Dairy free chocolate chip muffins with a twist. These gooey and chewy muffins have mochi inside of them.
This takes traditional chocolate chip muffins to a whole new level.
These dairy free chocolate chip muffins are absolutely delicious and are so simple to make.
They are chewy, soft and squishy.
This is because they have mochi dough baked inside of them.
The mochi provides a delicious, refreshing, and chewy inside to these muffins.
This compliments the soft outside of the muffin and gooey chocolate of these muffins.
These chocolate chip muffins are gluten free, dairy free and are vegan.
By baking these chewy rice cakes in the muffin mixture, it results in a soft and stretchy inside to the muffin.
The reason mochi is so stretchy and chewy is because of the glutinous rice flour (mochiko flour) that it uses.
When glutinous rice flour is cooked, it results in the overall texture becoming slightly sticky, soft, and stretchy.
Despite its name, glutinous rice flour does not contain gluten. This means that these muffins with chocolate chips are gluten free.
Why You'll Love This Recipe
- This recipe for chocolate chip muffins is vegan, dairy free, and gluten free.
- These muffins are simple to prepare and taste great.
- They are perfect if you are a mochi lover.
- There are only 10 ingredients used to make these scrumptious muffins.
Cost To Make
Estimated cost = $5.10, or $0.43 a muffin
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Vegetable oil
- Plant based milk
- Apple sauce
- Vanilla essence
- Dairy free chocolate chips
- Granulated sugar
- Light brown sugar
- Baking powder
- Glutinous rice flour (sweet rice flour / mochiko flour)
You will need a muffin tin with 12 holes (or two muffin tins with 6 holes). Each muffin hole should have the capacity to hold about ½ cup of mixture.
This recipe makes 12 muffins.
Step 1 - Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Step 2 - In a medium mixing bowl, add the vegetable oil, milk and apple sauce, and vanilla essence. Mix until combined.
Step 3 - In another mixing bowl, add the chocolate chips, granulated sugar, light brown sugar, vanilla extract, salt, baking powder, and glutinous rice flour. Mix these together until well combined.
Step 4 - Make a well in the dry ingredients and then add the mixed wet ingredients from step 2 to the dry ingredients. Mix them together.
Step 5 - Grease and line a muffin pan with muffin cases. I used a 12-hole muffin tin with each hole being able to hold about ½ cup of mixture.
Step 6 - Fill the muffin cases almost to the top.
Step 7 - Bake the muffins for 25 to 30 minutes or until they are golden brown.
Step 8 - Remove from oven once baked and allow to cool in the tin.
Best served once cooled down from baking. These dairy free chocolate chip muffins go perfectly with a cup of tea or coffee.
These dairy free chocolate chip muffins can be stored in the fridge in an airtight container for 4 to 5 days. After this they can become dry and hard.
They can also be frozen for up to three months.
Other Rice Cake Recipes
If you love rice cakes as much as we do, you might like to try some of our favorites like milk rice cake, ube butter mochi, rice cake toppings, potato mochi, mango mochi, jajang tteokbokki, chocolate mochi, reindeer Christmas rice cakes, Nutella mochi, and Asian rice cakes.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Sweet Recipes
- Mochi Pancakes
- Rice Pudding with Oat Milk
- Mochi Cookies
- Arroz Doce
- Rice Cake Toppings
- Chocolate Rice Bubble Slice
- Puffed Rice Granola
- Mochi Waffle Recipe
- Mango Mochi
- Chocolate Mochi
- Chak Hao Kheer
- Matcha Cookies
- Milk Rice Cake
- Nutella Mochi
- Chocolate Baked Mochi Donuts
Dairy Free Chocolate Chip Muffins
- ½ cup vegetable oil
- 1 ⅓ cup plant based milk
- ½ cup apple sauce
- 1 teaspoon vanilla essence
- 1 cup (190 grams, 6.70 ounces) dairy free chocolate chips
- ½ cup (100 grams, 3.53 ounces) granulated sugar
- ¼ cup (40 grams, 1.4 ounces) light brown sugar
- ¼ teaspoon salt
- 2 teaspoon baking powder
- 2 cups (250 grams, 8.82 ounces) glutinous rice flour (sweet rice flour / mochiko flour)
- Preheat oven to 180°C (350°F).
- In a medium mixing bowl, add the vegetable oil, milk and apple sauce, and vanilla essence. Mix until combined.
- In another mixing bowl, add the chocolate chips, granulated sugar, light brown sugar, vanilla extract, salt, baking powder, and glutinous rice flour. Mix these together until well combined.
- Make a well in the dry ingredients and then add the mixed wet ingredients from step 2 to the dry ingredients. Mix them together.
- Grease and line a muffin pan with muffin cases. (see note 1).
- Fill the muffin cases almost to the top.
- Bake the muffins for 25 to 30 minutes or until they are golden brown.
- Remove from oven once baked and allow to cool in the tin.
- I used a 12 hole muffin tin with each hole being able to hold about ½ cup of mixture.