small batch/sweets

Small Batch Coconut Mochi Cake Muffins

Posted February 3, 2019 by Stephanie

It’s another Small Batch Sunday coming at you with these coconut mochi cake muffins! This guy makes just 6 lil coconut mochi muffins, perfect for the week or maybe even just a day or two?

Have you guys had mochi muffins? Or mochi cake? Sometimes it’s called butter mochi but since I didn’t use butter in these, I’m sticking with just mochi muffins. Mochi cake, if you haven’t had it, is a sweet and squishy cake made with mochiko flour instead of regular, making them gluten-free and squishy in texture. They’re usually baked in a pan and sliced into squares that are chewy and just the right amount of sweet.

These little mochi muffins in particular are squidgy and delightfully chewy on the inside while being crisp and addictively crunchy on the edges. Anyone who is in the know knows that the crust is the best part of any mochi cake so I went ahead and muffin-ized these to get maximum crunchy edges. I’m not the first person to do this, and I most definitely won’t be the last. Perhaps the most famous though, is SF’s Third Culture Bakery’s mochi muffins.

These guys are not brown-buttered and sesame seeded like their SF cousins. Instead, they’re just a simple mix of coconut oil, sugar, egg, milk, and mochiko flour. They happen to be one of Mike’s favorite desserts and the 6 count is just perfect for the two of us. If you don’t get around to eating them all right away and they get a little soft, try toasting them up for a few minutes – they get all warm and crisp again.

Small Batch Coconut Mochi Cake Muffins |

Small Batch Coconut Mochi Cake Muffins |

Small Batch Coconut Mochi Cake Muffins |

Small Batch Coconut Mochi Cake Muffins |

Small Batch Coconut Mochi Cake Muffins Recipe
makes 6 muffins

  • 2 1/4 teaspoons coconut oil, melted
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 cups milk or coconut milk
  • 1/4 teaspoon coconut extract
  • 3/4 cup (120 grams) mochiko flour
  • 1/8 teaspoon salt

Heat the oven to 350°F.

Coat muffin tins with coconut oil and set aside.

Mix together the coconut oil and sugar until light and fluffy.

Whisk in the eggs and coconut extract and then the milk.

Add the mochiko flour and salt and whisk until smooth.

Pour into the tings. Bake for 40-45 minutes or until the edges and top turn golden brown.

Remove from the oven and let cool completely before enjoying.


  1. Tamar Lavy says:

    So yum looking! How far in advance can they be made while still retaining their texture?

    1. Stephanie says:

      they’re best right away/the day of but if you make them beforehand you can always give them a crisp up in the oven/toaster oven :) they stay soft for a long time, if that’s what you’re worried about!

  2. Christine says:

    Does it taste the same with milk or coconut milk? Or will it be more coconut taste with coconut milk?

    1. Stephanie says:

      hi christine,
      it’s definitely more coconutty with coconut milk!

  3. Ann says:

    I like your muffin tins! Where did you get them from?

    1. Stephanie says:

      hi ann!
      i got mine from japan! i think they sell them at japanese dollar stores here, like daiso :) hope that helps!

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