Butter Mochi Muffins Recipe

Introduction

Butter Mochi Muffins are a delightful fusion of chewy mochi texture and classic muffin ease. These sweet, tender treats combine coconut and evaporated milk for a rich, moist bite that’s perfect for breakfast or dessert.

Ingredients

• ½ cup unsalted butter (melted and allowed to cool slightly)
• 1½ cups granulated sugar
• 4 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 16-oz box Mochiko flour (glutinous rice flour)
• 2 tsp baking powder
• 1 12-oz can evaporated milk
• 1 14-oz can coconut milk

Instructions

1. Step 1: Preheat your oven to 350°F. Line two 12-cavity muffin tins with paper liners, grease them with butter or oil, or use silicone baking cups.
2. Step 2: In a large bowl, stir together the melted butter and sugar until combined.
3. Step 3: Add eggs one at a time, mixing well after each addition to fully incorporate.
4. Step 4: Stir in the vanilla extract until evenly blended.
5. Step 5: Add Mochiko flour and baking powder, stirring until about 80–90% combined, careful not to overmix.
6. Step 6: Pour in the evaporated milk and coconut milk. Stir gently until the batter is completely smooth and free of lumps.
7. Step 7: Distribute the batter evenly into the prepared muffin cups.
8. Step 8: Bake for about 45 minutes, or until a toothpick inserted into the center of several muffins comes out with only minimal moist crumbs attached.
9. Step 9: Remove from oven and let cool slightly before transferring muffins to a wire rack to cool completely.

Tips & Variations

• For enhanced coconut flavor, substitute half the evaporated milk with additional coconut milk.
• Make sure eggs are at room temperature for better batter emulsification.
• You can add a handful of shredded coconut or chocolate chips for texture and extra flavor.
• Use silicone muffin cups for an easy, mess-free release and cleanup.

Storage

Store Butter Mochi Muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to one month. Reheat gently in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of Mochiko flour?

No, regular flour will not give the signature chewy texture. Mochiko (glutinous rice flour) is essential for that classic mochi consistency.

Can I make these muffins dairy-free?

Yes, you can replace the butter with a dairy-free margarine and use coconut milk exclusively instead of evaporated milk for a dairy-free version.

Butter Mochi Muffins Recipe

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4.6 from 67 reviews

Butter Mochi Muffins are a delightful fusion treat combining the chewy texture of traditional butter mochi with the convenience of muffins. These moist, tender muffins are made with glutinous rice flour, coconut milk, and evaporated milk for a rich, slightly sweet flavor and chewy bite that’s perfect for breakfast or a snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 24 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsalted butter, melted and cooled slightly
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 12-oz can evaporated milk
• 1 14-oz can coconut milk

Dry Ingredients

• 1½ cups granulated sugar
• 1 16-oz box Mochiko flour (glutinous rice flour)
• 2 tsp baking powder

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 12-cavity muffin tins by lining them with paper liners, greasing with butter or oil, or using silicone baking cups.
2. Mix Butter and Sugar: In a large bowl, stir the melted butter and granulated sugar together until well combined.
3. Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, making sure each egg is fully blended before adding the next.
4. Add Vanilla: Stir in the vanilla extract until evenly mixed.
5. Add Dry Ingredients: Add the Mochiko flour and baking powder to the wet ingredients. Stir until the mixture is about 80-90% combined, ensuring there are no large pockets of flour.
6. Add Milks: Pour in the evaporated milk and coconut milk, stirring continuously until fully incorporated and the batter is perfectly smooth with no lumps.
7. Fill Muffin Tins: Transfer the batter evenly into the prepared muffin tins, filling each about 3/4 full.
8. Bake: Bake for approximately 45 minutes, or until a toothpick inserted into the center of a few muffins comes out with minimal dry crumbs.
9. Cool: Remove the muffins from the oven and allow them to cool slightly in the pan before transferring them to a wire rack to cool completely.

Notes

• Make sure the melted butter is cooled slightly to prevent cooking the eggs when mixing.
• Room temperature eggs help achieve a smoother batter.
• Do not overmix once the dry ingredients are added to avoid a tough texture.
• The muffins are best enjoyed at room temperature or slightly warmed.
• You can substitute the coconut milk with regular milk for a less pronounced coconut flavor, but the texture might vary.
• Use fresh Mochiko flour for best results; it’s essential for the chewy texture.

Keywords: Butter Mochi Muffins, Mochiko Muffins, Glutinous Rice Flour Muffins, Coconut Milk Muffins, Hawaiian Desserts, Chewy Muffins