Hojicha Mochi Flour Muffins

4.47 from 13 ratings

A chewy and subtly sweet hojicha mochi flour muffins.

Prep Time40

Cook Time30

Course: Breakfast, Dessert

Cuisine: Asian

Diet: Gluten Free

Keyword: hojicha mochi flour muffins

Servings: muffins

Calories: 261kcal

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.

Update 9/2/24 - Retested and updated the recipe based on feedback.
1. Increased the hojicha powder for a stronger hojicha flavor. You can use more or less hojicha powder depending on how strong you want the hojicha flavor to be.
2. Replaced granulated sugar with light brown sugar to improve the flavor and moisture of the muffin
3. I would recommend scooping and then leveling the sweet rice flour, so you don't accidentally add too much flour. Scooping it with your measuring cup will compact the flour, leading you to using more flour.
4. Added salt to enhance the flavors of the other ingredients.
I would recommend using Thai coconut milk. Coconut milk found from Western brands (like Trader Joe's) tends to be thin even if it says it is full fat. The coconut fat makes a big difference in the muffin texture.