Chocolate Peanut Butter Mochi Muffins
Every few months I get a craving for the distinctive chew, yet crispy texture of a freshly baked mochi muffin. I’ve made many a mochi muffin (or cake) in the last few years. Black Sesame Mochi Muffins, Pumpkin Mochi Muffins, and this Lemom Rhubarb Mochi Cake are some of my favorites. Back in the day, when I was hosting monthly dumpling workshops in San Francisco, I baked up a fresh batch of mochi muffins to bring to class because despite the fact that I’m showing up to share invaluable dumpling knowledge, I still didn’t want to show up empty handed. Mochi muffins always seemed like a safe bet to bring because who doesn’t love this texture?! and my base mochi muffin recipe was super adaptable so I could experiment with new flavors each week.
These Chocolate Peanut Butter Mochi Muffins were a class favorite and realized that this recipe didn’t exist on paper (or the internet) yet. They melty, gooey, and decadent without feeling too sweet. Their bellies are filled with creamy peanut butter, which I can relate to quite often. I think these are best warm from the oven while the chocolate is still melty and they are still crisp around the edges, but keep them around for a few days for a great afternoon snack!
Chocolate Peanut Butter Mochi Muffins
makes 12
200g (1 3/4 cups) mochiko flour
30g (1/4 cup) cocoa powder
2 tsp baking powder
1/2 tsp coarse salt
55g (1/4 cup) unsalted butter, melted
142g (1/2 cup) creamy peanut butter, more for filling
385g (1 14oz can) full-fat coconut milk
200g (1 cup) brown sugar
2 large eggs
chocolate chips, for topping
finely chopped peanuts, for topping
Preheat the oven to 350-degrees and spray your muffin tin with nonstick spray. It’s very important that the tins are well greased, up and around the walls, so the muffins will bake up evenly. Otherwise the muffins will snag or get stuck in the tin as they bake.
In a medium bowl, whisk to combine mochiko flour, cocoa powder, baking powder, and salt.
In a large mixing bowl, whisk to combine butter, peanut butter, coconut milk, brown sugar, and eggs until smooth. Add the dry ingredients and whisk until smooth.
Fill the muffin tins with about 2 tablespoons of the batter. Add a heaping teaspoon of peanut butter to the center and top with another 2 tablespoons of batter. Top the muffins with chocolate chips and peanuts. Bake until the muffins are puffy (risen above the rim of the tin) and set in the center, 30 to 34 minutes.
Allow the muffins to cook in the tin for 5 minutes. Remove the muffins and set on a wire rack to full cool. Enjoy warm while the chocolate and peanut are gooey, but they are also great at room temperature. Store in a resealable container for up to 5 days.