I wanted to have high-topped muffins so I placed a generous amount of batter into each muffin liner. Scoop the final batter into muffin or cupcake liners.Be patient when you are mixing in the beaten egg whites. Your final batter should be thick and rich, well-incorporated, and not watery or runny. Fold and mix the beaten egg whites into the green muffin batter.While initially beating the eggs, add the cream of tartar when you see white foam, and when the egg whites become foamier and whiter, add the 2 tbsp fine sugar. Beat the 2 egg whites until you achieve stiff peaks.The batter at this point should be thick, smooth, and well-incorporated. Repeat with another 1/4 cup of the flour and the final fourth cup of the flour. Mix together well before adding another 1/4 cup of Mochiko flour.

Continue to mix together nicely, then add in the baking powder, matcha powder, and 1/4 cup of the Mochiko flour.Again, mix together until smooth before adding the milk or coconut. Mix together until smooth before adding 1/2 cup of fine sugar. In a mixing bowl (glass or microwave-friendly), soften one stick of butter in the microwave.Place egg yolks aside, and place egg whites into a mixer bowl. Tag me and #subtleasianbakes if you recreate them and as always, let me know if you have any questions! Happy baking, friends, and fam! xoxoxo-Kat Note: This recipe is gluten-free but not vegan. Please tag me and let me see all your mochi muffins!

It makes for great mochi-pull footage for your Reels and TikToks! I’ve even added plain mochi to the middle of these muffins before, so then you get a mochi muffin with a gooey white piece of mochi within as well.

Or you can make these muffins pandan or ube flavored using extracts or even ube halaya jam. Note that you can change the flavor of this muffin by substituting the matcha powder with any food powder like black sesame powder or sweet potato powder. The results? A tall and fluffy-looking mochiko muffin that’s both QQ (chewy like boba) and fluffy! The muffins were short and looked dense and not fluffy or tall like the muffins I’m used to seeing! So I decided to whip egg whites into stiff peaks and mix them into mochi butter batter. I love the mouthfeel of mochi and QQ desserts, and when I searched for mochi or sticky rice muffins recipes online, I saw a recurring pattern. Hi friends! This was one of the earliest recipes I had developed, back when the pandemic had just started.

Mochi muffin recipe