These buttery, vanilla-scented mochi muffins are a toothsome—and gluten-free—twist on your regular morning muffin:
offered the chewy, crispy-on-the-outside treats to locals, but the mochi muffin rarely made its way outside the state.
As the local specialty grew in popularity , Jenn Leung and Gabe Grazier G’Sell launched their mochi muffin pop-up,out of their Brooklyn apartment. “It became very obvious very quickly that nobody in New York City was familiar with the [desserts],” Grazier G’Sell said in a phone interview. This recipe, inspired by Leung and Grazier G’Sell’s version, makes a buttery, chewy, not-too-sweet mochi muffin, tinged with a hint of vanilla and topped with a sprinkling of sesame.1½ cups coconut milk
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