Makes 1 dozen muffins
Mochi muffins are made with sweet rice flour, which makes them nice and chewy inside and out. Dark brown sugar and molasses gives their sweetness a satisfying depth. They’ll be a little gooey and moist inside even when they’re done and the outside’ll be golden brown and ready for you to take a bite!
- ¼ cup melted unsalted butter or coconut oil
- 2 cups mochiko sweet rice flour
- 1 cup dark brown sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 can (about 13.5 oz) full fat coconut milk
- 2 large eggs
- ½ cup finely diced apple or Asian pear (peel fruit before dicing)
- 1 ½ tsp vanilla extract
- 1 tsp molasses
- 3 Tbsp sesame seeds – combo of white and black
- Preheat oven to 350 degrees and lightly grease a 12-cup muffin tin with butter or coconut oil.
- In a medium-sized bowl, combine sweet rice flour, dark brown sugar, baking powder and salt.
- In a large bowl, whisk together the melted butter or coconut oil, coconut milk, eggs, vanilla extract and molasses. Add the dry mixture to the wet, about ½ cup at a time, stirring gently after each addition to make sure there are no lumps. Once you’ve added all of the dry mixture to the wet and everything is well-incorporated, fold in the finely diced fruit.
- Fill each muffin cup equally with batter (they’ll be completely full or close to it). Sprinkle sesame seeds on each muffin.
- Bake for about 50-60 minutes or until the tops of the muffins are golden brown. Allow them to cool for about 10 minutes before eating.
- Can be stored in an airtight container for 3 days.