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Easy Mochi Muffins with a Magical Crust Recipe

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4.3 from 9 reviews

These easy mochi muffins are delightfully chewy with a magical golden crust, combining the unique texture of mochiko (glutinous rice flour) with the richness of coconut milk and a subtle sweetness. Perfect as a gluten-free treat or snack, these muffins bake to a light golden brown with a slightly crisp exterior and tender, moist interior.

Ingredients

Dry Ingredients

  • 2 cups mochiko glutinous rice flour (about 11 ounces / 320 grams)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt (Diamond Crystal kosher salt; use half if using sea salt or table salt)
  • ½ cup light brown sugar (about 2 ½ ounces / 70 grams)
  • ½ cup sugar (about 3 ⅜ ounces / 96 grams)

Wet Ingredients

  • 2 large eggs (room temperature, about 105 grams)
  • 1 teaspoon vanilla paste (4 grams)
  • 4 tablespoons unsalted butter (melted, about 2 ounces / 56.5 grams)
  • 1 13.5-ounce can coconut milk (full fat, Native Forest brand recommended)

Other

  • Cooking oil spray (neutral flavor and high smoke point such as canola, avocado, or peanut oil)

Instructions

  1. Preheat: Preheat your oven to 350°F (175°C). If using an air fryer, preheat it at 350°F (175°C) for 3 minutes. Ensure your eggs are at room temperature for best results.
  2. Combine Dry Ingredients: In a medium mixing bowl, thoroughly whisk together mochiko flour, baking powder, and salt until well combined.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together light brown sugar, sugar, eggs, vanilla paste, melted unsalted butter, and coconut milk until blended. It’s normal for small lumps of coconut milk fat to remain.
  4. Mix Wet and Dry: Add the dry ingredients into the wet mixture, and whisk just until combined—avoid overmixing to keep the muffins tender.
  5. Prepare Muffin Pan: Lightly grease a muffin pan with cooking oil spray. For 12 regular muffins, use about 1½ scoops of batter per muffin with a medium cookie scoop. If using an air fryer, lightly grease 12 silicone muffin cups and fill each about halfway with batter.
  6. Bake/Air Fry: Bake the muffins in the oven for 40–50 minutes (15 minutes if using a mini muffin pan), rotating the pan halfway through for even browning. To check doneness, insert a toothpick; it should come out clean. For air fryer, cook for 13–15 minutes at 350°F without preheating.
  7. Cool: Remove muffins from oven or air fryer and allow to cool in the pan or cups for 5 minutes. Use a small offset spatula to remove muffins carefully. For storing, cool completely on a wire rack before refrigerating in an airtight container for up to 2 days.

Notes

  • Room temperature eggs improve texture and help batter combine better.
  • The presence of small lumps from coconut milk fat is normal and does not affect the final muffin quality.
  • Rotate the pan halfway through baking to ensure even browning and cooking.
  • If storing leftovers, reheat muffins in a microwave or air fryer for a few seconds to restore softness.
  • Using a silicone muffin cup is recommended if air frying for easier removal and better heat circulation.
  • Adjust salt quantity depending on the type used—kosher salt is less dense than table salt.

Find it online: https://yumntasty.com/easy-mochi-muffins-with-a-magical-crust-recipe/