Matcha Mochi Muffins are gluten free chewy bites made with sweet rice flour, coconut milk, and matcha powder. They are perfect for breakfast, snacks, or treats to pair with your afternoon tea!
I’m pretty sure everyone knows about my mochi muffin addiction by now. I’ve made them in Black Sesame flavor and Miso Tahini flavor. This time I combined two of my FAVORITES – Matcha and Mochi together. Someone once told me that I should rename my blog to Matcha & Mochi and honestly, I don’t why it took me so long to put these two together.
I love mochi muffins because not only are they super delicious, but they are also effortless and hard to mess up. The recipe is versatile and can be easily mix with a variety of flavors. For instance, you can substitute matcha powder with cocoa powder or hojicha powder in this recipe. You can also add your own toppings, such as chocolate chip, coconut flakes, nuts, dried fruits, or chocolate drizzle on top. You can pretty much experiment with whatever ingredients your heart desires!
HOW DO YOU MAKE MOCHI MUFFINS?
MOCHIKO SWEET RICE FLOUR
Mochiko is the brand of sweet rice flour I used. It is a rice flour ground from Japanese short grain sweet rice. If you can’t find the same brand, you can also look for other brands in Asian grocery store or online. Make sure it is labeled sweet rice flour or glutinous rice flour.
COCONUT MILK
I used full fat canned coconut milk in this recipe. Coconut milk adds creaminess and nutty flavor to these muffins. If you don’t have coconut milk, you can substitute with whole milk or evaporated milk.
SWEETENED CONDENSED MILK
Sweetened condensed milk adds sweetness and creaminess to these muffins. If you don’t have condensed milk, you can omit it, but adding condensed milk will certainly add more moisture to the muffins.
BROWN SUGAR
Brown sugar can be substituted with white granulated sugar or honey. However, I do find mochi muffins made with brown sugar create a crsipier crust.
BAKING MOCHI MUFFINS
- GENEROUSLY grease the muffin tin with melted butter or cooking spray.
- Fill muffin tin with batter up to just below the rim. Bang the muffin tin onto the counter a few times to get rid of air bubbles.
- Sprinkle sesame seeds on top (optional).
- Bake for 40-45 minutes at 350°F, or until the edges are slightly golden brown.
- Muffins will puff up at first in the oven, but they will eventually flatten out as they cool.
- Allow the muffins to cool completely before serving. The cooler they are, the chewier they get!
STORAGE:
Mochi muffins are best served on the same day, as the crispy exterior does tend to become soft the next day. Muffins can be stored in an air tight container for up to 3 days at room temperature. If storing for a longer time, you can put them in a zip lock bag and store them in the refrigerator for up to 1 week.
To warm the muffins, you can either microwave for 10-15 seconds or heat in the oven at 350°F for 5 minutes. These muffins will stay moist and chewy even after a few days!
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Matcha Mochi Muffins (Gluten Free)
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 12 muffins 1x
Description
Matcha Mochi Muffins are gluten free chewy bites made with sweet rice flour, coconut milk, and matcha powder. They are perfect for breakfast, snacks, or treats to pair with your afternoon tea!
Ingredients
- ¼ cup unsalted butter, melted
- 1 (13.5 oz) can coconut milk
- ½ cup sweetened condensed milk
- 2 large eggs, room temperature
- 2 cups Mochiko sweet rice flour
- 1 cup brown sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp matcha powder
- ¼ cup hot water
- white sesame seeds (optional)
Instructions
- Preheat the oven to 350°F. Generously grease the muffin tin with butter or cooking spray.
- Melt butter in a small pot over medium heat. Once butter is melted, turn the heat off. Add coconut milk and condensed milk, whisk until combined. Then add eggs, and whisk until well combined. Set the wet ingredients aside.
- In a small bowl, mix matcha powder with hot water. Set aside.
- In a large bowl, prepare dry ingredients by combining sweet rice flour, brown sugar, baking powder, and salt together.
- Slowly add the wet ingredients into the dry ingredients, whisking constantly until well combined. Then add match mixture and mix until no lumps.
- Fill muffin tins with batter up to just below the rim. Bang the muffin tin onto the counter a few times to get rid of air bubbles. Top the muffins with sesame seeds (optional).
- Bake for 40-45 minutes, or until the edges are golden brown.
- Allow the muffins to cool completely before serving. The muffins get chewier as they get cooler.
Notes
Mochi muffins can be stored in an air tight container for up to 3 days.
- Category: Dessert
- Cuisine: American, Japanese
Keywords: matcha, mochi, mochi muffins
I’m always looking for new Mochiko flour recipes and matcha recipes and am so thrilled with this one! These muffins are scrumptious—deliciously chewy and moist, subtly sweet, incredibly comforting. I made a few batches: some sprinkled with white sesame seeds like Christian’s, some with black sesame seed paste swirls, and some studded with raspberries. All turned out beautifully. I took them into work and everyone loved them!
Recipe comes together quickly, too, making it perfect for weeknight baking.
Thank you for the fantastic recipe, Christian! Can’t wait to try your other ones.
★★★★★
Thank you thank you!! Your addition of black sesame seed paste and raspberries sound delicious! So glad everyone like them 🙂
Hi Christian! I made these muffins a couple times and they were absolutely amazing. Now I’d like to try to substitute the matcha with cocoa powder. Do you have any recommendations in terms of the appropriate measurements? Thanks!
Hi Natasha, thank you for trying my recipe! I have not made mochi muffins with cocoa powder before. I think you can try substituting 2 tbsp matcha powder with 2tbsp of chocolate powder!
Hello! I am going to try and make these this afternoon, but I do not have condensed milk. You say to omit it, but should I be replacing it with something? Would Yogurt work? More coconut milk? Thanks!
Hi! When I tried it without condensed milk, the flavor is still the same, but I found the muffins not as moist and the exterior not as crunchy. I would not replace it with yogurt, since that might affect the flavor and texture. You can certainly use more coconut milk or evaporated milk!
Delicious recipe!!! I trusted it and doubled it the first time I made it (the only tricky thing was mixing it thoroughly, it was a bit of an arm workout)! Everyone loved them. Mine were done in 35 min, so I recommend keeping an eye on them toward the end. Thank you for the amazing recipe!
★★★★★
Thank you Grace for your feedback! I’m so glad to hear that you love the recipe, hope you make it again! Cheers 🙂