Save to Pinterest Delightfully chewy and tender, these mini muffin blinis combine the unique texture of mochi with the tartness of cranberries—a perfect fusion for breakfast or brunch.
The first time I made these cranberry mochi muffin blinis, my family was surprised by how soft and springy they were. The cranberries add little bursts of tartness throughout, making each bite lively.
Ingredients
- Sweet rice flour (mochiko): 1 cup (130 g)
- Cornstarch: 2 tbsp (15 g)
- Granulated sugar: 1/2 cup (100 g)
- Baking powder: 1 tsp
- Fine sea salt: 1/4 tsp
- Eggs: 2 large
- Whole milk: 3/4 cup (180 ml)
- Neutral oil (canola, sunflower): 1/4 cup (60 ml)
- Pure vanilla extract: 1 tsp
- Fresh or frozen cranberries, roughly chopped: 3/4 cup (90 g)
- Unsalted butter, for cooking: 1 tbsp (12 g)
- Powdered sugar, for dusting (optional): as needed
- Maple syrup or honey, for serving (optional): as needed
Instructions
- Combine dry ingredients:
- In a large bowl, whisk together the sweet rice flour, cornstarch, sugar, baking powder, and salt.
- Mix wet ingredients:
- In a separate bowl, beat the eggs, then whisk in the milk, oil, and vanilla extract until combined.
- Add wet to dry:
- Pour the wet ingredients into the dry mixture and stir until just smooth.
- Fold in cranberries:
- Gently fold in the chopped cranberries.
- Preheat and butter skillet:
- Heat a nonstick skillet or griddle over medium-low heat and brush lightly with butter.
- Drop batter:
- Scoop 1 heaping tablespoon of batter per blini onto the skillet, spacing them apart.
- Cook until bubbles:
- Cook for 2–3 minutes, or until small bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
- Transfer and repeat:
- Transfer to a plate and repeat with remaining batter, adding more butter as needed.
- Serve:
- Serve warm, dusted with powdered sugar and a drizzle of maple syrup or honey if desired.
Save to Pinterest These blinis have become a staple for weekend breakfasts at our house, disappearing quickly every time they are made.
Required Tools
Large mixing bowls, whisk, nonstick skillet or griddle, spatula, measuring cups and spoons.
Allergen Information
Contains eggs and dairy. Gluten-free if using certified gluten-free sweet rice flour. Always verify ingredient labels.
Nutritional Information
Per blini: 85 calories, 3.2 g total fat, 13 g carbohydrates, 1.5 g protein.
Save to Pinterest Serve warm for optimal texture and enjoy these chewy blinis with a light dusting of sugar and a drizzle of honey.
Recipe FAQs
- → What gives these blinis their chewy texture?
Sweet rice flour, commonly called mochiko, is the secret to their signature chewiness. Mixed with eggs and milk, it creates a soft, tender base distinct from regular wheat flour.
- → Can I use dried cranberries instead of fresh?
Yes, chopped dried cranberries work well. Reduce the sugar slightly to balance the sweetness, and soak them briefly for a softer bite if desired.
- → How should I serve these mini blinis?
Serve warm, dusted with powdered sugar and a drizzle of maple syrup or honey. For a tangy contrast, pair with crème fraîche or Greek yogurt.
- → Are these suitable for gluten-free diets?
Yes, these are gluten-free if you use certified sweet rice flour. Always check product labeling to avoid cross-contamination.
- → What can I add for extra flavor?
A pinch of cinnamon or some orange zest mixed into the batter offers a fragrant twist and deeper flavor dimension.