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!
Jump to:
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 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 mochi texture, 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:
- 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. If you love using simple ingredients, also love how easy these gluten free cornbread muffins are to make.
- These muffins are super easy to add fun flavors so you can have a variety.
- They freeze and reheat well!
Check out all of my incredible gluten free muffins recipes!
![Mochiko (Sweet Rice Flour) - 16oz [Pack of 1] - SET OF 2](https://www.fearlessdining.com/wp-content/uploads/2023/10/4181b63h-L._SL500_.webp)
Mochiko is the only brand of sweet rice flour I use to make my mochi recipes. Everything I use it for turns out perfectly.
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.
Need help with your muffins? I have a great gluten free muffin troubleshooting guide, and here are my favorite tools for making muffins.
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 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 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:
The exact number of calories will depend on the flavor of the mochi muffin you make. These black sesame mochi muffins have 318 calories.
Chef Sam Butarbutar invented mochi muffins back in 2014. His entire restaurant, Third Culture Bakery in Berkeley, is gluten free. I don't live too far away from Berkeley, so I am hoping 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
📖 Recipe
Black Sesame Mochi Muffins
*As an Amazon Associate, I earn a small commission from qualifying purchases.
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 butter melted
- 2 eggs size large
- 1 teaspoon pure vanilla extract
- 13.5 ounces canned coconut milk full fat
- ¼ cup macadamia nuts chopped
Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add the mochi flour, brown sugar, black sesame seeds, baking powder, and salt. Whisk to combine the ingredients together.
- In a smaller bowl, add the egg, melted butter, vanilla extract, and 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 ¾ full of mochi batter.
- If you are using the optional 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, you may need to adjust your moisture levels in your baked goods.
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.
Fearless Dining
Simplifying the art of baking and cooking gluten-free recipes.
Comments
No Comments