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Black sesame mochi muffins cooling on a wire rack.

Black Sesame Mochi Muffins

Sandi Gaertner
Chewy soft black sesame mochi muffins topped with crushed macadamia nuts make a delicious treat for mochi lovers!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Gluten Free Muffins Recipes
Cuisine Japanese
Servings 12 muffins
Calories 318 kcal

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 3/4 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

  1. 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.
  2. You can use whole black sesame seeds or ground sesame seeds.
  3. Store these mochi muffins in an air-tight container in the refrigerator for up to 3 days.
For flavor options and more fun tips, please read the blog post.

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

Serving: 1muffinCalories: 318kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 100mgPotassium: 227mgFiber: 2gSugar: 19gVitamin A: 158IUVitamin C: 1mgCalcium: 79mgIron: 1mg
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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.