Muffin been the Mochi that Caught My Eye (Butter Mochi Muffins)

Always searching for new and different treats, I came across an article that spotlighted Third Culture Bakery in Berkeley.  The baker is an alum of Cal (Go Bears) who chose food over toxicology (good choice) and thus Mochi Muffins made with sweet rice flour were put on the map.  Though I haven’t made it to Berkeley to try one, I found a couple of recipes online that sounded scrumptious, so it was off to the rices!  Update: I just posted a new mochi muffin recipe, Mango Mochi Muffins made with mango tea and freeze-dried mangos!  It’s small-batch baking, only 8 regular size delicious muffins.

My Sweet Rice, Oh My Rice

For the uninitiated, mochi (sweet rice flour) is a cornerstone of Asian treats.  Sweet rice is PULVERIZED into flour to which water and flavorings are added.  It ends up looking like the BLOB, really.  It can be flavored, baked, steamed, fried and made into countless delicious treats both sweet and savory.  During New Year’s, Japanese families gather to pound mochi in a tradition called Mochitsuki. Just for your viewing pleasure here is Mitsuo Nakatani, Japanese Mochi Master.  Enjoy. 

Traditional mochi starts with steamed rice and is pounded and shaped into sweet or savory rice cakes.  Mochi muffins and Hawaiian Butter Mochi start with sweet rice flour, mixed with liquids, and baked.  Since I don’t foresee any of us pounding mochi, let’s make muffins and Hawaiian Mochi. Infinitely easier and pretty darn tasty.

Back on the Muffin Trail

If you have ever had Manju from Shuei-Do Sweet Shop in Japantown in San Jose, or Butter Mochi from Hawaii and liked it…you’re going to love these.  If you haven’t had mochi, this is a good introduction.  Not quite as gooey as Manju and definitely not cakey like a muffin, it’s a delicious hybrid of the two.  A touch of sweetness, crispy on the outside, dense and chewy on the inside, and crunchy from the generous sprinkle of sesame seeds on top.  It’s different but delicious.  If that wasn’t enough, they are GLUTEN-FREE.  You’re welcome.

Rice, Rice, Baby

The most important item in the pic is the Mochiko Sweet Rice Flour by Koda Farms.  This is the go-to brand.  You can definitely find it in any Asian store (along with the sesame seeds), and if you’re lucky, at some of your larger local markets.  Take a walk down the international/ethnic food aisle.

I found quite a few recipes for Mochi Muffins online and finally settled on one from a beautiful blog called Snixy Kitchen.  Her batch made 12 muffins, which made her recipe the frontrunner as most made 24.  As yummy as they are, what am I going to do with 24 muffins?!

The batter comes together in a snap:  melted butter, coconut milk, egg, brown sugar, and rice flour.  Stir together and pour into a muffin tin.  Boom, done.  My batter was thicker than some of the posts I’ve seen.  This may account for the slight dome mine had.  I also found a recipe from Saimin Noshrat in the NYT.  I think I may try a couple of her tweaks the next time I make these.  Trust me, there will be a next time.  I will use light brown sugar, substitute evaporated milk for some of the coconut milk, and brown my butter.  Not to worry, a full report will follow.  Hmmm, can’t wait to make another batch.

The longer you leave these in the oven, the less gooey and more cake-like they will be.  The first batch was baked for 60 minutes.  I think I should have pulled them out sooner, I like gooey.  Now I check at 40 minutes and pull them out around 45 minutes.  To test them, use a knife to poke the center of a muffin.  It should come out fairly clean with a bit of crumb.

More Mochi Madness

After making these muffins if you like the chewiness, definitely try the Hawaiian Butter Mochi Muffins, inspired by Aloha Kitchen by Alana Kysar.  A little less flour and a bit more liquid kick up the gooey, buttery, lusciousness of these bites.  Bake them in a muffin tin for crispy edges.  I ADORE both of these muffins.

Also check out Peanut Butter Mochi from A Common Table by Cynthia Chen McTernan. Delish! LOVE, love, LOVE

If you would like to try traditional Japanese Mochi, here are my recommendations:  Fugetsu-Do in Little Tokyo in LA, the oldest family-owned Japanese Shop in the US, Shuei Do Manju Shop in San Jose, and in my hometown of SF, Benkyodo Company in Japantown (now closed😢😢😢 ).  All family-owned artisan shops.

Print Pin

4.53 from 19 votes

Butter Mochi Muffins

Course Dessert

Cuisine Asian-American

Keyword coconut milk, Gluten free, mochi muffin

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Ingredients

• 1/4 cup (2 ounces )unsalted butter, melted and cooled, plus more for greasing pans sub brown-butter
• 2 cups (320 grams) mochiko sweet rice flour Koda Farms
• 1 cup (200 grams) organic dark brown sugar* light or dark brown sugar will work
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt 1/4 tsp sea salt
• 1 13 ounce can full-fat coconut milk Sub evaporated milk, half to all
• 2 large eggs room temperature
• 1½ teaspoons vanilla extract
• 1 teaspoon molasses optional, added for flavor or use Golden Syrup or honey
• 1½ tablespoons each black and toasted sesame seeds, for garnish

Instructions

• Preheat oven to 350°F and place the oven rack in the middle of the oven.
• Grease the sides and top of a 12-cup muffin tin well with soft butter.
• In a medium bowl, whisk together the sweet rice flour, brown sugar, baking powder, and salt.
• In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla, and molasses.
• With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.
• Divide the batter among the prepared muffin tin, filling each cup all the way to the top.
• Sprinkle the tops with black and white sesame seeds.
• Bake 45-50 minutes until the top is brown and crispy and the muffin springs back when poked with a finger.  Bake for less time. for muffins that are chewier and less cakey. Muffins are done when a skewer comes out relatively clean and the tops are brown.
• Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
• Store in an airtight container for up to 3 days.  Can be frozen and thawed at room temp.

Notes

Organic dark brown sugar is richer and more caramel-y than conventional, but you can use regular brown sugar.

Any muffin tin will do, but for ultimate crispy exterior, use a dark non-stick muffin tin.

If using a light muffin tin, you may have to bake the muffins a little bit longer.

If keeping them for longer, they'll lose their crispiness after a day or two in storage, put them in the oven for a few minutes to crisp again before eating.