If you’ve ever been to Third Culture Bakery in Berkeley, California, then you know what all the rage for mochi muffins is about. While I have yet to make a pilgrimage to the holy land of the original mochi muffin, I’ll have to use my imagination for now and recreate my own version of a mochi muffin in my home kitchen… that hopefully makes its way to your kitchen too!
These matcha mochi muffins are chewy on the inside and crispy on the outside, making the texture so super addicting. And one of the best parts is that you can make the recipe all in one bowl, which means less cleaning up 😉
Makes ~15 muffins
INGREDIENTS
1/4 cup melted unsalted butter
2 eggs (room temperature)
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tsp vanilla extract
1 can (170 g) coconut cream
1 can (170 g) evaporated milk
2 cups mochiko flour (or other glutinous rice flower)
2-3 tbsp matcha powder
1/4 tsp salt
1 tsp baking powder
Optional:
black and white sesame seeds for sprinkling
METHOD
- Preheat the oven to 175C (350F) and lightly grease a 12-cup muffin pan.
- In a medium size bowl, add the melted unsalted butter, eggs, sugars and vanilla extra. Mix well to combine. Then whisk in coconut cream and evaporated milk.
- Sift in the mochiko flour, matcha powder, salt and baking powder.
- Whisk until thoroughly combined.
- Pour the mochi batter equally into the muffin pan. There will be a bit of extra batter leftover as this recipe makes ~15 (sorry! I’ll work on this).
- Sprinkle some black and white sesame seeds on top and bake for 25-30 mins. It is fully baked when you can prick it with a toothpick and it comes out clean.
VOILA! The squishiest, cutest, yummiest little matcha mochi muffins.
Watch the tutorial on TikTok!
dori mori bakery 