DIY Adventure Any Flavor Mochi Butter Muffins recipe by Kat Lieu

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Hi friends! This was one of the earliest recipes I had developed, back when the pandemic had just started. I love the mouthfeel of mochi and QQ desserts, and when I searched for mochi or sticky rice muffins recipes online, I saw a recurring pattern. The muffins were short and looked dense and not fluffy or tall like the muffins I’m used to seeing! So I decided to whip egg whites into stiff peaks and mix them into mochi butter batter. The results? A tall and fluffy-looking mochiko muffin that’s both QQ (chewy like boba) and fluffy!

Note that you can change the flavor of this muffin by substituting the matcha powder with any food powder like black sesame powder or sweet potato powder. Or you can make these muffins pandan or ube flavored using extracts or even ube halaya jam. 

I’ve even added plain mochi to the middle of these muffins before, so then you get a mochi muffin with a gooey white piece of mochi within as well. It makes for great mochi-pull footage for your Reels and TikToks!

Please tag me and let me see all your mochi muffins!

Note: This recipe is gluten-free but not vegan. Tag me @subtleasian.baking and #subtleasianbakes if you recreate them and as always, let me know if you have any questions! Happy baking, friends, and fam! xoxoxo-Kat 

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https://www.youtube.com/watch?v=H63O6Ke9vs8

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Butter Mochi Muffinz Recipe by Kat Lieu

Yield 8-10

Author Kat Lieu

Prep time

35 Min

Cook time

35 Min

Total time

1 H & 10 M

Let’s make tall and fluffy mochi butter muffinz with a mochi surprise within! These are gluten-free muffins (you can also turn them into cupcakes). Out of the oven, they are fluffy! Crispy on the outside, and soft and chewy on the inside. These muffins are a culinary party in your mouth! (Mochiko is sweet rice flour and mochi is a cooked chewy dough, very al-dente and QQ in texture.)I made these matcha flavored, but frankly, you can make them any flavor you’d like, such as pandan, ube, black sesame, matcha, chocolate or even dalgona coffee or earl gray!

Ingredients

• 2 eggs
• 1 teaspoon baking powder
• 1/4 tsp cream of tartar
• 2 tablespoon granulated sugar
• 1/2 cup granulated sugar
• 8 tablespoon butter (1 stick)
• 1 cup milk (coconut milk OK)
• 2 tablespoons matcha powder
• 1 cup Mochiko flour (gluten-free, glutinous rice flour) (if the batter is too runny, add a little more Mochiko, 1 tablespoon at a time)
• 1 teaspoon vanilla extract is optional for the batter.
• Optional toppings: strawberries, confectioner sugar, matcha powder, honey…

Instructions

1. Preheat your oven to 425F. Separate 2 eggs. Place egg yolks aside, and place egg whites into a mixer bowl.
2. In a mixing bowl (glass or microwave-friendly), soften one stick of butter in the microwave. Add in the egg yolks. Mix together until smooth before adding 1/2 cup of fine sugar. Again, mix together until smooth before adding the milk or coconut.
3. Continue to mix together nicely, then add in the baking powder, matcha powder, and 1/4 cup of the Mochiko flour. Mix together well before adding another 1/4 cup of Mochiko flour. Mix together well. Repeat with another 1/4 cup of the flour and the final fourth cup of the flour. Set the batter aside. The batter at this point should be thick, smooth, and well-incorporated.
4. Beat the 2 egg whites until you achieve stiff peaks. While initially beating the eggs, add the cream of tartar when you see white foam, and when the egg whites become foamier and whiter, add the 2 tbsp fine sugar.
5. Fold and mix the beaten egg whites into the green muffin batter. Your final batter should be thick and rich, well-incorporated, and not watery or runny. Be patient when you are mixing in the beaten egg whites. See the video.
6. Scoop the final batter into muffin or cupcake liners. I wanted to have high-topped muffins so I placed a generous amount of batter into each muffin liner.
7. Bake at 425F for about 5 minutes before lowering the temperate to 350F and baking for an additional 25 to 30 minutes.
8. Allow muffins to rest in the oven after the heat is turned off for about 10-15 minutes.
9. Remove from the oven and optionally top with powdered sugar. I love mixing matcha powder with powdered sugar for a light green snow topping.
10. Your muffins will be crispy on the outside and super fluffy and chewy on the inside. Very addictive mouth-feel. You will eat many and may not have enough for friends, neighbors, or the ones stuck at home with you.

Notes

🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes. 

Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy. You can substitute cream of tartar with lemon juice or vinegar.

You can skip the beaten egg white step— your mochi muffins will not be as tall or fluffy. They will be flat-topped and shorter.

Your fluffy mochi muffins will be fluffiest when eaten warm. Or store them in an airtight container. They will still be soft the next day.

Recommended Products:

Modern Asian Baking at Home Cookbook

Mochiko glutinous rice flour

All rights reserved for the respective recipe author and modernasianbaking.com

mochi muffin

snack

Asian fusion

Did you make this recipe?

Tag @subtleasian.baking on instagram and hashtag it # subtleasianbakes

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author and recipe developer. Follow her on instagram and check out her blog Phil and Mama.