These mochi muffins are described as the best, a cross between Hawaiian butter mochi and regular muffins. They are crispy, dense, chewy, and slightly sweet, incredibly easy to make, coming together in about 5 minutes, and are also gluten-free.
Preheat oven to 350°F and place oven rack in the middle of the oven.
Grease 12-cup muffin tin well w/ butter.
In a medium bowl, whisk together the sweet rice flour, brown sugar, and baking powder.
In another bowl, use an electric hand mixer (or blender, or whisk by hand) to combine the melted butter, coconut milk, eggs, vanilla, and honey/molasses.
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.
Pour batter into muffin tins, filling each cup all the way to the top.
Sprinkle the tops with sesame seeds.
Bake 50 minutes until the top is brown and crispy & the muffins spring back when poked with a finger. If you want chewier, denser muffins, bake for less time (45 mins). If you want them a little cakier, bake for about 53 minutes. Muffins are done when a skewer comes out relatively clean and the tops are brown.
Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely BEFORE eating. Don’t eat them hot out of the oven, the texture will be super gooey. Let the muffins cool for 30 minutes before eating. ENJOY:)))
