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–+ servings
Freshly baked mochi muffins on a kitchen counter

Mochi Muffins Recipe

Chewy, golden, and naturally gluten-free, these mochi muffins combine the texture of Japanese mochi with the simplicity of classic muffins. Perfect for breakfast, snacks, or potlucks.
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Course: Breakfast, Dessert, Snack
Cuisine: Asian-Inspired, Fusion, Hawaiian
Keyword: Best mochi muffins recipe, Mini mochi muffin recipe, Simple mochi muffins recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 15 minutes
Total Time: 55 minutes
Servings: 12 muffins
Calories: 235kcal
Cost: $6

Equipment

  • 1 12-cup muffin tin
  • 1 Large mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Ice cream scoop

Ingredients

  • 2 cups mochiko sweet rice flour, do not substitute
  • 1.5 cups granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1.75 cups whole milk or use oat/coconut milk for dairy-free
  • 2 large eggs
  • ¼ cup melted butter or coconut oil for vegan
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven and line muffin tin
  • Mix dry ingredients
  • Whisk wet ingredients
  • Fold wet into dry to make batter
  • Rest batter for 15 minutes
  • Fill muffin cups
  • Bake until golden
  • Cool muffins slightly

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 85g | Calories: 235kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 40mg | Sodium: 160mg | Potassium: 75mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 270IU | Calcium: 60mg | Iron: 0.8mg