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


  1. Preheat oven to 350 degrees and lightly grease a 12-cup muffin tin with butter or coconut oil.
  2. In a medium-sized bowl, combine sweet rice flour, dark brown sugar, baking powder and salt.
  3. 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.
  4. Fill each muffin cup equally with batter (they’ll be completely full or close to it). Sprinkle sesame seeds on each muffin.
  5. 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.
  6. Can be stored in an airtight container for 3 days.
Recommended Posts