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    Home » Recipes

    Simple Mochi Muffins

    Published: Jan 5, 2023 by Marni Katz · This post may contain affiliate links

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    “This post may contain affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.”

    This mochi muffin recipe is one of those recipes that you didn't know you needed, but make it once and you'll make it forever. The muffins come out light and fluffy, but with the signature chewy texture that you expect from all things mochi. A real treat for breakfast, with a cup of tea mid afternoon, or for dessert, this recipe is a real winner!

    two mochi muffins stacked on a white plate

    What's so great about this mochi muffin recipe

    I think the classic chewy center is the best part of these butter mochi muffins. The simple ingredients and familiar process (it's just like making blueberry or these breakfast muffins). They let you feel confident in your baking, while you tackle a new recipe from the comfort of your own home. It's like indulging in an exotic delicacy from the comfort of your couch.

    An added bonus, these mochi muffins are also naturally gluten free

    Ingredients

    ingredients for mochi muffins
    • Glutinous Rice Flour: I buy mine online or any local Asian grocery store will stock this brown rice flour as well. 
    • Milk:  You can use whole milk, 2% milk, skim milk or almond milk successfully in the mochi muffin recipe

    How to make mochi muffins

    Start by preheating the oven to 425 degrees. Then add muffin tin liners to your muffin pan and set aside.

    In large mixing bowl, whisk together the wet ingredients (melted butter, milk and eggs).

    wet ingredients in a mixing bowl with a whisk

    Add the sugars and whisk until the sugar has completely dissolved, then add in the vanilla extract.

    Next, add in the dry ingredients and whisk until most of the lumps are gone. There will a few lumps left after you've mixed it well and that's okay.

    dry ingredients being added to a mixing bowl with mochi flour bag on the side.

    Using a cookie scoop, portion the mochi muffin batter into your prepared muffin tin, filling each one about ¾th of the way full.

    cookie scoop filling batter into a muffin tin

    Put into the oven and turn the heat down to 350 degrees. Bake for about 25-30 minutes or until the muffins are just golden brown on top. The total time to bake will depend your oven.

    baked mochi muffins in a  muffin tin

    Remove them from oven, let cool a few minutes and then move the mochi muffins to a wire rack to cool the rest of the way.

    FAQs

    Can these muffins be made dairy free?

    Yes, they can.  It's a one to one substitution for any plant based milk.  I prefer to use almond or coconut milk, but soy or rice milk will work too. While the original recipe calls for butter, you can easily substitute your favorite plant based butter in.

    What's the difference between sweet rice flour and rice flour?

    Sweet rice flour is also known as glutinous rice flour or mochiko flour and has a high starch content, which gives the chewy mochi texture you are going for in this recipe.  It's also completely gluten free (despite it's name).  On the other hand, regular rice flour is ground from white rice and doesn't give the same texture to a baked goods. From The Larder has a great in depth post on this topic.

    What else can you use the sweet rice flour for?

    Sweet rice flour is a staple in gluten free baking and can be used in a variety of recipes.  With the mochi flour, you can make mochi cookies, mochi waffles, hawaiian butter mochi.  Here are some other more unique recipes that also use this versatile flour:
    Stove Top Rice Pudding
    Gluten Free English Pancakes
    Gluten Free Apple Scones

    How to store the baked muffins

    For best results, you'll want to store these muffins in an airtight container in the fridge. The will keep in the fridge up to a week.  Unlike most of the regular muffins I make, these are not great to freeze and then defrost.  The first time I made these I made that mistake, and the chewy texture I was going for just wasn't the same.

    fingers showing texture of mochi muffin

    Other flavor combinations for mochi muffins

    You can change the flavor of the mochi muffins quite easily. Think about your favorite flavors of muffins and what makes them special. 

    • Do you like blueberry muffins? Add a bit of extra lemon juice and fresh blueberries to this recipe.
    • Love coconut? Use coconut oil, coconut milk and add in ½ cup sweetened coconut. 
    • Want to add some earthiness to the muffins? Add in some matcha powder. 
    • Need a bite of chocolate in anything you bake? Add in some mini chocolate chips or add a few tablespoons of cocoa powder for chocolate mochi muffins.
    • These mochi muffins can also go in a savory direction with pumpkin and sage, cheddar and rosemary or even black sesame flavors. 

    The possibilities are endless.

    One more simple tip

    The muffins will come out of the oven with a slight dome on them. Don't be surprised if they sink a bit and get a little crackly on top as they cool. This is totally normal!

    mochi muffin on a plate next to a muffin tin

    Simple Mochi Muffins

    Marni Katz
    Light and fluffy muffins, with the signature chewy texture that you expect from all things mochi.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Breakfast, Dessert
    Cuisine Asian
    Servings 12 muffins
    Calories 238 kcal

    Ingredients
      

    • ½ cup butter melted
    • 1 cup milk
    • ½ teaspoon vanilla
    • 2 eggs
    • ½ cup granulated sugar
    • ¼ cup light brown sugar
    • pinch of salt
    • 1 ½ teaspoon baking powder
    • 2 cups sweet rice flour aka glutinous rice flour

    Instructions
     

    • Preheat the oven to 425 degrees. Add muffin tin liners to your muffin pan and set aside.
    • In large mixing bowl, whisk together the melted butter, milk and eggs. Add the sugar and whisk until it has completely dissolved, then add in the vanilla extract.
    • Add in the dry ingredients and whisk until most of the lumps are gone. There will a few lumps left even after you've mixed it well, that's okay.
    • Using a cookie scoop portion the mochi muffin batter into your prepared muffin tin, filling each one about ¾th of the way full.
    • Put into the oven and immediately turn the heat down to 350 degrees.
    • Bake for about 25-30 minutes or until the muffins are just golden brown on top.
    • Remove them from oven, let cool a few minutes and then move to a wire rack to cool the rest of the way.

    Notes

    The muffins will come out of the oven with a slight dome on them. Don't be surprised if they sink a bit and get a little crackly on top as they cool. This is totally normal!
    You can also skip using the paper muffin liners if you would like.  If you choose not to use them, spray the muffin tin with baking spray before filling with the batter.

    Nutrition

    Calories: 238kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 133mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 309IUCalcium: 67mgIron: 0.3mg
    Keyword mochi muffins
    Tried this recipe?Let me know what you think!

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    About Marni Katz

    Marni Katz is the recipe developer, photographer and writer behind Simple Gray T-Shirt. She wants to help people keep things simple in the kitchen. With simple recipes, easy menu ideas and plenty of tips and tricks along the way, she wants getting a meal on the table to be as simple as putting on your favorite gray tee!
    "I want to inspire you to get back in the kitchen and do this, because you can!"

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