Chewy on the inside, crisp on the outside — these mochi muffins are a delightful fusion of Asian-inspired texture with the comforting flavors of baked goods. Slightly sweet, buttery, and nutty, they’re unlike any muffin you’ve had before!
Origin Mochi Muffins
Mochi muffins are inspired by the Japanese rice cake mochi and were popularized in the U.S. by Asian-American bakeries. They use glutinous rice flour (mochiko), which gives them their signature chew.
What I Love About This Recipe
The texture! It’s chewy like mochi, but with a crisp top like a bakery muffin. Plus, it’s naturally gluten-free and endlessly customizable with flavors like matcha, coconut, or black sesame.
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Mochi Muffins
4
servings10
minutes20
minutes220
kcalIngredients
2 cups mochiko (sweet rice flour)
1 cup brown sugar
1 tsp baking powder
¼ tsp salt
2 large eggs
1 cup whole milk (or coconut milk for extra richness)
½ cup unsalted butter, melted
2 tsp vanilla extract
1–2 tbsp black or white sesame seeds (optional topping)
Directions
- Preheat oven to 350°F (175°C). Grease or line a muffin tin.
- In a large bowl, whisk together mochiko, brown sugar, baking powder, and salt.
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla.
- Combine wet and dry ingredients, stirring until smooth.
- Pour batter into muffin cups, filling each about ¾ full.
- Sprinkle sesame seeds on top if using.
- Bake for 35–40 minutes, or until muffins are golden brown and tops are crisp.
- Let cool slightly before serving — the centers will be deliciously chewy.
Notes
- Mochiko flour is key — don’t substitute regular rice flour.
- Add shredded coconut, chocolate chips, or matcha for fun variations.
- Store at room temp in an airtight container for up to 3 days (or freeze for later!).