Easy Matcha Mochi Muffin recipe

A tray of Japanese green tea mochi muffins fresh out of the oven.

4.98 from 49 votes

An easy matcha mochi muffin recipe that is naturally gluten-free. It's a perfect no mixer mini cake recipe for those who have celiac disease or who don't overly sweet desserts!

Prep Time10

Cook Time50

Course: Appetizer, Breakfast, Dessert, Snack

Cuisine: American, Fusion

Servings: muffins

Calories: 224kcal

Author: Zen

Equipment

Muffin tin Dust each muffin compartment with semolina, regular wheat flour or rice flour (after buttering them to ensure they don't stick!)
Pot (if you're melting the butter on the stove) Substitute: microwaveable bowl (if using the microwave to melt the butter.)

Ingredients

Wet ingredients

2 T unsalted butter, melted I do this on the stove, but you can melt it in a microwave if you prefer
⅓ Cup + 1 tablespoon of whole milk (120g/ 4.23oz) Do not used skimmed milk! UHT milk is OK.
⅜ Cup coconut milk (75g/ 2.65 oz) Substitute: 1 part/ 15g/ 0.53 oz coconut cream to 4 parts/ 60g/ 2.12 oz water
1 egg beat till well-mixed

Dry ingredients

⅞ Cup glutinous rice flour Substitute: mochiko flour etc. See notes for other varieties of glutinous rice flour
½ Cup white sugar (100g/ 4 oz)
1 T matcha powder Culinary grade is acceptable
½ teaspoon baking powder
¼ teaspoon salt

Instructions

Preheat the oven to 350F/ 177C (157 fan.)
Melt the butter over low fire, with the whole milk and coconut milk.
Whilst the butter is melting, beat the egg well in a separate bowl.
Once the butter has melted, switch off the fire and whisk the egg into the pot of milks and butter.
Combine the dry ingredients in a large bowl- if possible, sieve the powders before mixing till well-combined.
Pour the wet ingredients into the dry ingredients. Mix your batter till there are no lumps, bits of flour, or air pockets- don't worry about overmixing as the glutinous rice flour has no gluten and can't be overworked.
Ladle the batter into the muffin tray. Tap the filled muffin tin to remove air bubbles in the dough before placing it in the oven.
Bake for 45-55 minutes or till the edges have turned crisp and golden.
The finished matcha mochi muffin will still have a slightly translucent interior and a crisp golden outside- the inside will look like it's not fully baked even when it's done!

Notes

There are several types of glutinous rice flours, which I've summarised in this article. Whether Japanese, Thai or Korean glutinous rice flour, they can all be used in this mochi recipe.

Although a muffin pan usually has 12 compartments, my recipe is for 6- that way you can bake 2 flavours in 1 tray if you want! (See recipe post for alternative flavors.)

You can bake this as 1 large slab of cake instead of mini cakes/ muffins but I prefer the latter as there is more crisp exterior to contrast with the soft chewy inside.

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition