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Home » Recipes » Breakfast

Blood Orange Muffins with Mochi Flour

Jan 13, 2021 · by Becca Du · 2 Comments

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blood orange mochi muffins

One of my favorite things about January is that it’s citrus season! Citrus is one of my favorite things to eat period, and I personally think they make every dish better. The prettiest citrus fruit is hands down the blood orange. I discovered this fruit in high school when I was volunteering at the local farmers market, and it just made such an impression on me because the fruit is SO RED. It just stood out among all the other fruits out there. Now, I can’t wait ’til January so I can make something with it. This year I chose to whip up a batch of blood orange muffins with mochi flour.

blood oranges

Ingredients, Substitutions & Adjustments

Blood Orange Muffins with Mochi Flour

  • Blood Oranges – Adds a citrus-y flavor and a subtle pink color to the muffins.
  • Coconut milk – Coconut milk helps make these muffins really moist. I tested this recipe with coconut milk and whole milk, and found that coconut milk yields the best results. If you choose to use whole milk, make sure to use only 2/3 cup of whole milk.
  • Butter – Adds a nuttiness and richness to this recipe.
  • Granulated sugar – Adds sweetness to this recipe.
  • Vanilla extract – Adds flavor to the muffins. You can substitute with an equal amount of vanilla paste or 1 vanilla bean.
  • Eggs – Adds richness to the muffins.
  • Sweet rice flour – This is the main dry ingredient in these muffins. The beauty of sweet rice flour is that it’s gluten free, and it adds a chewiness to the muffins, similar to the texture of mochi.
  • Baking Powder – This ingredient helps the muffins rise and gives it an airiness.

Blood Orange Glaze

This glaze is a mixture of coconut milk, powdered sugar, blood oranges (juice and zest), and vanilla extract. The glaze helps give the muffin more sweetness as well as a pop of color. It is however optional because the muffins taste good by themselves, but on a personal level, I wanted a bit more sweetness which is why I added the glaze. If you like things that are less sweet, I would recommend sticking with just the muffin.

muffin batter

Making my blood orange muffins with mochi flour

Preheat oven to 350 degrees F. Next add melted butter, sugar, and coconut milk to a large bowl. Mix until combined. Next add vanilla extract and eggs. Mix until combined. Lastly, add the blood orange juice and zest. Mix until combined. Sift the sweet rice flour and baking powder into the wet ingredients. Mix until a wet batter forms. It should be a pretty loose consistency. Grease a muffin pan. Scoop batter into the muffin pan. Smack the muffin pan 1-2 times on a flat surface to get rid of some of the air bubbles. Bake for 40-45 minutes until the edges start to brown. Cool for 10 minutes in the muffin pan before serving.

muffins before baking

Tips on how to make the perfect blood orange muffins with mochi flour

  1. Add the blood orange zest before the juice – This might sound obvious but I have definitely made this mistake before. Sometimes, I squeeze the juice out of the blood oranges before zesting the lemon. It is way harder to zest a blood orange when it’s all smushed than when it’s whole. So zest first before juicing the blood orange.
  2. Make sure to cool muffins in the muffin pan before serving – The muffins finish baking as they cool in the muffin pan. If you take them out before they cool, the center will be mushy, and they will stick to the pan.
blood orange mochi muffins

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blood orange mochi muffins

Blood Orange Muffins with Mochi Flour

Becca Du
Blood orange flavored muffins made with mochi flour, blood orange juice, and topped with a blood orange glaze.
4.72 from 7 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 40 mins
Course Breakfast
Cuisine Asian
Servings 13 people
Calories 329 kcal

Equipment

  • Muffin and Cupcake Pan

Ingredients
 
 

Blood Orange Muffins

  • ½ cup unsalted butter melted
  • ¾ cup granulated sugar
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • 2 eggs room temperature
  • Zest of 3 blood oranges
  • 1 cup blood orange juice
  • 2 cups sweet rice flour
  • 2 tsp baking powder

Blood Orange Glaze (optional)

  • 2 tbsp blood orange juice
  • 2 tbsp coconut milk
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Zest of 2 blood oranges

Instructions
 

  • Preheat oven to 350 degrees F.
  • Add melted butter, sugar, and coconut milk to a large bowl. Mix until combined.
  • Add the vanilla extract and eggs. Mix until combined.
  • Lastly, add the blood orange juice and zest. Mix until combined.
  • Sift the sweet rice flour and baking powder into the wet ingredients. Mix until a wet batter forms. It should be a pretty loose consistency.
  • Grease a muffin pan. Scoop batter into the muffin pan. Smack the muffin pan 1-2 times on a flat surface to get rid of some of the air bubbles.
  • Bake for 40-45 minutes until the edges start to brown.
  • Cool for 10 minutes in the muffin pan before serving

Notes

If you want a muffin that is less sweet, don’t add the glaze.

Nutrition

Serving: 1muffinCalories: 329kcalCarbohydrates: 53gProtein: 3gFat: 12gSaturated Fat: 9gCholesterol: 44mgSodium: 79mgPotassium: 115mgFiber: 1gSugar: 32gVitamin A: 298IUVitamin C: 11mgCalcium: 50mgIron: 1mg
Keyword blood orange muffins, blood orange muffins with mochi flour, gluten free blood orange muffins
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Reader Interactions

Comments

  1. Vicky says

    February 9, 2021 at 10:24 pm

    I did this today and they were delicious! Had to keep them 10 more minutes in the oven to achieve that crispy texture on the outside. Thank you so much!

    Reply
    • Becca says

      February 9, 2021 at 10:48 pm

      Thank you for making it!

      Reply

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About Me


Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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