Easy Mini Butter Mochi Muffins (vegan, gluten-free)
These easy vegan mini butter mochi muffins are chewy on the inside and crispy on the outside. The textures and flavors of these little gems are incredibly addicting. I just want to keep popping them in my mouth. I like baking them in the mini muffin tin because you get the perfect ratio of crispy exterior to chewy interior. The dark brown sugar gives these muffins a delicious caramel flavor to them. It’s dense and chewy on the inside just like traditional mochi.
If you are from the Bay Area or have ever visited the East Bay, you may have had the famous original mochi muffins by Third Culture Bakery. These mini butter mochi muffins are super easy to make and just require a few common ingredients. Make sure you get the Mochiko brand of sweet rice flour. You can find it at most grocery stores or any Asian markets. They are perfectly sweet to me, but if you want a sweeter muffin, you can add a few more tablespoons of dark brown sugar. I hope you give them a try because they are dang good! If you are a mochi fan, you are going to love it!
Easy Mini Butter Mochi Muffins (vegan, gluten-free)
Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 2 tbsp vegan butter, melted
- 3/4 cup + 2 Tbsp full-fat coconut milk (the canned kind)
- 1 tsp vanilla extract
- 1 cup Mochiko sweet rice flour
- 1/3 cup packed dark brown sugar (you can add a little more if you want it sweeter)
- 1 tsp baking powder
- 1/4 tsp sea salt
- black and white sesame seeds for topping
Instructions
- Preheat the oven to 350 degrees F. Grease a mini muffin pan very well with butter. Do not use liners. You want the crispy exterior.
- In a small bowl, prepare the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a large bowl, whisk together the flour, dark brown sugar, baking powder, and salt. In a smaller bowl, add the flax egg, melted butter, coconut milk, and vanilla. Whisk until well combined. Add wet to dry and whisk until well combined.
- Scoop batter into mini muffin tins. Fill it all the way to the top. Sprinkle tops with sesame seeds. Bake for 30-35 minutes until golden brown. Cool in the pan for 5-10 minutes. Remove and place on a wire rack to cool completely. Store in an airtight container on the counter for 3 days. You can pop them in the microwave for 5-10 seconds to reheat them. Enjoy!
