French Roast Coffee Mochi Muffins (Print Page)
Chewy gluten-free muffins infused with bold French roast coffee and sweet rice flour for a tender texture.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups (180 g) mochiko (sweet rice flour/mochi flour)
02 - 1/2 cup (60 g) 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 (120 ml) strong French roast coffee, cooled
07 - 1 tbsp instant coffee granules (optional, for extra flavor)
→ Wet Ingredients
08 - 2/3 cup (135 g) granulated sugar
09 - 2 large eggs
10 - 1/2 cup (120 ml) whole milk
11 - 1/4 cup (60 ml) neutral oil (canola or grapeseed)
12 - 1/4 cup (60 g) unsalted butter, melted and cooled
13 - 1 tsp vanilla extract
→ Optional Add-Ins
14 - 1/2 cup (85 g) mini chocolate chips or chopped nuts
# Directions:
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 well blended.
03 - Dissolve instant coffee granules (if using) in the cooled French roast coffee in a small bowl.
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 together until just combined; do not overmix. Fold in chocolate chips or nuts if desired.
06 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
07 - Bake for 20-22 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 before serving.
# Expert Tips:
01 -
- The mochi flour creates this incredible chewy texture that keeps muffins moist for days unlike regular gluten-free baking that can turn crumbly and dry
- You get two layers of coffee flavor from both brewed French roast and instant granules, making these taste like your favorite café muffin but better
02 -
- Overmixing mochi flour batter makes these muffins tough instead of tender, so stop as soon as you no longer see dry flour
- Letting them cool in the pan for exactly five minutes before moving them to the rack prevents the bottoms from getting soggy or sticking
03 -
- Grind your instant coffee granules into a fine powder before dissolving them—this prevents any gritty texture in the final muffin
- Room temperature eggs mix more smoothly into the batter and help create an even crumb throughout