Mochi Muffins

Recipe View 1. Prepare Your Station: Gather all ingredients and have them measured and ready to go. (5 minutes)

Recipe View 2. Preheat and Prep: Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or grease thoroughly. (5 minutes)

Recipe View 3. Combine Dry Ingredients: In a large bowl, whisk together the glutinous rice flour, brown sugar, white sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agent. (3 minutes)

Recipe View 4. Combine Wet Ingredients: In a separate large bowl, whisk together the coconut milk, eggs, melted butter, vanilla extract, and maple syrup until smooth. (3 minutes)

Recipe View 5. Incorporate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins. (5 minutes)

Recipe View 6. Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling them almost to the top. (3 minutes)

Recipe View 7. Add Sesame Seeds: Sprinkle the tops of the muffins evenly with sesame seeds and black sesame seeds. (2 minutes)

Recipe View 8. Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. (40-45 minutes)

Recipe View 9. Cool and Serve: Let the muffins cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.