French Roast Coffee Mochi Muffins (Print Version)
Chewy gluten-free muffins infused with French roast coffee and mochi flour for a unique breakfast experience.
# What You'll Need:
→ 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 (optional)
→ Wet Ingredients
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1/2 cup whole milk
11 - 1/4 cup neutral oil (canola or grapeseed)
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
# Step-by-Step Guide:
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 bowl, whisk together mochiko, almond flour, baking powder, baking soda, and salt until well blended.
03 - In a small bowl, dissolve instant coffee granules (if using) in the cooled French roast coffee until fully integrated.
04 - In a medium bowl, whisk together sugar, eggs, milk, oil, melted butter, vanilla extract, and the prepared coffee mixture until smooth and uniform.
05 - Pour the wet ingredients into the dry ingredients. Gently fold together until just combined; do not overmix. Fold in chocolate chips or nuts if desired.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 20 to 22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- The mochi flour creates this incredible chewy texture that makes every bite feel like a tiny surprise
- These freeze beautifully and taste just as good warmed up on busy mornings
02 -
- Overmixing mochi flour makes muffins tough, so stop folding the moment the flour disappears into the batter
- These continue baking slightly from residual heat, so pulling them out a touch early keeps them perfectly moist
03 -
- Room temperature eggs blend more smoothly into the batter, so take them out of the fridge about twenty minutes before baking
- Grinding your own coffee beans right before brewing makes a huge difference in the final flavor intensity