Meet Your New Favorite Breakfast Muffin – With a Mochi Bounce!
Who doesn’t love a good breakfast muffin? Originating from England in the 18th century, muffins have quietly earned their place as a breakfast staple. Over time, they’ve become a symbol of cozy mornings—a grab-and-go favorite alongside a cup of coffee or tea.
As delightful as they are, muffins are loaded with sugar and refined carbs—delicious, yes—but ultimately, they’re not the kind of breakfast that leaves you feeling good afterward.
A few years ago, I made a commitment to overhaul my health—cutting out sugar, gluten, and inflammatory foods altogether. Since then, I’ve explored just about every keto muffin out there. Yet despite their variety, most share a few things in common: dense, crumbly, and slightly heavy—think banana muffin that eats like banana bread!
As a lifelong mochi lover, the answer felt obvious:
Why not bring the springy joy of mochi into the world of muffins?
And just like that, your breakfast muffins got an upgrade.
The Inspiration Behind Our Low Carb Breakfast mochi Muffin
Inspired by the soft elasticity found in traditional Japanese confections like wagashi (和菓子, わがし) and daifuku (大福, だいふく), I began experimenting with low-carb (and natural) ingredients that could echo that signature bounce.
After months of hard work, the first-ever low-carb mochi muffin was born—light as a cloud, with a soft bounce and a gentle pull. That moment became the turning point for our Mochi Multi-Purpose Baking Mix: clean, gluten-free, sugar-free, nut-free, and just 1g net carb per serving.
A modern fusion of East and West—and a new kind of breakfast classic.
Finally, a feel-good indulgence that tastes like—or even better than—the real deal.
What You Need to Make Low Carb Breakfast (Mochi) Muffin
Here’s everything you’ll need to create this delicious breakfast muffin!
- Ingredients (makes 6 standard-size muffins)
- 200g (½ bag) of our Mochi Multi-Purpose Baking Mix
- 1 large egg (50-55g)
- 120ml unsweetened coconut milk (choose guar gum–free brands for best texture—we recommend Native Forest Unsweetened Coconut Milk)
- 30g melted butter (or 35g liquid oil such as avocado oil or camellia tea seed oil)
- Tools
- Mixing bowl (3-quart)
- Hand mixer
- Spatula
- Small cookie scoop (or a spoon)
- Kitchen scale (essential for true mochi texture!)
- Muffin cups (standard-size)
- Muffin pan (metal or ceramic preferred)
👉🏻 Silicone molds take longer to cook through. Metal or ceramic pans give you better rise, color, and overall texture. - Oven thermometer (strongly recommended)
👉🏻 Every oven heats a little differently. For example, my KitchenAid oven runs about 25°F lower than what the display shows. To truly reach 350°F, I have to set it to 380°F and let it preheat for a good 35–40 minutes before the internal temperature finally catches up.
Important Notes Before You Start
Before we jump in, here are the little details that can make all the difference between a muffin that shrinks and wrinkles… and one that comes out round and golden.
1. Oven accuracy matters (Really)
For the longest time, I couldn’t understand why my muffins kept shrinking or coming out pale.
It wasn’t until I bought an oven thermometer that I realized my KitchenAid wall oven runs 25°F cooler than what its display shows.
To truly reach 350°F, I have to set it to 380°F and let it preheat for at least 35–40 minutes.
Once I adjusted for that, my muffins finally started baking beautifully.
If your muffins come out pale, cracked, or slightly sunken, an inaccurate oven temperature is almost always the culprit.
2. Use the batter immediately—don’t let it sit!
This mix contains natural gelling agents like agar, gellan, and psyllium. Once they touch liquid, the batter will continue to thicken. So, if you let the batter sit, a few things can happen:
- The batter becomes noticeably thicker, which may affects rise, color, and overall texture.
- Light pink speckles may appear. These come from the natural anthocyanins in ube powder reacting to fat in the batter.
Key takeaway: bake the batter right after mixing.
Your muffins will thank you. 😊
3. Butter Gives the Best Color and Smoothest top
- Butter gives you the smoothest dome-like top, the least shrinkage, and richness.
- Liquid oils (like avocado or tea seed) make the muffin lighter and airier, but also more prone to shrinking once cooled.
Both are delicious—just slightly different personalities.
How to Make Low Carb Breakfast (Mochi) Muffin
1. Prepare the Batter
- Preheat your oven to 350°F (180°C) while you prepare the batter.
- In a mixing bowl, combine 200g (½ bag) of our Mochi Multi-Purpose Baking Mix with 1 large egg and 120ml (guar gum-free) coconut milk.
💡 Important: Use a kitchen scale to get accurate measurements. - Beat on stir/low speed until all ingredients are well incorporated—don’t over-beat!
- Add in the 30g melted butter (or 35g liquid oil), beat on stir/low speed for another minute until smooth. The batter should be slightly thick.
💡 Tip: Once the batter looks smooth, stop mixing. Over-mixing can over-aerate the batter, which makes the muffins rise too fast and collapse as they cool.
💡 Important: Don’t let the batter sit. It thickens quickly and will affect the rise and texture.
2. Prepare the Pan
- Line a muffin pan with 6 silicone or parchment liners.
- Scoop in the batter into each cup to about 3/4 full, spreading evenly with a spatula or toothpick.
💡 Tip: Once the batter is spread evenly, gently tap the pan on the counter for a few times. This helps pop small air bubbles and ensures the muffin bakes with a smooth, even surface.
3. Bake
- Bake for 28-30 minutes until the top turns golden and forms into a beautiful dome shape.
💡 Tip: Check your muffins at 25 minutes. Each oven behaves a little different—if the muffins haven’t risen into a nice dome shape or deepen into a warm golden brown, bake for a few more minutes. A golden browned top means the muffin has set properly and will shrink less as it cools.
💡 Important: Crack the oven door open and let the muffins sit inside for 5-10 minutes before taking them out. This reduces the temperature shock and helps keep the dome smoother.
4. Cool & Enjoy
- Remove from oven and let it cool in the pan.
- Soft, bouncy, and light as a cloud—your new breakfast favorite is now served.
Tips for Success
- Choose guar gum–free coconut milk. Guar gum can over-thicken the batter, leading to sub-optimal texture or reduced rise during baking.
💡 Tip: For best results, use coconut milk formulated without guar gum (such as Native Forest Unsweetened Coconut Milk or similar clean-label brands). It keeps the texture light, soft, and true to the classic mochi bounce. - Be sure to use canned coconut milk, not the carton kind made for drinking—those are too diluted and won’t yield the same texture.
- Use a metal or ceramic pan – ⚠️ Avoid silicone pan to ensures an even bake and proper caramelization.
- Don’s over-mix your batter – Stop mixing as soon as everything is incorporated.
- Let the muffins bake until they’re fully golden brown – Every oven has its own personality, so the best way to tell if your muffins are ready is simply by looking. If your muffins look pale, that means the center isn’t done yet—and pale muffins tend to collapse. Check around the 25-minute mark.
Frequently Asked Questions
Q1: How many servings does one bag make?
Each bag makes approximately 12 standard muffins.
Q2: Can I make these muffins dairy-free?
Yes! Just substitute the butter with refined coconut oil or avocado oil.
Q3: Can I use carton coconut milk instead of canned?
No—you’ll want to use full-fat coconut milk from a can, not the kind sold in cartons for drinking. Additionally, we recommend coconut milk without guar gum to guarantee that signature mochi texture we’re after.
Q4: What variations can I create with this mix?
Think homemade sugar-free red bean paste for a taiyaki-style surprise! The taiyaki-style muffins tastes especially delicious when chilled overnight and served cold—like a low-carb take on anpan (あんパン) Japanese red bean buns. Chewy and quite addictive I would say!
💡 Tip: To add fillings, spoon about 1 tablespoon of batter into each muffin cup first. Then, add the filling (you can also try keto custard cream or chocolate chips for a pastry-inspired treat). Finally, top with more batter until cups are roughly two-thirds full.
👉🏻 Check out our easy Sugar-Free Red Bean Paste and Taiyaki Mochi recipe blogs.
Q5: Does this mix contain nuts?
Nope—our mix is 100% nut-free!
Q6: How do I store leftovers?
Keep in an airtight container up to 2 days (room temp) or 4 days (fridge).
💡 Tip: To bring back the bounce: let it sit at room temp for 15–20 minutes, or microwave 15-20 seconds to restore that soft, bouncy texture.
Bringing Mochi Magic to your Breakfast Muffin
This mochi muffin isn’t just a better-for-you option—it’s a texture you didn’t know you were missing.
Soft, springy, and just 1g net carb, it brings the joy of mochi into your morning in the most unexpected way.
A perfect fusion of East and West—reimagined for the modern, mindful you. We hope it becomes one of those recipes you return to again and again.
From our kitchen to yours,
Mochi Cloud Sweets ♡
👉🏻 Order Now: Shop Here
✨ Watch It Come to Life: Breakfast Muffin
📷 Share Your Creations: Tag us @MochiCloudSweets on Instagram—we’d love to feature your ideas and see what else you whip up with this mix!
