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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
Cook Time 50 minutes
15 minutes
Total Time 1 hour 15 minutes
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.

 

Keyword Asian-inspired baking, chewy muffins, coconut mochi muffins, gluten-free muffin recipe, Hawaiian mochi dessert, Mochi muffins recipe