Mochi Muffins with Sesame Seeds

I’m not a baker but occasionally I indulge! This recipe was discovered by a friend who made a batch and shared the wealth – the result – Money! Thanks to my friend, I was able to enjoy these buttery, delicious, chewy muffins that aren’t too sweet!

Here’s the link to the original recipe:



  • 1/4 cup (2 ounces) unsalted butter, melted and cooled (plus more for greasing pans)
  • 1 13.5-13.66-ounce can full-fat coconut milk (see note)
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 1 teaspoon molasses (optional, added for flavor)


  • 2 cups (320 grams) mochiko sweet rice flour
  • 1 cup (200 grams) organic dark brown sugar*
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1½ tablespoons each, black and toasted sesame seeds, for garnish



  1. Preheat oven to 350°F and place the oven rack in the middle of the oven
  2. Generously grease the sides and top of a 12-cup muffin tin with non-stick spray or softened butter
  3. In a medium bowl, hand whisk together the sweet rice flour, dark brown sugar, baking powder, and salt
  4. In another bowl – or a stand mixer, if you have one fitted with the whisk attachment – whisk together the melted butter, coconut milk, eggs, vanilla, and molasses
  5. With the mixer on low speed, slowly add the dry ingredients mix to the wet ingredients mix and slowly blend until completely combined not to over blend it
  6. Divide the batter evenly in the muffin tin, filling each cup all the way to the top
  7. Sprinkle the tops with black and white sesame seeds
  8. Bake 55-65 minutes – until the top is brown and crispy and the cake springs back when poked with a finger
  9. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely
  10. Store in an airtight container for up to 4 days


  • Molasses is optional but I highly recommend adding this in to elevate the flavor and get the right color
  • Eggs, can also be placed in a dish of warm water for 5 minutes to bring to room temperature if needed
  • The thickness of your batter will vary depending on the brand and thickness of your coconut milk and temperature of your butter
  • Coconut milk must be full-fat – anything less and the muffins don’t come out right
  • When using regular cane sugar instead of dark brown sugar, the muffins will come out just fine but in a lighter caramel-like tone
  • The muffins get softer after a few days but you can pop them into the oven for a couple minutes to get the crispiness back

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