French Roast Coffee Mochi Muffins (Printable)
Chewy, coffee-infused muffins with mochi flour's unique tender texture and rich French roast flavor.
# 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
# How to Make It:
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 evenly distributed.
03 - Dissolve instant coffee granules in the cooled French roast coffee, stirring until fully incorporated.
04 - In a medium bowl, whisk together sugar, eggs, milk, oil, melted butter, vanilla extract, and prepared coffee mixture until smooth and well combined.
05 - Pour wet ingredients into dry ingredients. Gently fold together until just combined—do not overmix. Fold in chocolate chips or nuts if using.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 20-22 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 cool completely.
# Expert Advice:
01 -
- The mochi flour creates this addictive chewy texture that makes regular muffins feel ordinary
- You get that perfect coffee house hit without needing an espresso machine or fancy equipment
02 -
- Overmixing mochi flour develops too much starch and makes the texture rubbery instead of pleasantly chewy
- The muffins will look slightly underbaked when you pull them out but firm up as they cool
03 -
- Grind your instant coffee into a fine powder before adding it to avoid gritty spots in the finished muffins
- Room temperature eggs blend more smoothly with the melted butter, preventing any unwanted seizing