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Chocolate Mochi Muffins

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There are many great things with these chocolate mochi muffins: easy, delicious, interesting slightly chewy 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 recipes afterwards. :D

Chocolate Mochi Muffins

Chocolate Mochi Muffins

Mochiko or Sticky Rice Flour

The key to this chocolate mochi muffin is using mochiko. I usually buy Koda Farms mochiko, but you can use Thai sticky rice flour too if that is an easier alternative. If you love coconut flavor, you can change the milk to coconut milk. I find that it is best to stick to milk when I plan to serve this to kiddies, but grownups usually prefer the coconut milk version.

Chocolate Mochi Muffins

Chocolate Mochi Muffins

One pot, one bowl, and one whisk

You don’t need complicated tools to prepare the batter. I only use a small sauce pot to melt butter and chocolate, then into the same sauce pot, I stir in milk, vanilla, and egg. Next, I sift together mochiko, sugar, and baking powder in a mixing bowl. Then, I slowly pour the chocolate butter mixture into the bowl, and whisk until the batter it smooth. It will be a pretty thin batter.

Chocolate Mochi Muffins

Chocolate Mochi Muffins

Standard muffin pan

Once the batter is done, pour into a lightly greased standard 12 cup muffin pan. Bake in preheated oven of 350 Fahrenheit (180 Celsius) until no longer jiggly, typically about 18 to 20 minutes. 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 in the same temperature. I usually let the muffins sit in the pan for about 15 minutes prior to releasing to let them firm up a bit.

Chocolate Mochi Muffins

Chocolate Mochi Muffins

Chocolate Mochi Muffins

Courses:

Cuisine:

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves: 12

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
  • 1/2 cup (100 gram) semi sweet chocolate chips
  • 12 ounce (1 1/2 cup) milk, or coconut milk
  • 1 teaspoon vanilla
  • 1 egg

Instructions

  1. Preheat oven to 350 Fahrenheit (180 Celsius). Lightly grease a standard 12 cup muffin pan.
  2. In a mixing bowl, sift together mochiko, sugar, and baking soda.
  3. In a sauce pot, melt butter and chocolate chips. Take it off the heat, then stir in milk/coconut milk, vanilla, and egg.
  4. Slowly pour in chocolate mixture into the mochiko mixture. Whisk until the batter is smooth. The batter will be pretty thin.
  5. Divide batter into muffin pan, they should be close to level. Bake in the preheated oven for 18-20 minutes, or until no longer jiggles. (*)
  6. Remove the pan from oven, and place 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 in 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.

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