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Home » Recipes » Breakfast

Jul 21, 2021(updated May 30, 2022)

Hojicha Mochi Flour Muffins

4.75 from 12 votes

8 Comments

by Becca Du

Jump to Recipe Print Recipe
hojicha mochi muffins

I wasn’t done baking with sweet rice flour this week, so yes I baked more mochi desserts. The dessert this week is hojicha mochi flour muffins. I’m honestly having so much fun baking with hojicha! It’s so similar to matcha but with a more roasted flavor which I love.

I also took the opportunity this week to improve upon my mochi flour muffin recipe. The biggest change I made was using browned butter vs melted butter. It is an extra step and a little bit more work, but I think it was definitely worth it. Those brown butter bits give these muffins a little extra something, and I gotta say they’re some of the best muffins I’ve ever made.

steeping the coconut milk

What is hojicha?

Hojicha is like the forgotten sibling of matcha. They have the same parent but all the attention is on matcha. But hojicha definitely deserves some love. Hojicha is made by roasting green tea leaves which is how it gets its brown color. What I love about it is that it has less caffeine than matcha. I am very sensitive to caffeine; I can’t even eat matcha desserts without it affecting my sleep schedule. That’s why sometimes I prefer hojicha to matcha. In terms of cooking and baking, because they are very similar, you can use hojicha in the same way you use matcha.

wet ingredients

Ingredients, Substitutions & Adjustments

  • Hojicha powder – This is the source of the hojicha flavor and color. I got my hojicha from Hojicha Co. Like matcha, using higher quality hojicha will yield better color and flavor.
  • Coconut milk – Coconut milk helps make these mochi flour 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 1 cup of whole milk.
  • Butter – Adds a nuttiness and richness to this recipe.
  • Granulated sugar – Adds sweetness to the mochi flour muffins.
  • 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 of 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.
mochi muffin batter
mochi muffins before baking

Making my hojicha mochi flour muffins

Preheat oven to 350 degrees F. Make your browned butter. Heat butter over medium heat until it fully melts. Lower the heat to low and cook until the butter is golden brown. Pour into a large mixing bowl and set aside to cool. Add the coconut milk to a small bowl and heat coconut milk in the microwave for 30 seconds. Add the hojicha powder and stir until incorporated. Set aside. Once the butter has cooled down, add the granulated sugar, vanilla extract, and eggs to the bowl. Mix until incorporated.

Add the hojicha coconut milk to the bowl and mix. Finally, add the sweet rice flour and baking powder and mix until a smooth, thick mixture forms. The batter will be a bit lumpy, so make sure you use a whisk to mix. The whisk helps you get that smooth texture. 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 30 minutes until the edges start to brown. Cool for 10 minutes before serving.

hojicha mochi muffins

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hojicha mochi muffins

Hojicha Mochi Flour Muffins

Becca Du
A chewy and subtly sweet hojicha mochi flour muffins.
4.75 from 12 votes
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 30 mins
Course Breakfast, Dessert
Cuisine Asian
Servings 12 muffins
Calories 261 kcal

Equipment

  • Oven Thermometer
  • Muffin and Cupcake Pan
  • Ice Cream Scoop

Ingredients
 
 

  • ½ cup unsalted butter
  • 1 ⅓ cup coconut milk
  • 2 tsp hojicha powder
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups sweet rice flour
  • 2 tsp baking powder

Instructions
 

  • Preheat the oven to 350 degrees F (177 degrees C).
  • Make your browned butter. Heat butter over medium heat until it fully melts. Lower the heat to low and cook until the butter is golden brown. Pour into a large mixing bowl and set aside to cool.
  • Add the coconut milk to a small bowl and heat coconut milk in the microwave for 30 seconds. Add the hojicha powder and stir until incorporated. Set aside.
  • Once the butter has cooled down, add the granulated sugar, vanilla extract, and eggs to the bowl. Mix until incorporated.
  • Add the hojicha coconut milk to the bowl and mix.
  • Finally, add the sweet rice flour and baking powder and mix until a smooth, thick mixture forms. The batter will be a bit lumpy, so make sure you use a whisk to mix. The whisk helps you get that smooth texture.
  • 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 30 minutes until the edges start to brown.
  • Cool for 10 minutes before serving.

Nutrition

Serving: 1muffinCalories: 261kcalCarbohydrates: 31gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 48mgSodium: 85mgPotassium: 89mgFiber: 1gSugar: 8gVitamin A: 309IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Keyword hojicha mochi flour muffins
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Comments

  1. Mariyam says

    July 28, 2021 at 11:26 pm

    Thank you for this recipe!

    My best friend sent it to me yesterday because I have Celiac disease and can’t eat gluten, but I love hojicha and used to bake a lot. I’m excited to try these out for myself!

    Your blog is really cool and has a lot of heart, thank you for sharing your kitchen adventures with us. ❤️

    Reply
    • Becca says

      July 29, 2021 at 8:49 am

      Hi Mariyam! Thank you so much for saying that! It means a lot to me 🙂 My manager also has Celiac disease, so I always have to be careful what I give him. But mochi desserts always seem to be a favorite. Please let me know if you have any questions!

      Reply
  2. Sunasa says

    August 15, 2021 at 11:40 am

    3 stars
    You do not tell what temperature to put the oven to for your recipe.

    Reply
    • Becca says

      August 15, 2021 at 1:58 pm

      Apologies for the mistake! I added it to the recipe. 🙂

      Reply
  3. Syaza Alya says

    September 13, 2021 at 5:31 pm

    Hello! Would it be a matcha mochi muffins if i replace hojicha powder with matcha powder? 😋 I don’t have hojicha here but matcha is accessible! I just wanna know the texture of the muffin as it uses sweet rice flour 🌝

    Reply
    • Becca says

      September 13, 2021 at 9:17 pm

      Hi Syaza. Yes you can substitute with matcha powder!

      Reply
  4. Gene says

    June 27, 2022 at 4:09 am

    Hay
    Is there a dairy free alternative to butter ? Vegan butter is not very accessible to me

    Reply
    • Becca Du says

      June 27, 2022 at 9:35 am

      I haven’t testing this recipe without butter. You could try coconut oil, but I am not sure how it will taste with coconut oil. I’m sorry I couldn’t be more helpful.

      Reply

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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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