chocolate chip mochi muffins

I was making chocolate chip cookies for a Galentines Day party, and I got the idea to make a muffin made with mochi flour taste just like a chocolate chip cookie! Doesn’t that sound amazing?! These mochi chocolate chip muffins definitely accomplish that. They’re a little bit chewier than a cookie, but the flavor is definitely there. I also updated my gluten free muffin recipe with learnings from my updated mochi donut recipe, making my muffins chewier and more flavorful. If you try this recipe please share with me!

mixed wet ingredients
Mixed wet ingredients

Ingredients, Substitutions & Adjustments

  • Coconut milk – Coconut milk helps make these muffins made with mochi flour really moist. I tested this recipe with coconut milk and whole milk, and found that coconut milk yields the best results. If you choose to use whole milk, make sure to use only 3/4 cup of whole milk.
  • Butter – Adds a nuttiness and richness to this recipe. I chose to use browned butter for this recipe because it adds so much more flavor to the muffin. You can definitely taste the difference! Melted butter also works, but it’s just not as good.
  • Light brown sugar – Adds sweetness and moisture to the muffins.
  • Vanilla extract – Adds flavor to the muffins. You can substitute with an equal amount of vanilla paste or 1 vanilla bean.
  • Eggs – Adds richness to the muffins.
  • Salt for seasoning
  • Sweet rice flour – This is the main dry ingredient of these muffins. The beauty of sweet rice flour is that it’s gluten free, and it adds a chewiness to the muffins, similar to the texture of mochi.
  • Baking powder – This ingredient helps the muffins rise and gives it an airiness.
  • Dark chocolate – I love using dark chocolate because it’s not as sweet as milk or semisweet chocolate. My favorite kind of chocolate to use is Baker’s chocolate bars. I used the 56% cacao chocolate bar. A good substitute is a cup of chocolate chips.
muffin batter
muffin batter

Making my mochi chocolate chip muffins

These muffins made with mochi flour are seriously so easy to make. First, preheat oven to 350 degrees F (177 degrees C). Next, brown your butter. Heat butter over medium high heat until it completely melts. Lower the heat to medium low and cook until brown bits start to appear. Pour into a large mixing bowl. Let it cool for 2-3 minutes. Once cool, add the coconut milk, light brown sugar, vanilla extract, egg, and salt to the bowl. Mix until combined. Add the sweet rice flour and baking powder. Mix until a smooth batter forms. Add the dark chocolate chunks. Mix until combined. Grease the muffin pan. Using a cookie scoop, drop spoonfuls of the muffin batter into the pan. Bake for 25-30 minutes until the edges turn a golden color. Cool for 10 minutes before serving.

chocolate chip mochi muffins

Tips on how to make the perfect mochi chocolate chip muffins

How do you store these muffins made with mochi flour?

Store these muffins in an airtight container at room temperature for up to 3 days.

Can I use less sugar?

Yes you can, but it will make the muffin drier since sugar provides both moisture and sweetness. I would reduce the sweet rice flour by the same amount if you choose to reduce the sugar.

chocolate chip mochi muffins

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chocolate chip mochi muffins

Get the Recipe:
Mochi Chocolate Chip Muffins

A super easy recipe for mochi chocolate chip muffins – a gluten free muffin that tastes just like a chocolate chip cookie! They are made with mochi flour, browned butter, and chocolate chips!
5 from 7 ratings

Ingredients
 
 

Instructions
 

  • Preheat oven to 350 degrees F (177 degrees C).
  • Brown your butter. Heat butter over medium high heat until it completely melts. Lower the heat to medium low and cook until brown bits start to appear. Pour into a large mixing bowl. Let it cool for 2-3 minutes.
  • Once cool, add the coconut milk, light brown sugar, vanilla extract, egg, and salt to the bowl. Mix until combined.
  • Add the sweet rice flour and baking powder. Mix until a smooth batter forms.
  • Add the dark chocolate chunks. Mix until combined.
  • Grease the muffin pan.
  • Using a cookie scoop, drop spoonfuls of the muffin batter into the pan.
  • Bake for 25-30 minutes until the edges turn a golden color.
  • Cool for 10 minutes before serving.

Notes

  • How do you store these muffins? – Store these muffins in an airtight container at room temperature for up to 3 days.
  • Can I use less sugar? – Yes you can, but it will make the muffin drier since sugar provides both moisture and sweetness. I would reduce the sweet rice flour by the same amount if you choose to reduce the sugar.
Serving: 1muffin, Calories: 475kcal, Carbohydrates: 44g, Protein: 5g, Fat: 31g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 83mg, Potassium: 312mg, Fiber: 4g, Sugar: 18g, Vitamin A: 452IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 5mg
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