Lemon Sprinkle Mochi Muffins
These Lemon Sprinkle Mochi Muffins are chewy, light, and have a summery lemon flavor.
This recipe was inspired by Hawaiian butter mochi and funfetti cake. I love the chewiness of mochi but instead of a dense cake, I wanted something light, fluffy, and fun. I lightened up this Lemon Sprinkle Mochi Muffin recipe with a secret ingredient, apple sauce! It adds flavor, natural sweetness, and moisture. I also omitted coconut milk and evaporated milk, ingredients often found in butter mochi. Thus creating a recipe that is light and lets the fresh lemon flavor shine through.
These Lemony Mochi Muffins are gluten free.
Featured Ingredient – Glutinous Rice Flour
Many Asian cultures have a variety of desserts made from glutinous rice flour and they all have a similar chewy characteristic. Glutinous rice flour is different from rice flour (the non-glutinous kind). The former creates a “sticky” chewy texture while the later doesn’t. Be sure not to get them confused!
Benefits: Glutinous rice flour is gluten free. It also creates a signature chewy texture.
Where to get: The most common brand of glutinous rice flour in the U.S. is Koda Farms Mochiko Sweet Rice Flour, which is farmed in California, certified kosher, and GMO-free. Asian grocery stores often sell bags of glutinous rice flour from Thailand. I personally don’t have a favorite and am happy to use either. My local Safeway carries Koda Farms Mochiko Sweet Rice Flour in the international section of their store. If neither of those are available to you, try purchasing online.
Tips
- Allowing the muffins to rest for 15 minutes helps with a more even rise. Though these muffins probably won’t have a domed top, resting will help it from sinking in the middle.
- If you don’t want to scratch your pan with a metal knife, my trick is to use a plastic knife. Be sure to allow the pan to cool enough so you don’t melt the plastic!
Lemon Sprinkle Mochi Muffins
Ingredients
- 1 large egg
- 2 tsp water
- ¼ cup apple sauce
- 1 medium lemon
- 75 g granulated sugar
- ½ tsp vanilla extract
- 130 g glutinous rice flour
- 1½ tsp teas baking powder
- ⅛ tsp kosher salt
- 60 g butter
- 1 tbsp sprinkles
Instructions
Preparation
- Zest the entire lemon.
- Melt the butter in a small sauce pan or in a small bowl in the microwave. Set aside.
- Grease the muffin tin with butter.
- Measure out flour and baking powder into a medium bowl.
Creating the Batter
- In a large bowl, mix egg, water, apple sauce, salt, and sugar.
- Add the cooled melted butter into the wet ingredients.
- Add the flour and baking soda mixture into the wet ingredients. Stir until well combined.
- Add the sprinkles and mix to combine.
- Let the batter rest in the bowl for 15 min.
Fill, Bake, Cool
- Scoop the batter into the muffin tin, distributing evenly and filling each muffin to about ¾ full.
- Bake at 300F for 35-40 minutes, until a light golden brown.
- Cool for 5-10 minutes and run a knife around each muffin to help loosen from the pan. Continue to allow muffins to cool.
Notes
- Allowing the muffins to rest for 15 minutes helps with a more even rise. Though these muffins probably won’t have a domed top, resting will help it from sinking in the middle.
- If you don’t want to scratch your pan with a metal knife, my trick is to use a plastic knife. Be sure to allow the pan to cool enough so you don’t melt the plastic!