Mochi Muffin Recipe With Passionfruit: 3 Muffin-Making Tips

Mochi muffins are individual servings of Hawaiian butter mochi cake baked in a muffin pan. The recipe for this treat typically consists of glutinous rice flour, butter, and coconut milk, which come together to form muffins with a custard-like interior and a crispy crust.

Butter mochi is a popular Hawaiian baked good that takes its inspiration from multiple cultures. The baked good uses Japanese rice flour and tropical coconut milk, but it takes the form of a Western-style sheet cake made with butter and eggs.

Classic butter mochi muffins are full of coconut and vanilla flavor. If you feel like changing things up from the traditional butter mochi recipe, here are some popular mochi muffin flavors to try:

1. 1. Brown butter mochi muffins: Brown butter is one of the easiest riffs on a standard mochi muffin recipe. The warm hazelnut notes in the toasted melted butter add a boost of toffee flavor to a standard batter, and there’s no need to adjust the ratios in the recipe. Learn how to make brown butter at home.
2. 2. Chocolate mochi muffins: There are a few ways to add chocolate to chewy mochi muffins. Try sprinkling mini chocolate chips on top of the muffins. Or, dollop chocolate hazelnut spread on the batter and use a toothpick to create swirls before baking. For a brownie-like flavor, swap some of the rice flour for cocoa powder.
3. 3. Matcha mochi muffins: Use culinary-grade matcha powder for a bright-green color and a savory grassiness that pairs beautifully with tea.
4. 4. Tropical fruits mochi muffins: For a tart, fruity counterbalance to the buttery notes of coconut, swap some of the milk for passion fruit purée or guava juice.
5. 5. Sesame mochi muffins: Ground black sesame seeds add a soft, floral nuttiness to mochi muffins, as well as a striking, ink-black hue. Garnish with white sesame seeds for a striking visual.

Mochi muffins are beloved for their simplicity. Here’s what to know:

1. 1. Use the right flour. Mochiko flour is a Japanese sweet rice flour made from cooked mochigome, a glutinous variety of short-grain rice, and one of the primary ingredients in mochi muffin recipes. You can find this gluten-free flour at most Asian grocery stores or online specialty shops.
2. 2. Aim for a smooth batter. Unlike with other muffins, where overdeveloped gluten can yield a dense, too-tight crumb, there’s no harm in overmixing mochi muffin batter. For muffins with a smooth, chewy texture, whisk well, and ensure there are no remaining bubbles or floury pockets before pouring the batter into the muffin tin.
3. 3. Store at room temperature. Keep leftover mochi muffins in an airtight container at room temperature. For best results, enjoy them within four days.