Eloise Moon If you’re a fan of muffins but are searching for something beyond the typical flour-and-sugar combo, butter mochi muffins are here to surprise your taste buds. These humble yet irresistibly satisfying treats bring together the comforting richness of butter, the chewiness of mochi, and the familiar shape of a bakery-style muffin.
Inspired by the beloved Hawaiian dessert butter mochi, these muffins are naturally gluten-free, easy to customize, and incredibly fun to make.
What Are Butter Mochi Muffins?
From Island Favorite to Modern Classic
Butter mochi originated in Hawaii as a baked dessert made with glutinous rice flour (mochiko), butter, sugar, and coconut milk. Unlike traditional mochi (a chewy rice cake popular in Japanese cuisine), butter mochi is oven-baked, resulting in a dense yet tender cake with a satisfying bite.
Butter mochi muffins are a clever adaptation of this treat. Baked in individual muffin tins, they offer more crisp edges, a beautifully golden crust, and a perfect handheld size—ideal for breakfast, snacks, or dessert.
These muffins are a marriage of cultures: they incorporate ingredients and techniques from Hawaiian, Japanese, and Western baking traditions, creating a product that’s familiar yet refreshingly different.
What Makes Mochi Muffins So Unique?
- Naturally Gluten-Free: Made with mochiko flour instead of wheat, they’re safe for those with gluten sensitivities.
- Crispy on the Outside, Chewy Inside: The contrast in textures is a major part of the appeal.
- Versatile: You can make them sweet, slightly savory, or infused with flavors like coconut, matcha, or chocolate.
- Kid-Friendly: Their soft and chewy texture makes them fun and easy to eat.
- Simple Ingredients: You don’t need anything fancy—just pantry staples and a little patience.
Key Ingredients Breakdown
Let’s explore the essential ingredients that give these muffins their signature texture and taste.
| Ingredient | Purpose |
|---|---|
| Mochiko Flour | Provides the chewy, elastic texture characteristic of mochi. |
| Sugar | Adds sweetness and helps in browning. |
| Baking Powder | A leavening agent that gives a slight lift without making it fluffy. |
| Salt | Enhances flavor and balances the sweetness. |
| Butter (Unsalted) | Adds richness, moistness, and that deep buttery flavor. |
| Milk or Milk Alternative | Provides moisture and helps blend the dry ingredients. |
| Eggs | Add structure and bind the ingredients. |
| Vanilla Extract | Enhances aroma and balances the rice flavor. |
| Optional Add-ins | Coconut flakes, chocolate chips, matcha, or fruit puree for variation. |
How to Make Butter Mochi Muffins (Step-by-Step)
🥣 Step 1 – Gather Your Tools
You don’t need professional gear, but the basics help:
- 2 large mixing bowls
- A whisk or electric mixer
- Measuring cups and spoons
- Muffin tin (12-cup standard size)
- Muffin liners or nonstick spray
- Cooling rack
🔥 Step 2 – Preheat the Oven
Set your oven to 350°F (175°C). Line your muffin pan with paper liners or lightly grease it to prevent sticking.
🧂 Step 3 – Mix the Dry Ingredients
In a large bowl, whisk together:
- 2 cups mochiko flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Mix thoroughly to avoid any clumps.
🧈 Step 4 – Mix the Wet Ingredients
In another bowl, combine:
- 3/4 cup melted unsalted butter (cooled)
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 teaspoon vanilla extract
Whisk until well combined.
🌀 Step 5 – Combine Wet and Dry
Slowly pour the wet ingredients into the dry mixture. Mix until the batter is smooth but do not overmix. Overmixing can ruin the chewy structure.
Now’s the time to fold in any add-ins like coconut flakes or mini chocolate chips.
🧁 Step 6 – Fill the Muffin Tins
Divide the batter evenly among the muffin cups. Each should be about ¾ full.
⏱️ Step 7 – Bake Until Golden
Bake for 35–40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
❄️ Step 8 – Cool and Set
Let them cool in the tin for 10 minutes before transferring to a cooling rack. They firm up more as they cool, locking in that chewy texture.
Delicious Flavor Variations
These muffins are delicious on their own, but you can personalize them in dozens of ways.
| Flavor | Add-In Suggestion |
|---|---|
| Coconut | 1/4 cup sweetened shredded coconut |
| Chocolate | 1/4 cup mini chocolate chips |
| Matcha | 1 tbsp matcha powder |
| Ube | 1 tsp ube extract + purple coloring |
| Peanut Butter | Swirl in 1 tbsp of peanut butter before baking |
| Banana Nut | Add mashed banana and chopped walnuts |
| Cinnamon Sugar | Sprinkle cinnamon sugar on top before baking |
Expert Baking Tips
- Room Temperature Ingredients: Help the batter mix more evenly.
- Use Real Mochiko: Glutinous rice flour is not the same as regular rice flour.
- Don’t Overbake: You want crispy edges, not dry centers.
- Cool Completely: Chewy texture develops fully once cooled.
- Use Liners: Prevent sticking and improve presentation.
How to Store and Freeze Mochi Muffins
🧊 Storing:
- Room temperature: Up to 3 days in an airtight container.
- Refrigerator: Up to 5 days, reheat for 10 seconds before eating.
❄️ Freezing:
- Wrap each muffin in plastic wrap and place in a freezer-safe bag.
- Freeze for up to 2 months.
- Thaw at room temp or microwave for 15 seconds.
Perfect for meal prepping breakfast or snacks!
Nutritional Overview (Per Muffin)
These values are estimates for the basic recipe (no add-ins):
- Calories: 210–220
- Carbohydrates: 28g
- Fat: 10g
- Sugar: 12g
- Protein: 2g
- Fiber: 1g
- Gluten-Free: Yes
- Dairy-Free: Optional
FAQs: Everything You Want to Know
Q: Can I use regular rice flour?
A: No. Only mochiko (glutinous rice flour) provides the proper chewy texture.
Q: Are these muffins too sweet?
A: Not at all! They’re lightly sweetened, but you can reduce sugar if preferred.
Q: Can I make them vegan?
A: Yes. Substitute eggs with flax eggs and butter with plant-based butter.
Q: Why are my muffins gummy or dense?
A: You might have underbaked or used too much liquid. Make sure your oven is fully preheated and measure accurately.
Q: Can I use coconut milk?
A: Absolutely. It adds wonderful depth of flavor and makes the muffins dairy-free.
Why You’ll Love This Recipe Forever
Butter mochi muffins are not just a recipe—they’re an experience. They redefine what muffins can be: chewy instead of crumbly, rich instead of fluffy, and endlessly customizable.
Whether you’re baking for a weekend brunch, packing lunchboxes, or simply treating yourself to something special, this recipe delivers every time.
Final Thoughts
The joy of butter mochi muffins lies in their contrasts—crunchy edges, chewy centers, sweet but not overwhelming. Once you bake a batch, it’s hard to go back to regular muffins.
So, next time you’re looking to try something new in the kitchen, skip the ordinary. Bake up a batch of these irresistible, golden-chewy, buttery delights—and bring a taste of Hawaii home.
