5.0 from 147 votes
Easy Matcha Mochi Muffin recipe
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 mins
Cook Time
10 mins
Servings: 6 muffins
Calories: 224 kcal
Course:
Dessert , Breakfast , Appetizer , Snacks
Cuisine:
Fusion , American
Ingredients
Wet ingredients
- 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
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!
Cup of Yum
Notes
- There are several types of glutinous rice flours, which I've summarised in this article. Whether Japanese, Thai or Korean glutinous rice flour, they can all be used in this mochi recipe.
- Although a muffin pan usually has 12 compartments, my recipe is for 6- that way you can bake 2 flavours in 1 tray if you want! (See recipe post for alternative flavors.)
- You can bake this as 1 large slab of cake instead of mini cakes/ muffins but I prefer the latter as there is more crisp exterior to contrast with the soft chewy inside.
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition Information
Calories
224kcal
(11%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
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%)
Nutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 224
% 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.