Name: How To Make Mochi Muffins (Gluten-Free Butter Mochi Muffins)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Japanese
Ingredients: 160 g Glutinous Sweet Rice Flour (Mochiko); 90 g Dark Brown Sugar; 1 tsp Baking Powder; 200 ml Coconut Milk (Full Fat); 1 Egg; 30 g Salted Butter, melted; 1 tsp Vanilla Extract; 1 tsp Roasted Black Sesame Seeds (topping); 1 tsp Roasted White Sesame Seeds (topping); 2 Tbsp Unsweetened Coconut Flakes

How To Make Mochi Muffins (Gluten-Free Butter Mochi Muffins)

Dessert Gluten Free Kid-Friendly Muffin Popular Potluck Food

Mochi muffins offer a delightful twist on traditional mochi, combining unique flavors and textures. These treats blend the chewy, dense nature of mochi with the familiar shape and slightly crispy exterior of a muffin. Originating from Hawaiian cuisine, mochi muffins, which are similar to butter mochi are celebrated for their rich, buttery flavor and satisfying chewiness.

The main ingredients for mochi muffins include mochiko flour, sugar, eggs, butter, and milk or coconut milk. This mixture creates a rich, slightly sweet batter that bakes into a golden-brown crust with a chewy interior. Coconut milk is a popular choice for its subtle tropical flavor and ability to keep the muffins moist.

Mochi muffins are versatile and can be enjoyed as a breakfast item, snack, or dessert. Their unique texture and taste have made them popular in bakeries and cafes, appealing to both mochi enthusiasts and those seeking something new. Typically baked in standard muffin tins, their size and shape can vary based on personal preference.

Making mochi muffins at home is relatively simple. The batter comes together quickly without needing extensive mixing or special equipment, making them accessible to bakers of all skill levels. The key to perfect mochi muffins lies in balancing the ingredients and baking time to achieve the ideal chewy texture.

As mochi muffins continue to gain popularity, they exemplify a trend of blending global ingredients and culinary techniques in baking. By marrying traditional Japanese and Hawaiian flavors with the familiar muffin form, they broaden culinary horizons and foster an appreciation for diverse food traditions. This fusion has cemented mochi muffins as a beloved treat enjoyed by many.

Overview

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Total servings: 8

Difficulty: Easy

Ingredients

160 g Glutinous Sweet Rice Flour (Mochiko)
90 g Dark Brown Sugar
1 tsp Baking Powder
200 ml Coconut Milk (Full Fat)
1 Egg
30 g Salted Butter, melted
1 tsp Vanilla Extract
1 tsp Roasted Black Sesame Seeds (topping)
1 tsp Roasted White Sesame Seeds (topping)
2 Tbsp Unsweetened Coconut Flakes

Expert's Tip

Gishi-Mochiko-Flour-Japanese-Glutinous-Rice-Flour-250g-1-2024-05-21T02:26:41.117Z.jpg

Gishi Mochiko Flour Japanese Glutinous Rice Flour is high-quality glutinous rice flour, also known as 'Mochiko' in Japanese. It can be used for making mochi or other gluten-free baked goods recipes where a sticky and chewy texture is desired!

Instructions

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1) Gathering the Ingredients & Recipe Preparations

Gather the ingredients together. Preheat the oven to 350°F. Line a muffin tin with liners.
Melt the butter in a microwave-safe bowl.

2) Mixing the Dry Ingredients

Place rice flour and baking powder in a large bowl.

adding the wet ingredients to another bowl

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3) Mixing the Wet Ingredients

Place eggs, sugar, and melted butter in a medium-sized bowl. Mix well. Add vanilla extract and coconut milk. Mix until combined. Set aside.

mixing the wet and dry ingredients together

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4) Combining the Dry and Wet Ingredients

Pour the wet ingredients into the dry ingredients. Mix together until everything is well combined.

adding the mochi muffin batter to the muffin tin

topping the mochi muffins with black sesame seeds and coconut flakes

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5) Pouring the Batter Into the Muffin Tin

Pour the mochi muffin batter into the lined muffin cups. Sprinkle coconut flakes and sesame seeds on top if desired.

checking to see if the muffins are done by inserting a toothpick in the middle

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6) Baking the Mochi Muffins

Bake the mochi muffins for 30-35 minutes. They're done when a toothpick comes out clean!

cooling the mochi muffins on a wire rack

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7) Enjoying the Mochi Muffins

When the mochi muffins are out of the oven, all there's left to do is enjoy!

Tip: Store leftover muffins in an airtight container in a cool place or the fridge for up to 3 days. If you refrigerate them, warm them up in the microwave or oven before serving for a best taste.

About the author

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

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