Blender Strawberry Mochi Muffins

Name: Blender Strawberry Mochi Muffins
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 12 servings
Cuisine: Asian,American
Ingredients: 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 (more if you want a more vibrant pink or red); 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); Freeze-dried strawberry powder; Confectioners’ sugar; Edible gold; Matcha powder; Chopped or sliced strawberries

Quickly prepare vibrant pink strawberry muffins in a blender in just 15 minutes, ready for various toppings like fresh fruit, powdered sugar, or matcha.

⭐ 4.4 (7 reviews) Prep: 15 minCook: 55 minTotal: 70 minYields: 12 servings

Category Tags:

Breakfast Brunch Snack Appetizer Dessert

Cuisine Tags:

Asian American

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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 (more if you want a more vibrant pink or red)
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

Instructions

Preheat the oven to 350 F.
Line a 12-cup muffin pan with greased liners, or grease the cups directly.
Combine oil, milk, eggs, condensed milk or syrup, food coloring, strawberries, miso, baking powder, sugar, and rice flour in a blender; blend until smooth.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 50 to 55 minutes, covering with aluminum foil after 15 minutes to preserve the pink color, until a toothpick inserted comes out clean.
Cool the muffins on a wire rack, then add desired toppings.

Nutritional Info (per serving)

Calories: 145 kcal

Carbohydrate: 24 g

Cholesterol: 34 mg

Fiber: 1 g

Protein: 4 g

Saturated Fat: 1 g

Sodium: 85 mg

Sugar: 9 g

Fat: 4 g

Unsaturated Fat: 0 g