Black Sesame Mochi Muffins

I am obsessed with anything mochi, since the chewy, soft texture is just too addicting. Whether it is mochi donuts, pancakes, or muffins, I love it all. And when you add black sesame? Game over. Its rich, nutty flavor pairs perfectly with sweet desserts. Try these black sesame mochi muffins for a uniquely chewy, flavorful treat!

Mochi Muffin Origin

Mochi muffins were created in California by Third Culture Bakery, which introduced their Original Mochi Muffin in the early 2010s. The recipe was inspired by Hawaiian butter mochi, a dessert made with mochiko, butter, and coconut milk. Overall, mochi muffins are a cross-cultural creation, blending elements of Japanese and Hawaiian food traditions.

Ingredients

• 2 cups mochiko (sweet rice flour)
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 tsp baking powder
• ¼ tsp salt
• 2 eggs, room temperature
• 1 (13.5 oz) can coconut milk
• 4 tbsp unsalted butter, melted
• ½ cup black sesame paste
• 1 tsp vanilla extract

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Black Sesame Mochi Muffins Instructions

Preheat oven to 350°F (175°C). Lightly grease a muffin tin with oil spray.
In a large bowl, whisk together mochiko, granulated sugar, brown sugar, baking powder, and salt until well combined.

In a separate bowl, whisk together the eggs, coconut milk, melted butter, black sesame paste, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Whisk until fully combined and smooth.

Divide the batter evenly into the prepared muffin tin.

Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy!

Storage Tips

• Let the mochi muffins cool to room temperature before storing. Keep them in an airtight container at room temperature for up to two days.
• For longer storage, refrigerate them in an airtight container for up to five days. When ready to eat, microwave for 10–15 seconds to bring back their soft, chewy texture.

Black Sesame Mochi Muffin Tips

• Avoid overmixing the batter, as it can affect the texture. Overmixing may overactivate the starches in the rice flour, making the batter too gummy and resulting in rubbery muffins.
• Incorporating too much air can also cause the muffins to collapse while baking.
• Use room-temperature eggs to help the mochi muffins bake more evenly.
• Be sure to spray the muffin tin, as the chewy mochi texture tends to stick to the pan.
• To check if the muffins are done, insert a toothpick into the center—if it comes out clean with a few moist crumbs, they’re ready. If it comes out completely clean with no crumbs, they may be overbaked.

If you enjoyed this black sesame mochi muffin recipe, you might also like my viral dessert chips and salsa recipe.