Hojicha Mochi Flour Muffins
A chewy and subtly sweet hojicha mochi flour muffins.
- Prep time
- 40 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup unsalted butter
- 1 ⅓ cup coconut milk (full fat, see note 2)
- 2 tbsp hojicha powder
- ⅔ cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups sweet rice flour (scooped and leveled)
- 2 tsp baking powder
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 350 degrees F (177 degrees C).
- 2
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.
- 3
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.
- 4
Once the butter has cooled down, add the granulated sugar, vanilla extract, and eggs to the bowl. Mix until incorporated.
- 5
Add the hojicha coconut milk to the bowl and mix.
- 6
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.
- 7
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.
- 8
Bake for 30 minutes until the edges start to brown.
- 9
Cool for 10 minutes before serving.