Save It These mini cranberry mochi muffin blinis blend the crisp tartness of cranberries with the unique, bouncy chew of mochi in an irresistible bite-sized breakfast or brunch treat. Perfect for impressing guests or adding a twist to your morning routine, they are naturally gluten-free and easy enough for even a baking beginner.
The first time I made these, my family could not stop talking about how fun they were to eat—golden edges, pockets of tart cranberry, and that signature mochi bounce. Now they are my special holiday weekend tradition and the kitchen fills with sweet, buttery aromas every time.
Ingredients
- Sweet rice flour: delivers the signature sticky chew and can be found at most Asian markets or online look for unbroken packages and a fine powdery texture
- Cornstarch: gives the blinis extra tenderness and lightness
- Granulated sugar: sweetens and helps crisp the edges adjust the amount if using dried cranberries
- Baking powder: lifts the batter for a fluffier result avoid older baking powder for best rise
- Fine sea salt: balances sweetness and sharpens flavors taste your salt to avoid over-seasoning
- Eggs: bring structure richness and a little rise use large eggs at room temperature if possible
- Whole milk: adds moisture and fuller taste choose full-fat for softest crumb
- Neutral oil: moistens the crumb without overwhelming flavor opt for canola or sunflower for best results
- Pure vanilla extract: rounds out the sweetness and adds bakery aroma pick real extract for best flavor
- Fresh or frozen cranberries: burst with tartness and color roughly chop for the best distribution and test with a few extra if you want intense flavor
- Unsalted butter: creates a golden surface on each blini fresh butter gives the best aroma
- Powdered sugar for dusting: adds elegance and balances tartness sift for a light snowy topping optional
- Maple syrup or honey: bring sweetness and shine drizzle lightly for extra breakfast flair optional
Instructions
- Combine Dry Ingredients:
- In a large mixing bowl whisk together sweet rice flour cornstarch granulated sugar baking powder and salt ensuring no lumps remain and the mix feels evenly sandy
- Mix Wet Ingredients:
- In a separate medium bowl beat eggs until blended then whisk in milk oil and vanilla until the mixture is smooth and uniform in color
- Make the Batter:
- Pour wet ingredients into the bowl with the dry mix using a spatula stir gently until just mixed a few small lumps are okay overmixing reduces that classic mochi chew
- Fold in Cranberries:
- Scatter roughly chopped cranberries over the batter and use the spatula to fold them in doing so gently prevents breaking up the berries too much and keeps color even
- Prep the Skillet or Griddle:
- Set a nonstick skillet or griddle over medium-low heat when hot brush lightly with a little butter to ensure the first batch is golden and blinis release easily
- Scoop and Cook:
- Use a heaping tablespoon to portion batter onto the skillet leaving space so edges do not touch some spreading is normal cook for two to three minutes until tiny bubbles appear and edges begin to look set and matte
- Flip and Finish:
- Carefully flip each blini using a thin spatula cook the second side one to two minutes more until golden and cooked through a toothpick in the center should come out clean
- Repeat and Serve:
- Transfer finished blinis to a platter and repeat with remaining batter adding more butter as needed for each batch serve warm dusted lightly with powdered sugar and a drizzle of maple syrup or honey if you like
Save It These blinis are always the talk of our weekend brunch table My aunt requests them for every family reunion and my youngest cousin claims they are her favorite because of that mysterious chewy bite I love seeing everyone’s faces light up
Storage Tips
Keep leftovers in an airtight container at room temperature for one day or refrigerate for up to three days To reheat pop them in a low oven or toaster oven for five minutes or microwave in short bursts They will regain their lovely chewiness when warmed
Ingredient Substitutions
If you cannot find fresh or frozen cranberries use chopped dried cranberries instead but lessen the sugar a little for balance You can try with blueberries or finely diced apple for a different fruity profile The key is a fruit with a pop of tart flavor to counterbalance the sweet chewiness
Serving Suggestions
Wonderful as a breakfast or brunch centerpiece alongside crème fraîche yogurt or even a smear of nut butter For extra flair serve with a bowl of whipped cream and scatter fresh cranberries on the side Kids adore stacking them and drizzling with syrup
Cultural and Historical Context
Mochi is a cherished dessert tradition in Japan known for its chewy texture Here the use of sweet rice flour gives that same mochi signature but in a fun American muffin-pancake hybrid Cranberries bring a New England brightness making this a playful global fusion perfect for the holidays
Seasonal Adaptations
Cranberries in winter provide a classic tart flavor Try lemon zest in spring for a bright twist Use chopped cherries or blackberries in summertime for variety
Success Stories
These blinis are always the talk of our weekend brunch table My aunt requests them for every family reunion and my youngest cousin claims they are her favorite because of that mysterious chewy bite I love seeing everyone’s faces light up
Freezer Meal Conversion
To freeze lay cooled blinis in a single layer on a tray then transfer into freezer bags Once frozen they can be reheated directly from the freezer in a warm oven or toaster for quick weekday breakfasts Just add your favorite toppings
Save It Serve warm with a dusting of powdered sugar or a drizzle of honey for the brightest, freshest morning. Everyone will love that tart cranberry pop and playful mochi chew.
Recipe FAQs
- → Can I use dried cranberries instead of fresh?
Yes, you can substitute chopped dried cranberries. Reduce the sugar slightly for balance.
- → How do I achieve a chewy texture?
Sweet rice flour (mochiko) is key for the signature mochi-like chewiness in these blinis.
- → Are these suitable for a gluten-free diet?
They are naturally gluten-free if you use certified gluten-free sweet rice flour.
- → What toppings pair well with blinis?
Powdered sugar, maple syrup, honey, or tangy crème fraîche add delicious finishing touches.
- → Can I prepare the batter ahead of time?
It's best prepared fresh, but you can mix dry ingredients ahead and combine with wet just before cooking.
- → Is there a dairy-free alternative for this dish?
Swap whole milk with a plant-based version and use dairy-free butter for a lactose-free result.