Save 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 mochi muffin blinis, they disappeared faster than I could cook them—my family just adores their irresistible texture and the bright cranberries inside.
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
- Large eggs: 2
- Whole milk: 3/4 cup (180 ml)
- Neutral oil (e.g., 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):
- Maple syrup or honey, for serving (optional):
Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together the sweet rice flour, cornstarch, sugar, baking powder, and salt.
- Combine Wet Ingredients:
- In a separate bowl, beat the eggs, then whisk in the milk, oil, and vanilla extract until combined.
- Make Batter:
- Pour the wet ingredients into the dry mixture and stir until just smooth.
- Add Cranberries:
- Gently fold in the chopped cranberries.
- Heat Skillet:
- Heat a nonstick skillet or griddle over medium-low heat and brush lightly with butter.
- Cook Blinis:
- Scoop 1 heaping tablespoon of batter per blini onto the skillet, spacing them apart.
- Flip and Finish:
- 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.
- 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 We love making these as a Sunday project—kids love helping to scoop the batter, and everyone wants the last warm blini dusted with a little sugar!
Recipe Variations
Try folding in a pinch of cinnamon or fine orange zest for a warm, festive twist, or serve blinis with a dollop of crème fraîche or Greek yogurt for contrast.
Make-Ahead & Storage
The blinis can be stored in an airtight container at room temperature for one day, or refrigerated for up to three days. Warm them in a skillet or microwave just before serving.
Allergen & Nutrition Facts
Contains eggs and dairy. Gluten-free if using certified gluten-free rice flour. Each blini contains approximately 85 calories, 3.2 g fat, 13 g carbohydrates, and 1.5 g protein.
Save Serve your cranberry mochi muffin blinis warm and fluffy for the best texture. A dusting of sugar or drizzle of honey turns them into an instant treat!
Recipe FAQ
- → What gives these blinis their chewy texture?
Sweet rice flour, also known as mochiko, creates the distinctive mochi-like chewiness in these treats.
- → Can I use dried cranberries instead of fresh?
Yes, chopped dried cranberries work well—consider reducing the amount of sugar for balance.
- → Are these blinis gluten-free?
They are gluten-free if using certified gluten-free sweet rice flour and verifying all ingredient labels.
- → How can I enhance the flavor?
Try adding a pinch of cinnamon or some orange zest to the batter for extra depth and brightness.
- → What can I serve alongside these blinis?
Crème fraîche, Greek yogurt, powdered sugar, honey, or maple syrup make excellent toppings and sides.