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Mini Mochi Muffins

This recipe for mini mochi muffins makes 30 mini muffins.
Course: Dessert
Cuisine: Japanese
Keyword: mochi, mochi muffins, muffins
Servings: 15


  • 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


  • 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.