Mochi Muffins

Ingredients

• 2 cups glutinous sweet rice flour (such as Mochiko)

• 3/4 cup packed brown sugar

• 1/4 cup white sugar

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 (14-ounce) can unsweetened coconut milk

• 2 large eggs

• 1/4 cup butter, melted

• 2 teaspoons vanilla extract

• 2 teaspoons pure maple syrup

• 1 teaspoon sesame seeds

• 1 teaspoon black sesame seeds

Description

Gather all ingredients.

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.

Whisk together rice flour, sugars, baking powder, and salt in a bowl.

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.

Divide batter between prepared muffin cups, filling nearly full. Sprinkle with sesame seeds.

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.