Preheat the oven to 375 degrees
Brush the cupcake tins liberally with butter and dust with regular rice flour
Combine coconut milk and butter in a microwavable bowl, nuke for 1 minute on full power
Remove and add milk or oat milk and eggs. Whisk until combined.
In a medium-sized bowl combine the glutinous rice flour, sugar, salt, Misugaru powder and baking powder.
Add dry ingredients to wet ingredients and stir until smooth. Use a spoon or spatula instead of a whisk to minimize bubbles. The batter will be the consistency of pancake batter.
Pour the batter evenly into a 12-cup muffin tin. Tap gently on a counter to remove air bubbles. You will have enough batter to fill each cup 7/8 full.
Top with black and white sesame seeds or coconut flakes if you like, and sprinkle with Fleur de Sel or any flaked salt, bake for 40-45 minutes, or until golden brown center and dark brown edge.
Remove from oven and let sit for 10 minutes in tin, then remove to cookie rack. Allow muffins to cool completely.
Muffins will keep at room temp for 2-3 days. They can be frozen for longer storage.