These chocolate mochi muffins are a delicious combination of flavors which are sure to delight.
They are a fusion of velvety chocolate and soft and chewy mochi.
Enjoy them for morning tea, afternoon tea, dessert, or even as a lunch box treat.
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With every bite, the deep cocoa flavors of these chocolate mochi muffins blend perfectly with the delightful texture of mochi, offering a truly unforgettable treat.
Whether enjoyed as a cozy breakfast accompaniment or a luxurious dessert, chocolate mochi muffins promise an adventure in taste that's both familiar and refreshingly new.
Each bite offers a burst of cocoa-infused pleasure, perfectly balanced by the muffin's tender crumb.
These chocolate mochi muffins are great to serve for parties, special occasions like Christmas or Thanksgiving, pot lucks, and even dessert.
Other mochi muffin recipes you might like to try include ube mochi muffins, matcha mochi muffins, black sesame mochi muffins, or even chocolate mochi cupcakes.
What is mochi?
Mochi is a Japanese rice cake made from glutinous rice flour (mochiko flour), known for its chewy texture. The rice is steamed and pounded into a smooth, elastic dough.
Mochi comes in various shapes, often filled with sweet fillings like red bean paste or ice cream.
Why You'll Love This Recipe
- These chocolate mochi muffins are easy to make.
- Make these muffins in advance. This makes them great for parties, pot lucks, or even lunch box treats.
- This recipe for mochi muffins is ready in about 30 minutes.
- Gluten free.
Cost To Make
Estimated cost = $3.35 or $0.28 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. This gives the muffins their chewy texture.
- Light Brown Sugar: You could also use dark brown sugar.
- Granulated Sugar
- Baking Powder
- Unsweetened Cocoa Powder: If you love your muffins extra chocolately, add some more cocoa powder. If you don't have unsweetened cocoa powder, you could use sweetened cocoa powder but you will need to adjust the amount of sugar you use to taste.
- Chocolate Chips: You could use dark, milk, caramilk, or white chocolate.
- Salt
- Coconut Milk
- Eggs
- Butter: Alternatively, you could use a neutral flavored oil, such as vegetable oil.
- Vanilla Extract
Instructions
This recipe for chocolate mochi muffins makes 12 muffins. You can easily adjust the ingredient quantities to suit how many serves you need to make.
Step One: Preheat your oven to 180°C (350°F) and 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 Two: In a medium mixing bowl, add the flour, brown sugar, granulated sugar, baking powder, cocoa powder, chocolate chips, 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
Avoid over mixing the batter. Stir until the ingredients are just combined and there are no lumps.
Substitutions / Variations
- Before baking, you could sprinkle some coarse sugar or chopped nuts on top.
- Add a teaspoon of espresso powder to the batter for a coffee and chocolate mochi muffin.
- For a vegan friendly option, use a neutral flavored oil such as vegetable oil instead of butter, and omit the chocolate chips.
Serving Suggestions
- These chocolate mochi muffins go great with a cup of hot tea or hot coffee.
- Serve these muffins with a light dusting of cocoa powder or icing (powdered) sugar.
- Drizzle some melted chocolate over the top.
- With a scoop of vanilla ice cream.
Storage
Store these chocolate mochi muffins in an air tight container in the fridge for 3 to 4 days.
For the best tasting muffins, allow the muffins to come to room temperature before consuming.
Chocolate chip mochi muffins can also be frozen for up to 2 to 3 months.
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
Chocolate Mochi Muffins
Ingredients
- 2 cups (250 grams, 8.82 ounces) glutinous rice flour (sweet rice flour or mochiko flour)
- ¼ cup (40 grams, 1.40 ounces) light brown sugar
- ¼ cup (50 grams, 1.76 ounces) granulated sugar
- 2 teaspoons baking powder
- 3 tablespoons (30 grams, 1.06 ounces) unsweetened cocoa powder
- ½ cup (95 grams, 3.35 ounces) chocolate chips
- ¼ teaspoon salt
- 1 ½ cup (375ml/grams, 13.22 ounces) coconut milk
- 2 eggs
- 4 tablespoons (58 grams, 1.57 ounces) butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and grease and line a muffin pan with muffin cases (see note 1).
- In a medium mixing bowl, add the flour, brown sugar, granulated sugar, baking powder, cocoa powder, chocolate chips, 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.
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