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!)
Measure out the unsalted butter and melt. Set aside.
In a bowl, combine the glutinous rice flour, unsweetened cocoa, baking powder, sugar, and salt. Whisk to combine and set aside.
In a mixing bowl, combine the milk, maple syrup, egg, and vanilla extract and beat with a whisk until well combined.
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:
Divide the muffin batter evenly among 6 buttered muffin cups. Shake the muffin tin from side to help the batter settle into the cups.
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
No, glutinous rice flour does not contain any gluten. Glutinous refers to the sticky texture the flour takes on when it is cooked.
No, you cannot. Regular rice flour will not give the chewy mochi texture these muffins are intended to have.
To make these mochi muffins dairy-free, substitute coconut milk for the whole milk and replace the butter with equal parts neutral-flavored oil.
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.
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.
Double Chocolate Mochi Muffins
Ingredients
Dry Ingredients:
- 125 grams glutinous rice flour
- 20 grams unsweetened cocoa
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup whole milk
- 3 tablespoons maple syrup
- 1 egg
- ½ teaspoon vanilla extract
- 45 grams 60% bittersweet chocolate squares
- 3 tablespoons unsalted butter
Other:
- Unsalted butter for greasing muffin tin
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.
Leave a Comment