The Chewy, Buttery, and Not-too-Sweet One-Bowl Crispy Mochi Muffins I’m Baking on Repeat
chewy crispy mochi muffin
dear fam, I baked another batch of my chewy mochi muffins for the kiddo to snack on when he returns home from school, but this time, I made them crispy and buttery! I’ve been sharing my mochi muffin recipes for a few years now, even before the whole “mochi muffins” trademark fiasco, and I have to say, this may be my favorite way of making mochi muffins!
The inspiration for this recipe comes from the recent viral trend called “Shanghai butter tteok,” or butter rice cakes, from South Korea. You get a crispy, crunchy exterior that reminds you of shio pan, or that viral salt bread, but the inside is tender, soft, and chewy, akin to mochi and boba!
I figured that if I wanted to make my mochi muffins crispy, all I had to do was tweak my recipe a bit, raising the baking temperature while lowering the baking time.
But here’s the real key step: you’ll need more butter. Softened butter to generously grease the muffin wells of the pan. Use a metal pan for best results. And when you grease the muffin pan, the butter can’t be melted beforehand. You need it to melt more slowly in the oven and not get incorporated into the batter.
To ensure the tops are also crispier, I added a pea-sized amount of butter to each muffin before baking. And the results? Oh man… You have to try for yourself. I’m on a calorie-deficit, and I couldn’t help but eat three…
The easiest way to make the batter is to simply blend all the ingredients in a mixer. But if you don’t have a mixer, you can, of course, hand mix the batter. Mix all the wet ingredients together first, then add the dry and mix until well combined. Use a whisk or a rubber spatula.
And while I usually love playing with flavors, I kept these plain, and honestly, they might be the best version yet. There’s something about that simple buttery flavor paired with the chewy, bouncy texture that just hits.
Finally, this treat reminds me of butter mochi, crispy tteok, and mochi muffins, and how recipes across cultures and kitchens can be similar, especially in how they bring people together. While these were for my son, my husband came downstairs and, before I knew it, he had tried one of every flavor (except the plain one, because Philip, our son, had eaten all of those).
Happy baking, fam!
xoxoxo,
Kat Lieu
Crispy, buttery, gluten-free mochi muffins are a must-bake this year
The best crispy mochi muffins recipe
Crispy on the outside, while buttery, chewy, soft, and delicious on the inside, this is the only crispy mochi muffin recipe you need.
Ingredients
Instructions
Notes
- Melt the butter in a covered microwave-safe bowl. You can overheat the butter in the microwave until it turns into "brown butter." Let it cool down a little before adding it to the batter.
- For accuracy, please use a kitchen digital scale to weigh your ingredients.
- It is possible to bake this batter in a square or rectangular baking dish to make butter mochi (bars) instead.
