The Best Matcha Mochi Muffins
Matcha Mochi Muffins are so delicious and easy you won't believe it. They are chewy, not too sweet and gluten free with the perfect touch of matcha powder.
Ingredients
- 5 tablespoon Brown Butter (optional) If using just melted butter and not brown use 4 tablespoon
- 2 tablespoon Matcha Powder
- 2 cups Sweet Rice Flour
- 2 teaspoon Baking Powder
- ½ tsp salt
- 1 cup Dark Brown Sugar
- 13 ounce can of Coconut Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 350F. Grease a cupcake pan generously with butter or cooking spray.
- In a large mixing bowl whisk the eggs, melted butter, coconut milk, vanilla extract and sugar until smooth.
- Combine all the dry ingredients sweet rice flour, matcha powder, baking powder, and salt and sift over the wet ingredients and mix until just combined.
- The batter will be thicker than regular muffin batter.
- Scoop the matcha batter into each muffin tin filling until almost full to the top.
- Top the matcha mochi muffins with topping of choice if desired.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden brown and domed.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Matcha mochi muffins are best consumed the day of as its crunchy exterior goes so well with the chewiness of the mochi muffins.
Nutrition
Calories: 290kcalCarbohydrates: 41gProtein: 5gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 226mgPotassium: 126mgFiber: 1gSugar: 18gVitamin A: 316IUVitamin C: 0.3mgCalcium: 69mgIron: 2mg
Tried this recipe?Let us know how it was!