The first time I tried mochi muffins was at Pink Owl Coffee in San Rafael, CA. They were sourced from Third Culture Bakery and I immediately fell in love. This recipe produces mochi muffins very similar to Third Culture's. Lookout for more mochi muffin variations in the future as these guys are easy and fun to make!
Ingredients:
Wet:
- 57g unsalted butter, melted & cooled
- 1 13oz can full-fat coconut milk, using a high quality thick coconut milk is important here, I recommend Native Forest as I've have good results with them
- 2 large eggs, room temperature
- 1 1/2 tsp. vanilla extract
- 1 tsp honey
Dry:
- 320g Mochiko sweet rice flour from Koda Farms, I buy this on Amazon
- 200g brown sugar, can be dark or golden - I go for what I have on hand
- 2 tsp. baking powder
- 1/2 tsp. kosher salt or 1/4 tsp. sea salt
- Sesame seeds for garnishing, can use black and/or white sesame seeds
Instructions:
- Preheat oven to 350°F, ensure oven rack is positioned in the middle of your oven.
- Grease a 12-cup muffin tin well, get the top of the pan too.
- In a medium bowl, whisk together the sweet rice flour, brown sugar, baking powder, & salt.
- In the bowl of a stand mixer with a whisk attachment, whisk together melted butter, coconut milk, eggs, vanilla, and honey.
- Start the mixer of low speed, slowly adding the dry ingredients to the wet ingredients. Mix until fully combined.
- Divide batter among prepared muffin pan, filling each cavity to the top.
- Top with sesame seeds.
- bake for 45-50 minutes until the top is brown & crispy & the muffins bounce back when poked. Muffins are done when a toothpick comes out relatively clean.
- Let muffins cool for about 10 min in pan before transferring to a wire rack or your mouth.
Storage:
Mochi muffins can be stored in an airtight container for up to 3 days. I have heard they freeze well, but they have never made it that far.
Notes:
- Muffins will lose crisp edge after some time in storage. To bring them back, pop them in the oven at 350°F for a few minutes.
- For maximum crisp, use a dark non-stick muffin tin.
Let me know if you make this recipe!
