Matcha Mochi Muffins

Matcha Mochi Muffins are a delightful fusion of Japanese flavors, featuring the chewy, bouncy texture of glutinous rice flour combined with vibrant green matcha powder. These muffins have slightly crisp edges with a tender, sticky interior that delivers a mellow earthy sweetness with each bite.

Ingredients

• 1/4 cup unsalted butter, melted
• 1 (13.5oz) can coconut milk 
• 1/2 cup sweetened condensed milk
• 2 large eggs, room temperature
• 2 tablespoons matcha powder, sieved
• 1/4 cup hot water 
• 2 cups sweet rice flour, such as Mochiko
• 1 cup packed light brown sugar
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt

Instructions

1. Heat the oven to 350°F. Generously grease a 12-muffin pan with butter or cooking spray.
2. Melt the butter in a small pan over medium heat. Remove from the heat. Whisk in the
   coconut milk and condensed milk, then whisk in the eggs until well combined.
3. In a small bowl, mix matcha powder with hot water. Set aside.
4. Combine the sweet rice flour, brown sugar, baking powder, and salt in a large bowl.
5. Slowly add the wet ingredients into the dry ingredients, whisking constantly until well combined. Add the matcha mixture and mix to thoroughly combine.
6. Pour or ladle the batter into the muffin pan to just below the rim. Tap the pan on the counter a few times to remove any air bubbles.
7. Bake until the edges are golden brown and a toothpick comes clean when inserted in the centers, about 40 minutes. Transfer the pan to a rack and cool completely. The muffins will become chewier as they cool. They are best enjoyed within one day of baking.

Notes

• Makes 12