Japanese-style muffins

Ingredients

• 100 gtype 1 wheat flour
• 30 grice flour
• 70 gbrown sugar
• 25 gcorn oil
• 25 gwater
• 1 sachetbaking powder
• 1 teaspoonvanilla powder
• 6 small squaresdark chocolate
• 6 leavesmint
• to tasteplant-based spray cream
• to coat the mint leaf (optional)red edible powder

Instructions

1. 1

   Prepare the steamer

   Fill the steamer with water, place the perforated insert on top, cover and heat it. Keep the water below the basket so it cannot touch the muffins, and make sure it does not all evaporate before cooking is finished.

2. 2

   Mix the batter

   Combine both flours, the brown sugar, vanilla powder and baking powder in a bowl. Mix well, then add the water and corn oil. Whisk until smooth and even.

3. 3

   Fill the cases

   Put paper cases inside six aluminium or silicone muffin moulds. Divide the batter between them, filling each no more than halfway.

4. 4

   Steam the muffins

   Check that the water is boiling before placing the muffins in the steamer. Cook for 15 minutes without lifting the lid, so the steam stays inside.

5. 5

   Decorate and serve

   While the muffins cook, melt the chocolate in a bain-marie. Once the muffins are ready, spread the melted chocolate over their tops and leave them to cool. Before serving, add plant-based whipped cream and a mint leaf, coloured with red edible powder if you like.

What are Japanese-style muffins?

These are small, sweet muffins cooked in a steamer instead of an oven. The name points to the steaming method, while the recipe uses familiar muffin ingredients such as wheat flour, sugar and baking powder.

The mix of type 1 wheat flour and rice flour forms the base, and a chocolate topping gives the finished muffins an extra touch. Steaming also makes this a useful recipe when you would rather not use the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The flours and brown sugar provide most of the carbohydrates, while the corn oil and chocolate contribute fat; the optional plant-based cream adds more depending on how much you use. Pair a muffin with fresh fruit for a simple, balanced plate.

Why use two flours?

Wheat flour: type 1 flour provides the main structure for the batter. Combine it thoroughly with the other dry ingredients before adding liquid.

Rice flour: this is used alongside the wheat flour, not instead of it. Measuring both accurately helps keep the batter consistent.

Get the batter smooth

Dry mix: stir the flours, sugar, vanilla powder and baking powder together first so they are evenly distributed.

Liquid: whisk in the water and corn oil until no dry pockets remain. Stop once the batter is smooth and uniform.

Steam without losing heat

Water level: keep the water below the perforated basket so it cannot reach the muffin cases. Check that there is enough water to last through the cooking time.

Lid: start steaming only once the water is boiling, then leave the lid closed for the full 15 minutes. Opening it lets steam escape.

Check the fill and finish

Muffin cases: fill each case no more than halfway, leaving room for the batter to rise as it cooks.

Topping: melt the chocolate while the muffins steam, then spread it over the tops once they are cooked. Let them cool before adding the spray cream and mint.

When to serve them

The chocolate, cream and mint make these muffins suited to serving as a small sweet treat after a meal or alongside a hot drink. Add the spray cream just before serving so it stays fluffy.

For a simple plate, pair a muffin with fresh fruit. The recipe is already portioned into six individual cases, making serving straightforward.

Recipe notes & tips

• Check that the steamer water is boiling before adding the muffin cases.
• Keep the water below the basket so it cannot splash onto the batter.
• Use a whisk to work the liquids into the dry ingredients until the batter is smooth.
• Do not fill the cases beyond halfway.
• Leave the steamer lid closed for the full 15 minutes.
• Add the spray cream only just before serving.

Variations

• Skip the cream: serve the muffins with just the melted chocolate and mint.
• Leave off the mint: omit the leaf garnish if you prefer a simpler finish.
• Use the red powder: lightly coat the mint leaf with the optional edible powder before decorating.
• Change the moulds: use aluminium or silicone moulds, with a paper case inside each one.
• Adjust the topping: use less melted chocolate for a lighter coating.

Common mistakes to avoid

• Water touching the cases: keep the steamer water below the perforated basket.
• Running the steamer dry: check the water level before cooking so it lasts for the full steaming time.
• Lifting the lid: keep it closed for all 15 minutes to retain the steam.
• Overfilling the cases: stop at halfway to leave room for the batter to rise.
• Adding cream too early: wait until just before serving so it does not lose its fluffy finish.

How to store

Once cooled, store the muffins in an airtight container in the fridge and eat within 2 days. Reheat briefly in a steamer, then add the spray cream and mint just before serving.

Frequently asked questions