This one bowl 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. If you already love my Classic All-Bran muffins or chai spice muffins, you are gonna be head over heals for these!
TL;DR
- These butter mochi muffins have that irresistible chewy center everyone loves.
- Made with simple ingredients and an easy, one bowl mixing method.
- Naturally gluten-free and totally customizable with fun add-ins.
- If you love my All Bran Muffins or Oatmeal Breakfast Muffins, these are must-bake twist.
Ingredients
- Glutinous Rice Flour: I buy mine online but any local Asian grocery store will stock this type of rice flour as well.
- Milk: You can use whole milk, 2% milk, skim milk or almond milk successfully in the this 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). 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.
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 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 the mochi muffins to a wire rack to cool the rest of the way.
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!
FAQs
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.
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.
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
Optional Add-Ins for the 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 and it will taste a little bit like this coconut bread.
- 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.
- Take them in a savory direction with pumpkin and sage, cheddar and rosemary or even black sesame flavors.
Storage Tips
For best results, you'll want to store these muffins in an airtight container in the fridge, for up to a week.
Unlike most of the regular muffins I make, these are not great to make ahead and freeze. You'll lose that signature chewy texture that you want when you think of mochi.
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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More Kid Friendly Snack Ideas
📖 Recipe
Simple Mochi Muffins
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.
Marni Katz says
I love the chewy inside of these muffins and the fact you can make them in just one bowl!