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hojicha mochi muffins
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4.75 from 12 votes

Hojicha Mochi Flour Muffins

A chewy and subtly sweet hojicha mochi flour muffins.
Prep Time40 mins
Cook Time30 mins
Course: Breakfast, Dessert
Cuisine: Asian
Diet: Gluten Free
Keyword: hojicha mochi flour muffins
Servings: 12 muffins
Calories: 261kcal
Author: Becca Du

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: 1muffin | Calories: 261kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 85mg | Potassium: 89mg | Fiber: 1g | Sugar: 8g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg