French Roast Coffee Mochi Muffins (Printable Version)

Chewy gluten-free muffins infused with bold French roast coffee and sweet rice flour for a unique breakfast experience.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups mochiko (sweet rice flour)
02 - 1/2 cup almond flour
03 - 2 teaspoons baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt

→ Coffee Mixture

06 - 1/2 cup strong French roast coffee, cooled
07 - 1 tablespoon instant coffee granules

→ Wet Ingredients

08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1/2 cup whole milk
11 - 1/4 cup neutral oil
12 - 1/4 cup unsalted butter, melted and cooled
13 - 1 teaspoon 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 salt until evenly blended.
03 - Dissolve instant coffee granules in the cooled French roast coffee, stirring until fully integrated.
04 - In a medium bowl, whisk sugar, eggs, milk, oil, melted butter, vanilla extract, and coffee mixture until smooth and emulsified.
05 - Pour wet ingredients into dry ingredients. Gently fold until just combined with minimal streaks of flour. Fold in chocolate chips or nuts if using. Avoid overmixing.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 20 to 22 minutes until tops are set and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is unlike any muffin you have ever had, chewy and tender all at once
  • Coffee and chocolate have a natural chemistry that makes these feel indulgent without being too sweet
  • They stay moist for days thanks to the unique properties of sweet rice flour
02 -
  • Overmixing will make these tough, so stop folding as soon as the flour streaks disappear
  • The batter might seem thicker than regular muffin batter, but this is completely normal for mochi flour
  • Letting them cool completely before eating gives the texture time to set properly
03 -
  • Use room temperature ingredients to ensure everything incorporates smoothly without overmixing
  • If the tops brown too quickly, tent with foil for the last 5 minutes of baking

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