Cheddar and Rosemary Mochi Muffins

Cook Omnivoraciously
by Cook Omnivoraciously
10 Pieces
1 hr

This easy mochi recipe is a chewy, simple snack when you want something a little small. Bits of cheddar cubes, parts of it brown and crunchy outside, with holes where the cheddar melted and pooled. Rosemary lends a fragrant, herbal tang throughout the chewy dough while the garlic provides an umami pow that keeps you reaching back for more!

I love mochi recipes. I love traditional, Japanese mochi recipe with adzuki red beans inside. One ball fits perfectly in the palm of my hand, dense and hefty.

If you are not familiar with mochi, get ready to learn a whole new world. Mochi is made of sweet rice flour. Once you add liquid and cook them, they become dense and chewy!

But lately, I've been seeing lots of mochi recipes on Instagram. Matcha ones. Ube ones. Black sesame ones. Butter ones. Mochi everywhere! I thought it would be fun to turn it into a savory version, and whether it would even taste good.

Cheddar and Rosemary Mochi Muffins
Recipe details
  • 10  Pieces
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 200 grams mochi flour
  • 114 grams cheddar cheese, cubed or shredded
  • 6 tbsp butter, melted
  • 1 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/3 cup whole milk you may have to add a little bit more by tablespoon, depending on how big your egg is
  • 1 egg
  • 2 tbsp fresh rosemary

Preheat your oven to 375 F.
Mix all the ingredients in one bowl. Depending on how big the eggs are, you may have to add more milk by the tablespoon, until the batter is smooth and lump free.
Get out a muffin pan and coat the cups in nonstick spray so the muffins don't stick
Divide the batter equally in cups. I made 10 muffins using the pan above, which is a standard size.
Put the pan in the oven and bake for 30 minutes.
Let cool and enjoy!
Cook Omnivoraciously
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