Simple Glutinous Rice Muffins (4 Flavors)

Lightly coat the mini muffin tin with room temperature butter.

In a large bowl, combine room temperature eggs, sugar, salt, and honey. Whisk lightly until the sugar dissolves.

Add room temperature milk and melted unsalted butter, then mix well.

Sift in the dry glutinous rice flour and baking powder, and whisk until the batter is smooth and free of lumps.

Transfer the batter to a piping bag. Fill each muffin cup with about 20g of batter.

Add 7g of mixed beans (pea, kidney bean, red bean) to each muffin cup.

Sprinkle 3-4g of crumble on top of the beans.

In a bowl, combine eggs, sugar, honey, salt, milk, melted butter, and black sesame paste. Mix well.

Sift in the dry glutinous rice flour and baking powder, then mix until combined. Finally, add the black sesame seeds and mix briefly.

Transfer the batter to a piping bag. Fill each muffin cup with about 30g of batter and top with black sesame seeds.

Soak the dried pumpkin in room temperature water for 15 minutes. After soaking, drain the water completely.

Cut the soaked pumpkin into small, easy-to-eat pieces. Add sugar and mix well.

In a separate bowl, mix eggs, sugar, honey, salt, milk, and melted butter. Then, add sweet pumpkin powder and mix.

Sift in the dry glutinous rice flour and baking powder, and whisk until smooth.

Transfer to a piping bag. Pipe the batter to fill half of the muffin cup, add the prepared pumpkin topping, and cover with more batter. Decorate with pumpkin seeds.

In a bowl, mix eggs, sugar, honey, salt, milk, and melted butter. Then, add purple sweet potato powder and mix.

Sift in the dry glutinous rice flour and baking powder, and whisk until smooth.

Transfer to a piping bag. Pipe the batter to fill half of the muffin cup, add 6g of sweet potato filling, and cover with more batter. Top with crumble.

In a bowl, combine cake flour, almond flour, and sugar. Add cold butter and rub the mixture with your hands until it resembles coarse crumbs. Chill in the freezer for 20 minutes before use.

Oven: Preheat to 170°C and bake at 160°C for 17 minutes. Air Fryer: Preheat to 180°C and bake at 170°C for 18 minutes.

Once baked, remove the muffins from the tin and let them cool completely on a wire rack.