Chewy Mochi Muffin Recipe with Brown Butter Magic

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Ever bite into something that’s crispy on the outside, soft and chewy on the inside—and totally unforgettable? That’s what these mochi muffins are all about. They’re my go-to treat when I want something different from the usual cupcakes. What makes them unique is glutinous rice flour, which gives that signature chewiness, and brown butter, which brings out deep, nutty flavors.

I created this version after testing a dozen batches, tweaking ingredients, and figuring out how to get that perfect bite. What I ended up with was an easy, one-bowl recipe that works every single time.

Let’s break down what makes these muffins different, and how you can make them at home without a fuss.

What Is a Mochi Muffin?

Here’s what I mean when I talk about “mochi muffins”—and what sets them apart from regular muffins:

Mochi:
A Japanese rice cake made with glutinous rice flour, known for its chewy texture. In this recipe, it’s the base of our batter.

Brown Butter:
Regular butter that’s been gently cooked until it smells nutty and turns golden brown. It adds an irresistible depth of flavor.

Glutinous Rice Flour (or Mochiko):
Don’t be fooled by the name—it’s gluten-free. It’s the secret to that chewy, slightly sticky texture that makes these muffins stand out.

Chewy Cupcake Texture:
They look like cupcakes, but the inside is denser and chewier. Kind of like a cross between a blondie and a rice cake.

Why You’ll Love This Recipe

• Chewy + Crispy Texture: The contrast between the crackly top and soft inside is addictive.

• One-Bowl Wonder: Everything comes together in one bowl. Less cleanup, more snacking.

• Naturally Gluten-Free: Perfect if you’re avoiding wheat.

• Nutty, Buttery Flavor: Thanks to browned butter and coconut milk.

• Stays Moist for Days: These muffins don’t dry out like regular ones do.

Gaps Found in Competitor Content (That I Fixed Here)

• No clear definition of key terms like mochi, brown butter, or glutinous rice flour—done above in a quick-glance format.

• Vague or inconsistent instructions—I’ll give precise, bulletproof steps.

• No mention of muffin shelf-life or storage—I’ll include that in the final chunk.

• Lacked context on why brown butter is worth the extra step—clearly explained here.

• Didn’t include alternatives for dairy or common allergies—those will be in a later section.

What You’ll Need to Make These Mochi Muffins

These muffins don’t need anything fancy, but using the right ingredients makes a big difference in flavor and texture. Here’s everything I use when making them at home:

Ingredients

• 1 stick (½ cup) unsalted butter
  I brown mine for a deeper flavor, but regular melted butter works too.

• 1 cup full-fat coconut milk
  Adds richness and moisture. Shake the can well before opening.

• 1 cup dark brown sugar
  You can use light brown sugar, but dark brings more molasses flavor.

• 2 large eggs
  Room temperature is best so they mix easily.

• 1 teaspoon vanilla extract
  A small amount goes a long way to round out the sweetness.

• 1½ cups mochiko (glutinous rice flour)
  Don’t substitute this—regular rice flour won’t work the same way.

• 1 teaspoon baking powder
  Helps give a little lift.

• ¼ teaspoon salt
  Just enough to balance out the sweetness.

• Optional: sesame seeds or shredded coconut for topping
  These add crunch and make the tops look great, but they’re totally optional.

Step-by-Step: How I Make Mochi Muffins at Home

I’ve broken this into easy steps so you can follow along without missing anything. The whole process takes less than an hour.

1. Brown the Butter

Place the butter in a small saucepan over medium heat. Let it melt, then swirl the pan occasionally. After about 4–6 minutes, it’ll foam up, then turn golden brown with a nutty smell. Remove it from the heat right away and pour it into a mixing bowl to cool slightly.

2. Mix in Wet Ingredients

To the warm brown butter, add the coconut milk, brown sugar, eggs, and vanilla. Whisk everything together until smooth and fully combined.

3. Add Dry Ingredients

Pour in the mochiko, baking powder, and salt. Whisk again until you have a thick, smooth batter. It’ll look more like pancake batter than typical muffin mix—totally normal.

4. Pour and Top

Grease a muffin pan or line it with paper liners. Fill each cup about three-quarters full. If you want to add sesame seeds or coconut flakes, sprinkle them on now.

5. Bake

Bake in a preheated oven at 350°F (175°C) for about 35–40 minutes. The tops should be golden and slightly cracked. A toothpick inserted in the center should come out clean.

6. Cool Before Eating

Let them cool in the pan for 10 minutes, then transfer to a wire rack. The texture sets as they cool, so don’t skip this step.

Storage and Shelf Life

One of the best things about mochi muffins is how long they stay soft and chewy. Here’s how I keep mine fresh:

Room Temperature

If you plan to eat them within 2–3 days, just store them in an airtight container on the counter. I line the container with a paper towel to help control moisture.

Refrigerated

Want them to last longer? They’ll keep for up to a week in the fridge. Reheat in the microwave for 10–15 seconds to soften them back up.

Frozen

These freeze surprisingly well. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 2 months. Thaw at room temp or pop one in the microwave for a quick treat.

Variations I’ve Tried and Loved

While the classic version is always a hit, I sometimes change things up a little. Here are a few ideas you might want to try:

• Matcha Mochi Muffins: Add 1 tablespoon of matcha powder to the dry ingredients for a grassy, slightly bitter contrast.

• Chocolate Chip Mochi Muffins: Stir in ½ cup of dark chocolate chips before baking.

• Coffee Mochi Muffins: Replace ¼ cup of coconut milk with strongly brewed coffee for a subtle mocha vibe.

• Mini Muffins: Use a mini muffin tin and reduce the baking time to around 20 minutes. These are great for parties.

Texture Tips

The chewy, springy texture is what makes mochi muffins so different from regular ones. A few small tweaks help keep them just right:

• Don’t overbake – Once the tops are golden and a toothpick comes out clean, they’re done.

• Use mochiko only – Glutinous rice flour from other brands or countries may have different results.

• Let them cool fully – They’ll firm up as they cool. Right out of the oven, they may seem too soft.

Nutrition Facts (Per Muffin)

Below is a rough estimate based on this recipe when it makes 12 muffins:

These muffins aren’t exactly low-calorie, but they’re not supposed to be. They’re a treat—with a perfectly chewy center and just enough sweetness to satisfy a craving.

Summary

Mochi muffins are one of those bakes that feel different—chewy on the inside, crispy on top, and just sweet enough. They’re a fun cross between a muffin and butter mochi, and they’re shockingly easy to make. All you need is a bowl, a whisk, and some patience while they bake.

I love how versatile they are, too. You can go classic, or add your own spin with matcha, chocolate, or even coffee. Plus, they keep really well, so it’s a bake-once, snack-all-week kind of deal.

Mochi Muffins

These chewy, sweet, and slightly crisp mochi muffins are made with mochiko flour, brown sugar, and browned butter. They’re easy to make and have a soft, bouncy texture that’s totally different from regular muffins.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 12 Muffins

Course: Breakfast, Dessert, Snack

Cuisine: Asian-American, Hawaiian-Inspired

Calories: 220

Ingredients Method Notes

Ingredients

  

• 1 stick ½ cup unsalted butter
• 1 cup dark brown sugar packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 box 16 oz mochiko flour (sweet rice flour)
• 2 tsp baking powder
• ½ tsp salt

Method

 

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease them.
2. Brown the butter: Melt the butter in a small saucepan over medium heat until it turns golden brown and smells nutty. Remove from heat and let it cool a bit.
3. Mix wet ingredients: In a large bowl, whisk the brown sugar, eggs, vanilla, and milk. Stir in the slightly cooled brown butter.
4. Add dry ingredients: In another bowl, mix mochiko flour, baking powder, and salt. Slowly stir the dry ingredients into the wet mixture until smooth.
5. Fill muffin cups: Divide the batter evenly between the 12 muffin cups.
6. Bake for 45–50 minutes, or until the tops are puffed and golden, and the edges look crispy.
7. Cool and serve: Let the muffins cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Notes

• Don’t skip the brown butter — it gives the muffins a rich, nutty flavor.
• These muffins don’t rise much, so don’t be afraid to fill the cups nearly to the top.
• They taste best on the day they’re made but can be stored for a few days in an airtight container.
• You can add a sprinkle of sesame seeds or shredded coconut on top before baking for an extra touch.

FAQ

Can I use regular flour instead of mochiko?

No, mochiko (sweet rice flour) is what gives the muffin its chewy texture. Regular flour won’t work here.

What does mochiko taste like?

It has a very mild, slightly sweet flavor. It’s mostly used for its unique sticky texture rather than taste.

Can I make these muffins dairy-free?

Yes. You can replace butter with coconut oil or vegan butter. Use plant-based milk like almond or oat milk instead of cow’s milk.

How should I store them?

Let them cool completely and store in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week.

Can I freeze mochi muffins?

Absolutely. Wrap them individually and freeze for up to a month. Thaw at room temperature or microwave for 15–20 seconds.

Do they taste like mochi ice cream?

Not really. They have a similar chewiness but are more like a baked dessert than frozen mochi.