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
Scale
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
