Easy Mochi Muffins with a Magical Crust Recipe
These easy mochi muffins feature a unique chewy texture and a magical golden crust that sets them apart from traditional cupcakes. Made with mochiko sweet rice flour and coconut milk, they offer a delightful gluten-free treat that’s perfect for breakfast or dessert. The recipe is simple and quick, yielding 12 delicious, moist, and subtly sweet mochi muffins with a light golden crust.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 50-60 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups mochiko glutinous rice flour (about 11 ounces / 320 grams)
- 2 teaspoons baking powder
- ¼ teaspoon salt (Diamond Crystal kosher salt; use half the amount if using sea salt or table salt)
- ½ cup light brown sugar (about 2 ½ ounces / 70 grams)
- ½ cup sugar (about 3 ⅜ ounces / 96 grams)
Wet Ingredients
- 2 large eggs, room temperature (105 grams)
- 1 teaspoon vanilla extract (4 grams)
- 4 tablespoons unsalted butter, melted (about 2 ounces / 56.5 grams)
- 1 (13.5-ounce) can coconut milk, full fat (Native Forest brand recommended)
Additional
- Cooking oil spray, neutral flavor and higher smoke point (canola, avocado, peanut)
Instructions
- Preheat the oven or air fryer: Preheat your oven to 350°F (175°C). If using an air fryer, preheat it at 350°F (175°C) for 3 minutes. Take the eggs out of the refrigerator to bring them to room temperature if you haven’t already done so, as this helps with better mixing and texture.
- Mix dry ingredients: In a medium mixing bowl, whisk together mochiko sweet rice flour, baking powder, and salt thoroughly to ensure even distribution of the leavening agents and salt.
- Combine wet ingredients: In a large mixing bowl, whisk together the light brown sugar, sugar, eggs, vanilla extract, melted unsalted butter, and full-fat coconut milk. Expect some small lumps of coconut milk fat to remain; this is normal and adds to the texture.
- Incorporate dry into wet: Gradually add the dry ingredient mixture to the wet ingredients, whisking gently until just combined. Avoid overmixing to keep the muffins tender with a chewy mochi texture.
- Prepare muffin pans: Lightly grease a regular 12-cup muffin pan with cooking oil spray. If using an air fryer with silicone muffin cups, spray the cups lightly and set aside.
- Fill muffin tins: Divide the batter evenly among the 12 muffin cups. Using a cookie scoop about 1½ scoops per cup works well. Fill the cups just over halfway full to allow for rising without overflow.
- Bake or air fry the muffins: For oven baking, bake the muffins for 40–50 minutes until they turn light golden brown. Rotate the pan halfway through for even coloring. For mini muffin pans, bake for 15 minutes. If air frying, cook the muffins for 13 minutes if preheated, or 15 minutes if not preheated, until golden and a toothpick comes out clean.
- Cool the muffins: Remove muffins from the oven or air fryer and allow them to cool in the pan or silicone cups for about 5 minutes. Use a small offset spatula to gently remove the muffins without breaking their delicate crust.
- Storage & serving: If not serving immediately, transfer the muffins to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving to restore the magical crust.
Notes
- For best texture, use room temperature eggs to ensure batter mixes evenly.
- Do not overmix the batter to maintain the chewy mochi texture.
- The small lumps of coconut fat in the batter are normal and add to the flavor and moisture.
- If using sea salt or table salt, reduce the salt quantity to half for balanced seasoning.
- Rotate the muffin pan halfway through baking in the oven for even crust color.
- When air frying, silicone cups prevent sticking and help the muffins cook evenly.
- Store cooled muffins in an airtight container in the refrigerator for up to 2 days. Reheat gently to refresh the crust, either by warming briefly in an oven or toaster oven at low heat or in a microwave for 10-15 seconds.
