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!
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.