Cringey Kitchen

Gluten free, dairy free things in the shape of food

Matcha Mochi Muffins

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Sweet rice flour is great for making gluten free desserts. It gives these muffins their chewy mochi texture.

I had to try 3 times to perfect this recipe, so I hope you enjoy it! Originally the muffins kept turning brown and looked more like chocolate muffins than matcha muffins. I kept thinking that maybe I burned them, but they actually still tasted good.

Then finally, I figured out the trick! I was using baking soda before and apparently that doesn’t react well with matcha and turns brown when baked.

Note that these muffins do not rise like normal muffins would, so don’t expect them to have a domed top. To make the muffins slightly more fluffy, be sure to whisk the eggs well before adding them into the mix. This helps the consistency from becoming too dense.

For the red bean, I use about a tablespoon in each muffin. The red bean paste is easier to work with when it’s cold. If you try to roll it into a ball at room temp, it will stick to your fingers. Better to avoid the mess by just keeping your red bean paste refrigerated and taking it out right before you’re ready to use it.

Keep your red bean paste in your muffin, not the floor,
Your favorite alternative chefs, K & T

Print

Matcha Mochi Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 muffins

Ingredients

  • 2 eggs
  • ⅓ cup monkfruit sugar
  • ½ cup plant based milk
  • ¼ cup coconut oil melted and cooled
  • 1 cup sweet rice flour
  • 1 tbsp matcha powder
  • 1 tsp baking powder
  • 1 pinch of salt
  • ¼ – ⅓ cup red bean paste

Instructions

  1. Preheat oven to 350 degrees F.
  2. Whisk together eggs and sugar until well mixed. Then, whisk in milk and coconut oil.
  3. Sift the sweet rice flour, matcha, baking powder, and salt into the egg mixture. Whisk until the batter is smooth and all dry ingredients are well incorporated.
  4. Line a muffin tin with 6 liners. Fill each cup ⅓ of the way full with batter. Roll a ball of red bean paste and place in the center of each cup. Divide the remaining batter into the cups to cover the red bean paste.
  5. Bake for 20 minutes or until inserting a toothpick comes out clean. Remove from the oven and let cool for 10 minutes. Enjoy!