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Mochi Muffin Recipe | Saveur

The mochi muffin—a cross between the American breakfast staple and the Japanese-style rice cake—was, for the longest time, a Bay Space specialty. San Francisco bakeries like CA Bakehouse and The Mochi Oven provided the chewy, crispy-on-the-outside treats to locals, however the mochi muffin hardly ever made its manner exterior the state. (That is presumably because of the outsized affect Third Tradition Bakery had over the trade with its trademark of the time period, which the homeowners have since introduced they’re abandoning after a latest social media firestorm.)

Because the native specialty grew in reputation (and the spat over emblems on the wane), Jenn Leung and Gabe Grazier G’Promote launched their mochi muffin pop-up, The Backyard Bakehouse out of their Brooklyn condominium. “It grew to become very apparent in a short time that no person in New York Metropolis was aware of the [desserts],” Grazier G’Promote stated in a telephone interview.

This recipe, impressed by Leung and Grazier G’Promote’s model, makes a buttery, chewy, not-too-sweet mochi muffin, tinged with a touch of vanilla and topped with a sprinkling of sesame.

Yield: 12 muffins

Time: 1 hours

  • 2 cups glutinous rice flour (akin to Mochiko model)
  • 1 cup darkish brown sugar
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1½ cups coconut milk
  • 2 giant eggs
  • 4 Tbsp. melted butter, cooled to room temperature
  • 2 tsp. honey
  • 2 tsp. lemon juice
  • 2 tsp. vanilla extract
  • 1 Tbsp. toasted sesame seeds


  1. Preheat the oven to 350°F. Line a standard-sized muffin tin with paper liners and put aside.
  2. Into a big bowl, sift the rice flour, brown sugar, and baking powder. Whisk within the salt and put aside. In a medium bowl, whisk collectively the coconut milk, eggs, melted butter, honey, lemon juice, and vanilla. Whisk the moist substances into the rice flour combination till the batter is clean. Divide the batter evenly among the many ready muffin cups. Sprinkle the floor of every muffin evenly with sesame seeds, then bake till the tops are evenly browned and a cake tester inserted into the middle of one of many muffins comes out clear, 45–50 minutes.
  3. Cool the muffins for not less than 20 minutes of their tin, then take away and serve heat or at room temperature. Leftovers preserve nicely in an hermetic container for as much as three days.



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