Black Sesame Matcha Mochi Muffins
Chewy, vibrant muffins blending matcha and toasted black sesame. Wholesome sweet rice flour, coconut milk, and natural sweeteners create a silky texture, while matcha and sesame offer a lush flavor balance for refined dessert lovers.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12 muffins
- Category: cookies
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian (no animal protein)
Ingredients
2 cups sweet rice flour
¼ cup tapioca flour
1 ½ tsp baking powder
¾ cup coconut milk (full fat)
⅓ cup olive oil (light)
½ cup maple syrup
¼ cup monk fruit sweetener
2 tbsp matcha powder
½ tsp salt
2 tbsp black sesame seeds (toasted)
Optional: ¾ cup black sesame seed butter (store-bought or homemade)
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners
Whisk sweet rice flour, tapioca flour, matcha powder, baking powder, salt, and black sesame seeds in a bowl
In a separate bowl, mix coconut milk, olive oil, maple syrup, and monk fruit sweetener until smooth
Gradually pour wet ingredients into dry while stirring gently until just combined
Using a spoon or spatula, gently fold in a few additional black sesame seeds
Divide batter among muffin cups, filling ¾ full
Evenly swirl 1 tsp of black sesame seed butter in each muffin just before baking
Bake for 20 minutes or until edges are firm and a toothpick comes out clean
Let cool for 5 minutes before sprinkling with extra black sesame seeds
Notes
Toasted sesame seeds maximize nutty depth—use a dry skillet if not already toasted.
Maple syrup and monk fruit can be replaced with equal parts coconut sugar and honey for traditional sweetness.
Add 1 tbsp lemon juice to swirl for extra tang.
Store in an airtight container for up to 3 days—no refrigeration required.
Optional: Swap sweet rice flour with 1.5 cups all-purpose flour + 0.5 cup cornstarch for non-gluten-free version
Find it online: https://sweetcraftrecipes.com/black-sesame-matcha-mochi-muffins/