Butter Mochi Muffins (Chewy Buttery Treat) Recipe
If you’re craving a snack that delights with a unique texture and rich buttery flavor, you absolutely have to try this Butter Mochi Muffins (Chewy Buttery Treat) Recipe. These muffins blend the wonderfully chewy texture of mochi with the indulgent creaminess of butter, creating a treat that’s both comforting and exciting. Originating from Hawaiian-inspired cuisine, these muffins are naturally gluten-free and boast a golden crust with a tender, satisfyingly chewy bite inside. Whether you want something new for breakfast, a snack, or a dessert, this recipe will quickly become your favorite go-to for anytime indulgence.
Ingredients You’ll Need
Simple ingredients come together in this recipe, each playing a crucial role in delivering the perfect texture, flavor, and moisture for the muffins. From the unique mochiko flour that gives them their signature chew to the blend of milks and butter that add richness, every item is essential.
- 2 cups mochiko (sweet rice flour): This gluten-free flour is the heart of the recipe, providing that chewy, mochi-like texture that makes these muffins so special.
- 1 cup granulated sugar: Sweetens the batter just right, balancing flavors without overpowering the buttery richness.
- 1 tsp baking powder: Helps the muffins rise slightly for a tender crumb while maintaining the dense chewiness.
- 1/4 tsp salt: Enhances all the flavors, balancing the sweetness and buttery notes beautifully.
- 2 large eggs: Provide structure and moisture, binding the ingredients while enriching the texture.
- 1 cup whole milk: Adds creaminess and smoothness, ensuring the batter isn’t too thick or heavy.
- 1/2 cup coconut milk: Contributes a subtle tropical flavor and extra moisture to the mix, complementing the mochiko.
- 1/2 cup unsalted butter (melted): The star of the recipe that infuses each muffin with buttery goodness and a tender crumb.
- 1 tsp vanilla extract: Adds depth and a warm aroma, rounding out the flavor profile perfectly.
How to Make Butter Mochi Muffins (Chewy Buttery Treat) Recipe
Step 1: Preheat and Prepare Your Muffin Pan
Start by heating your oven to 350°F. While it warms up, line a muffin pan with paper liners or lightly grease it with nonstick spray to ensure your muffins pop out easily without sticking. This small prep step saves a lot of hassle later!
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the mochiko flour, granulated sugar, baking powder, and salt. This ensures all your dry components are evenly distributed, so every bite has consistent flavor and texture.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs lightly. Then add the whole milk, coconut milk, melted butter, and vanilla extract. Whisk these together until smooth and fully combined. This mixture brings the perfect blend of moisture and richness that will make your muffins utterly delicious.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry, stirring gently until the batter is smooth and lump-free. You’ll notice the batter is thinner than your typical muffin mix — that’s exactly right and key to the muffins’ unique chewy texture.
Step 5: Fill the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. This gives just enough room for baking without overflowing.
Step 6: Bake Until Golden
Place the muffin pan in your preheated oven and bake for 35 to 40 minutes. You’re looking for golden tops and a clean toothpick when inserted in the center. This indicates those chewy, buttery treats are perfectly cooked through.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for about 10 minutes to set before transferring them to a wire rack. Cooling completely allows the texture to develop fully, giving you that delightful chewy bite reminiscent of traditional mochi with a buttery twist.
How to Serve Butter Mochi Muffins (Chewy Buttery Treat) Recipe
Garnishes
While these muffins shine on their own, a light dusting of powdered sugar or a drizzle of honey can elevate them beautifully. You might also sprinkle some toasted shredded coconut for an extra tropical flair and a slight crunch that pairs perfectly with the chewy inside.
Side Dishes
Butter Mochi Muffins go wonderfully with a hot cup of tea or coffee for a cozy snack. Serve alongside fresh tropical fruits like pineapple or papaya to keep with the Hawaiian-inspired vibe. For a more indulgent treat, pair them with a scoop of vanilla ice cream for a warm dessert experience.
Creative Ways to Present
Try slicing your muffins in half and spreading a little mascarpone or cream cheese for a richer snack. You can also fold mini chocolate chips or a spoonful of red bean paste into the batter before baking for a delightful surprise inside. Sharing them on a colorful platter with edible flowers can make your presentation festive and inviting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare since these are so good!), keep them at room temperature for up to two days. For longer storage, place the muffins in an airtight container and refrigerate for up to five days. This helps preserve their buttery flavor and chewy texture.
Freezing
Butter Mochi Muffins freeze well. Wrap each muffin individually in plastic wrap, then place them in a sealed freezer bag. They will keep for up to one month. When you want a quick snack, just thaw the muffins overnight in the fridge or at room temperature for a few hours.
Reheating
To bring back their fresh-from-the-oven feel, reheat the muffins in a microwave for about 20 seconds or in a toaster oven at low heat for 5 minutes. This softens the texture wonderfully and brings out the buttery aroma once again.
FAQs
Can I substitute regular flour for mochiko?
Mochiko is sweet rice flour that gives these muffins their unique chewy texture, which regular flour cannot replicate. Substituting with all-purpose flour will result in a more typical muffin texture, so it’s best to stick with mochiko for authentic results.
Is this recipe dairy-free or can it be made dairy-free?
While the original recipe uses unsalted butter and whole milk, you can swap the butter with a dairy-free alternative like coconut oil and use coconut milk exclusively. This will still keep the muffins moist and flavorful while catering to dairy-free diets.
Can I add mix-ins to the batter?
Absolutely! Mini chocolate chips, shredded coconut, or even a dollop of sweetened red bean paste folded into the batter before baking make delicious variations. Just be careful not to overload the batter to maintain the perfect texture.
How chewy are these muffins compared to regular muffins?
Butter Mochi Muffins have a uniquely chewy texture, thanks to mochiko flour. Unlike typical muffins that are light and fluffy, these are denser and pleasantly sticky, offering an enjoyable contrast to familiar baked goods.
What is the best way to tell when the muffins are done baking?
The best indicator is a golden brown top and a toothpick inserted in the center coming out clean or with just a few moist crumbs. This ensures the muffins have baked through but remain moist and chewy inside.
Final Thoughts
If you’re ready to add a new favorite treat to your baking repertoire, you simply must try this Butter Mochi Muffins (Chewy Buttery Treat) Recipe. Its perfect blend of chewy texture and buttery richness offers a unique experience that keeps people coming back for more. Whether shared with friends or enjoyed as a personal indulgence, these muffins are destined to become a beloved classic. So preheat your oven and get ready for some delightful baking fun!
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Butter Mochi Muffins (Chewy Buttery Treat) Recipe
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Butter Mochi Muffins are a delightful fusion treat that combines the chewy, buttery texture of traditional Hawaiian mochi with the convenience and form of a muffin. These gluten-free muffins are soft, slightly sweet, and boast a unique, chewy crumb thanks to mochiko (sweet rice flour). Perfect as a dessert or snack, they bring a comforting Asian-inspired flavor to your baking repertoire.
Ingredients
Dry Ingredients
- 2 cups mochiko (sweet rice flour)
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/2 cup coconut milk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Muffin Pan: Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease with nonstick spray to ensure easy removal of muffins after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the mochiko, granulated sugar, baking powder, and salt until combined evenly to ensure consistent flavor and leavening.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and add the whole milk, coconut milk, melted unsalted butter, and vanilla extract. Mix thoroughly until the mixture is smooth and homogenous.
- Blend Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with dry ingredients and stir until the batter is smooth with no lumps. Note the batter will be thinner than typical muffin batter, which is expected.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full to allow room for rise during baking.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 35 to 40 minutes or until tops turn golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the pan from the oven and let the muffins cool for 10 minutes in the pan. Then transfer them to a wire rack to cool completely. Enjoy the chewy, mochi-like texture once cooled.
Notes
- For added texture and flavor, fold in shredded coconut, mini chocolate chips, or a spoonful of red bean paste into the batter before baking.
- Store the muffins at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- These muffins freeze well; place cooled muffins in an airtight container or freezer bag for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert or Snack
- Method: Baking
- Cuisine: Hawaiian, Asian-Inspired
