Published:
Mar 15th 2026
by 
Last updated: Mar 15th 2026
Mochi muffins are buttery, spiced, fluffy, chewy, and full of flavor. These easy-to-make muffins are made with coconut milk and coconut cream, which gives them a subtle coconut flavor that enhances the warm cinnamon flavor of the muffins. You can enjoy these mochi muffins for breakfast or as an afternoon snack. Either way, they will be delicious. Try our French toast muffins next if you want more quick and easy recipes to start your day.
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What is mochi made of?
Mochi muffins are made with unsalted butter, granular sugar-free sweetener, brown sugar substitute, coconut cream, eggs, vanilla extract, coconut milk, sweet rice flour, baking powder, ground cinnamon, and black sesame seeds.
Where did the mochi muffin come from?
Mochi muffins were created by Chef Sam Butarbutar, owner of Third Culture Bakery, in 2014. They were inspired by a dessert his mom made when he was younger.
How many calories in a mochi muffin?
There are 300 calories in a mochi muffin.
Is mochi gluten free?
Yes, mochi muffins are gluten-free. That's because they're made with sweet rice flour instead of wheat flour.
Time & Serves
Ingredients
½ cup Unsalted Butter, melted
½ cup Granular Sugar-free Sweetener
1/4 cup Brown Sugar Substitute
½ cup Coconut Cream
2 large Eggs
1 teaspoon Pure Vanilla Extract
1 cup Coconut Milk
2 cups Sweet Rice Flour
2 teaspoons Baking Powder
½ teaspoon Ground Cinnamon
1 tablespoon Black Sesame Seeds
Instructions
Preheat your oven to 350°F.
Place the butter, granular sugar-free sweetener, brown sugar substitute, and coconut cream in a large bowl and whisk until combined.
Next, add the eggs and vanilla extract. Mix until combined.
Stir in the coconut milk until combined.
Sift the sweet rice flour, baking powder, and cinnamon into the bowl, then mix until combined.
Add the black sesame seeds and mix with a silicone spatula until combined.
Next, coat a 12-cup muffin pan with nonstick spray. Scoop the mochi muffin batter into the muffin pan.
Bang the muffin pan against your countertop 1–2 times to remove some of the air bubbles.
Bake the mochi muffins for 40–45 minutes until the edges start to brown.
Remove the mochi muffins from the oven and let them cool for 10 minutes before removing them from the muffin pan and serving.
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