Black Sesame Matcha Mochi Muffins

When I think of mochi, I always think of the cute ice cream bites you get at a sushi place! I recently learned about mochi muffins and how much fun they are to make! They are made with a sweet rice flour mixed with coconut milk traditionally which gives them a fun chewy texture when baked! These black sesame matcha mochi muffins are so delicious and have a fun flavor and texture! If you love mochi, then definitely give these muffins a try!

Why you will love this recipe

• They are soft, chewy, have such a fun texture, and have a delightful flavor that isn’t overly sweet.
• The matcha flavor pairs so well with the black sesame.
• They are a fun recipe to prep for the week and enjoy with your morning matcha.
• They are dairy, gluten and refined sugar free.

What you will need

Sweet Rice Flour – Making sure you use the right kind of rice flour is key! You will want to use a a sticky sweet rice flour like this one from the brand Mochiko.

Tapioca Flour – Adding a little tapioca flour will help bind the ingredients since we are making these muffins egg free.

Coconut Milk – You will want to use a full fat coconut milk from the can for the best texture and flavor!

Matcha Powder – Make sure to use a premium grade matcha that has a vibrant green color. My favorite is the brand Matcha Nude.(Use code SUPERFOODIE10 for a discount)

Maple Syrup – We will use some maple syrup to sweeten the muffins.

Powdered Monk Fruit – I like to add some powdered monk fruit to these muffins instead of using regular suger but still giving them a touch more sweetness. (you can substitute with regular powdered sugar if you’d like and don’t want to use monk fruit.)

Black Sesame Seed Butter – This is optional but I think makes the muffins so much more fun and adds more sesame flavor.

Avocado Oil – This is a healthier baking oil option but you can also use melted coconut oil.

Vanilla Extract – This adds a delicious vanilla flavor note in the muffins.

Baking Powder – This is what we will use to make the muffins rise while baking.

Black Sesame Seeds – Topping these muffins with black sesame seeds makes them look cute and also adds a fun texture and flavor.

How to make the black sesame matcha mochi muffins

Mix the Muffin Batter Ingredients

First, In a bowl, add the sweet rice flour, tapioca flour, powdered monk fruit, matcha, and baking powder. Then whisk the ingredients until there are no clumps.(You can also pour the dry ingredients through a sifter). Add the coconut milk, maple syrup, avocado oil, and vanilla extract to the bowl and mix everything for a couple minutes or until you get a smooth batter with no clumps.

Top the Mochi Muffins

Grease a muffin tin with a little bit of avocado oil and fill the muffin cups 3/4 full. If you are wanting to add black sesame seed butter, fill the muffin cups with a little batter and then add a swirl of sesame seed butter. Top with more batter and add another swirls of sesame seed butter and swirl it with a toothpick. Sprinkle some black sesame seeds on top of the muffins.

Bake the Muffins

Bake them for 30 minutes at 350 degrees testing them with a toothpick to make sure they are cooked all the way through. Let the muffins cool for a few minutes before carefully taking them out of the muffin tin. Store them in an air tight container and enjoy within 5 days or freeze for later. (They will be fresher if you store them in the fridge then warm them up a little before eating).

Other recipes you will enjoy

Matcha Donuts

Pumpkin Matcha Cream Cheese Muffins

White Chocolate Chip Matcha Scones

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!