French Roast Coffee Mochi Muffins (Printable view)
Rich coffee muffins with chewy mochi flour texture—gluten-free breakfast ready in 37 minutes.
# 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
# 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 thoroughly blended.
03 - In a small bowl, dissolve instant coffee granules in the cooled French roast coffee, stirring until completely dissolved.
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 the prepared muffin cups, filling each about 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 before serving.
# Expert Advice:
01 -
- The combination of mochi flour and almond flour creates muffins with an incredible bounce and tender chew you have never experienced in breakfast baking
- French roast coffee adds such depth and sophistication, making these feel elegant despite being incredibly simple to throw together
- They stay moist for days thanks to the unique properties of sweet rice flour, unlike typical gluten-free baked goods that dry out within hours
02 -
- Mochiko batter thickens as it sits, so work quickly once you combine wet and dry ingredients to get them into the oven promptly
- These continue cooking slightly from residual heat, so removing them when a toothpick has just a few moist crumbs attached prevents dry muffins
- The texture changes dramatically as they cool—warm from the oven they are softer, but after cooling completely, that signature mochi chew really develops
03 -
- Bring all your ingredients to room temperature before starting—the cold eggs or milk can seize the melted butter and create weird texture pockets
- Invest in good-quality mochiko from an Asian market rather than substituting regular rice flour, which will not give you that characteristic chew