Gluten-free with a crusty exterior and moist and dense interior, mochi muffins combine the flavors and ingredients of a Japanese mochi cake with an American-style muffin’s form. In this mochi muffin, the deep flavors and aromas of coconut, brown sugar, butter, and sesame are paired with just a hint of citrus that adds a bright flavor.
The rice flour that forms the base of the muffin yields a soft, supple texture. Moreover, mochi muffins only take a few minutes to put together, are beautiful, flavorful, not too sweet, and are perfect for an impromptu get-together over coffee or tea.
Although they are flavorful and hefty, these mochi muffins have a subtle and understated flavor profile. When you pair them with other foods or drinks, be careful not to overwhelm them and stay within a similar flavor palette.
Try a simple unsweetened hot tea blend made with citrus peel or simply a glass of coconut milk (made with coconut milk beverage, not what comes in a can). Sliced mango, berries, or other mildly flavored fruits that you have lightly sweetened with honey would make a nice pairing also.
Unlike muffins that have wheat flour in them, mochi muffins are only made with rice flour, meaning that you don’t have to worry about gluten development when you mix the batter. You can mix these until the ingredients have completely combined. However, because they are made with only rice flour, do not expect the interiors to be airy like a traditional blueberry or banana nut muffin. The texture is delicious and spongy, denser, and a little chewier.
What You Need to Make Mochi Muffins
Mochi muffins require eggs, salt, dark brown sugar, baking powder, rice flour, unsalted butter, unsweetened flaked coconut, black sesame seeds, a navel orange, and canned, full-fat coconut milk.
You can use sweetened coconut flakes to make the final bake sweeter. White sesame seeds can also be substituted for black sesame seeds, although the flavor is slightly less nutty and has less depth.
- Large eggs
- Kosher salt
- Baking powder
- Dark brown sugar
- Rice flour
- Unsalted butter
- Unsweetened flaked coconut
- Black sesame seeds
- Navel orange
- Full-fat coconut milk
- Black sesame seeds
Mochi muffins require a whisk, two mixing bowls, a microwave-safe bowl, a can opener, and a muffin tin. I recommend using high-sided muffin liners for these (ones that don’t have ridges) to give the muffins a smoother, more elegant look.
How To Make Mochi Muffins
Make the muffin batter dough: Melt the butter in a microwave-safe bowl. Allow it to cool slightly. In a bowl, whisk together the eggs, brown sugar, butter, orange zest, and coconut milk.
In a separate bowl, whisk together the rice flour, baking powder, and salt. Pour the wet ingredients into the dry ingredients and mix until no pockets of flour remain.
Make the muffins: Pour the batter into lined and greased muffin tins. Decorate with flaked coconut and black sesame seeds.
Bake in a preheated oven set to 375ºF for 30-35 minutes or until a toothpick comes out clean. Allow the muffins to cool before enjoying them.
Are there other flavors I can add to these?
I recommend sticking within a similar flavor profile — if you omit the orange, try adding ginger or lemon. You could also try browning your butter. Or consider adding vanilla to your mix. Look for flavors that have depth when making changes.
How long do mochi muffins last?
Your mochi muffins will last 1-2 days when stored in an airtight container. After that, they will start to dry out.
What kind of coconut milk should I use?
There are several different kinds of coconut milk on the market. You should use full-fat, canned coconut milk. Avoid the lite and refrigerated kinds that don’t have sufficient fat content.
- 2 cups rice flour
- 3/4 cup dark brown sugar
- 2 teaspoons baking powder
- 3 tablespoons melted unsalted butter
- Zest of one orange
- 1 13.5 oz can of full-fat coconut milk
- 2 large eggs
- 1/2 teaspoon of table salt
- 1-2 tablespoons black sesame seeds
- 2-3 tablespoons unsweetened flaked coconut
- Preheat the oven to 375ºF.
- Melt 3 tablespoons of butter in a microwave-safe bowl. Allow it to cool slightly.
- In a bowl, whisk together two large eggs, ¾ cup brown sugar, melted butter, orange zest, and 1 can of coconut milk, including the cream on top.
- In another bowl, whisk together 2 cups of rice flour, 2 teaspoons of baking powder, and ½ teaspoon of table salt.
- Pour the wet ingredients into the dry ingredients and mix until no pockets of flour remain.
- Pour into prepared muffin tins.
- Decorate with flaked coconut and black sesame seeds.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the muffins to cool before enjoying them.
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