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Chocolate Mochi Muffins
These yummy chocolate mochi muffins have a slightly chewy and fudgy texture and are completely gluten-free. They are my favorite to bring to a potluck.
There are many great things with these chocolate mochi muffins: easy, delicious, interesting slightly chewy and fudgy texture, and gluten-free. This is one of my favorite recipes to bring to pot luck since it is always a crowd favorite, and people always ask for the recipe afterwards. :D
What goes into these chocolate mochi muffins?
- mochiko. I usually buy Koda Farms mochiko, but you can use Thai sticky rice flour too if that is an easier alternative.
- sugar
- baking soda
- unsalted butter/coconut oil. If you love the combo flavor of chocolate and coconut, I highly recommend using coconut oil. :)
- semi-sweet chocolate chips
- evaporated milk/coconut milk. Again, for coconut lovers, definitely use coconut milk. When I make this to serve kiddies, I usually stick with unsalted butter and evaporated milk since I know they prefer that to coconut oil and coconut milk. :)
- vanilla extract
- egg
How do you bake chocolate mochi muffins batter?
The step-by-step for these chocolate mochi muffins cannot be any simpler:
- Preheat oven to 350 Fahrenheit (180 Celsius). Lightly grease a standard 12 cup muffin pan.
- In a mixing bowl, sift together mochiko, sugar, and baking soda.
- In a saucepot, melt butter and chocolate chips. Take it off the heat, then stir in evaporated milk/coconut milk, vanilla, and egg.
- Slowly pour in the chocolate mixture into the mochiko mixture. Whisk until the batter is smooth. The batter will be pretty thin.
- Divide batter into the muffin pan, they should be close to level. Bake in the preheated oven for 28-30 minutes, or until no longer jiggles and a cake tester comes out almost clean with minimal cling of batter.
- Remove the pan from the oven, and place it on a wire rack. After 15 minutes, gently remove the muffin from pan. Serve immediately. Store any leftovers in an air-tight container for up to 3 days at room temperature.
If you don’t have a muffin pan, you can use a square 8"x8" pan to bake this. It will take about 55 to 60 minutes to bake in the same temperature.
Troubleshooting and tips for a successful bake.
What if I don’t have a muffin pan?
If you don’t have a muffin pan, you can bake this in a square 8"x8" pan, but it will take about 55 to 60 minutes at the same temperature.
Can I use honey or maple syrup instead of sugar?
Yes, you can substitute 1 cup of sugar with 1 cup maple syrup/honey, but please reduce the amount of evaporated milk/coconut milk used by 1/4 cup. Your new ingredient list looks like these:
- 150 gram (1 cup) mochiko, or Thai sticky rice flour
- 1 cup honey/maple syrup
- 1 1/2 teaspoon baking soda
- 1/4 cup unsalted butter, or coconut oil
- 1/2 cup (100 gram) semi-sweet chocolate chips
- 10 ounce (1 1/4 cup) evaporated milk, or coconut milk
- 1 teaspoon vanilla
- 1 egg
The step-by-step is the same with this new list of ingredients.
Chocolate Mochi Muffins
Ingredients
- 150 gram (1 cup) mochiko, or Thai sticky rice flour
- 200 gram (1 cup) sugar
- 1 1/2 teaspoon baking soda
- 1/4 cup unsalted butter, or coconut oil
- 1/2 cup (100 gram) semi-sweet chocolate chips
- 12 ounce (1 1/2 cup) evaporated milk or canned coconut milk
- 1 teaspoon vanilla
- 1 egg
Instructions
- Preheat oven to 350 Fahrenheit (180 Celsius). Lightly grease a standard 12 cup muffin pan.
- In a mixing bowl, sift together mochiko, sugar, and baking soda.
- In a saucepot, melt butter and chocolate chips. Take it off the heat, then stir in evaporated milk/coconut milk, vanilla, and egg.
- Slowly pour in the chocolate mixture into the mochiko mixture. Whisk until the batter is smooth. The batter will be pretty thin.
- Divide batter into the muffin pan, they should be close to level. Bake in the preheated oven for 28-30 minutes, or until no longer jiggles and a cake tester comes out almost clean with minimal cling of batter. (*)
- Remove the pan from the oven, and place it on a wire rack. After 15 minutes, gently remove the muffin from pan. Serve immediately. Store any leftovers in an air-tight container for up to 3 days at room temperature.
Notes
- (*) You can use a square 8"x8" pan to bake this. It will take about 55 to 60 minutes to bake in the same temperature.
Comments
Thanks for the recipe, will substituting coconut palm sugar for regular sugar work?
I haven't tried using coconut palm sugar, but I don't see why it won't work. I will definitely go ahead and use it if I were you Linda. Please let me know how it goes. :)
I like to make a vegan version, how can i make this recipe with a substitute for eggs and butter?
Hi May, you can use the same amount of coconut oil instead of butter. Unfortunately, you still need egg, though there are products like the Vegg or Egg Replacer that can replace eggs and are vegan friendly.
Would subbing almond milk for regular milk work? Also, I was planning to make these as mini muffins instead of regular size muffins -- any idea how many it would make?
Yes, you can use almond milk or soy milk instead of regular milk. I haven't tried with this recipe, but usually a recipe that yields 12 regular muffins will equal to 36 mini muffins, so you may need 2 mini muffin pans each with 24 holes. Also, typically the baking time in a mini muffin pan is reduced by 1/3, so you probably only need about 12 minutes of baking time in a mini muffin pan. I hope this is useful. :)
I’d like to substitute either maple syrup or dates for the sugar. Do you think that will work and any idea of quantities of each?
Hi Lynn, I haven't personally tried this myself. But according to Kings Arthur's website (https://www.kingarthurflour.com/blog/2017/08/18/baking-with-liquid-sweeteners), which is a pretty trusty site for all things baking, they suggested 1 cup sugar = 1 cup maple syrup, but reduce the liquid by 3-4 tablespoon. So I would say, instead of 1 cup sugar, use 1 cup of maple syrup, then instead of 1.5 cup milk, use 1.25 cup milk. Let me know how it goes. :)
Thank you SO much for responding to my question. I will try this and let you know. I’ve never made mochi muffins but am really eager to try. I love the store bought ones I’ve had. Thanks again.
Hello Anita,
Just wanted you to know I just made the chocolate mochi muffins with your brilliant maple sugar substitute for regular sugar and while they haven’t yet reached the 15 minute waiting period, I did sneak a small piece and they’re quite wonderful. Very moist and not quite as dense as the commercial mochi muffins I’ve had.
I’m excited to now experiment some more with recipes for different flavors. Can you point me to other mochi muffin recipes?
Thank you SO much. I really appreciate your help.
Lynn
I've never baked with Thai sticky rice flour but I'm intrigued because I love to experiment with different types of flours. This muffin recipe sounds devine. I can't wait to give it a try.
Oh. My. Goodness. I can already imagine how amazing they'll be coming out of the oven! Thanks for sharing such a fantastic recipe!
These turned out great! So tasty and easy to put together!
Love the Thai sticky rice flour as well as coconut milk option. These muffins look moist and delicious. I need to check these out soon.
I made this recipe with the coconut milk and coconut oil. It was easy and enjoy the texture on the inside and the crispness of the outside but it didn’t have enough chocolate taste even though I had half a cup of chocolate chips.
Christine, thank you for your feedback. You can try adding 1 teaspoon of instant espresso powder to the cake batter to enhance the chocolate flavor. I'm sorry if the recipe is not chocolatey enough as is.
When I make this recipe the batter is very soupy and the muffin doesn't rise, instead, it sinks. Any idea what I'm doing wrong?
Hi Addie, I'm not sure why your muffins sink. Also, the batter is indeed supposed to be thin (or soupy like you said). From what I can investigate though, there are several causes why muffins (or other baked goods in general) sink :
(1) Old baking soda. Try adding a splash of vinegar to some of your baking soda, if it doesn't fizzes heavily, it is time to buy a new box.
(2) Too much beating. So on step 4, whisk just until you no longer see streaks of flour, and use slowest speed setting if using electric mixer.
(3) Accurate oven temperature. Sometimes our oven temperature is just not what's reported by the oven. To be accurate for sure, it's a great idea to measure with an oven temperature.
(4) Immediately bake the muffins once pouring into the muffin pan and not letting the batter sits for a long time. This is also the reason why preheating oven first at the beginning is very important, that way the muffins can be baked once it's poured into the pan.
(5) Possibility of mixing up baking powder with baking soda. Remember that these two are not interchangeable.
(6) Baking rack is not positioned at the center.
I followed the recipe exactly and mine sank as well. I have new baking soda, I didn't over whisk, and I baked it immediately after transferring it into the muffin pan.
There just seems to be too much wet ingredients in this recipe? My end product came out bubbling.
Hi Ry, the batter is supposed to be thin, wet, and soupy. There are many reasons why a cake/muffins make bubbles. The bubbles are created by over-mixing/over-beating the batter, or letting the cake batter settle for too long before going into the oven (this is the reason why it is super important to preheat the oven so there is almost no gap time between finishing the batter, pouring it into cake pan, and baking it in the oven).
These come out perfect every time. We love them! We've tried with and without coconut milk, and while both are good, we really love them with coconut milk.
My family absolutely loved these!! They were so delicious and had a lot of flavor.
So delicious! Anytime I can have chocolate for breakfast, that's a win!
These look like lovely light muffins. I will definitely be giving them a go.
I will have to look for this flour next time I am at the International Food Store. The muffins look amazing and nice and chocolaty.
Hi there, is this recipe using baking soda or baking powder? On the picture shown as baking powder, but on the recipe ingredient shown as baking soda.
Hi Jenny, it should be baking soda. I will need to update the legend in the photo. :)
Hello, I was thinking of omitting the chocolate and putting in matcha powder instead - how much matcha do you think would be suitable?
Hi Jessica, I don't think this recipe will work if we take out the chocolate chips. A better alternative is to start with my Hawaiian butter mochi cake, but add 1 tablespoon of matcha to the mochiko and sift until well combined, replace 150 gram brown sugar with 100 gram regular sugar so the total sugar comes to 200 gram regular sugar, and keep everything else the same. You can bake in a muffin pan too for 20-25 minutes if you don't want a square cake.
The recipe says 150 grams (1 cup) for the mochiko flour. However, 1 cup is equal to 128 grams. Are you able to clarify this? Thanks!
Hi Regina, please use the weight measurement of 150 gram.
I messed up the first batch so I remade them using maple syrup instead and followed your alterations for the other ingredients. They were too moist and wet and I think you need to bake them longer since there is more liquid? Although there was only one egg, the mochi muffins came out tasting really eggy. And mine didn't turn out like the ones in the picture, unfortunately the tops sunk in so they weren't nice and presentable. The colour also turned out super dark as well, unlike the picture. I had to throw them all out. Perhaps I might try again using the original recipe.
Hi Jess, I'm sorry the recipe didn't work out for you. I just baked another batch and have updated the recipe with a new baking time, which is longer than the original one. Hopefully it will work out better.
You write 18-20 minutes on the first set of instructions and then 28-30 minutes on the second set. My muffins were not cooked through yet when I took them out in 20 minutes but I scrolled down and found different instructions. Very confused.
Hi Allison, I'm sorry for the confusion. I forgot to update the instruction in the article itself. The 28-30 minutes baking time in the recipe card is the correct one.
Hi Anita, your Blog is very detailed. You've got very nice pictures. That made me extremely excited. I want try it and can't wait any longer. Maybe I will make it on this weekend. Thanks you!
I like the cakes that are made according to your recipe. It is very smooth and delicious. Everyone in my family likes it. thanks you!
I made these today. Replaced the choc chips with cocoa powder as I didn’t have them on hand! Will be making again soon!
These look like lovely light muffins. I will definitely be giving them a go.
That look delicious! Can't wait to try these yummy-sounding muffins.
These look absolutely stunning and the way you’ve described them is mouthwatering! What a great idea to use Mochiko in these – yum! Thanks so much for sharing.
So greatly it came out! My son loved chocolate taste much and asked me to do more. I am so happy! Thank your recipe much!
I’m going to run to the store tomorrow to get my ingredients! Thank you so much!
Hello! I can't seem to find mochiko flour here but can I substitute it with glutinous rice flour?
Hi Sarah, you can replace mochiko with glutinous rice flour. :)
These were so different from anything I’ve tried before! They definitely have a chew that is reminiscent of mochi, but the flavor is what really reminds me of it! They’re not super chocolatey, but they’re really easy to make and delicious.
Hi Anita - Thank you for sharing this treat! This is the EASIEST and MOST DELICIOUS chocolate cupcake recipe ever - I reduced the sugar to 1/2 cup and it was just perfect :) I will DEFINITELY be baking this again! Thank you!
Thank you so much for sharing this! It works for me, I made these muffins the first time last weekend. Great!
My son cannot stop, I even hide some from him. I did it so well. Thank you much.
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