Strawberry Chocolate Chip Mochi Muffins (Edit recipe)

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These chewy, fluffy muffins are packed with juicy strawberries and gooey chocolate chips — all while being totally gluten-free. Made with sweet rice flour (mochiko), they’ve got that signature mochi texture that keeps you coming back for “just one more bite.” Whether you enjoy them warm from the oven or cooled for max chew, they’re a fun twist on classic comfort.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 12

Ingredients

1.75 cups Mochiko Sweet Rice Flour
.75 cup Coconut Sugar
2 tsp Baking Powder
2 Tbsp Red Beet Powder
.25 tsp Salt
1 cup Coconut Milk
.25 cup Coconut Oil
2 whole Eggs
1 tsp Vanilla Extract
.75 cup Strawberries
.5 cup 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips - Pascha Chocolate Co.

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F. Line or grease a muffin tin.
In a large bowl, whisk together mochiko, sugar, beet powder, baking powder, and salt.
In another bowl, mix milk, eggs, melted oil, and vanilla.
Combine wet and dry ingredients until smooth (batter will be slightly thick and elastic).
Fold in chopped strawberries and chocolate chips.
Fill muffin cups ~¾ full.
Optional: top with a few extra chocolate chips
Bake for 24–26 minutes, or until lightly golden and a toothpick comes out mostly clean.
Let cool in the pan 10 minutes, then finish cooling on a wire rack.

Notes

For best texture, let muffins cool completely (mochi texture firms up as it cools).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	263
Fat:	13 g
Carbohydrates:	34 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	85 mg
Fiber:	2 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.