mochi muffins

Matcha Mochi Muffins are gluten free chewy bites made with sweet rice flour, coconut milk, and matcha powder. They are perfect for breakfast, snacks, or treats to pair with your afternoon tea!

Matcha Mochi Muffins

unsalted butter, melted

(13.5 coconut milk

condensed milk

eggs, room temperature

Mochiko sweet rice flour

brown sugar

tsp baking powder

salt

matcha powder

water

white sesame seeds (optional)

Preheat the oven to 350°F. Generously grease the muffin tin with butter or cooking spray.

Melt butter in a small pot over medium heat. Once butter is melted, turn the heat off. Add coconut milk and condensed milk, whisk until combined. Then add eggs, and whisk until well combined.  Set the wet ingredients aside.

In a small bowl, mix matcha powder with hot water. Set aside.

In a large bowl, prepare dry ingredients by combining sweet rice flour, brown sugar, baking powder, and salt together.

Slowly add the wet ingredients into the dry ingredients, whisking constantly until well combined. Then add match mixture and mix until no lumps.

Fill muffin tins with batter up to just below the rim. Bang the muffin tin onto the counter a few times to get rid of air bubbles. Top the muffins with sesame seeds (optional).

Bake for 40-45 minutes, or until the edges are golden brown.

Allow the muffins to cool completely before serving. The muffins get chewier as they get cooler.

Mochi muffins are made with rice flour, sugar, coconut milk, and plenty of butter and vanilla! They’re sweet, chewy, and wonderfully light and fluffy. Enjoy it as an afternoon snack, or as a treat for breakfast!

Mochi Muffins

mochiko flour

golden brown sugar

sugar

baking powder

coconut milk

eggs

unsalted butter (melted)

vanilla extract

Preheat the oven to 350F.

In a medium bowl, add flour, brown sugar, sugar, baking powder, and salt. Mix until well combined and set aside.

To another large bowl, add coconut milk, eggs, melted butter, and vanilla. Mix until well combined. 

Add the dry ingredients to the wet and mix just until combined.

Spray a cupcake pan with non-stick cooking spray or line with cupcake wrappers. Fill each cavity with batter ⅔ of the way full.

Bake for 40-45 minutes or until golden brown and toothpick inserted comes out clean.

Cool slightly and ENJOY!!

https://www.youtube.com/watch?v=zFVqMQ7T3hE

Mochi Muffins are the perfect sweet treat, featuring a chewy and slightly sweet texture that sets them apart from traditional muffins.
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📖 Find recipe details at https://bit.ly/mochi-muffins

Chichi dango recipe http://bit.ly/best-mochi-recipe
Butter mochi recipe http://bit.ly/delicious-butter-mochi
Mochi waffles recipe http://bit.ly/mochi-waffles
Homemade vanilla extract http://bit.ly/instant-pot-vanilla-extract

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📚 Mochi Muffins Recipe
Ingredients:
2 cups mochiko flour
½ cup golden brown sugar
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 ½ cup coconut milk
2 eggs
4 tablespoons unsalted butter, melted
2 teaspoons vanilla

Directions:
1. Preheat the oven to 350F.
2. In a medium bowl, add flour, brown sugar, sugar, baking powder, and salt. Mix until well combined and set aside.
3. To another large bowl, add coconut milk, eggs, melted butter, and vanilla. Mix until well combined. 
4. Add the dry ingredients to the wet and mix just until combined.
5. Spray a cupcake pan with non-stick cooking spray or line with cupcake wrappers. Fill each cavity with batter ⅔ of the way full.
6. Bake for 40-45 minutes or until golden brown and toothpick inserted comes out clean.
7. Cool slightly and ENJOY!!

💻 For nutrition information please visit my blog in the link above.

#keepingitrelle #mochi #muffinsrecipe

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Top 2 mochi muffins recipes from across the web

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Matcha Mochi Muffins

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