Mini Mochi Muffins
I stumbled upon the recipe for butter mochi cake muffins from Snixy Kitchen when I was looking for a mochi muffin recipe. The recipe is easy to follow and so delicious. Recently I needed to bring something for a cookie exchange at work and thought about making these butter mochi cake muffins. I went straight to Michael’s to buy a mini muffin pan so I could make more and tweaked the recipe slightly. I have made them a few more times and now feel like I’ve got something to share. They’re the perfect bite!
Mini Mochi Muffins
This recipe for mini mochi muffins makes 30 mini muffins.
Servings: 15
Ingredients
- 2 cups Mochiko sweet rice flour
- 1 cup Dark brown sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/4 cup unsalted butter, melted
- 1 can coconut milk
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp Blackstrap molasses
- 2 tbsp black sesame seeds
- 2 tbsp toasted sesame seeds
- non-stick cooking spray
Instructions
- Preheat the oven to 350 degrees
- melt the butter and let cool down
- In a large bowl, add the dry ingredients (rice flour, brown sugar, baking soda, and sea salt) and combine well with a whisk.
- Using a stand mixer, add the wet ingredients (butter, coconut milk, eggs, vanilla, and molasses). Whisk together for about thirty seconds on slow speed.
- While the mixer is still running on low, slowly add the contents of the dry ingredients until the mixture is fully combined.
- Spray a mini muffin pan with non stick cooking spray.
- Spoon the mixture into each cup filling them to the top
- Mix the black sesame seeds and the toasted sesame seeds and sprinkle them on top of each muffin
- Bake the muffins for 25 minutes. It should be golden brown and crispy on the edges.
