French Roast Coffee Muffins (Made with Mochi Flour)
Keeping to my promise of making more desserts this year, I’m posting another dessert recipe! I really fell in love with sweet rice flour this year ever since I learned how to make mochi donuts. Sweet rice flour adds a slightly sweet flavor and a chewy texture to my donuts. It’s absolutely amazing. I knew I wanted to make more desserts with this ingredient, so I made muffins with mochi flour this time! Specifically, mochi French roast coffee muffins. 🙂
Why I love Cafe Du Monde coffee
The coffee I chose to use for this recipe is from Cafe Du Monde. This place is probably one of the most famous – if not THE most famous – beignet joint in all of the US. I have never been, but I hear the line to get in this place is legendary. They say the clutch order is beignets with coffee. I have never had their beignets but I know their coffee quite well. My parents love this brand of coffee as do many Vietnamese people in the US because it is the closest in flavor to the coffee in Vietnam. Coffee is yet another thing that the Vietnamese got from the French. Vietnamese coffee is a mixture of fresh brewed French roast and condensed milk.
Some details about key ingredients
- Coffee – As I mentioned above, the best brand to use is Cafe Du Monde coffee. Any type of coffee should work for this recipe however. I would recommend you use your favorite kind!
- Sweet rice flour – I would highly recommend Mochiko rice flour. I’ve used it for every mochi recipe, and it is literally the best. Bob’s Red Mill also sells sweet rice flour.
- Butter – Make sure to use unsalted butter for this recipe. Otherwise, your muffin will be too salty.
- Vanilla extract – Substitute with 1 vanilla bean or an equal amount of vanilla paste.
Recipe Notes
- Use a coffee filter to strain the coffee and half-and-half mixture. After testing the recipe a few times, I found the most efficient way to flavor the half and half with the coffee is to steep the coffee in the half and half. Then pour the mixture through a coffee filter to separate the coffee grounds from the liquid.
- Measure your coffee milk after steeping. You only need 1 1/2 cup of half and half for the muffin batter, but I wrote 1 3/4 a cup in the recipe to account for the loss of some liquid in the straining process. That’s why I recommend pouring your coffee into a liquid measuring cup after filtering your coffee milk.
- Alternative methods to strain your coffee. Instead of using a coffee filter to strain your coffee, you can also use paper towels, a cheese cloth, or a drip coffee filter (see above picture). I tested my first batch with a drip coffee filter, but it took way too long. I used a paper towel in my second test and it was more efficient.
- Sift the dry ingredients into the wet ingredients. When you add the dry ingredients into the wet ingredients, I would highly recommend sifting the dry ingredients. The flour has a tendency to clump.
Did you make these mochi muffins?
If you made this dish, I would love to see!
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Get the Recipe:
French Roast Coffee Muffins (Made with Mochi Flour)
Ingredients
- 1 3/4 cup half and half
- 1 tbsp coffee
- 2 cups sweet rice flour
- 2 tsp baking powder
- 3 tbsp unsalted butter, melted
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
Instructions
- Preheat the oven to 350 degrees F.
- Prepare your muffin pan by greasing it with Pam, butter, or vegetable oil.
- Heat up the half and half in a small sauce pan for about a minute until it is warm. Remove from the heat and add in your coffee. Let the coffee steep for 10 minutes.
- While the coffee is steeping, mix together the sweet rice flour and baking powder. Set aside.
- In another bowl, mix together the butter, sugar, vanilla extract, and eggs. Set aside.
- After the coffee steeps for 10 minutes, use a coffee filter or a paper towel to filter the liquid into a liquid measuring cup. Make sure you have 1 1/2 cup of coffee milk. Add the coffee milk to your wet ingredients from step 5. Whisk together.
- Add your dry ingredients from step 4 into your wet ingredients. Make sure to sift the dry ingredients into your wet ingredients to avoid clumping. Mix with a spatula until well combined.
- Use a large cookie scoop to divide the batter evenly between your muffin molds.
- Sprinkle the top with black sesame seeds. (optional)
- Bake for 20-25 minutes until a toothpick comes out clean.
- Let muffins cool for 10 minutes before serving.
Can these be refrigerated or kept in the freezer? If so, for how long?
Hi Lisa. Yes they can be kept in the fridge for a week and in the freezer for up to 3 months.
Hi Becca, can I use espresso powder for this recipe? If so, how much would you include? Would you change anything else?
Hi Vicky. I would recommend using 1 tbsp of espresso powder. I think you don’t need to make any other changes. Let me know how it goes!
Hey! I tried this recipe! And I loved it! I used an instant nescafe dark roast and it gives a slight hint of coffee. How can I make it sweeter and still make it work? I don’t want to add another half cup of sugar and messed up the recipe 🙁
Hi Shirlz. If you choose to add more sugar, just make sure to add enough flour so that the consistency of the batter is the same as the first time you made them. I would add a tablespoon at a time until it looks right. I know this isn’t exact advice but to be honest, that’s how I do it when I develop recipes. Let me know how it goes!
Where do the 3 tablespoons of butter go? just for greasing the pan or into the wet ingredients??
Hi Paulina. Apologies for the confusion! They should go in with the rest of the wet ingredients in step 5. I updated the recipe. Thanks for the feedback.