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![🍫 CHEWY CHOCOLATE MOCHI MUFFINS 🍚 If a brownie and butter mochi had a baby, this would be it. Crispy-chewy edges, ridiculously fudgy centres, chunks of melted chocolate throughout, plus little pieces of butter fudge on top because apparently they weren’t decadent enough already. 😂 I baked mine in a jumbo muffin pan, but I’ve added timing for regular muffin tins too. Makes 6 jumbo mochi muffins 🍫 Ingredients • 3/8 cup [85 g] salted butter, melted • 2 large eggs • 1 1/2 cups [375 mL] whole milk, warmed • 1 tsp vanilla extract • 1 cup [140 g] glutinous rice flour / mochiko • 1 cup [200 g] granulated sugar • 1/3 cup [30 g] cocoa powder • 1 1/2 tsp baking soda • 7 oz [200 g] chocolate, chopped • Butter fudge, cut into small chunks, for topping 1️⃣ MIX THE BATTER Preheat oven to 350°F [175°C]. In one large bowl, whisk together the glutinous rice flour, sugar, cocoa powder and baking soda. Add the melted butter, eggs, warm milk and vanilla directly to the dry ingredients and whisk until smooth and completely combined. Fold in the chopped chocolate. 2️⃣ FILL Pour into a nonstick muffin pan, filling each cavity about 3/4 full. Top each one with a few chunks of butter fudge. 3️⃣ BAKE For jumbo muffins, bake about 40 minutes, until the tops are fully set and the centres spring back when gently pressed. For regular muffins, start checking around 25–30 minutes. Depending on how full they are, they may need closer to 30–35 minutes. A tester may hit melted chocolate, but you shouldn’t see raw batter. 4️⃣ COOL This part actually matters. Let the mochi muffins cool for at least 30 minutes before eating so the centres can properly set and develop that signature chewy texture. For the best texture, 1 hour is optimal. The outside gets slightly crisp and chewy while the centre stays dense, stretchy and ridiculously chocolatey. #ChocolateMochi #ButterMochi #MochiMuffins #ChocolateDessert #EasyDesserts](/video/cover/7676957095501073685.webp)
