Mochi Muffins
Mochi Muffins
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 cupsglutinous sweet rice flour (such as Mochiko)
- ¾ cuppacked brown sugar
- ¼ cupwhite sugar
- 2 teaspoonsbaking powder
- 1 teaspoonsalt
- 1 (14-ounce)can unsweetened coconut milk
- 2large eggs
- ¼ cupunsalted butter, melted
- 2 teaspoonsvanilla extract
- 2 teaspoonspure maple syrup
- 1 teaspoonsesame seeds
- 1 teaspoonblack sesame seeds
Tools Needed
- 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
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.
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