If you haven’t tried mochi yet what are you even doing with your life?
To call these Mochi Muffins “muffins” might be a wee bit of a stretch so I had to throw the word cupcake in there to cover all bases and make sure nobody was deceived into thinking these were some kind of health food (although if you did think that you probably don’t know me very well). They are, essentially, individually sized butter mochi made in a muffin tin which, if you’re an edge person like me, might just make the perfect mochi.
The individual size gives you so much more of that crispy-chewy butter mochi edge thing that I love so very much.
For my fellow mochi lovers…
My friend, if you’re a mochi lover then boy have you come to the right place. We are going to be very good friends. Take a little spin around my site, or just type “mochi” into the search function and you are on your way to mochi heaven… Here’s what you’ll find…
Double Chocolate Mochi Brownies,
Baked Mochi Donuts with Brown Butter Maple Glaze.
You’re adding sweet rice flour to your grocery list right now aren’t you? Better get two bags.
Oh, and if you want to know how to make straight up plain mochi? Read this.
Anything Special You Need to Know About these Mochi Muffins?
The quickest and most important answer to this question is: sweet rice flour. It’s non-negotiable friends, as it is what gives mochi that trademark chewy texture (it’s also gluten free fyi). Besides that, you’ll need butter (obviously), coconut milk, light brown sugar, eggs, vanilla extract and a few other baking staples that you’ll read about in the recipe.
Yes, but this mochi batter is thin and whatever you add is going to sink straight to the bottom. I’ve made these with 1/2 cup mini chocolate chips stirred in before baking and they were delicious, but the chips were all on the bottom… not that there’s anything wrong with that. I’ve also sprinkled extra coconut on top before baking. Same thing. But still good.
I keep mine in a container at room temperature and they’re good for several days. You can also freeze them for later. Just know that no matter what, that crispy edge factor will soften after the first day, so if you’re into that part I suggest doing what I do and eating several on the first day. 😉
One final Mochi Muffin pro-tip:
If you want to take these up another notch, feel free to brown your butter before adding it into the mix. Or… add in a tablespoon of matcha powder. Or… make a little chocolate drizzle to add on when they’re cooled. Or… try the brown butter glaze from my mochi donut recipe. Sooooooo many options.
What else would make these amazing? Comment below and let me know!
Mochi Muffins [Butter Mochi Cupcakes]
- 1/3 cup melted butter
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 can coconut milk 14 oz
- 2 eggs
- 2 tsp vanilla extract
- 2 cups sweet rice flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sweetened shredded coconut
- Combine the melted butter and sugars in a bowl and whisk until smooth and fluffy.
- Add in the eggs and whisk well.
- Add in the coconut milk and vanilla. Whisk until combined.
- In a separate bowl combine the flour, baking powder and salt. Mix well.
- Add the flour mixture into the butter mixture and whisk until smooth.
- Fill oiled muffin tins 3/4 full with the batter (I use about 1/4 cup batter per muffin).
- Sprinkle with the coconut.*
- Bake at 350 for 35-40 minutes, until golden brown
- Let cool in the pan for 10 minutes, then remove to a cooling rack and allow to cool completely.
- Sprinkle with more coconut, if desired.
Let me know what you think!
If you like this Butter Mochi Muffin Recipe then you’d love my Double Chocolate Mochi Brownies Recipe. To. Die. For.