French Roast Coffee Mochi Muffins (Printable)
Chewy mochi muffins infused with bold French roast coffee flavor for a unique breakfast experience.
# Ingredient List:
→ Dry Ingredients
01 - 1 1/2 cups mochiko (sweet rice flour)
02 - 1/2 cup almond flour
03 - 2 teaspoons baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
→ Coffee Mixture
06 - 1/2 cup strong French roast coffee, cooled
07 - 1 tablespoon instant coffee granules
→ Wet Ingredients
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1/2 cup whole milk
11 - 1/4 cup neutral oil
12 - 1/4 cup unsalted butter, melted and cooled
13 - 1 teaspoon vanilla extract
→ Optional Add-Ins
14 - 1/2 cup mini chocolate chips or chopped nuts
# Steps:
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 salt until thoroughly blended.
03 - Dissolve instant coffee granules in the cooled French roast coffee, stirring until completely integrated.
04 - In a separate medium bowl, whisk sugar, eggs, milk, oil, melted butter, vanilla extract, and prepared coffee mixture until smooth and uniform.
05 - Pour wet ingredients into dry ingredients. Gently fold together using a spatula until just combined—do not overmix. Fold in chocolate chips or nuts if using.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes until tops are set and a toothpick inserted into the center emerges clean.
08 - Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The mochi flour creates an irresistible chewy bounce that regular muffins just cant match
- French roast gives you that sophisticated coffeehouse vibe without leaving your pajamas
02 -
- These muffins develop a crispy exterior that softens as they cool. This is normal and part of the charm.
- The texture changes significantly overnight becoming even chewier. Some people prefer them this way.
03 -
- Grind your own mochiko from glutinous rice if you cannot find it at your regular grocery store
- Let the batter rest for 10 minutes before baking for an even chewier texture