French Roast Coffee Mochi Muffins (Print Version)
Chewy mochi flour muffins infused with deep French roast coffee flavor—gluten-free and ready in under 40 minutes.
# What You 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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
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.
04 - In a medium bowl, whisk sugar, eggs, milk, oil, melted butter, vanilla extract, and coffee mixture until smooth and emulsified.
05 - Pour wet ingredients into dry ingredients. Gently fold until just combined; avoid overmixing. Fold in chocolate chips or nuts if desired.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes until tops are set and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
# Insider Tips:
01 -
- The texture alone is worth it—chewy, tender, and unlike anything youve ever experienced in a muffin
- Coffee lovers will swoon at how the French roast flavor permeates every bite without being bitter
02 -
- Mochiko flour behaves differently than wheat flour, so trust the batter even if it feels slightly thinner than youre used to
- These muffins continue to firm up as they cool, so that slightly jiggly center when you first pull them out is perfectly normal
03 -
- Room temperature eggs blend more smoothly into the batter, creating a more uniform texture
- Mini chocolate chips are the perfect size for these muffins and distribute evenly throughout