Mochi Muffins
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
16
Prep Time
15 minutes
Cook Time
45 minutes
Calories
270
Experience the delightful chewiness of these Mochi Muffins, a fusion of traditional Japanese mochi and classic muffins. Sweet, chewy, light, and fluffy, these muffins are a unique treat perfect for breakfast, a snack, or a casual dessert.
Ingredients
- 2 cups glutinous sweet rice flour (such as Mochiko)
- ¾ cup packed brown sugar
- ¼ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 (14-ounce) can unsweetened coconut milk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 teaspoons pure maple syrup
- 1 teaspoon sesame seeds
- 1 teaspoon black sesame seeds
- Mixing bowls (large and medium)
- Whisk
- Muffin tin (12-cup capacity)
-
Paper muffin liners or cooking spray
- Measuring cups and spoons
- Spatula
- Wire cooling rack
- Toothpick or cake tester
- Oven
Tools Needed
Directions
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or generously grease the cups
Mix Dry Ingredients
In a medium bowl, whisk together:
2 cups glutinous sweet rice flour ¾ cup packed brown sugar ¼ cup white sugar 2 teaspoons baking powder 1 teaspoon salt
Ensure the mixture is well combined and free of lumps.
Mix Wet Ingredients
In a large bowl, whisk together:
1 (14-ounce) can unsweetened coconut milk 2 large eggs ¼ cup melted unsalted butter 2 teaspoons vanilla extract 2 teaspoons pure maple syrup
Blend until smooth.
Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few small lumps are okay.
Fill Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each nearly to the top. Sprinkle the tops with sesame seeds and black sesame seeds.
Bake
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Cool and Serve
Allow the muffins to cool in the pan on a wire rack for 10 minutes. Then, remove them from the pan and serve warm or let them cool completely.
Recipe Note
Tips and Variations
- Glutinous Rice Flour: Find glutinous sweet rice flour (such as Mochiko) at East and Southeast Asian markets or online.
- Sesame Seeds: Feel free to use only white or black sesame seeds if that's what you have on hand.
- Muffin Size: Depending on how full you fill the muffin cups, this recipe yields 12-16 muffins.
- Flavor Twist: Add a teaspoon of matcha powder to the dry ingredients for a green tea flavor.
- Storage: Mochi muffins are best enjoyed the day they're made but can be stored in an airtight container at room temperature for up to 2 days.
Necessary Tools
- Mixing Bowls: For combining dry and wet ingredients separately.
- Whisk: To ensure ingredients are well mixed.Muffin Tin: Standard 12-cup capacity works best.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Wire Cooling Rack: Helps muffins cool evenly.
Conclusion
These Mochi Muffins offer a delightful combination of textures and flavors, making them a unique addition to your baking repertoire.
With their chewy center and crispy exterior, they're sure to become a favorite. Perfect for breakfast, a snack, or dessert, they're as versatile as they are delicious.
Enjoyed this recipe? Share it with friends and family, and don't forget to explore more of our exciting recipes!
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 270
- Carbs
- 42 grams
- 28%
- Protein
- 4 grams
- 5%
- Fat
- 9 grams
- 18%
- Sugar
- 20 grams
- 29%
- Fiber
- 1 grams
- 23%
