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Mochi Muffin Recipe

Mochi Muffin

These buttery, vanilla-scented treats are a tasty—and gluten-free—alternative to your typical morning muffin.
Prep Time: 30 minutes
Cook Time: 50 minutes
Cool time: 20 minutes
Course: Dessert
Cuisine: Japanese
Keyword: Mochi Muffin
Servings: 12 muffins
Calories: 185kcal

Equipment

  • Oven
  • Standard-sized muffin tin
  • Paper liners
  • large mixing bowl
  • medium mixing bowl

Ingredients

  • 2 cups glutinous rice flour
  • 1 cup dark brown sugar
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • cups coconut milk
  • 2 large eggs
  • 4 Tbsp. butter melted, cooled to room temperature
  • 2 tsp. honey
  • 2 tsp. lemon juice
  • 2 tsp. vanilla extract
  • 1 Tbsp. sesame seeds toasted

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Set aside a standard-sized muffin tin lined with paper liners.
  • Sift together the rice flour, brown sugar, and baking powder in a large mixing bowl. Set aside after whisking in the salt. In a medium mixing bowl, combine the coconut milk, eggs, melted butter, honey, lemon juice, and vanilla extract. Incorporate the wet ingredients into the rice flour mixture until smooth. Divide the batter evenly between the muffin cups. Sprinkle sesame seeds evenly over the tops of each muffin, then bake for 45-50 minutes, or until the tops are lightly browned and a cake tester inserted into one of the muffins comes out clean.
  • Cool the muffins in their tin for at least 20 minutes before removing and serving warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Video

Nutrition

Calories: 185kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 299mg | Potassium: 108mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
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