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Corn Mochi Muffins with Plums Recipe

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4.1 from 80 reviews

  • Author: Ezabella
  • Total Time: 1 hour 15 minutes
  • Yield: 9 muffins
  • Diet: Vegetarian

Description

These Corn Mochi Muffins with Plums are a delightful twist on classic muffins, featuring a chewy, sweet rice flour base infused with fresh corn and coconut milk. Topped with juicy red plums glazed in a fragrant thyme and brown sugar butter mixture, these muffins offer an irresistible combination of fruity, herbal, and creamy flavors. Perfect for a unique breakfast or an elegant snack.

Ingredients

Plum Topping

  • 5 red plums, preferably small and firm
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon lightly chopped fresh thyme

Corn Mochi Muffin

  • 1 cup (160g) mochiko or sweet rice flour, measured with the dip-and-sweep method
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt or 1/8 teaspoon sea salt
  • 1 1/3 cups (185g) corn kernels
  • 1/3 cup (75mL) full-fat canned coconut milk
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 2 1/2 tablespoons (35g) unsalted butter, melted
  • 1 teaspoon lightly chopped thyme

Other

  • cooking spray or butter for greasing muffin pan

Instructions

  1. Preheat Oven & Prepare Muffin Pan: Preheat your oven to 350ºF (175ºC). Grease 9 wells of a 12-cup muffin pan using cooking spray or butter to prevent sticking.
  2. Prepare Plums: Peel the skins off the plums with a paring knife. Facing the stem side down, slice the plum flesh along both sides of the pit to get pieces slightly smaller than the bottom of the muffin wells. If pieces are too big, slice them in half until you have 9 similarly sized plum pieces. Set aside, snacking on any leftover fruit.
  3. Make Batter: In a small bowl, whisk together mochiko flour, baking powder, and salt. In a blender, blend corn kernels and coconut milk until smooth, then pour this into a large mixing bowl. Add sugar, egg, and melted butter; whisk until smooth. Add the flour mixture to the wet ingredients and whisk until fully combined into a smooth batter. Stir in 1 teaspoon of chopped thyme.
  4. Scoop Batter into Muffin Pan: Divide the batter evenly among the 9 prepared muffin wells, filling each about two-thirds full.
  5. Add Plum Topping: Nestle one plum piece gently into the center of each batter-filled muffin well.
  6. Prepare Sugary Thyme Topping: In a saucepan, melt butter and sugar over medium heat, whisking until bubbly and frothy. Remove from heat and stir in the remaining teaspoon of thyme. Avoid preparing this too early as the sugar mixture hardens quickly.
  7. Top Muffins & Bake: Immediately spoon the hot sugary thyme mixture over each plum on the muffins, including any sugar stuck to the bottom of the pan. Bake for 30 to 32 minutes, rotating the pan halfway through, until the edges turn golden brown.
  8. Cool & Remove Muffins: Remove muffins from the oven. Use a small spatula or butter knife to loosen each muffin from the pan edges carefully, preventing sticking from plum juices. Let muffins cool in the pan for 10 minutes.
  9. Finish Cooling: Transfer muffins to a cooling rack and let cool completely before serving.
  10. Storage & Reheating: Store muffins in an airtight container overnight at room temperature. For longer storage (up to 3 days), refrigerate. Reheat refrigerated muffins at 350ºF (175ºC) for 10 minutes before enjoying.

Notes

  • Measure mochiko rice flour using the dip-and-sweep method to ensure accuracy and avoid dense muffins.
  • If fresh corn kernels are unavailable, canned or frozen corn can be used, but fresh is preferred for best flavor.
  • Peeling plums is important to avoid tough skins in the topping and to allow the sugar glaze to penetrate properly.
  • Rotate the muffin pan halfway through baking to ensure even cooking.
  • Use a small spatula to loosen muffins after baking because plum juice can cause sticking to the pan.
  • The sugary thyme topping should be made just before spooning onto muffins to prevent hardening.
  • Mochi muffins have a unique chewy texture due to the sweet rice flour, differing from traditional wheat flour muffins.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American fusion

Find it online: https://kitchenloving.com/corn-mochi-muffins-with-plums-recipe/