Incredible Black Sesame Mochi Muffins

These chewy black sesame mochi muffins are topped with crunchy chopped macadamia nuts. They are the perfect muffin for all mochi lovers! They are naturally gluten free and there is a dairy-free option as well!

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• Why This Recipe Is Great:
• Ingredient Notes:
• Recipe Step By Step Directions:
• Flavor Options:
• Storage:
• Tips and Recipe FAQ:
• More Gluten Free Muffin Recipes:
• Recipe

If you love mochi, you won't believe how good this mochi muffins 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 when I watched the Master Class lecture on mochi cakes and muffins, I knew I had to make these. They have the same incredible soft chewy texture of mochi, but they bake with a delicious slightly crisp golden outside that makes them even better!

If you love mochi too, you will also want to try my Hawaiian Butter Mochi and my Matcha Mochi recipes. They are both naturally gluten free!

Why This Recipe Is Great:

1. All you need are a few simple ingredients to make these delicious muffins.
2. You do not need a fancy gluten free flour blend to make these homemade gluten free mochi muffins.
3. These muffins are super easy to add fun flavors so you can have a variety.
4. They freeze and reheat well!

Check out all of my incredible gluten free muffins recipes!

Ingredient Notes:

• Sweet Rice Flour -I used the Mochiko 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 want to use full-fat canned coconut milk. It adds richness and some delicious flavor.

Recipe Step By Step Directions:

Preheat the oven to 350º F and set the oven rack in the middle.

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: In a medium bowl, add the egg, melted butter, vanilla extract, and canned coconut milk.

HINT: It is normal to have solid coconut cream in the can and you should use it. Whisk or use an electric hand mixer to blend it. The coconut cream does mix in easily after a few minutes.

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 ¾ 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 and that is normal.

Step 7: Remove the muffin pan from the oven. Move the baked mochi muffins to a wire rack to cool.

Flavor Options:

• Substitute mini chocolate chips for the black sesame seeds if you are allergic to sesame.
• Add 2 ½ tablespoons of matcha powder and use white sugar instead of brown sugar.
• Add 2 teaspoons lemon juice and 1 teaspoon 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 air-tight container in the refrigerator for up to 3 days. These muffins are chewy and moist so they will spoil quickly if left out on the counter.

Tips and Recipe FAQ:

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

Recipe