Coconut Mochi Cornbread Muffins

Filled with fresh corn and a hint of coconut, these coconut cornbread mochi muffins have the texture of both the classic cornbread and the chewiness of mochi. It’s slightly sweet and so delicious and perfect for serving as an appetizer or as dessert at the dinner table.

We’re just days away from Thanksgiving, and I’m still struggling to figure out what we’re having for Thanksgiving dinner. It’s one of my favorite holidays, but it’s always stressful trying to plan the menu and the timing of cooking.

I’m thinking we’re going to do roasted garlic brussels sprouts, mashed potatoes, these cornbread mochi muffins, and garlic noodles. My sisters will do sugared cranberries. And our parents will have some Asian dishes prepared. And my aunt will have the turkey ready. What will you be having for Thanksgiving this year?

Let’s talk about these cornbread mochi muffins. I love the classic cornbread. Especially when it’s filled with corn and honey. The corn meal gives the cornbread that crunchy, crispy edge. The corn kernels and honey gives the cornbread an added sweetness. If that’s what you’re looking for, I have this cast iron skillet honey maple cornbread or this cheddar jalapeno cornbread or this honey strawberry cornbread. All of which taste amazing, especially if you serve them with honey butter.

But in recent years, I have really been into mochi cornbread. It still has that crispy crunchy outer texture that we’re used to seeing in cornbread. But it’s also soft and chewy in the center, the kind of texture you find in mochi muffins. I love that these cornbread mochi muffins have that combination. It makes it so much more addictive.

The sweetness from the corn, the chewiness from the glutinous rice flour, the crunchiness from the cornmeal, the hint of coconut milk. Seriously, what is there not to love?

To make these cornbread mochi muffins, you’ll just need a few things.

Preheat the oven to 425F. Prepare the muffin tins by greasing each one with vegetable oil or melted butter.

Next, add melted butter, honey, brown sugar, egg, and coconut milk into the same bowl. Whisk until all the ingredients are well incorporated. Set aside for now.

In a different large bowl, whisk together cornmeal, mochiko flour, baking powder, baking soda, and salt together until incorporated. The mochiko flour is sweet rice flour and is used to make desserts like mochi. Using this in the cornbread creates a soft and chewy texture on the inside of the cornbread.

Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the corn kernels, being careful not to overmix.

Spoon the batter into the muffin tin.

Bake the coconut cornbread mochi muffins for about 20-25 minutes until the top is browned and the center is cooked. Insert a toothpick into the center of the cornbread mochi muffins. If the toothpick comes out clean, the cornbread mochi muffins are done.

Allow the cornbread mochi muffins to cool for a few minutes before removing from the muffin tins.

Store leftovers in an airtight container in the fridge, or to keep for longer, store them in a freezer safe container in the freezer.

To reheat the cornbread mochi muffins, bake them at 350F for about 10-15 minutes until warmed through and the top is crusty and caramelized.

Serve the coconut cornbread mochi muffins warm with honey butter.

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