French Roast Coffee Mochi Muffins (Print Version)

Chewy gluten-free muffins infused with bold French roast coffee and mochi flour for a tender, aromatic breakfast treat.

# What You'll 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 Steps:

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 thoroughly blended.
03 - Dissolve instant coffee granules in the cooled French roast coffee, stirring until completely integrated.
04 - In a medium bowl, whisk sugar, eggs, milk, oil, melted butter, vanilla extract, and prepared coffee mixture until smooth and emulsified.
05 - Pour wet ingredients into dry ingredients. Gently fold together until just combined—do not overmix. Add chocolate chips or nuts if using.
06 - Distribute batter evenly among prepared 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 Tips:

01 -
  • The texture is unlike anything you've ever baked—slightly chewy edges giving way to a tender, springy crumb that makes every bite interesting
  • That French roast coffee flavor comes through beautifully without being bitter, like your morning mug found its way into baked form
  • They're naturally gluten-free but you'd never guess it from how satisfying and substantial they taste
02 -
  • Overmixing is the enemy of that tender texture we're after—some small lumps are totally fine and will bake out
  • Letting the melted butter cool completely before adding it prevents it from scrambling your eggs, which I learned through an unfortunate batch
  • These are best enjoyed within 24 hours but can be revived with a quick 10-second zap in the microwave if they've sat longer
03 -
  • Room temperature eggs incorporate much more smoothly into the batter, so take them out of the fridge before you start gathering ingredients
  • If your muffins come out with a peaked center, your oven might be running hot—an oven thermometer is a small investment that's saved many batches

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