For thicker crunchier crusts, increase the bake time to 38 minutes HOWEVER, the crunch will only last for a short period ( ~12 hours). PERFECT TIMING - A 30 minute bake will produce soft and thin crusts. Glutinous rice flour and mochiko flour can be found at your local asian grocery store and online. If your rice flour does not say “glutinous” or “mochiko” on it, then you should not use it.

Glutinous rice flour gives mochi its characteristic chewiness. RICE PICKER - It is imperative that you use glutinous rice flour (aka mochiko flour), NOT regular rice flour. Any other milk products (cream, half & half, whole milk, etc) have significantly less fat which will result in drier mochi muffins. Either fat percentages will work for this recipe. Whipping cream can be classified as “heavy” or “light” heavy =38% fat and light = 30% fat. WHIP IT REAL GOOD - Be sure to use “whipping” cream. Storage: Cooled muffins keep in an airtight container on the counter for up to 3 days.

While the muffins are still warm dredge the muffins in the apple cinnamon sugar mixture (🎩Fun Dip). Whisk until smooth and no lumps remain.įill the muffin tins just under the brim with batter.īake for 30-38 minutes ( 🎩Perfect Timing)Īllow the muffins to cool for 5 minutes, then turn the muffins upside-down to remove from the tins. To the saucepan add the glutinous rice flour, salt, and baking powder. Whisk everything together until the sugar is dissolved.Īdd the egg, vanilla extract, and apple cider, then whisk until everything is completely combined and smooth. Turn off the heat then immediately add heavy cream, evaporated milk, and sugar. Continue cooking until the butter is browned and smells fragrant and nutty. In a medium saucepan, melt the butter over medium heat. In a bowl, combine 2 tablespoons of the apple powder, sugar, and cinnamon. Place apple chips in a food processor, then pulse and process until the chips are a fine powder, about 1 minute. Use non-stick cooking spray to coat the insides of your muffin tins (be sure to coat them well) - DO NOT USE PAPER LINERS!

Nonstick cooking spray, for coating the muffin tins 7 oz (207 ml) heavy whipping cream (🔥Whip It Real Good)ģ/4 cup (150 grams) light brown sugar or granulated sugarĤ oz (120 ml) fresh pressed apple cider or ½ cup apple sauceĢ cups (260 grams) glutinous rice flour or mochiko flour (🔥Rice Picker)

Mochi muffin recipe