matcha mochi muffins
Don't let the word "muffin" mislead you--these goodies are far from dense and rich. Instead, each matcha-filled bite you take will be light, chewy, and most importantly #NotTooSweet
I think many can relate when I say that growing up in an Asian household, being told that your dessert was "not too sweet" was the best compliment you could receive. Maybe that's why I never had much of a sweet tooth.
Lately, I've been obsessed with using Mochiko (glutinous rice flour) as a gluten-free flour substitute. Using glutinous rice flour instead of all-purpose flour results in a light and airy muffin that stays soft for days. Many more mochi recipes to come!
Ingredients
2 large eggs, room temperature
1/4 cup unsalted butter, melted
3/4 cup coconut sugar
1 tsp vanilla extract
1 can (13.5oz) full-fat coconut milk
2 cups Mochiko (sweet rice flour)
2 tsp baking powder
1/2 tsp salt
3 tbsp matcha powder
Optional toppings: dark or white chocolate chips, shredded coconut
Directions
Preheat oven to 350°F. Butter cupcake tin liberally.
Using a a hand or stand mixer, combine eggs, melted butter, and sugar until well blended. Add in vanilla extract and coconut milk.
In a large mixing bowl, combine Mochiko, baking powder, salt, and matcha. Mix well. Add dry ingredients into wet ingredients and mix until ingredients are thoroughly blended.
Divide batter evenly in muffin tin, filling each space 3/4 of the way. Bake for 50 minutes. If using toppings, add them to the muffin 20 minutes into baking time and resume baking.
Muffins are finished when sides pull away from the pan and they feel springy when touched. Remove from oven and let cool in muffin tin for 10 minutes before taking muffins out. Enjoy immediately or store in an airtight container when cooled for up to 3-4 days.
