Injeolmi Crumble Muffins (Roasted Soybean Crumble Top)
Quick answer
- Total time
- 42 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Injeolmi crumble muffin takes the roasted soybean powder that coats injeolmi rice cakes and builds it into both the muffin batter and the crumble topping, translating a beloved Korean rice cake flavor into a baked format.
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The batter is soft and moist throughout, carrying a mild nuttiness that runs from the first bite to the last, while the crumble on top bakes into crunchy, sandy clusters that shatter when bitten - a textural contrast between the pillow-soft interior and the crisp crown that defines each mouthful. Sweetness is kept deliberately moderate, making these appropriate as an after-school snack for children while remaining interesting for adults who appreciate the depth of roasted grain flavors. Paired with a grain latte or a misutgaru drink, the shared soybean-and-roasted-grain family of flavors amplifies in a way that plain coffee or tea cannot replicate. Each muffin fills the kitchen with a roasted, faintly popcorn-like aroma as it bakes, a signal that the soybean powder is developing the same toasty character it has on traditional injeolmi.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Preheat the oven fully to 180 C and line the muffin tin with paper cups.
Cut the 80 g mochi cubes smaller if needed, then separate sticky pieces so they disperse evenly instead of clumping in the batter.
- 2Season
Mix the 180 g flour, baking powder, 90 g sugar, salt, and 40 g roasted soybean powder until the color looks even.
Break up any large soybean powder lumps with your fingertips so the muffins rise evenly.
- 3Prep
In another bowl, whisk the egg, 120 ml milk, and 60 ml neutral oil until the oil streaks disappear.
Stop once the liquid looks smooth, because extra whisking adds little and can make mixing heavier later.
- 4Prep
Pour the wet mixture into the dry ingredients and fold with a spatula, scraping the bottom of the bowl.
Stop while a few floury streaks remain, since overmixing makes the muffins dense instead of tender.
- 5Heat
Add the mochi cubes and fold only 3 or 4 times to distribute them without tightening the batter.
Fill each cup about 80 percent full and leave the surface slightly rough so it bakes with a crumble-like top.
- 6Heat
Sprinkle a little more roasted soybean powder over the tops and bake for 20-22 minutes.
When a skewer comes out without wet batter, remove the pan and cool the muffins in the tin for 10 minutes before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Injeolmi Crumble Muffins incorporate toasted soybean powder into the batter and topping.
- Finish cue
- Stop while a few floury streaks remain, since overmixing makes the muffins dense instead of tender.
- Avoid this
- Avoid overmixing to keep muffins tender.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
42min, 9 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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