Black Sesame Matcha Mochi Muffins
Rated 5.0 stars by 1 users
Servings
12
Prep Time
15 minutes
Cook Time
30 minutes
Soft, chewy, nutty, and just sweet enough, these Black Sesame Matcha Mochi Muffins are everything we love about baking with matcha with a little extra magic.
Created by Lanina of Colorful Superfoodie, this recipe blends our matcha with rich black sesame for a muffin that feels both nostalgic and elevated. Think mochi‑style chew, subtle sweetness, and a cozy bakery vibe that somehow feels like wellness too.
These muffins are gluten‑free, dairy‑free, naturally sweetened, and incredibly satisfying, the kind of treat you make once and immediately plan to remake.
Why You’ll Love It:
- Chewy mochi texture that’s soft and irresistible
- Earthy matcha paired with nutty black sesame
- Naturally sweetened and gluten‑free
- Perfect for breakfast, snacks, or dessert
- Freezer‑friendly and great for meal prep
Ingredients
- 2 cups sweet rice flour
- 1/4 cup tapioca flour
- 1 can full fat coconut milk
-
1 1/2 tbsp Matcha Nude
- 1/2 cup maple syrup
- 1 cup powdered monk fruit
- 2 tbsp avocado oil or melted coconut oil
- 1 tsp vanilla extract
- 2 tsp baking powder
-
Black sesame seed butter (optional)
- Black sesame seeds for topping
Directions
In a bowl, add the sweet rice flour, tapioca flour, powdered monk fruit, matcha, and baking powder.
- Whisk the ingredients until there are no clumps. (You can also pour the dry ingredients through a sifter.)
- Add the coconut milk, maple syrup, avocado oil, and vanilla extract to the bowl and mix everything for a couple minutes or until you get a smooth batter with no clumps.
- Grease a muffin tin with a little bit of avocado oil and fill the muffin cups 3/4 full.
- If you are wanting to add black sesame seed butter, fill the muffin cups with a little batter and then add a swirl of sesame seed butter. Top with more batter and add another swirl of sesame seed butter and swirl it with a toothpick.
- Sprinkle some black sesame seeds on top of the muffins and bake them for 30 minutes at 350 degrees.
- Let the muffins cool for a few minutes before carefully taking them out of the muffin tin.
- Store them in an air tight container and enjoy within 5 days or freeze for later. (They will be fresher if you store them in the fridge then warm them up a little before eating.)
Recipe Note
These muffins are a beautiful example of how matcha can shine beyond lattes. The delicious depth of matcha pairs perfectly with the toasted, nutty richness of black sesame, while the mochi‑like texture makes each bite feel special and indulgent.
Whether you enjoy them with your morning matcha, pack one for an afternoon pick‑me‑up, or warm one up after dinner, these muffins are proof that feel‑good baking can also be deeply delicious.
Huge thanks to Lanina of Colorful Superfoodie for creating and sharing this dreamy recipe with our community.
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