These Vegan Chocolate Chip Mochi Muffins may look like your regular muffins, but they’re surprisingly soft and gooey on the inside. It’s all thanks to the wonderful Japanese glutinous rice flour, aka mochiko. So if you want to try something new and absolutely delicious for your next breakfast, give it a try!
Mochiko flour is made from ground glutinous rice, a type of Japanese glutinous rice mochigoma. Mochiko is traditionally used to make Japanese sweet rice cakes called mochi balls, but it’s such a versatile ingredient that you can use it in many other sweets and baked goods.
The great thing about glutinous rice flour is that it becomes incredibly chewy and sticky when boiled with water. It’s a whole new feel and texture compared to classic rice flour.
We’ve used mochi flour to make mochi waffles, mochi cookies, and even mochi bread and we’ve loved the results. So we decided to revamp the classic choc chip muffins recipe and make delicious gluten free and vegan mochiko muffins.
You can find mochi flour at your local Asian grocery store or online. Make sure you buy glutinous rice flour and not regular rice flour as the two look identical but give completely different results.
For the mochi muffin batter, you will also need starch, baking powder, vegetable oil, and plant-based milk. And if you use dairy-free dark chocolate chips, you can make 100% vegan and gluten-free rice muffins.
Simply mix the ingredients together, divide the batter between the muffin cases and bake the muffins until golden brown. Your mochi muffins will be slightly crunchy on the outside and deliciously gooey on the inside – all paired with the indulgence of melted chocolate chips. Oh my!
And because they’re ready in just 30 minutes, they’re in your stomach in no time. Sounds good? Let’s do them together!