If you’ve never tried a butter mochi muffin, prepare to fall in love. With a crispy, golden crust and an irresistibly chewy interior, these little treats are the perfect fusion of Hawaiian comfort food and bakery-style muffins. Lightly sweet, naturally gluten-free, and packed with flavor, these muffins are ideal for breakfast, snacks, or dessert.

Made with mochiko flour (glutinous rice flour), this recipe is a fun twist on traditional butter mochi and brings a soft, stretchy texture that’s impossible to forget. Whether you’re familiar with Korean mochi recipes or this is your first time using mochiko, you’ll be surprised at how easy—and addicting—these are to make.

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A Delicious Twist on Traditional Hawaiian Mochi and Cupcakes

Butter mochi muffins originate from the Hawaiian classic “butter mochi,” a dense and chewy cake traditionally baked in a pan. These muffins, however, come in single-serve portions, which means more crispy edges and the perfect ratio of chew to crunch.

These mochi muffins are also versatile—you can enjoy them plain or flavor them with coconut, chocolate chips, matcha, or even ube. They’re soft enough to feel like dessert, but wholesome enough for breakfast or brunch. Best of all, they’re made with a handful of pantry staples.

Gluten-Free, Easy to Make, and Perfect for Breakfast or Dessert

Unlike traditional wheat-based muffins, these mochi muffins use glutinous rice flour, which makes them naturally gluten-free without sacrificing flavor or structure. The end result? A chewy, satisfying texture that’s unlike any other muffin you’ve tasted.

Whether you’re following a gluten-free diet or just want to try something new, these mochi bites hit the sweet spot between simple and indulgent.

Simple Pantry Staples for That Classic Chewy Texture

Let’s take a look at the ingredients you’ll need to make these mochi muffins at home. These quantities yield 12 regular muffins.

Ingredients:

• 2 cups mochiko flour (glutinous rice flour)
• 1 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, melted and cooled
• 1 cup whole milk (or any milk alternative)
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/4 cup sweetened shredded coconut or mini chocolate chips

Each ingredient plays a role in creating the perfect muffin—chewy from the rice flour, moist from the butter, and just sweet enough from the sugar.

Everything You Need to Make These Mochi Muffins at Home

You won’t need fancy kitchen equipment for this one. Just a few basics:

• Mixing bowls
• Whisk or hand mixer
• Muffin tin (12-cup)
• Muffin liners or nonstick spray
• Spatula
• Cooling rack
• Measuring cups and spoons

These tools are probably already in your kitchen, making this one of the easiest dessert recipes simple enough for weekday baking.

How to Make the Best Butter Mochi Muffins

Ready to bake? Follow these step-by-step instructions for deliciously chewy muffins every time.

Step 1 – Preheat and Prep

Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease each cup with nonstick spray.

Step 2 – Mix the Dry Ingredients

In a large bowl, whisk together mochiko flour, sugar, baking powder, and salt.

Step 3 – Mix the Wet Ingredients

In a separate bowl, whisk the melted butter, milk, eggs, and vanilla extract until fully combined.

Step 4 – Combine and Fold

Pour the wet ingredients into the dry and mix until smooth. If adding coconut, chocolate chips, or other mix-ins, gently fold them in now.

Step 5 – Fill and Bake

Divide the batter evenly among the 12 muffin cups. Fill each about 3/4 full.

Bake for 35–40 minutes or until the tops are golden brown and the edges are crispy. The centers should be slightly springy but set.

Step 6 – Cool and Serve

Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. They firm up more as they cool, giving you the ideal chewy texture.

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From Coconut to Chocolate – Make It Your Own

These mochi cupcakes are a blank canvas for all kinds of fun flavors. Here are some favorite add-ins:

• Coconut mochi muffins: Fold in 1/4 cup shredded coconut
• Chocolate chip mochi muffins: Add mini chips for a dessert spin
• Matcha mochi muffins: Stir in 1 tablespoon matcha powder for an earthy note
• Ube mochi muffins: Add ube extract and a few drops of purple coloring
• Cinnamon sugar topping: Sprinkle before baking for a snickerdoodle twist

Mix and match based on the season or your cravings!

How to Achieve That Signature Chewy Inside and Crisp Edges

The texture is everything in mochi recipes. Here’s how to get it right:

• Don’t overmix the batter. Mix until just smooth.
• Use real mochiko flour, not regular rice flour. They’re not interchangeable.
• Cool completely before eating—this allows the centers to firm up.
• Bake longer for extra crispiness on the edges.

The outer crust should be slightly firm and golden, while the center stays chewy and moist.

Serve for Hawaiian Brunch, Snacks, or Dessert

These butter mochi muffins are perfect at any time of day:

• With coffee or tea for a relaxing afternoon treat
• At brunch alongside tropical fruit or a savory quiche
• For dessert with whipped cream or fresh mango slices
• In lunchboxes as a sweet surprise for kids

They also make great party favors or additions to holiday dessert tables.

Keep Your Mochi Muffins Fresh Longer

Mochi muffins store well and even freeze beautifully.

To Store:

• Keep in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 5 days (microwave for 10–15 seconds before eating)

To Freeze:

• Wrap each muffin in plastic wrap and store in a freezer-safe bag
• Freeze for up to 2 months
• Thaw at room temp or microwave briefly to re-soften

Perfect for mochi breakfast meal prep!

Calories and Gluten-Free Benefits

Here’s the estimated nutrition per muffin (plain, no add-ins):

• Calories: 210
• Fat: 10g
• Carbohydrates: 28g
• Sugar: 12g
• Protein: 2g
• Fiber: 1g

Since these are made with rice flour, they’re naturally gluten-free and safe for most dietary needs. They’re also easy to adapt for dairy-free lifestyles using plant-based milk and butter.

Great for Kids, Adults, and Mochi Newbies

These muffins are loved by all ages. The crispy edges and soft centers appeal to kids, while the unique texture and rich flavor win over adults. They’re also a perfect intro to mochi bites recipes for anyone new to glutinous rice desserts.

They’re ideal for:

• Gluten-free snack lovers
• Asian dessert fans
• Hawaiian brunch hosts
• Parents seeking fun lunchbox treats
• Anyone curious about bread dessert ideas beyond the usual

Baking Tips to Nail the Texture Every Time

Here are common mistakes to avoid:

• Using the wrong flour: Only use mochiko (sweet rice flour)
• Underbaking: The muffins should be golden and firm on top
• Not cooling long enough: They need time to set before eating
• Using cold ingredients: Room temp helps the batter mix evenly
• Skipping the liners: These muffins can stick—grease well or use papers

Follow these tips and your mochi muffins will come out perfect every time.

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Answers to Your Top Mochi Muffin Questions

Can I use regular rice flour?
No—only mochiko or glutinous rice flour will give you that chewy texture.

Are these muffins too sweet?
Not at all. They’re lightly sweetened and balanced. You can even reduce the sugar if preferred.

Can I double the recipe?
Yes! This recipe scales well. Just adjust baking time slightly if using larger pans.

Can I use coconut milk instead of regular milk?
Absolutely. Coconut milk adds flavor and keeps the recipe dairy-free.

Can I make these without eggs?
Yes. Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan version, though texture may be slightly different.

Why These Mochi Muffins Belong in Your Recipe Box

Once you try these butter mochi muffins, you’ll be hooked. They’re a unique treat that’s chewy, rich, and satisfying—everything a muffin should be, but better. They’re simple enough for everyday baking but elegant enough to serve at brunch or parties.

Whether you’re a seasoned baker or just looking for a fun new recipe, these muffins are a delicious way to experience the world of mochiko recipes. You won’t regret adding this one to your favorites.

Tried These? Share, Comment, and Subscribe for More Mochiko Recipes!

Did you love this butter mochi muffin recipe? Let us know in the comments! Share your flavor variations, tag your photos, and subscribe to get more easy, chewy, and delicious treats delivered to your inbox. Happy baking!

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