Mochi Muffins
These delicious Mochi Muffins have a crispy, caramelized crust and a satisfyingly chewy center. Made with mochiko flour, they offer a delightful fusion of Japanese tradition and modern baking, perfect for breakfast, snacks, or dessert!
Equipment
- 1 Muffin Tin Greased
- 1 Mixing bowl Large
- 1 Whisk For mixing wet ingredients
- 1 Measuring Cups & Spoons For accurate ingredient portions
- 1 Spatula For folding batter
Ingredients
- 1 cup mochiko (sweet rice flour) The key to the chewy texture
- 1/2 cup granulated sugar Adds sweetness and helps with caramelization
- 1/2 tsp baking powder Provides slight lift and structure
- 1/4 tsp salt Enhances overall flavor
- 1/2 cup coconut milk (or whole milk) Contributes richness and moisture
- 2 tbsp unsalted butter, melted Adds flavor and helps with the crisp exterior
- 1 large egg Helps bind the ingredients together
- 1 tsp vanilla extract Adds depth of flavor
- 1 tbsp black sesame seeds (optional) For added crunch and nutty aroma
Instructions
- Preheat & Prepare: Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Mix Dry Ingredients: In a large mixing bowl, whisk together mochiko, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together egg, coconut milk, melted butter, and vanilla extract.
- Blend Batter: Gradually add the wet mixture into the dry ingredients, stirring gently. Avoid overmixing.
- Fill & Bake: Pour batter into the greased muffin tin, filling each cup ¾ full. Sprinkle sesame seeds on top (if using). Bake for 25-30 minutes or until golden brown.
- Cool & Enjoy: Let muffins cool for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
- For gluten-free mochi muffins, ensure that all ingredients (especially baking powder) are certified gluten-free.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze leftovers for up to a month, reheating them in the oven for a fresh-baked texture.