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Chewy Mochi Muffins

These Chewy Mochi Muffins combine a crispy exterior with a chewy interior, making them a delightful snack for any occasion. They are easy to make and customizable with various toppings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: Asian, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups glutinous rice flour (mochi flour) Essential for the chewy texture.
  • 1 cup sugar Can adjust based on sweetness preference.
  • 1 tablespoon baking powder For leavening.
  • 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1 cup milk Use dairy or non-dairy alternatives.
  • 1/2 cup vegetable oil Can substitute with melted coconut oil.
  • 1 teaspoon vanilla extract Adds flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
  2. In a large mixing bowl, combine the glutinous rice flour, sugar, baking powder, and salt. Whisk well.
  3. In a separate bowl, whisk together the milk, vegetable oil, and vanilla extract until smooth. Pour this mixture into the dry ingredients.
  4. Gently mix until everything is just combined to avoid over-mixing; a slightly lumpy consistency is ideal.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Serving
  1. Enjoy them warm or at room temperature with toppings of your choice!

Notes

For a dairy-free version, substitute almond or coconut milk and use melted coconut oil instead of vegetable oil. Keep an eye on baking time to avoid overbaking.