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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/butter-mochi-muffins-recipe/