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Crispy Gluten-Free Mochi Muffins: Your New Favorite Treat

Crispy Gluten-Free Mochi Muffins

sam
Discover how to make crispy gluten-free mochi muffins with a satisfying firm exterior and a soft, springy interior. Perfect for a snack or dessert!
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Cook Time 45 minutes
Servings 12 servings

Ingredients
  

  • 2 cups Sweet Rice Flour (Mochiko)
  • 1 cup Granulated Sweetener
  • 1.5 cups Coconut Beverage
  • 1/2 cup Melted Butter
  • 2 Large Eggs
  • 1 tablespoon Baking Powder
  • 1 teaspoon Vanilla Extract

Instructions
 

  • Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin pan by greasing each cavity thoroughly.
  • In a large mixing bowl, combine the glutinous rice flour, granulated sweetener, and leavening agent. Whisk these dry components until well blended.
  • In a separate bowl, whisk together the coconut beverage, two large binding agents, and a dash of flavoring. Ensure they are fully incorporated.
  • Pour the wet mixture into the dry ingredients. Add the liquefied dairy fat. Stir until just combined; do not overmix the batter.
  • Divide the batter evenly among the prepared cavities in the muffin pan. Fill each one about two-thirds full.
  • Bake for 45-55 minutes. The edges should be golden brown and the tops firm. A toothpick inserted into the center should come out clean.
  • Let the baked goods cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely. This ensures their delightful texture.
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