French Roast Coffee Mochi Muffins (Printable)

Chewy, aromatic muffins featuring French roast coffee and mochi flour for a unique gluten-free breakfast experience with tender texture.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/2 cups mochiko (sweet rice flour)
02 - 1/2 cup 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 strong French roast coffee, cooled
07 - 1 tbsp 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 tsp vanilla extract

→ Optional Add-Ins

14 - 1/2 cup mini chocolate chips or chopped nuts

# How to Make:

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 sea salt until well blended.
03 - Dissolve instant coffee granules in the cooled French roast coffee in a small bowl, stirring until fully incorporated.
04 - In a medium bowl, whisk sugar, eggs, milk, oil, melted butter, vanilla extract, and coffee mixture until smooth and creamy.
05 - Pour wet ingredients into dry ingredients. Gently fold together until just combined; some small lumps are acceptable. Avoid overmixing. Fold in chocolate chips or nuts if using.
06 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 20-22 minutes until tops are set and a toothpick inserted in 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.

# Helpful Tips:

01 -
  • The texture is unlike anything youve ever baked, chewy and tender all at once thanks to the magic of mochiko flour
  • That deep coffee flavor hits different when its baked into something sweet, especially alongside chocolate chips
  • They come together in under 40 minutes start to finish, which is basically breakfast magic
02 -
  • Overmixing mochi flour can make these tough, so stop as soon as you dont see dry flour anymore
  • Let them cool in the pan for those full 5 minutes or they might break when you try to move them
  • The toothpick test works differently here, a few moist crumbs are perfect but wet batter means more time
03 -
  • Room temperature eggs incorporate better and create a more tender crumb
  • Let the melted butter cool completely so it doesnt start cooking your eggs when you mix everything

Go Back