Easy Matcha Mochi Muffin recipe
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5
Easy Matcha Mochi Muffin recipe
Description
The Easy Matcha Mochi Muffin recipe blends wet ingredients like melted butter, whole milk, coconut milk, and beaten egg, with dry ingredients including glutinous rice flour, white sugar, matcha powder, baking powder, and salt. The dry powders are best sifted and mixed with the wet ingredients to ensure a lump-free batter. The absence of gluten means the batter won’t overwork, making the mixing straightforward.
The muffins bake at 350°F until their edges become crisp and golden while the interior remains softly chewy and slightly translucent, characteristic of mochi texture. The matcha powder lends a mild earthy tea flavor and the combination of dairy and coconut milk adds richness and moisture.
This recipe yields about six muffins, allowing space for experimenting with different flavors when using a muffin tray. Matcha mochi muffins can also be baked as a single cake for a different texture contrast. They have a crisp exterior with a unique chewy center making them an interesting option for teatime or snack.
Avoid skimmed milk; whole or UHT milk works best for texture. Glutinous rice flours from various origins can be used. Remove air bubbles by tapping the pan before baking to help achieve even texture. Nutritional estimates are only approximate.
Ingredients
Wet ingredients
- 2 T unsalted butter I do this on the stove, but you can melt it in a microwave if you prefer, melted
- ⅓ Cup milk 120g/ 4.23oz) Do not used skimmed milk! UHT milk is OK, whole, 1 tablespoon
- 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
Dry ingredients
- 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
- Preheat the oven to 350F/ 177C (157 fan.)
- Melt the butter over low fire, with the whole milk and coconut milk.
- Whilst the butter is melting, beat the egg well in a separate bowl.
- Once the butter has melted, switch off the fire and whisk the egg into the pot of milks and butter.
- Combine the dry ingredients in a large bowl- if possible, sieve the powders before mixing till well-combined.
- 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.
- 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.
- Bake for 45-55 minutes or till the edges have turned crisp and golden.
- 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!
Notes
- Use whole milk rather than skimmed milk for better texture; UHT milk is acceptable.
- Different types of glutinous rice flour all work, including Japanese or Thai varieties.
- You can bake this as 6 individual muffins or as one large cake depending on preference.
- Tap the muffin tray lightly before baking to remove air bubbles for even texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 933mg | 39% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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