Background and History
Mochi Muffins are a delightful fusion of traditional Japanese mochi and Western-style muffins, combining the chewiness of mochi with the familiar softness of muffins. Originating from the creative crossroads of culinary traditions, these treats have gained popularity for their unique texture and sweet flavor profile.
1 cup glutinous rice flour (mochiko)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
Optional: Add-ins such as chocolate chips or matcha powder for flavor variation
Preheat the oven to 350°F (175°C).
Line a muffin tin with paper liners.
In a bowl, whisk together glutinous rice flour, all-purpose flour, baking powder, baking soda, and salt.
In another bowl, combine melted butter and sugar until well mixed.
Add eggs one at a time, followed by vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk.
Mix until just combined. Do not Z.
Filling Muffin Cups
Spoon the batter into the muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Note: Nutritional information may vary based on specific ingredients and serving sizes.
Calories: Approximately 150 per muffin
Experiment with different add-ins like nuts or dried fruit for varied textures and flavors.
Mochi Muffins are best enjoyed fresh but can be stored in an airtight container.
Check for allergies in dairy products and ensure there are no nut allergies in any added toppings or mix-ins.