Try saying that title 10 times fast, right!?
But honestly, this recipe is not only tasty, satisfying but also really fun to make. Most of us don’t want to admit it but fall flavours are really defined by pumpkin, cinnamon and everything you find in a Pumpkin Spice Latte!
So what exactly is a Mochi Muffin?
Mochi is a very popular Japanese sweet treat. It has gained quite a bit of fame in North America now (you can get mochi at Costco, so you know it has successfully “made it”!) Mochi is made out of glutinous rice flour which gives it it’s signature bouncy texture. Generally, mochi is made and a filling is added like ice cream or other sweet fillings. But with these mochi muffins, we replace regular flour with glutinous rice flour to get the muffins that signature bounce. I also love using glutinous rice flour for muffins since it really maintains its moisture so you don’t have to worry about a dry muffin!
What is Brown Butter
So you might have also noticed in the title of this recipe, that it is made from brown butter. If you haven’t tried baking with brown butter yet, you are truly missing out. You can make brown butter really easily but heating up your butter in a small saucepan until it starts bubbling and turning brown. The brown colour signifies that it is caramelizing which also develops this amazing nutty flavour and aroma. When you bake with brown butter, it really gives it an extra depth of flavour. In these pumpkin spice mochi muffins, it really adds to that fall flavour! Trust me, you will love it!
So How Do You Make Mochi Muffins?
The good news, making mochi muffins are way easier than making mochi itself. The hardest part might actually be finding the glutinous rice flour. In many Asian grocery stores, you can easily find this. But if you don’t have access to an Asian Grocery store, you can also try to find it online. Sometimes it is also called Sweet Rice Flour. If you have a hard time finding it, you can find it here on Amazon as well.
Baking Note & Tip
Unlike a regular muffin, these mochi muffins will be moister inside. The rice flour reacts differently in comparison to regular flour so it won’t absorb the wet ingredients as much. Also a tip, always spray your muffin liner or muffin tin with a little butter or oil spray so you can take the muffins out of the tin easily.
Brown Butter Pumpkin Spice Mochi Muffins
- 1/4 cup brown butter Put butter into a small sauce pan on medium heat until it starts bubbling. Make sure it doesn't burn and turn off heat once it turns brown.
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup whole milk
- 1/2 cup pumpkin puree can be fresh or from a can, can works better usually since there is less water
- 1/4 tsp cinnamon powder
- 1/4 tsp grated fresh ginger you can add more if you like the taste of ginger more
- 1/4 tsp ground clove
- pinch nutmeg
- 1 cup glutinous rice flour
- 1 tsp baking powder
- pumpkin sees for garnish, optional
- Put butter into a small sauce pan on medium heat and let is bubble until it turns brown. Keep an eye on it so it doesn't burn or turn too dark
- Preheat oven to 350 F
- In a large bowl of mixer, add ingredients except rice flour and baking powder
- Mix until fully combined, add rice flour and baking powder to combine
- At this point you can combine by hand with a spatula to evenly incorporate all the flour
- lightly grease the muffin tin or liner with butter or an oil spray so the muffins don't stick
- Pour muffin batter into tin, makes about 6-7 muffins
- Bake muffins for 45 minutes.