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Double Chocolate Mochi Muffins

Modified: · Published: by · This post may contain affiliate links · 2 Comments
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These double chocolate mochi muffins are deliciously chewy! They are mildly sweet, gluten-free, and they go perfectly with a hot cuppa tea or coffee. The mochi texture makes them a bit more substantial than your usual muffin and double the chocolate means it totally satisfies when you need a chocolate fix!

Ingredients

Dry Ingredients:

  • Glutinous rice flour (aka sweet rice flour or Mochiko rice flour)
  • Unsweetened cocoa
  • Baking powder
  • Sugar
  • Salt

Wet Ingredients:

  • Whole milk
  • Maple syrup
  • Butter, melted
  • Egg
  • Vanilla extract
  • Chocolate, melted

Optional Topping:

  • Icing sugar
  • Melted chocolate
  • Chocolate chips

How To Make Chocolate Mochi Muffins

Prepare the Ingredients:

Break chocolate into small pieces and melt. (Learn how to melt chocolate simply and easily!)

A round white bowl containing pieces of chocolate.
A white round bowl containing a spoon and melted chocolate.

Measure out the unsalted butter and melt. Set aside.

A white round bowl containing chunks of yellow butter.
A white round bowl containing yellow melted butter.

In a bowl, combine the glutinous rice flour, unsweetened cocoa, baking powder, sugar, and salt. Whisk to combine and set aside.

A round white bowl containing white flours and cocoa.
A white round bowl containing a metal whisk and brown and white dry ingredients.

In a mixing bowl, combine the milk, maple syrup, egg, and vanilla extract and beat with a whisk until well combined.

A round black bowl containing white and brown liquid and a raw egg.
A metal whisk mixing a yellow liquid in a black round bowl.

Add the dry ingredients, melted butter, and melted chocolate to the bowl and mix well with a whisk. Use a rubber spatula to scrape down the sides of the bowl and to make sure the dry ingredients have been incorporated.

Combining all the ingredients:

Brown and white dry ingredients and melted chocolate in a black round bowl.
A metal whisk in a brown batter in a black round bowl.

Divide the muffin batter evenly among 6 buttered muffin cups. Shake the muffin tin from side to help the batter settle into the cups.

A black spoon dropping brown batter into a grey muffin tin.
Six muffin cups in a grey metal muffin tin containing brown batter.

Bake in a preheated 375F/190C oven for 25 minutes. Let the mochi muffins cool for 5 minutes in the pan before transferring to a rack.

Commonly Asked Questions

Does glutinous rice flour contain gluten?

No, glutinous rice flour does not contain any gluten. Glutinous refers to the sticky texture the flour takes on when it is cooked.

Can I use regular rice flour to substitute the glutinous rice flour?

No, you cannot. Regular rice flour will not give the chewy mochi texture these muffins are intended to have.

Can these be made dairy-free?

To make these mochi muffins dairy-free, substitute coconut milk for the whole milk and replace the butter with equal parts neutral-flavored oil.

My muffins sank a little after I removed them from the oven. Is this normal?

Yes! It is completely normal for the muffins to sink a bit. They might even sink a lot, but it is totally okay and the muffins will still have their chewy mochi texture.

How do you store leftovers?

Store the mochi muffins in a sealed container or resealable bag on the counter. They will retain their softness and chewiness for 2-3 days.

How to Serve the Muffins

They are totally delicious as they are, but you can dress them up and make them look more fancy! Just a light dusting of icing sugar and/or cocoa does wonders. Melt some more chocolate and drizzle it over the top and now you've got TRIPLE chocolate mochi muffins! You can also top the muffins with chocolate chips before baking!

Then savor every nibble as you enjoy them with a hot drink like Poached Pear Ginger Tea, Soothing Ginger Honey Tea, or Pick-Me-Up Coffee Milk Tea !

Want More Mochi Recipes?

Do you love mochi and want to learn what other mochi recipes you can make? Check out these favorites!

These double chocolate mochi muffins are definitely going to become a favorite if you love mochi! Enjoy one for breakfast, pack one with your lunch, nibble on one as you enjoy an afternoon tea or coffee, or end your meal with a chocolate fix dessert!

~ Lisa.

Recipe

Double Chocolate Mochi Muffins

These double chocolate mochi muffins are deliciously chewy! They are mildly sweet, gluten-free, and they go perfectly with a hot cuppa tea or coffee. The mochi texture makes them a bit more substantial than your usual muffin and double the chocolate means it totally satisfies when you need a chocolate fix!
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Baking Time:: 25 minutes
Makes: 6 muffins

Ingredients

Dry Ingredients:

Wet Ingredients:

Other:

  • Unsalted butter for greasing muffin tin

Equipment

Instructions

  • Preheat oven 375F/190C.
  • Butter 6 cups of a muffin tin. Set aside.
  • Break chocolate into pieces in a bowl and melt. Set aside.
  • Measure out unsalted butter and melt. Set aside.
  • Combine the glutinous rice flour, cocoa, sugar, baking powder, and salt in a bowl and whisk together. Set aside.
  • In a medium mixing bowl or 1-quart measuring cup, add the whole milk, egg, maple syrup, and vanilla extract. Whisk well to combine.
  • Add the dry ingredients, melted butter and melted chocolate to the milk-egg mixture and whisk well to combine. Switch to a rubber spatula and give the mixture a good mix, making sure all the dry ingredients have been incorporated.
  • Divide the batter among the 6 buttered cups in the muffin tin. Shake the muffin tin side to side to get the batter to settle.
  • Bake for 25 minutes.
  • Let cool for 5 minutes in the muffin tin and then transfer to a cooling rack. Minor sinking of the mochi bites is normal.
  • Dust cooled muffins with icing sugar and/or cocoa, or drizzle melted chocolate over top.
  • Store leftover mochi brownie bites in a resealable bag or container on the counter for 2-3 days.

Notes

  • Glutinous rice flour = sweet rice flour = Mochiko rice flour
  • Glutinous rice flour does not contain gluten.
  • The glutinous rice flour and cocoa should be measured by weight to ensure consistent results in the finished muffins.
  • Weight measurements:
    • ½ cup milk = 120 grams
    • 3 tablespoons butter = 42 grams
    • ½ teaspoon vanilla extract = 2 grams
    • 3 tablespoons maple syrup = 70 grams
    • ½ teaspoon baking powder = 2 grams
  • Butter in the recipe can be substituted with equal amount neutral-flavored oil.
  • Store leftovers in a sealed container or resealable bag at room temperature for 2-3 days.
  • Dress up the muffins:
    • Dust the muffins with icing sugar and/or cocoa
    • Drizzle melted chocolate over the top.
  • Make these TRIPLE chocolate mochi muffins by stirring ¼ cup chocolate chips into the batter or topping the muffins with chocolate chips before baking.
Have you made this recipe?Share a photo on Instagram and be sure to tag me @dayinthekitchen!

Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!

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Comments

    5 from 1 vote

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  1. Anastasia says

    5 stars
    Thank you! These were really yummy! The only thing I added is I put the red bean filling in my muffins and, accidentally, used salted butter instead of the unsalted butter. The texture of the muffins is chewy, they have pronounced chocolatey flavor and are not overly sweet. This is going to be a staple desert in our house!

    Reply

    • Lisa says

      Hi Anastasia! Thank you so much for making the recipe! Red bean filling combined with the chocolate sounds delicious!

      Reply