Description
Chewy and crispy, these mochi muffins are packed with umami flavors from miso paste and perfect amount of nuttiness from tahini.
Ingredients
Scale
- 1 ½ cup + 2 tbsp Mochiko sweet rice flour (about 270g)
- 1 cup + 1 tbsp coconut sugar*
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup unsalted butter, melted
- 1 13.5 oz can coconut milk
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup tahini
- 2 tbsp white miso paste
- white sesame seeds (optional)
- white chocolate for drizzle (optional)
Instructions
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Preheat the oven to 350°F. Generously grease the cupcake/muffin tin with butter.
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In a large bowl, prepare the dry ingredients. Mix flour, coconut sugar, baking powder, and salt together.
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In another bowl, prepare the wet ingredients. Whisk together melted butter, coconut milk, eggs, vanilla extract.
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Add dry ingredients into the wet ingredients. Whisk until smooth and no more lumps. Then add tahini and miso paste into the batter, whisk until well combined.
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Fill each muffin tin with batter up to just below the rim. Sprinkle white sesame seeds on top (optional).
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Bake for 45-50 minutes*, or until tops and edges are golden brown. Remove muffins from the tin and let cool for 15 minutes.
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If desired, melt some white chocolate chips in the microwave and drizzle on top of the muffins.
Notes
You can substitute coconut sugar with brown sugar
Muffins can be stored in an air tight container up for up to 5 days.
If using a lighter muffin tin, it may need longer baking time.
- Category: Dessert
- Cuisine: American, Japanese
Keywords: miso, mochi, muffins, tahini