This one bowl mochi muffin recipe is irresistible—make it once and it will become a favorite. These muffins are light and fluffy with the hallmark chewy center you expect from mochi. If you enjoy recipes like Classic All-Bran muffins or chai spice muffins, you’ll love these mochi muffins.
TL;DR
- These butter mochi muffins have a delightfully chewy center.
- Made with simple ingredients using a quick one-bowl method.
- Naturally gluten-free and easy to customize with mix-ins.
- A fun twist if you already like All Bran or oatmeal-based muffins.
Ingredients
- Glutinous (sweet) rice flour: Also sold as mochiko; available at Asian grocery stores and online.
- Milk: Whole, 2%, skim, or almond milk all work well.
How to make mochi muffins
Preheat the oven to 425°F (220°C). Line a muffin pan with paper liners or prepare the pan with nonstick spray.
In a large bowl, whisk together the melted butter, milk, and eggs. Add the sugars and whisk until dissolved, then stir in the vanilla.
Add the dry ingredients and whisk until most lumps are gone. A few small lumps are fine—don’t overmix.
Use a cookie scoop or spoon to portion batter into the prepared muffin tin, filling each cup about 3/4 full.
Place the pan in the oven, immediately reduce the heat to 350°F (175°C), and bake 25–30 minutes or until the tops are just golden.
Remove from the oven, let the muffins sit a few minutes, then transfer to a wire rack to cool completely.
The muffins may dome slightly and then sink or crack as they cool—that’s normal and part of the mochi texture.
FAQs
Yes. Substitute plant-based milk 1:1—almond or coconut milk are good choices. Use a plant-based butter in place of dairy butter if desired.
Sweet rice flour (glutinous rice flour, mochiko) has a high starch content that creates the chewy mochi texture and is gluten-free. Regular rice flour, made from white rice, won’t give the same chew and is not a direct substitute.
Sweet rice flour is versatile in gluten-free baking: mochi cookies, waffles, Hawaiian butter mochi, and other desserts. It can also be used in pancakes, scones, and rice puddings where a chewy or tender texture is desired.
Optional Add-Ins for the Mochi Muffins
These muffins adapt well to many flavors—think of classic muffin pairings and mix in what you love.
- Blueberry: add fresh berries and a bit of lemon zest for brightness.
- Coconut: use coconut milk or oil and fold in ½ cup sweetened shredded coconut.
- Matcha: stir in matcha powder for an earthy green-tea flavor.
- Chocolate: add mini chocolate chips or a few tablespoons of cocoa powder.
- Savory: try pumpkin with sage, cheddar and rosemary, or black sesame for a savory twist.
Storage Tips
Store muffins in an airtight container in the refrigerator for up to a week for best texture and freshness.
These muffins don’t freeze well; freezing can diminish the chewy mochi texture.
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One Bowl All Bran Muffins (7-Ingredients)
📖 Recipe
Simple Mochi Muffins
Marni Katz
Ingredients
- ½ cup butter melted
- 1 cup milk
- ½ teaspoon vanilla
- 2 eggs
- ½ cup granulated sugar
- ¼ cup light brown sugar
- pinch of salt
- 1 ½ teaspoon baking powder
- 2 cups sweet rice flour aka glutinous rice flour
Instructions
-
Preheat oven to 425°F (220°C). Line a muffin tin with liners or spray with nonstick spray.
-
Whisk melted butter, milk, and eggs in a large bowl. Add sugars and whisk until dissolved, then stir in vanilla.
-
Whisk in the dry ingredients until most lumps are gone—small lumps are okay.
-
Portion batter into the prepared muffin tin, filling each cup about ¾ full.
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Place pan in the oven, immediately lower the temperature to 350°F (175°C), and bake.
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Bake 25–30 minutes or until the tops are lightly golden.
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Remove from oven, cool a few minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Paper liners are optional. If not using liners, spray the muffin tin with nonstick spray before filling.