Indulge in the fusion of textures and flavors that awaits you - the tender crumb of the muffin, the sweet bursts of white chocolate, and the distinctive chew of mochi.
These matcha mochi muffins are easy to make and will have you craving more.
Jump to:
Matcha mochi muffins take ordinary muffins to the next level. They combine soft and tender muffins with chewy mochi. The result is a delightful mffin that is sure to please.
The softness and chewiness of these muffins is complimented with the creaminess and texture of white chocolate chips which are mixed through these muffins.
These matcha chocolate mochi muffins can be made in advance which makes them great to put in lunch boxes, to serve at parties or pot lucks, or even for dessert.
These matcha muffins are great to serve for St. Patrick's Day, Christmas, and Halloween. You can frost them and add some festive sprinkles on top too.
Other mochi muffin recipes you might like to try include ube mochi muffins, chocolate mochi muffins, black sesame mochi muffins, or even chocolate mochi cupcakes.
What is matcha?
Originating from Japan, matcha is derived from dried and finely ground green tea leaves.
It is often referred to as Japanese green tea powder, setting it apart from the traditional green tea commonly served alongside Japanese meals.
The process of cultivating matcha involves a distinct approach compared to other green teas.
The tea plants designated for matcha are grown and harvested in shaded areas.
This shading technique enhances the leaves' chlorophyll production, resulting in an intensified green coloration and a unique flavor profile.
When these carefully nurtured tea leaves are harvested, they undergo a process of drying and grinding into a fine powder, which is what we know as matcha.
If you are after more delicious matcha recipes, you might like to try matcha baked mochi donuts, matcha cookies, matcha waffles, or even matcha white chocolate brownies.
Why You'll Love This Recipe
- These matcha mochi muffins are easy to make and ready in under 30 minutes.
- Soft and chewy muffins great for lunch boxes, dessert, or even parties.
- Make these in advance.
- Gluten free.
Cost To Make
Estimated cost = $3.85 or $0.32 a muffin
Ingredients
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.
- Glutinous Rice Flour: Also known as mochiko flour or sweet rice flour.
- Granulated Sugar
- Light Brown Sugar: Alternatively, you could use dark brown sugar.
- Matcha Powder
- White Chocolate Chips: You could also use white cooking chocolate that is cut into small pieces.
- Baking Powder
- Salt
- Coconut Milk: At room temperature.
- Eggs: At room temperature.
- Butter: Melted
- Vanilla Extract
Instructions
This recipe for matcha white chocolate muffins makes 12 muffins. The ingredient quantities can easily be adjusted to suit how many muffins you may need to make.
Step One: Grease and line a muffin pan with muffin cases. Preheat your oven to 180°C (350°F).
Step Two: In a medium mixing bowl, add the flour, granulated sugar, brown sugar, matcha powder, white chocolate chips, baking powder, and salt. Mix until well combined and set aside.
Step Three: In a separate large mixing bowl combine the coconut milk, eggs, melted butter, and vanilla extract.
Step Four: Add the dry ingredients to the wet ingredients, mix until just combined and there are no lumps.
Step Five: Evenly spread the mixture in prepared muffin pans. Bake in preheated oven for about 20 to 25 minutes or until golden brown.
To check if your muffins are cooked, you can carefully stick a wooden skewer or toothpick in the middle of a muffin. If it comes out clean then the muffins are cooked.
Remove from oven and allow to cool before serving.
Tips for Success
- I used a 12 hole muffin tin with each hole being able to hold about ½ cup of mixture.
Substitutions / Variations
- Add some chopped almonds to your muffin batter before baking.
- Lightly drizzle your muffins with some honey after they are baked.
- Add a dollop of raspberry jam to your batter before baking.
- Mix through some shredded coconut.
- Instead of white chocolate you could also use milk, dark, or even caramilk chocolate.
Serving Suggestions
You might like to enjoy these white chocolate matcha mochi muffins with:
- Some of your favorite frosting and sprinkles
- with some freshly whipped cream and fresh berries like strawberries
- A light dusting of cocoa powder or powdered sugar.
Storage
These matcha chocolate mochi muffins can be stored in an air tight container at room temperature for 3 to 4 days.
They can also be frozen for up to 2 to 3 months. To defrost, allow to come to room temperature overnight, or use a microwave to defrost.
More Mochi Recipes
Looking for other delicious and easy mochi recipes to enjoy? Then you might like to try chocolate mochi, ube butter mochi, Nutella mochi, dairy free chocolate chip muffins, potato mochi, mochi pancakes, biscoff baked mochi donuts, mochi bread, mochi cookies, or even mango mochi.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Matcha Mochi Muffins
Ingredients
- 2 cups (250 grams, 8.82 ounces) glutinous rice flour (mochiko flour or sweet rice flour)
- ¼ cup (50 grams, 1.76 ounces) granulated sugar
- ¼ cup (40 grams, 1.40 ounces) light brown sugar
- 3 tablespoons (30 grams, 1.06 ounces) matcha powder
- ½ cup (95 grams, 3.35 ounces) white chocolate chips
- 2 teaspoons baking powder
- Pinch of salt
- 1 ½ cup (375ml/grams, 13.22 ounces) coconut milk room temperature
- 2 eggs room temperature
- 4 tablespoons (58 grams, 1.57 ounces) butter melted
- 1 teaspoon vanilla extract
Instructions
- Grease and line a muffin pan with muffin cases. Preheat your oven to 180°C (350°F) (see note 1).
- In a medium mixing bowl, add the flour, granulated sugar, brown sugar, matcha powder, white chocolate chips, baking powder, and salt. Mix until well combined and set aside.
- In a separate large mixing bowl combine the coconut milk, eggs, melted butter, and vanilla extract.
- Add the dry ingredients to the wet ingredients, mix until just combined and there are no lumps.
- Evenly spread the mixture in prepared muffin pans. Bake in preheated oven for about 20 to 25 minutes or until golden brown. (See note 2.) Remove from oven and allow to cool before serving.
Notes
- I used a 12 hole muffin tin with each hole being able to hold about ½ cup of mixture.
- To check if your muffins are cooked, you can carefully stick a wooden skewer or toothpick in the middle of a muffin. If it comes out clean then the muffins are cooked.
Comments
No Comments