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. These guys are easy and fun to make! *Recipe adapted from online source that I can't find anymore.
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!
