Step 1

Preheat oven to 350°F and place the oven rack in the middle of the oven.

Step 2

Grease the sides and top of a 12-cup muffin tin well with soft butter.

Step 3

In a medium bowl, whisk together the sweet rice flour, brown sugar, baking powder, and salt.

Step 4

In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla, and molasses.

Step 5

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.

Step 6

Divide the batter among the prepared muffin tin, filling each cup all the way to the top.

Step 7

Sprinkle the tops with black and white sesame seeds.

Step 8

Bake 45-50 minutes until the top is brown and crispy and the muffin springs back when poked with a finger.  Bake for less time. for muffins that are chewier and less cakey. Muffins are done when a skewer comes out relatively clean and the tops are brown.

Step 9

Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Step 10

Store in an airtight container for up to 3 days.  Can be frozen and thawed at room temp.