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Mochi Muffins

3

0 min

Mochi Muffins

Mochi Muffins Photo 1

Time

0 min

Serving

12 persons

Calories

216

Rating

3.00★ (4)

Cuisine

Author: Victoria Buriak
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

Mochi Muffins Photo 2 1
Mochi Muffins Photo 3 2
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  1. Gather all ingredients. Dotdash Meredith Food Studios
    Mochi Muffins Photo 2
  2. 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
    Mochi Muffins Photo 3
  3. Whisk together rice flour, sugars, baking powder, and salt in a bowl. Dotdash Meredith Food Studios
    Mochi Muffins Photo 4
  4. 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
    Mochi Muffins Photo 5
  5. Divide batter between prepared muffin cups, filling nearly full. Sprinkle with sesame seeds. Dotdash Meredith Food Studios
    Mochi Muffins Photo 6
  6. 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
    Mochi Muffins Photo 7

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