Mochi Muffins
August 14, 2025
These Mochi Muffins combine the chewy texture of traditional mochi with the convenience of individual muffin portions. Based on Hawaiian butter mochi, these muffins feature coconut milk and have a crispy exterior with a springy interior.
If you’re making a batch, you can premake the batter ahead of time. Each muffin in a mini muffin tin should be 24 grams, so a batch would be 288 grams for example.
Ingredients
- 300g Mochiko
- 3g baking powder
- 1g salt
- 80g butter
- 120g brown sugar
- 120g white sugar
- 400g coconut milk, 1 can
- 100g milk
- 1 egg
- 10g vanilla extract
- 15g matcha powder, optional
Equipment
- Mixer
- Muffin Tin
Instructions
- Preheat the oven to 350 degrees.
- Combine mochiko, baking powder, and salt in a large bowl.
- Over low heat, brown the butter in a small pan for one minute.
- Grease the muffin tin with dabs of the melted butter.
- Add the brown sugar and white sugar to the butter and stir to let the granules of sugar dissolve in the hot butter. Add the coconut cream and allow to liquify. Simmer on low until it just begins to bubble. Remove it from the heat and allow to cool.
- After the butter mixture has cooled, add the milk into the melted butter and mix well. Add the egg and vanilla extract to the wet ingredients and mix well.
- Add the dry mixture into wet ingredients and whisk until smooth.
- Allow mixture to settle for a few minutes.
- Fill muffin tins with the batter.
- Bake in oven for 28-32 minutes.
- Remove when a cake tester comes out clean or an internal thermometer reads 170 degrees and the edges are golden brown and crispy.
- Cool for 5 minutes in the pan.
- Turn out to a wire rack and cool completely before serving.
This recipe was adapted from:
Alana Kysar
Written by Will Chiong who lives and works in New York building useful things.