Simmer for about 4 minutes until it turns slightly brown. Melt butter in a saucepan over medium heat. This is important because it help the muffins get their characteristic flat tops. So spray the crap out of your tins.Ģ. Make sure to evenly coat all sides of the muffin tin. Spray your muffin tins with nonstick cooking spray. It’s sometimes referred to as glutinous rice flour too!ġ. I love using this brand, I’ve seen it at whole foods before but most Asian grocery stores will sell it or another brand of sweet rice flour. The only ingredient that might be hard to source depending on where you live is mochiko flour. The base recipe is really so versatile and I encourage you to play around with flavors on your own! I’ve made them in Black Sesame form, Chocolate Chip Cookie Cake form, Matcha White Chocolate form, Salted Peanut Butter forms, and countless other varieties based on whatever ingredients I had in my pantry that day. They are gluten-free but without any gluten-free flavor or textural compromise if that makes sense. I love them because pretty much everyone can eat them. ![]() More than someone who doesn’t sell mochi muffins should I think. I know that’s a big statement, but I feel pretty confident about my mochi muffin recipe! I’ve been making mochi muffins to bring to each of my dumpling workshops, so it’s safe to say that I’ve made A LOT of mochi muffins. Make these yummy Fall forward mochi muffins! There are some tips and tricks below along with the recipe! (shutters) Ok, stop thinking about high school, Kristina. Can anyone confirm? I would treat myself to one of those round squishy pumpkin baked goods during my senior year lunch breaks to help fuel me through my physics and calculus homework. YES, just the muffin tops! I haven’t been to a Panera in a few years so I’m not sure if those still exist. The flavors bring me back to my high school days, when I was obsessed with Panera Pumpkin Muffin Tops. The pumpkin makes these muffins extra moist and a little gooey in the center, which is such a nice textural contrast to the crisp exterior of the muffin. ![]() I added pumpkin puree to my mochi muffin base and some cinnamon, ginger, and nutmeg for that pumpkin spice action. If you’re one of those people who don’t like chewy textures then I would look away now. They have some baking magic going on in there! Mochi muffins are made with mochiko or sweet rice flour, which is gluten-free, and gives the muffin such an addicting chewy texture. If it’s a little chillier where you are I think these Pumpkin Mochi Muffins would be the perfect reason to turn your oven on and make your whole home smell like warm spices and sweet pumpkin! I’m not sure how popular mochi muffins are in other parts of the country but they are such a thing in the Bay Area thanks to Third Culture Bakery. I spent all day yesterday with the oven set to 350 working on some bread and cookie recipes and it sort of felt like an extended session of Bikram Yoga… not that I’ve ever done that but I feel like this would be pretty close but with more carbs. My first pumpkin recipe of the year! It’s still pretty toasty and sunny in our corner of the world lately, but I’m forcing all the Fall cozy vibes by way of cinnamon, autumnal squashes, and sweaters that I can only wear in the morning before I start getting too sweaty.
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