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Post published: 07/30/20 Updated: 04/24/2024

Inspired by Hawaiian butter mochi, these nutty black sesame mochi muffins are crispy on the outside and chewy on the inside.

Black-Sesame-Mochi-Muffins

WATCH BLACK SESAME MOCHI MUFFINS RECIPE VIDEO BELOW:

Has anyone been to Third Culture Bakery in Berkeley, California? I have heard so much about their Original Mochi Muffins and have always wanted to try them. I also keep seeing them on Instagram, which makes me want to try them even more! Since it is nearly impossible and unsafe to travel due to the pandemic, I’ve decided to make my own to satisfy my cravings, for now.

Disclaimer: I personally have never tried them, but I have done plenty of research and tested numerous recipes. I also got friends and coworkers to taste-test and they all approved! My recipe and the flavor might be totally different from Third Culture Bakery, but it is what I imagined their muffins would taste like. Regardless, I’d eat anything with mochi in it.

INGREDIENTS:

  • Butter, melted
  • Eggs
  • Coconut Milk
  • Brown Sugar
  • Sweet Rice Flour (I used Mochiko)
  • Baking Powder
  • Salt
  • Black Sesame Seeds
  • Honey

Based on my intense online research and readings, their gluten-free mochi muffins are made with Mochiko sweet rice flour. Coconut milk and butter give the muffins their richness and sesame seeds on top added a toasty flavor. I also read that they use pandan for sweetness. For texture, their muffins are dense and chewy in the center, and crispy on the exterior.

For this recipe, I incorporated my homemade black sesame paste. The result is less buttery, but more of a nutty flavor. Every single bite is like an explosion of sesame seeds. They are really gooooooooood. I also used dark brown sugar for sweetness and caramelization, since it was more accessible. Next time I do want to try using pandan and coconut sugar.

HOW TO MAKE BLACK SESAME PASTE:

  1. Toast black sesame seeds in a pan over medium heat. Keep stirring until you smell the aroma and hear light popping sound. You can also place sesame seeds onto a baking sheet and bake for 5-10 minutes.
  2. Using a coffee grinder, blender, or food processor, grind the toasted seeds until grainy. Add honey and mix until smooth.

If you’ve had the original mochi muffins from Third Culture Bakery, please let me know what they’re like, and how this recipe compares to theirs!

OTHER RECIPES YOU MAY ENJOY:

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

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Black Sesame Mochi Muffins

★★★★★

5 from 21 reviews
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr
  • Yield: 12 muffins 1x
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Description

Inspired by Hawaiian butter mochi, these nutty black sesame mochi muffins are crispy on the outside and chewy on the inside.

Ingredients

Scale
  • 2 cups sweet rice flour
  • 1 cup dark brown sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ cup unsalted butter, melted
  • 1 13.5 oz coconut milk
  • 2 large eggs, room temperature
  • ½ cup sesame seeds, toasted
  • ½ cup honey

Instructions

  1. Preheat the oven to 350°F. Generously brush cupcake or muffin tin with butter.

Sesame Paste

  1. Toast black sesame seeds in a pan over medium heat. Keep stirring until you smell the aroma and hear light popping sound. You can also place sesame seeds onto a baking sheet and bake for 5-10 minutes.
  2. Using a coffee grinder, blender, or food processor, grind the toasted seeds until grainy. Add honey and mix until smooth. Set the sesame paste aside.

Sesame Mochi Muffins

  1. In a large bowl, prepare dry ingredients. Mix flour, brown sugar, baking powder, and salt together.
  2. In another bowl, prepare wet ingredients. Whisk together melted butter, coconut milk, and eggs.
  3. Add dry ingredients into the wet ingredients. Mix until smooth. Then add sesame paste into the batter, stir until well combined.
  4. Fill each muffin tin with batter up to just below the rim. Sprinkle some black and white sesame seeds on top (optional).
  5. Bake for 50-55 minutes, or until the tops and edges are golden brown. Remove muffins from the tin and let cool completely before eating. Enjoy!

Notes

Recipe inspired by Snixy Kitchen’s Butter Mochi Cupcakes and New York Times’ Brown Butter Mochi recipes

  • Category: Dessert
  • Cuisine: American, Chinese, Japanese, Taiwanese

Keywords: mochi, muffins, sesame

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