Brown Butter Apple Mochi Donuts That Are Crispy, Chewy, and Absolutely Unforgettable

There are donuts that are good. Then there are donuts that stop you in your tracks. The first time I made these Brown Butter Apple Mochi Donuts, I knew they were something special. The buttery aroma filled the kitchen before they even came out of the oven, and when I finally took a bite warm, chewy, sweet, and full of fall flavor I was hooked. Imagine everything you love about mochi’s chewy texture combined with caramelized brown butter and tender apple bits, all wrapped in a golden crust with a light glaze. Whether it is fall, a rainy Sunday morning, or a brunch that needs impressing, this recipe delivers a donut experience like no other.

What Is Brown Butter Apple Mochi Donuts

Brown Butter Apple Mochi Donuts are chewy baked or fried donuts made with sweet rice flour (mochiko), diced apples, and browned butter. The brown butter adds nutty depth while the apples offer a sweet and slightly tart contrast. Unlike traditional donuts that are cakey or fluffy, these are delightfully chewy on the inside with a slightly crispy exterior. They are often glazed with a light sugar coating and topped with extra browned butter crumbles or apple bits for flavor and texture.

this Recipe

Why You Will Fall in Love with This Recipe

This is not your average donut. Here is why these mochi donuts will win your heart instantly:

• Chewy, bouncy texture you cannot get from wheat flour
• Infused with rich, nutty brown butter
• Naturally gluten free with sweet rice flour
• Packed with bits of real apple in every bite
• Can be baked or fried
• Sweet, cozy, and ideal for fall mornings or holiday tables

One bite is all it takes to see why mochi donuts are taking over the donut scene.

How Does It Taste

Every bite of these donuts delivers layers of flavor and texture. The outside is slightly crisp and golden from the oven or pan, while the inside stays soft and chewy like mochi. The brown butter adds a deep, nutty richness that complements the natural sweetness of the apple chunks. The glaze gives just enough sugary finish without being too sweet. The final bite? Pure bliss — chewy, warm, nutty, and comforting all at once.

Health and Ingredient Benefits

While still a treat, these donuts offer some wholesome ingredients:

• Mochiko (sweet rice flour) is naturally gluten free and easy to digest
• Apples add natural sweetness, fiber, and vitamin C
• Brown butter provides deep flavor with no need for excessive sugar
• Baking instead of frying keeps the fat lower if preferred
• Coconut milk or dairy free options can easily be substituted

And thanks to the simple ingredients, they are allergy friendly and easy to make with pantry staples.

Ingredients You Will Need

For the donuts:

• 1 1/2 cups mochiko (sweet rice flour)
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk or dairy free milk
• 1/4 cup unsalted butter (for browning)
• 1/2 cup finely diced apples (peeled)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

For the glaze:

• 1 cup powdered sugar
• 1 to 2 tablespoons milk or cream
• Optional: extra brown butter or cinnamon sugar for topping

Tools You Will Need

• Mixing bowls
• Saucepan for browning butter
• Whisk or hand mixer
• Donut pan (or mini muffin pan)
• Spatula
• Wire rack for cooling
• Sifter for glaze

Optional Substitutions and Additions

• Use coconut oil instead of butter for a dairy free version
• Add a touch of maple syrup or apple cider to the glaze
• Fold in chopped pecans or walnuts for crunch
• Use almond milk or oat milk for a vegan-friendly option
• Swap vanilla for maple or bourbon extract
• Drizzle with caramel instead of glaze for dessert-style donuts

How to Make Brown Butter Apple Mochi Donuts

1. Preheat oven to 350 degrees Fahrenheit and grease a donut pan.
2. Brown the butter: In a small saucepan, melt butter over medium heat until it foams, then turns golden with brown bits on the bottom. Remove from heat and let cool.
3. Mix dry ingredients: In a large bowl, whisk together mochiko, sugar, baking powder, salt, and cinnamon.
4. Mix wet ingredients: In another bowl, whisk eggs, milk, vanilla, and cooled brown butter.
5. Combine: Pour the wet mixture into the dry ingredients and mix until smooth. Fold in diced apples.
6. Fill the pan: Spoon or pipe the batter into the greased donut pan, filling each about 3/4 full.
7. Bake for 18 to 22 minutes or until golden and a toothpick comes out clean.
8. Cool for 5 minutes in the pan, then transfer to a wire rack.
9. Make the glaze: Whisk powdered sugar with milk until smooth. Dip cooled donuts and let set.
10. Top with extra cinnamon sugar or brown butter drizzle if desired.

What to Serve with These Donuts

These donuts shine on their own but also pair beautifully with:

• A cup of hot coffee or chai
• Apple cider or spiced tea
• Greek yogurt and fruit for brunch
• Maple sausage or bacon on the side
• Pumpkin or cinnamon whipped cream for a dessert twist

They are equally at home at a cozy breakfast or elegant fall brunch.

Tips for Success

• Do not overmix the batter or the texture can become dense
• Make sure the brown butter cools slightly before adding to the eggs
• Use finely diced apples to prevent soggy spots
• Let donuts cool before glazing to avoid runny glaze
• Grease your pan well or use a silicone mold for easy release

Common Mistakes to Avoid

• Using regular rice flour instead of mochiko — they are not interchangeable
• Adding too much apple can weigh down the donuts
• Skipping the brown butter step sacrifices flavor
• Overbaking will dry them out — watch closely after 18 minutes
• Not measuring flour correctly can affect the chewiness

How to Store and Reheat

To store: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

To reheat: Microwave for 10 to 15 seconds or warm in a 300 degree oven for 5 minutes.

To freeze: Freeze unglazed donuts in a zip top bag for up to 2 months. Thaw and glaze when ready to serve.

Frequently Asked Questions

Can I make these dairy free?
Yes. Use plant based butter and non dairy milk.

Can I fry them instead of baking?
Yes. Shape into rings and fry in 350 degree oil for 2 to 3 minutes per side.

What kind of apples work best?
Granny Smith for tartness, Fuji or Honeycrisp for sweetness.

Is mochiko the same as glutinous rice flour?
Yes. Mochiko is a brand of sweet rice flour, also labeled as glutinous rice flour. It contains no gluten.

Can I make these without a donut pan?
Yes. Use a mini muffin pan or pipe small rings on parchment for freeform baked donuts.

Nutritional Info (approximate per donut)

• Calories: 190
• Carbohydrates: 32 grams
• Protein: 2 grams
• Fat: 6 grams
• Sugar: 16 grams
• Fiber: 1 gram
• Sodium: 110 milligrams

Conclusion

Brown Butter Apple Mochi Donuts are the ultimate fusion of comfort and texture. With their rich, nutty flavor, chewy center, and apple packed warmth, these donuts feel like a hug in food form. Whether you are looking for a cozy fall breakfast, a unique brunch treat, or an easy crowd pleaser that is naturally gluten free, this recipe delivers. Make a batch and watch them disappear before they even finish cooling.

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August 23, 2025 by Melissa