These buttery, vanilla-scented mochi muffins are a toothsome—and gluten-free—twist on your regular morning muffin:
These buttery, vanilla-scented treats are a toothsome—and gluten-free—twist on your regular morning muffin.
bySeung Park| PUBLISHED Aug 19, 2022 3:04 PMRecipes by CourseRecipes by CuisineRecipes by Season & OccasionShareThe mochi muffin—a cross between the American breakfast staple and the Japanese-style rice cake—was, for the longest time, a Bay Area specialty. San Francisco bakeries like CA Bakehouse and The Mochi Oven offered the chewy, crispy-on-the-outside treats to locals, but the mochi muffin rarely made its way outside the state.
As the local specialty grew in popularity , Jenn Leung and Gabe Grazier G’Sell launched their mochi muffin pop-up, The Garden Bakehouse out of their Brooklyn apartment. “It became very obvious very quickly that nobody in New York City was familiar with the [desserts],” Grazier G’Sell said in a phone interview.
This recipe, inspired by Leung and Grazier G’Sell’s version, makes a buttery, chewy, not-too-sweet mochi muffin, tinged with a hint of vanilla and topped with a sprinkling of sesame.IngredientsInstructionsBaking and PastryBreakfast & BrunchGluten FreeSeasonsSummerGluten-FreeMediummochiRecipesMORE TO READLeftover Pasta Frittata with Chicken, Broccoli, and FontinaTurn yesterday’s spaghetti into a cheesy, protein-packed meal in a skillet.