Matcha Mochi Muffins

Quite literally a combination of muffin and mochi, these cakes are chewy and dense like a mochi on the inside but crispy and puffy like a cupcake. These were very popular, though at first glance most people have no idea what they're supposed to be- and introducing them as matcha mochi muffins is kind of a tongue twister.

These are very aromatic because of the evaporated milk and matcha, and their bouncy, chewy texture makes them really unique. I like having a few sweetened canned red beans in each one, but you can skip them just as well. Other possible flavours to try in the future include black sesame-peanut, coconut pandan, and taro. You can try substituting some or all of the evaporated milk with coconut milk, or using coconut oil instead of butter. 

Matcha Mochi Muffins
From My Buttery Fingers
Makes 12-16

220 g. Mochiko or Thai glutinous rice flour
1 Tsp. Baking powder
5 g. Matcha powder
Pinch of salt
2 Eggs
155 g. Sugar
85 g. Butter, melted
190 g. Evaporated milk
Sweetened red beans or red bean paste, optional

Preheat oven to 180℃. Grease a cupcake pan, or line with paper cups.

Sift together the flour, baking powder, salt and matcha powder.

In a separate bowl, beat together the eggs and sugar until fluffy. Add the butter and evaporated milk and mix well. Lastly, mix in the dry ingredients. Pour into pan.

If desired, put a spoonful of red beans or bean paste into each. Bake for 20-25 minutes.

Coconut Cream Cupcakes

These are not fancy, elegantly iced cupcakes, nor are they simple one-step muffins. Rather, they're like stuffed snack cakes, full of coconut pudding cream and topped with toasted grated coconut. They've got the flavour profile of a coconut cream pie in handheld form, albeit with no whipped cream... still, they're very good.

While the coconut cream and desiccated coconut provides lots of flavour, a little coconut batter in the rum would not at all be unwelcome. A chunk of pineapple tucked into the middle and you've got a piña colada variant.

Despite my concerns that these cupcakes (made in the need to use up 3 cups of milk quickly) were too plain, too mishapen and too messy, I got some really good reviews on these from everyone who tried them. Thus, I must post them, last-minute photos and all! Enjoy them in all their ugly glory.

Coconut Cream Cupcakes

For the Cupcakes:
From food.com
2 C. Pastry or cake flour
2 Tsp. Baking powder
1/2 Tsp. Salt
1/4 C. (57 g.) Butter, softened
3/4-1 C. Sugar
1/4 C. Vegetable oil (or more butter)
1 Tsp. Vanilla extract (I used mixed essence, coconut extract would work very well!)
2 Eggs
1 C. Milk, whole or 2%
1/2 C. Shredded sweetened coconut, to sprinkle on top

For the Pudding Filling:
2 C. Milk, whole or 2%
1/4 C. Cream of coconut, or just coconut cream
1 Tsp. Vanilla extract or mixed essence
1/4 C. Cornstarch
1/3 C. Sugar
2 Egg yolks
1 C. Shredded sweetened coconut

Coffee-Shop Blueberry Streusel Muffins

Back to another episode of "kitchenette baking"... I've been going through my repertoire of recipes looking for ones that don't require a stand mixer (surprisingly few) and of course, muffins being one of the simplest and easiest batters to prepare, I decided on my second favourite kind after lemon-cranberry.

Mostly my decision was made by dollar-each boxes of blueberries in Chinatown. It's been a while since I've made something fruity, and these are not unlike the overpriced but very delicious muffins sold at various chain coffee shops. The streusel on top gives it a little something extra, a crunchy contrast to the soft pillowy innards and gooey roasted berries, flavoured with cinnamon. I've been fixated on blueberry muffins for quite a long time (since learning that a certain Canadian coffee chain can't even be bothered to put real fruit in theirs) and this might be the champion of all muffins for me.

As I said before, it's really easy and fast to prepare. I did it while waiting for my laundry to be done, and within the hour I had a really good batch of 14 muffins to share amongst my peers in the lab (they liked them a lot, especially that they were not too sweet and had tons of berries) as well as for myself. I made a couple of modifications but including brown sugar and adding more blueberries, because why not? I also added some lemon juice to give some more lift to the baking powder through its acidity. Buttermilk would also work well.

I can't wait to make these muffins again back in Mississauga when I get my hands on some pick-your-own berries at the farm to take home. I've got a lot of ideas for modifications that could be good- for instance, using some cornmeal, a flavoured oil like olive oil, lemon zest, or replacing the streusel with a simple sprinkle of raw sugar for a little texture. However, no modifications are needed- these are good just as they are, and perfect with coffee or tea and the smug satisfaction of doing what coffee shops do yourself, and so much better.

Blueberry Streusel Muffins
Adapted from Edible Garden
Makes 8 large or 16 small muffins

1 1/2 C. All purpose flour
2 1/4 Tsp. Baking powder, preferably aluminium-free
Pinch of salt
3/4 C. Sugar
1/3 C. Neutral oil, such as canola
1 Tsp. Vanilla extract (optional, or use 1 Tsp. Cinnamon or the zest of 1 lemon)
1 Egg
1/3 -1/2 C. Milk, or buttermilk
 1 TBSP lemon juice
1 - 1 1/2  C. Fresh or frozen unthawed blueberries

For the Streusel:
1/4 C. (60 g.) Butter, softened
1/3 C. Flour
1/2 C. Light brown sugar (or white)
2 Tsp. Cinnamon

Preheat oven to 200.

Whisk together the flour, salt, sugar and baking powder (and cinnamon, if using here). Separately, mix 1/3 C. of the milk, oil and the egg, as well as vanilla or zest if using. Mix into the dry ingredients, adding more milk if the batter is too thick - you want it to be about as runny as toothpaste, thick enough to spoon but still smooth and paste-like.

Stir in the blueberries and distribute into paper-lined or greased and floured muffin pans, filling them up to the rim so that the "muffin-top" can form.

For the streusel, mix all well with your hands or a pastry cutter until very crumbly and well-mixed. Spread evenly over the surface of each muffin- there's a lot of streusel, but be generous, nobody's ever complained about too much streusel.

Bake for 25-30 minutes, or until a fork poked inside comes out clean. Let cool before removing from the pan.