Mochi Muffins – Chewy, Buttery, and Delicious

Mochi muffins are a delightful fusion of Japanese mochi and classic Western baking, offering a unique chewy texture with a buttery, slightly crispy crust. Made with glutinous rice flour, coconut milk, and butter, these muffins are naturally gluten-free and packed with flavour.

Mochi Muffins :

The chewy interior comes from glutinous rice flour, which is essential for achieving that signature stretch, while the outside caramelizes to perfection in the oven. Their mild sweetness pairs well with tea or coffee, and you can customize them with toppings like sesame seeds, shredded coconut, or even a dusting of powdered sugar. Whether you enjoy them warm from the oven or at room temperature, these muffins are a treat that stands out from ordinary baked goods.

History:

Mochi muffins are a modern twist on traditional Japanese mochi, blending Asian and Western baking influences. Originating in Hawaii and popularized in California, these treats use glutinous rice flour to create a chewy texture inside, while the outside bakes into a golden, slightly crispy crust. They combine the nostalgic chewiness of mochi with the rich, buttery flavour of classic baked goods, making them a hit in coffee shops and home kitchens alike.

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Mochi muffins

Shruthi

Mochi muffins are sweet, chewy, and subtly nutty pastries made with glutinous rice flour, coconut milk, butter, and sugar. The unique texture—crispy on the edges, soft and stretchy in the middle—makes them stand out from traditional muffins. They’re naturally gluten-free, easy to make, and perfect as a snack or dessert.

Print Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert, Snack

Cuisine Hawaiian, Japanese-American

Servings 12

Calories 180 kcal

Ingredients

  

• 2 cups glutinous rice flour (mochiko)
• 1 cup sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 cup coconut milk
• ½ cup whole milk
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• Sesame seeds or shredded coconut for topping (optional)

Instructions

 

• Preheat the Oven

  Set the oven to 175°C (350°F) and lightly grease a muffin tin.
• Mix Dry Ingredients

  In a large bowl, whisk together glutinous rice flour, sugar, baking powder, and salt.
• Combine Wet Ingredients

  In another bowl, mix coconut milk, whole milk, melted butter, eggs, and vanilla until smooth.
• Make the Batter

  Gradually pour the wet ingredients into the dry, whisking until fully combined.
• Fill and Bake

  Pour the batter evenly into the muffin tin. Sprinkle sesame seeds or coconut on top if desired. Bake for 45–50 minutes, until golden brown and slightly crispy on the edges.
• Cool and Serve

  Let muffins cool for at least 15 minutes before removing from the tin. Serve warm or at room temperature.

Notes

• Glutinous rice flour is essential—regular rice flour will not create the chewy texture.
• Do not overmix; a smooth batter is enough.
• Store in an airtight container at room temperature for up to 3 days.

 

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