Matcha Mochi Muffins

These easy matcha mochi muffins are made with simple baking ingredients, plus sweet white rice flour and matcha powder, making for delightfully sweet and flavorful muffins. The perfect afternoon snack or sweet treat.

matcha mochi muffins

These matcha mochi muffins are made with mochi flour, also known as sweet rice flour, instead of the all-purpose flour often used in traditional muffin recipes. The difference in flour helps give these muffins a more chewy, creamy texture while still keeping them fluffy and crumbly. 

Despite the name, sweet rice flour is incredibly subtle and not very sweet. This makes for muffins with a delicate and milky flavor, especially when paired with the earthy flavor of green matcha powder. 

These muffins are gluten-free and can easily be made dairy-free with the simple swap of dairy milk for coconut milk. This is one of our best matcha recipes, and it’s easy to see why.

So whether you’re looking for a quick breakfast, a lunchbox treat, or dessert, these muffins are perfect if you don’t have a big sweet tooth! Here’s how to make matcha mochi muffins.

matcha mochi muffins


The ingredient list for these matcha mochi muffins is super simple. If you love baking, you probably have most of the ingredients you’ll need already!

Here’s what you’ll need:

  • Sweet rice flour: Any brand will work, though Mochiko is the most notable brand. 
  • Sugar: White granulated sugar. 
  • Baking powder and baking soda: To leaven the muffins. 
  • Salt: To amplify the flavor of the muffins. 
  • Matcha powder: To impart an earthy, nutty flavor along with a subtle green hue. 
  • Eggs: Fresh eggs are best. 
  • Vegetable oil: This can be swapped with coconut oil or any neutral-flavored cooking oil. 
  • Milk: This can be dairy or nondairy milk, such as coconut or soy milk.
  • Vanilla extract: For subtle sweet vanilla flavor. 

Ingredient Swaps and Suggestions

There’s plenty of wiggle room to make this muffin recipe suit your preferences. 

Here are some suggestions:

  • Swap the milk for coconut milk and top the finished muffins with toasted coconut for added flavor. 
  • Swap the eggs for flax eggs, which can be made by soaking one tablespoon of flaxseed meal with two tablespoons of water (or cooled green tea). Let this soak for 10 minutes and use it to replace one egg. 
  • Serve your finished muffins with a drizzle of honey for added sweetness.
  • Add chocolate chips or chopped walnuts for added flavor.
matcha mochi muffins

How to Make Matcha Mochi Muffins

Now it’s time for the fun part! Making these matcha mochi muffins is just as easy as any muffin recipe. It’s the perfect baking project to get adults and kids involved. 

Here’s how it’s done:

  1. Prep work: Preheat the oven to 350°F and line a muffin tin with paper cups
  2. Combine the dry ingredients: In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and matcha.
  3. Combine the wet ingredients: In a separate bowl, combine the eggs, oil, milk, and vanilla.
  4. Mix the wet and dry ingredients: Work in batches and only mix the dough enough to combine everything fully. 
  5. Bake the muffins: For 35-40 minutes, or until a toothpick inserted in the muffins comes out clean. 
  6. Cool and serve: Cool on a wire rack for 5 minutes, then serve. 


This recipe should make about 18 muffins in total, so it’s perfect if you want to have a sweet treat all week long, then some!

To store leftover muffins, wrap them tightly in foil or plastic wrap, or keep them in an airtight container. Stored this way, they should last up to 5-6 days. 

Alternatively, these muffins freeze really well. Simply transfer cooled muffins to an airtight container or freezer-safe bag, and freeze them for up to 6 months. To thaw the muffins, place them in the refrigerator overnight. 

You don’t have to reheat your muffins, though if you like them slightly warm, then you can microwave them for 10 seconds. 

Quick Tips

  • Be careful not to overmix the dough, as it will result in chewy and dense muffins
  • Use an ice cream scoop to evenly portion your batter
  • If adding chocolate chips, do this step last, just before portioning the muffins 
  • Make sure to use sweet rice flour, as regular rice flour will not give you the same chewy texture and milky flavor.


What are mochi muffins made of?

Mochi muffins are made of sweet rice flour combined with milk, eggs, oil, and other baking ingredients. The results are chewy, sweet, and flavorful muffins that use much of the same ingredients as traditional baked treats. 

What does mochi taste like?

Mochi, on its own, is mild and milky in flavor with a very subtle sweetness and chewy texture quite similar to rice. However, when paired with other ingredients, such as matcha, mochi absorbs those flavors perfectly. 

What does matcha taste like in baking?

Matcha has a naturally sweet and earthy flavor that’s almost plant-like. As a tea, it can be grassy and bitter, but when paired with sweet ingredients, it has a mild earthy taste with a smooth and creamy finish.

matcha mochi muffins

Matcha Mochi Muffins

These easy matcha mochi muffins are made with simple baking ingredients, plus sweet white rice flour and matcha powder, making for delightfully sweet and flavorful muffins. The perfect afternoon snack or sweet treat.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine Japanese
Servings 18 muffins


  • 2 cups Mochiko sweet rice flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp matcha powder
  • 2 eggs
  • ½ cup vegetable oil
  • 1 cup milk
  • 1 tsp vanilla extract


  • Preheat the oven to 350°F and line a muffin tin with muffin cups
  • In a medium bowl, whisk together the Mochiko, sugar, baking powder, baking soda, salt, and matcha powder
  • In a separate bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract
  • Add the wet ingredients to the dry ingredients, working in batches. Stir until just combined.
  • Fill each muffin cup ¾ full with the muffin batter
  • Bake the muffins for 35-40 minutes or until a toothpick inserted comes out clean
  • Allow the muffins to cool on a wire rack for 5 minutes before serving