These yummy mochi muffins made with rice flour and coconut milk make a great breakfast, snack, or casual dessert.
Ingredients
- glutinous sweet rice flour (such as Mochiko): 2 cups
- packed brown sugar: 0.75 cup
- white sugar: 0.25 cup
- baking powder: 2 tsp
- salt: 1 tsp
- (14-ounce) can unsweetened coconut milk: 1 piece
- eggs: 2 piece
- butter: 0.25 cup (melted)
- vanilla extract: 2 tsp
- pure maple syrup: 2 tsp
- sesame seeds: 1 tsp
- black sesame seeds: 1 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Whisk together rice flour, sugars, baking powder, and salt in a bowl. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Divide batter between prepared muffin cups, filling nearly full. Sprinkle with sesame seeds. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
