Name: Mochi Muffins Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Japanese-American Fusion
Ingredients: 2 cups mochiko flour; 1/2 cup golden brown sugar; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 cups coconut milk; 2 eggs; 4 tablespoons unsalted butter, melted; 2 teaspoons vanilla extract

Description

These Mochi Muffins offer a delightful twist on traditional muffins by using mochiko flour, giving them a chewy, tender texture. Sweetened with a mix of golden brown and granulated sugar and enriched with coconut milk and butter, these muffins are perfect for a unique breakfast treat or snack.

Ingredients

Scale

Dry Ingredients

2 cups mochiko flour
1/2 cup golden brown sugar
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients

1 1/2 cups coconut milk
2 eggs
4 tablespoons unsalted butter, melted
2 teaspoons vanilla extract

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) ensuring it reaches the right temperature before baking.
Mix Dry Ingredients: In a medium bowl, combine mochiko flour, golden brown sugar, granulated sugar, baking powder, and salt. Stir thoroughly to blend all the dry components evenly.
Mix Wet Ingredients: In a separate large bowl, whisk together coconut milk, eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and well combined.
Combine Ingredients: Add the dry ingredients mixture into the wet ingredients bowl. Gently mix until just combined; avoid overmixing to maintain a tender texture.
Prepare Muffin Pan: Spray a cupcake pan with non-stick cooking spray or line the cavities with cupcake wrappers. Fill each muffin cup about two-thirds full with the batter.
Bake Muffins: Place the pan in the preheated oven and bake for 40 to 45 minutes until muffins turn golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the muffins to cool slightly before serving. Enjoy their chewy, moist texture and rich flavor!

Notes

Do not overmix the batter to keep the muffins tender and chewy.
Using coconut milk adds a subtle tropical flavor and moisture; ensure to use full-fat for best results.
Check muffins towards the end of baking time to avoid overbaking and dryness.
These muffins freeze well; store leftovers in an airtight container and reheat gently before serving.