Description

These Thai Tea Mochi Muffins offer a delightful fusion of aromatic Thai tea flavor and a uniquely chewy texture. Each muffin presents a rich, earthy hue, characteristic of brewed Thai tea, complemented by a subtle sweetness. The interior reveals a moist, dense crumb, a signature of mochi-style baking, providing a satisfying chew with every bite. A scattering of black and white sesame seeds on top adds a delicate visual contrast and a hint of nutty aroma. These baked treats are a harmonious blend of traditional Thai beverage notes and a beloved Japanese dessert texture, perfect for a unique snack or dessert.

Ingredients

Scale

1 cup glutinous rice flour (sweet rice flour)
1/2 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup whole milk
1/2 cup neutral oil (such as canola or vegetable oil)
1 cup strongly brewed Thai tea, cooled
1 teaspoon vanilla extract
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds

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Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
In a large bowl, whisk together the glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the eggs, milk, oil, cooled strongly brewed Thai tea, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are acceptable.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Sprinkle the tops of the muffins with an even mix of black and white sesame seeds.
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out with moist crumbs attached, but not wet batter. The tops should be set and lightly golden.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Do not overmix the batter; overmixing can lead to tough muffins.

For the best Thai tea flavor, brew your tea extra strong and allow it to cool completely before adding to the batter.

These muffins are best enjoyed on the day they are baked for optimal texture, but can be stored in an airtight container at room temperature for up to 2 days.

To reheat, microwave for 10-15 seconds for a warm, soft texture.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 250 kcal (estimated per muffin)
Fat: 11g (estimated per muffin)
Carbohydrates: 35g (estimated per muffin)
Protein: 3g (estimated per muffin)