Mochi Muffin Recipe
The best Mochi Muffin Recipemakes 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.
Ingredients
- 2 tablespoon (25 ml) vegetable oil (plus more, for greasing)
- 1/2 cup (100 g) white granulated sugar
- 3/4 cups (185 ml) milk (cow or plant-based)
- 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 tablespoon (5 g) shredded coconut (optional, for topping)
Instructions
- 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, milk, 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.
Notes
Storing Instructions: store the mochi muffins in an air-tight container at room temperature for 1-2 days. If your kitchen is hot, store them in the refrigerator for up to a week.
Nutrition
Calories: 198kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 21mgSodium: 22mgPotassium: 107mgFiber: 2gSugar: 14gVitamin A: 62IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
Did you make this recipe?Please leave a comment and star rating on this post and tag @DamnSpicyyy on Instagram & hashtag it #itsdamnspicy!
