French Roast Coffee Mochi Muffins (Printable)
Chewy gluten-free muffins infused with bold French roast coffee and the unique texture of sweet rice flour.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups (180 g) mochiko (sweet rice flour/mochi flour)
02 - 1/2 cup (60 g) almond flour
03 - 2 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/2 tsp fine sea salt
→ Coffee Mixture
06 - 1/2 cup (120 ml) strong French roast coffee, cooled
07 - 1 tbsp instant coffee granules (optional, for extra flavor)
→ Wet Ingredients
08 - 2/3 cup (135 g) granulated sugar
09 - 2 large eggs
10 - 1/2 cup (120 ml) whole milk
11 - 1/4 cup (60 ml) neutral oil (e.g., canola or grapeseed)
12 - 1/4 cup (60 g) unsalted butter, melted and cooled
13 - 1 tsp vanilla extract
→ Optional Add-Ins
14 - 1/2 cup (85 g) mini chocolate chips or chopped nuts
# Steps:
01 - Preheat your oven to 350°F (175°C). 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 (if using) in the cooled French roast coffee until fully incorporated.
04 - In a medium bowl, whisk together sugar, eggs, milk, oil, melted butter, vanilla extract, and the prepared coffee mixture until smooth and uniform.
05 - Add the wet ingredients to the dry ingredients. Gently fold until just combined; do not overmix. Fold in chocolate chips or nuts if desired.
06 - Evenly divide the batter among the muffin cups, filling each about 3/4 full.
07 - Bake for 20–22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
08 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Hints:
01 -
- The mochi flour creates this incredible chewy tender texture that keeps the muffins soft for days unlike traditional ones that dry out
- French roast coffee gives such a deep sophisticated flavor without being bitter like the way a really good espresso lingers on your tongue
02 -
- Overmixing is your enemy with mochi flour because it develops that chewy texture too much and you end up with rubbery hockey pucks instead of tender muffins
- Letting the batter rest for 10 minutes before baking actually helps the mochi flour hydrate properly which improves the final texture significantly
03 -
- Room temperature ingredients make a huge difference in how evenly the batter comes together so try not to rush this step
- Use a digital scale if you have one because mochi flour measurements can be tricky and accuracy matters for texture