Easy Matcha Mochi Muffin
An easy matcha mochi muffin recipe that is naturally gluten-free. It's a perfect no mixer mini cake recipe for those who have celiac disease or who don't overly sweet desserts!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 T unsalted butter, melted (I do this on the stove, but you can melt it in a microwave if you prefer)
- ⅓ Cup + 1 tablespoon of whole milk ((120g/ 4.23oz) Do not used skimmed milk! UHT milk is OK.)
- ⅜ Cup coconut milk ((75g/ 2.65 oz) Substitute: 1 part/ 15g/ 0.53 oz coconut cream to 4 parts/ 60g/ 2.12 oz water)
- 1 egg (beat till well-mixed)
- ⅞ Cup glutinous rice flour (Substitute: mochiko flour etc. See notes for other varieties of glutinous rice flour)
- ½ Cup white sugar ((100g/ 4 oz))
- 1 T matcha powder (Culinary grade is acceptable)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- 1
Preheat the oven to 350F/ 177C (157 fan.)
- 2
Melt the butter over low fire, with the whole milk and coconut milk.
- 3
Whilst the butter is melting, beat the egg well in a separate bowl.
- 4
Once the butter has melted, switch off the fire and whisk the egg into the pot of milks and butter.
- 5
Combine the dry ingredients in a large bowl- if possible, sieve the powders before mixing till well-combined.
- 6
Pour the wet ingredients into the dry ingredients. Mix your batter till there are no lumps, bits of flour, or air pockets- don't worry about overmixing as the glutinous rice flour has no gluten and can't be overworked.
- 7
Ladle the batter into the muffin tray. Tap the filled muffin tin to remove air bubbles in the dough before placing it in the oven.
- 8
Bake for 45-55 minutes or till the edges have turned crisp and golden.
- 9
The finished matcha mochi muffin will still have a slightly translucent interior and a crisp golden outside- the inside will look like it's not fully baked even when it's done!