Servings: 9
Corn Mochi Muffins with Plums
These delightful muffins have a subtly sweet and chewy corn mochi base with a jammy ruby plum nestled in the center. Fresh thyme gives these muffins a hint of savory flavor. You’ll need to peel the skin off the plums because the tartness of the skins don’t go well with the corn mochi flavor. The recipe makes 9 muffins, but you can easily double the recipe if you want to make more. Although I used red plums, you can use yellow-flesh plums, pluots, apricots, or figs. See notes below if you want to use figs.
Equipment
- 12-cup muffin pan
Ingredients
- cooking spray or butter for greasing muffin pan
Plum Topping
- 5 red plums, preferably small and firm ones
- 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 (see note 1)
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt or 1/8 teaspoon sea salt
- 1 1/3 cups (185g) corn kernels, (see note 2)
- 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
Instructions
Preheat Oven & Prepare Muffin Pan
- Preheat the oven to 350ºF (175ºC). Grease 9 wells of a muffin pan with cooking spray or butter.
Prepare Plums
- Use a paring knife to peel the skins off the plums. With the stem side of the plum facing down, slice off the flesh of the plums, right along the left and right sides of the pit. Check the size of the plum pieces by hovering them over a well of the muffin pan. You want the pieces to be slightly smaller than the bottom of each well. If they are much bigger, slice the pieces in half. Keep slicing the plums until you get 9 pieces that are roughly the same size. Set the pieces of plums aside. Snack on any remaining fruit while you finish the mochi muffins.
Make Batter
- In a small bowl, whisk together the mochiko, baking powder, and salt. Set aside.
- Add the corn kernels and coconut milk into a blender and blend until smooth. Pour the mixture into a large mixing bowl. Add the sugar, egg, and melted butter to the bowl. Whisk until smooth.
- Add the flours to the wet ingredients at once. Whisk the wet and dry ingredients together until you get a smooth batter. Add 1 teaspoon of thyme and whisk until incorporated.
- Scoop the batter the greased wells of the muffin tin, aiming for each well to be about 2/3 full. There should be enough batter for 9 muffins.
Finish Topping & Bake
- Carefully place a piece of plum into the center of each batter-filled well.
- Heat the butter and sugar for the topping inside a saucepan. Once the butter has melted, whisk the butter and sugar together. Continue heating the mixture until it is bubbling and frothy. Turn off the heat and mix in the remaining teaspoon of thyme.
- Immediately spoon this sugary thyme mixture over all of the plums. Some sugar will stick to the bottom of the saucepan. Make sure that off and spoon over the plums and batter.
- Bake the corn mochi muffins for 32 to 34 minutes, rotating the pan halfway through the baking process. The muffins are ready when the edges are golden brown.
- Remove from the oven. Run a small spatula or butter knife along the edge of each muffin to loosen them from the pan. The juices that bubble from the plums can cause the muffins to stick to the pan.
- Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack. Let them cool completely before eating.
- You can store the mochi muffins in an airtight container overnight. If you are not planning to eat them the next day, refrigerate them (for up to 3 days). Reheat the muffins from the fridge at 350ºF (175ºC) for 10 minutes.
Notes
- Mochiko: I typically use Koda Farms mochiko; Bob’s Red Mill sweet rice flour works as well.
- Corn: You’ll need corn kernels from about 1 1/3 to 1 1/2 ears of corn. I like using sweet yellow corn because the batter contrasts nicely against the red plums.
- Fig Version: Feel free to substitute the plums with 5 large figs. Slice them along the equator so that you get one half that is more pyramid shaped and the other half more bowl-like. The rest of the cooking process is the same.
Nutrition
Serving: 1muffin | Calories: 230kcal | Carbohydrates: 37.5g | Protein: 3.1g | Fat: 8.5g | Saturated Fat: 5.4g | Cholesterol: 36mg | Sodium: 46mg | Fiber: 1g | Sugar: 18.9g
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