Mochi Muffins Recipe

Mochi Muffins Recipe

Mochi muffins are a delightful hybrid between the classic bakery staple and the popular Japanese rice cake. These muffins boast a soft and chewy texture thanks to the use of glutinous rice flour. Coconut milk adds a touch of sweetness and moisture, while the brown sugar creates a rich caramel flavor. They're perfect for a satisfying snack or a delicious breakfast on the go.
This recipe is surprisingly simple to follow, and requires no specialty ingredients. In just over an hour, you'll be enjoying a batch of warm, chewy mochi muffins!

Ingredients

• 2 cups glutinous 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 butter, melted
• 2 teaspoons vanilla extract
• 2 teaspoons pure maple syrup (optional)
• 1 teaspoon sesame seeds
• 1 teaspoon black sesame seeds (optional)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. In a large bowl, whisk together the dry ingredients: glutinous rice flour, brown sugar, white sugar, baking powder, and salt.
3. In a separate bowl, whisk together the wet ingredients: coconut milk, eggs, melted butter, vanilla extract, and maple syrup (if using).
4. Pour the wet ingredients into the dry ingredients and mix until just combined. A few lumps are okay.
5. Divide the batter evenly between the prepared muffin cups. Sprinkle with sesame seeds, if desired.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
8. Enjoy your mochi muffins warm or at room temperature!
9. Tips:
10. For a richer flavor, substitute melted dark chocolate for some of the coconut milk.
11. Get creative with add-ins! Chopped nuts, dried fruit, or even a swirl of Nutella would be delicious additions to this recipe.
12. Mochi muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.