Matcha Mochi Muffins

(This post was done as a collab with SiLLibake).

When a mochi and a muffin had a child, they made the greatest dessert… mochi muffins.

Wow, these were insanely good. I mean, I was completely dazed because I couldn’t even believe how well they turned out, and with the right amount of chewiness.

Instead of using regular plain flour, I replaced it with sweet rice flour (you can also use glutinous rice flour) – this creates the chewiness inside these muffins! I also recommend using a good quality matcha powder, because we want to bring out the matcha flavours within these muffins, and have the colour of the final product remain a nice green colour.

I highly recommend having these warm, as the texture becomes more chewy when it’s warm, compared to having them cold. Think of it this way, would you have a cold muffin as opposed to a warm/slightly hot muffin?

Ingredients

• 1 cup Mochiko sweet rice flour (or sub for glutinous rice flour)
• 1 tsp baking powder
• 2 tbsp good quality matcha powder
• 1/4 tsp salt
• 2 tbsp unsalted butter (melted and cooled)
• 1/2 cup dark brown sugar
• 1 large egg
• 200 ml whole milk (room temperature)
• 1/4 cup white chocolate chips

Instructions

1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the flour, baking powder, matcha powder, and salt. Set aside.

3. Using another large mixing bowl, cream together the butter and sugar until smooth. Add in the egg and milk and mix well. Whisk in the dry ingredients mixture and mix until smooth and no lumps remain.

4. Place baking cups in muffin pan, and pour the batter in each cup. Top off with white chocolate chips.
5. Bake in the oven for 35-45 minutes, or until a toothpick comes out clean. Cool for a bit and enjoy! (I highly recommend having them warm)

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!