do not need a fancy gluten free flour blend to make these homemade gluten free mochi muffins.
- They have the same incredible soft, chewy mochi texture, but they bake with a delicious, slightly crisp golden outside that makes them even better!
- This mochi muffin recipe is super easy to add fun flavors to have variety.
- They freeze and reheat well!
Check out all of my incredible gluten free muffins recipes!
Allergen Information:
These homemade mochi muffins are gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free using plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Sweet Rice Flour -I used Mochiko Sweet Rice Flour. It is also called glutinous rice flour. It is a very fine powder because it is milled very fine. Don’t let the name fool you because it is very different and has rice gluten, which is not an issue for Celiac. It is a sweet rice flour that is naturally gluten free. Do not use brown rice flour or regular rice flour. Neither of those other rice flours will work in this recipe. You can find Mochiko in most grocery stores or Asian grocery stores.
- Black Sesame Seeds – You can use regular white sesame seeds or omit them if you are allergic to sesame. (If you omit them, add 2 additional tablespoons of the rice flour.
- Brown Sugar – For best results, I like to use dark brown sugar because it has such delicious sweetness, but you can use light brown or regular white sugar if you prefer.
- Eggs – Use large eggs.
- Butter – Use unsalted butter. You can also use vegan butter to make these mochi muffins dairy-free.
- Coconut Milk – For this recipe, you should use full-fat canned coconut milk. It adds richness and delicious flavor.
Step-By-Step Photos and Directions:
Preheat the oven to 350º F and set the oven rack in the middle.
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Step 1: In a large bowl, add the mochi flour, brown sugar, black sesame seeds, baking powder, and salt. Whisk to combine the ingredients.
Step 2: Add the egg, melted butter, vanilla extract, and canned coconut milk to a medium bowl.
👀 Sandi Says: Solid coconut cream in the can is normal, and you should use it. Whisk or use an electric hand mixer to blend it. The coconut cream mixes easily after a minute or two.
Step 3: Pour the wet ingredients into the dry ingredients and mix gently. Try not to overmix the batter because it will remove the air bubbles from the batter.
Step 4: Fill a muffin tin with muffin liners. Fill each 3/4 full of mochi batter. You can use a regular cupcake tin or a mini muffin pan.
Step 5: Chop macadamia nuts on a cutting board. Sprinkle each muffin with crushed macadamia nuts.
Step 6: Bake the muffins at 350º F for 50 minutes. The total time to bake will depend on the size of your muffins. Your muffins will puff up a little and sink slightly as they cool, which is normal.
Step 7: Remove the muffin pan from the oven. Move the baked mochi muffins to a wire rack to cool.
Need help with your muffins? I have a great gluten free muffin troubleshooting guide, and here are my favorite tools for making muffins.
Try these fun flavor variations!
- Substitute mini chocolate chips for the black sesame seeds if you are allergic to sesame.
- Add 2 1/2 tablespoons of matcha powder and use white sugar instead of brown sugar.
- Add 2 teaspoons of lemon juice and 1 teaspoon of lemon zest in place of the vanilla extract. Sprinkle the top with toasted shredded coconut.
- Drizzle dark chocolate over the top, or dust the top in powdered sugar.
Storage:
Store the cooled muffins in an airtight container in the refrigerator for up to 3 days. Because they are chewy and moist, they will spoil quickly if left out on the counter.
Frequently Asked Questions:
Chef Sam Butarbutar invented mochi muffins back in 2014. His entire restaurant, Third Culture Bakery in Berkeley, is gluten free. I don’t live far from Berkeley, so I hope to visit his bakery this summer.
These muffins freeze nicely. Put cooled muffins into a zipper bag and freeze for up to 4 months. To thaw the sweet rice flour muffins, just leave them out on the counter for 20 minutes or microwave one for 35 seconds.
More Gluten Free Muffin Recipes:
- Gluten Free Vegan Chocolate Chip Muffins
- Fluffy Gluten Free Blueberry Muffins
- Gluten Free Zucchini Muffins
- Easy Gluten Free Banana Muffins
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Black Sesame Mochi Muffins
Ingredients
- 2 cups sweet rice flour Mochiko Brand * see note
- 1 cup brown sugar light or dark brown is fine
- 2 teaspoons baking powder aluminum free
- ¼ teaspoon salt
- 3 tablespoons black sesame seeds
- ¼ cup unsalted melted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 13.5 ounces canned coconut milk full fat
- ¼ cup macadamia nuts chopped
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add the 2 cups sweet rice flour, 1 cup brown sugar, 3 tablespoons black sesame seeds, 2 teaspoons baking powder, and ¼ teaspoon salt. Whisk to combine the ingredients together.
- In a smaller bowl, add the 2 large eggs, ¼ cup unsalted melted butter, 1 teaspoon pure vanilla extract, and 13.5 ounces canned coconut milk. Whisk or use an electric mixer to blend the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix gently. Try not to overmix the batter because it will remove the air bubbles from the batter.
- Fill a muffin tin with muffin liners. Fill each 3/4 full of mochi batter.
- If you are using the optional ¼ cup macadamia nuts, chop the macadamia nuts on a cutting board. Sprinkle each muffin with crushed macadamia nuts.
- Bake the muffins at 350º F for 50 minutes. Your muffins will puff up a little and sink slightly as they cool and that is normal.
- Remove the muffin pan from the oven. Move the baked mochi muffins to a wire cooling rack.
Notes
- Be sure to use sweet rice flour. Brown and white rice flours will not work in this recipe. I really like the Mochiko brand. It is easy to find in most grocery stores.
- You can use whole black sesame seeds or ground sesame seeds.
- Store these mochi muffins in an air-tight container in the refrigerator for up to 3 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
How long do you bake if you make mini muffins? Thanks!
Hi Leila, I haven’t baked these as mini muffins, and they will bake longer than my regular mini muffin recipe. I would check them at 25 and 30 minutes of baking.