French Roast Coffee Mochi Muffins (Printable)
Chewy gluten-free muffins infused with bold French roast coffee and tender mochi flour texture.
# 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
→ Wet Ingredients
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1/2 cup whole milk
11 - 1/4 cup neutral oil
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 Steps:
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 well blended.
03 - Dissolve instant coffee granules in the cooled French roast coffee, stirring until fully integrated.
04 - Whisk together sugar, eggs, milk, oil, melted butter, vanilla extract, and prepared coffee mixture until smooth and emulsified.
05 - Pour wet ingredients into dry ingredients. Gently fold until just combined; avoid overmixing to preserve tender texture. Fold in chocolate chips or nuts if using.
06 - Divide batter evenly among muffin cups, filling each approximately 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 cool completely before serving.
# Expert Tips:
01 -
- The mochiko flour creates this incredible chewy bounce that regular flour just cant achieve, like a little surprise in every bite.
- French roast coffee intensity cuts through the sweetness perfectly, making these feel sophisticated enough for grown-up breakfasts but still comforting enough for lazy mornings.
02 -
- Overmixing mochiko batter makes these rubbery and tough, so stop as soon as you no longer see dry flour.
- These taste better on day two after the coffee flavor has had time to mellow and distribute evenly.
03 -
- Brew your coffee extra strong the night before and keep it in the fridge so it's ready and completely cold when you need it.
- Let the melted butter cool until it's lukewarm, otherwise it might cook your eggs when you mix them together.