French Roast Coffee Mochi Muffins (Printable version)
Chewy gluten-free muffins infused with French roast coffee and mochi flour for a unique breakfast experience.
# What you'll need:
→ Dry Ingredients
01 - 1 1/2 cups mochiko (sweet rice flour)
02 - 1/2 cup almond flour
03 - 2 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/2 tsp fine sea salt
→ Coffee Mixture
06 - 1/2 cup strong French roast coffee, cooled
07 - 1 tbsp instant coffee granules (optional)
→ Wet Ingredients
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1/2 cup whole milk
11 - 1/4 cup neutral oil (canola or grapeseed)
12 - 1/4 cup unsalted butter, melted and cooled
13 - 1 tsp vanilla extract
→ Optional Add-Ins
14 - 1/2 cup mini chocolate chips or chopped nuts
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together mochiko, almond flour, baking powder, baking soda, and sea salt until thoroughly blended.
03 - Dissolve instant coffee granules in cooled French roast coffee, stirring until completely integrated.
04 - In a medium bowl, whisk sugar, eggs, milk, oil, melted butter, vanilla extract, and prepared coffee mixture until smooth and emulsified.
05 - Pour wet ingredients into dry ingredients. Gently fold together until just combined; some small lumps are acceptable. Avoid overmixing. Fold in chocolate chips or nuts if using.
06 - Distribute batter evenly among prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 20 to 22 minutes until tops are set and a toothpick inserted into the center emerges clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The mochi flour creates this incredible chewy tender texture that makes regular muffins seem boring by comparison
- French roast coffee gives them this sophisticated grown up flavor without being bitter or overwhelming
02 -
- Overmixing will make these muffins tough so stir gently and stop as soon as you do not see dry flour anymore
- The muffins might look slightly underdone when you first take them out but they continue cooking as they cool
03 -
- Room temperature ingredients mix more easily and create a smoother batter
- Let the coffee cool completely so it does not partially cook the eggs when you mix everything together