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12 golden brown mochi muffins with slightly cracked tops

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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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.