The best Mochi Muffin Recipe makes sweet mochi muffins with chewy centers and thin crackly tops just like brownies! When you bite into one of these mochi muffins, you’ll feel like you’re eating an actual mochi!
Flavored with vanilla and coconut extract and topped with chocolate chips. Make your own flavor by adding in different extracts, spices & toppings! Ready in 30 minutes. Naturally Gluten-Free.
Mochi Muffins Recipe
Hello loves. Today I’m sharing with you the chewiest Mochi Muffins ever. If you love mochi-inspired desserts and want them extra chewy, this will be your new mochi muffin recipe.
These muffins have an incredibly chewy center and a thin crackly top similar to that of brownies. The pictures speak for themselves. It’s truly like biting an actual mochi. I could gobble down an entire pan of these in one sitting!
The best thing? You can customize them to your liking. These ones are my favorite combo yet: chocolate chips and coconut. I recommend giving them a try but feel free to omit the coconut and stick to vanilla and chocolate chips if you want to. Or maybe add in almond extract or cinnamon… whatever you like, really. Also, they’re naturally gluten-free.
They’re easy to make and ready in 30 minutes, so perfect to whip up when you’re craving a cozy snack or have people over. Enjoy!!
Ingredients For Mochi Muffins
You’ll find the full recipe + ingredients in the recipe card down below but this is what you’ll need:
Oil. I used vegetable oil but peanut or canola will work too. Don’t use olive oil because the strong olive flavor will definitely come out in your muffins.
Sugar. You’ll need regular white granulated sugar.
Eggs. Just one egg.
Milk. Any milk will work. I used soy but feel free to use whatever you have on hand: oat, almond, coconut, or cow milk.
Extracts. I recommend vanilla as a base, no matter what flavor you want to go for. I used vanilla and coconut extract but you could use cinnamon, almond, banana, or even orange extract.
Glutinous rice flour. This is the key ingredient so it can’t be substituted because it’s what gives these muffins that chewy mochi-inspired texture. You can find it at any asian grocery store or even on Amazon (this is the one I like). This is the same flour used to make actual mochi. Please note that this is *glutinous* rice flour, not rice flour: they’re two different products and you need the glutinous kind. If you have leftovers, you can make my Mochi Brownies next!
Chocolate chips and shredded coconut or any other add-ins or toppings you’d like. You can do blueberries, raspberries, blackberries, sesame seeds, poppy seeds, nuts, shredded carrots, etc.
How to make Mochi Muffins
You’ll find the full recipe + ingredients in the recipe card down below but this is what you’ll do:
STEP ONE: Beat the oil, sugar, and egg together. Beating until foamy will help you achieve that delicious crackly top similar to brownies.
STEP TWO: Add in the extracts.
STEP THREE: Mix in the glutinous rice four and salt until combined. Now is the time to add chocolate chips or any other extra add-ins.
STEP FOUR: Bake until set and the top is crackly but the center is still nice and chewy.
How to store mochi muffins
You can store these in an air-tight container at room temperature for 1-2 days if your kitchen isn’t hot. If it’s hot, I recommend keeping them in the refrigerator for up to a week and letting them come down to room temperature before enjoying them.
HAPPY BAKING!! I hope you’ll love these Mochi Muffins as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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Mochi Muffin Recipe
- 2 tbsp (25 ml) vegetable oil (plus more, for greasing)
- 1/2 cup (100 g) white granulated sugar
- 1 egg (room temperature)
- 1/4 tsp vanilla extract
- 1/4 tsp coconut extract (optional)
- 3/4 cups (150 ml) glutinous rice flour (this is the one I use but any brand will work, just make sure it's *glutinous* rice flour NOT rice flour)
- 1/8 tsp salt
- 1/4 cups (40 g) chocolate chips (optional, for topping)
- 2 tbsp (5 g) shredded coconut (optional, for topping)
- Preheat the oven to 350F (180C) and grease a non-stick muffin tin with a generous amount of vegetable oil to keep the muffins from sticking.
- Beat together the oil, sugar, egg, vanilla, and coconut extract (if using) using a mixer on high speed. Beat until just foamy (about 30 seconds). This will give you that thin crackly top layer.
- Mix in the glutinous rice flour, salt, chocolate chips, and shredded coconut (if using, or add in the add-ins of your choice). Mix until combined and smooth. Pour the muffin batter in the prepared muffin tin.
- Bake for 20-25 minutes or until the top is crackly and golden and the muffins are set but with a chewy center. I recommend gently shaking the tin using an oven mitten to see if they jiggle: if they jiggle they need to keep baking, if they're set, they're ready. You can also stick a toothpick in the center of one of the muffins: if it comes out a bit humid with chewy crumbs glued on, they're ready, if it's wet, they need to keep baking. Combine these two methods and you'll have incredibly chewy mochi muffins!
- Remove from the mold. Allow to come down to almost room temperature, then carefully run a small off-set spatula or a knife along the sides of the muffins to help them come out. I don't recommend doing this when they're still hot as they might not come out easily.