Blender Strawberry Mochi Muffins Recipe

 

Prep: 15 mins

Cook: 55 mins

Total: 70 mins

Servings: 12 servings

Yield: 12 mochi muffins

These strawberry mochi muffins combine the irresistible chewy texture of mochi with the sweetness of strawberries and a hint of umami from miso. Perfect for breakfast, brunch, or a quick snack, they are gluten-free and incredibly easy to make!

Ingredients

For the Mochi Muffins:

• Cooking spray
• 2 tablespoons neutral oil (canola, vegetable, or melted unsalted butter/vegan butter)
• 3/4 cup plus 2 tablespoons (220 grams) milk or plain plant-based milk (soy or oat)
• 2 large eggs or about 1/3 cup (100 grams) silken or soft tofu
• 2 tablespoons sweetened condensed milk, agave syrup, or maple syrup
• 1 drop of red gel food coloring (optional, for color)
• 6 to 7 large strawberries (200 grams), green tops removed
• 1 teaspoon miso (red or white)
• 1 teaspoon baking powder
• 1/3 cup (65 grams) granulated sugar
• 2 1/3 cups (350 grams) glutinous rice flour (Mochiko)

For the Optional Toppings:

• Freeze-dried strawberry powder
• Confectioners’ sugar
• Edible gold
• Matcha powder
• Chopped or sliced strawberries

Steps to Make It

1. Prepare the Oven and Muffin Pan:

   • Preheat the oven to 350°F (175°C) and position a rack in the center. Line a 12-cup muffin pan with muffin liners and spray them with cooking spray or grease lightly with oil. Alternatively, generously grease each cup of the muffin pan if not using liners.

2. Blend the Ingredients:

   • In a blender, add the oil, milk, eggs (or tofu), sweetened condensed milk (or syrup), food coloring (if using), strawberries, miso, baking powder, sugar, and rice flour. Blend until smooth and cohesive. Optionally, let the batter rest for a few minutes.

3. Fill the Muffin Pan:

   • Divide the batter evenly into the muffin cups, filling each about 3/4 full. The batter should be enough for 12 muffins.

4. Bake the Muffins:

   • Bake for 50 to 55 minutes, until a toothpick or bamboo skewer inserted into the center comes out clean. To maintain the pink color on top, cover the muffins with aluminum foil after about 15 minutes of baking. Place the muffin tin on a wire rack to cool.

5. Cool and Serve:

   • As the muffins cool, they will become denser and more elastic. Top the muffins with your choice of optional toppings, such as chopped or sliced strawberries, a dusting of confectioners’ sugar, matcha powder, or even edible gold flakes for a fancy touch.

Tips for Making Mochi Muffins

• Rest the Muffins: Allow the muffins to rest in an airtight container for a day to enhance the mochi texture.
• Mixing Without a Blender: If you don’t have a blender, use a stand mixer with the paddle attachment. Finely chop or puree the strawberries first, then mix all the ingredients until smooth.
• Substitute for Miso: If miso is unavailable, use about 1/4 teaspoon of salt.
• Adjusting Sweetness: If you prefer sweeter muffins, drizzle with honey, condensed milk, or syrup.
• Finding Ingredients: Miso and mochiko are available at Asian supermarkets, Whole Foods, or online.
• Prevent Sinking: Using paper muffin tin liners can help reduce sinking. However, some sinking is normal and can create a nice well for more toppings.

These strawberry mochi muffins are sure to impress with their unique texture and delightful flavor. Enjoy making and eating these chewy, stretchy treats!