Mochi Muffins (Srawberry - or a variation)

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You will find a recipe for Strawberry Mochi muffins below, but if you want to get creative - you can try a variation!

Fruit swap—Feel free to swap out the strawberries with any other berries like blueberries, raspberries, or blackberries. If you use blue or blackberries, add a drop of purple food coloring. 

Add-ins—For added texture and flavor, fold add-ins into the mochi muffin batter, such as white chocolate chips, cranberries, or nuts of choice. 

Fancy toppings: Just before serving, drizzle the mochi muffins with honey, condensed milk, or syrup. 

Ingredients

For the Mochi Muffins:

Cooking spray

2 tablespoons neutral oil 

3/4 cup plus 2 tablespoons (220 grams) milk or plain plant-based milk (soy or oat)

2 large eggs 

2 tablespoons sweetened condensed milk, agave syrup, or maple syrup

1 drop of red gel food coloring (optional)

6 to 7 large strawberries (200 grams), green tops removed

1 teaspoon miso (red or white) OR 1/4 tsp salt

1 teaspoon baking powder

1/3 cup (65 grams) granulated sugar

2 1/3 cups (350 grams) glutinous rice flour (Mochiko)

Optional toppings:

Freeze-dried strawberry powder
Confectioners’ sugar
Matcha powder
Chopped or sliced strawberries 

Method

Gather the ingredients. Preheat the oven to 350 F with a rack in the center.

Line a 12-cup muffin pan with muffin liners. Spray the liners with cooking spray or grease lightly with oil. Alternatively, omit the liners and generously grease each cup of the muffin pan. (Mochi muffins and mochi cakes tend to be quite sticky as glutinous rice flour comes from “sticky rice.”)

Add the oil, milk, eggs, condensed milk or syrup, food coloring, strawberries, miso, baking powder, sugar, and rice flour to a blender and blend until smooth and cohesive. Optionally, rest the batter for a few minutes.

Divide the batter evenly into the muffin pan. You should have enough for 12 muffins. Each muffin cup should be about 3/4 full.

Bake for 50 to 55 minutes, until an inserted toothpick or bamboo skewer comes out clean. To keep the muffin tops pink, cover the muffins with aluminum foil about 15 minutes into baking. Place the muffin tin on a wire rack to cool. As the muffins cool, they become denser and more extensible/elastic.

Top the muffins with your optional toppings of choice. 

Mochi muffins can be stored in airtight containers at room temperature for up to 2 days, or refrigerated for up a week. Reheat as needed in the toaster, oven, or microwave.