Double Chocolate Mochi Muffins
These double chocolate mochi muffins are deliciously chewy! They are mildly sweet, gluten-free, and they go perfectly with a hot cuppa tea or coffee. The mochi texture makes them a bit more substantial than your usual muffin and double the chocolate means it totally satisfies when you need a chocolate fix!
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 125 grams glutinous rice flour
- 20 grams unsweetened cocoa
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 3 tablespoons maple syrup
- 1 egg
- 1/2 teaspoon vanilla extract
- 45 grams 60% bittersweet chocolate squares
- 3 tablespoons unsalted butter
- Unsalted butter for greasing muffin tin
Instructions
- 1
Preheat oven 375F/190C.
- 2
Butter 6 cups of a muffin tin. Set aside.
- 3
Break chocolate into pieces in a bowl and melt. Set aside.
- 4
Measure out unsalted butter and melt. Set aside.
- 5
Combine the glutinous rice flour, cocoa, sugar, baking powder, and salt in a bowl and whisk together. Set aside.
- 6
In a medium mixing bowl or 1-quart measuring cup, add the whole milk, egg, maple syrup, and vanilla extract. Whisk well to combine.
- 7
Add the dry ingredients, melted butter and melted chocolate to the milk-egg mixture and whisk well to combine. Switch to a rubber spatula and give the mixture a good mix, making sure all the dry ingredients have been incorporated.
- 8
Divide the batter among the 6 buttered cups in the muffin tin. Shake the muffin tin side to side to get the batter to settle.
- 9
Bake for 25 minutes.
- 10
Let cool for 5 minutes in the muffin tin and then transfer to a cooling rack. Minor sinking of the mochi bites is normal.
- 11
Dust cooled muffins with icing sugar and/or cocoa, or drizzle melted chocolate over top.
- 12
Store leftover mochi brownie bites in a resealable bag or container on the counter for 2-3 days.