Butter Mochi Muffins Recipe

Introduction

Butter Mochi Muffins are a delightful fusion of chewy mochi texture and classic muffin shape, perfect for a unique snack or dessert. With a rich coconut flavor and tender crumb, these treats bring a taste of Hawaii to your kitchen.

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. Prepare two 12-cavity muffin pans by lining them with paper liners, greasing with butter or oil, or using silicone baking cups.
2. Step 2: In a large bowl, stir together the melted butter and granulated sugar until well combined.
3. Step 3: Add the eggs one at a time, mixing thoroughly after each addition to ensure they are fully incorporated.
4. Step 4: Stir in the vanilla extract until evenly blended.
5. Step 5: Add the Mochiko flour and baking powder, stirring until the mixture is about 80-90% combined.
6. Step 6: Pour in the evaporated milk and coconut milk, stirring until the batter is perfectly smooth and free of lumps.
7. Step 7: Transfer the batter evenly into the prepared muffin pans.
8. Step 8: Bake for 45 minutes, or until a tester inserted into the center of a few muffins comes out with minimal dry crumbs.
9. Step 9: Remove muffins from the oven and let them cool slightly in the pan, then transfer to a wire rack to cool completely.

Tips & Variations

• Use silicone baking cups for easy removal and to prevent sticking without additional greasing.
• For added flavor, fold in shredded coconut or chopped macadamia nuts before baking.
• You can substitute whole milk for evaporated milk if needed, but the texture may be slightly less rich.
• Ensure eggs are at room temperature to help create a smooth, uniform batter.

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 2 months. Reheat chilled muffins in the microwave for 15–20 seconds to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is Mochiko flour?

Mochiko flour is a type of glutinous rice flour commonly used in Japanese and Hawaiian desserts to create a chewy texture. It is different from regular rice flour and is key to achieving the traditional mochi consistency.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with coconut oil and use a coconut milk variety without dairy. Make sure to check the evaporated milk alternative or replace it with an extra ½ cup of coconut milk or a plant-based milk for a dairy-free version.

Butter Mochi Muffins Recipe

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5 from 83 reviews

Butter Mochi Muffins are a delightful fusion treat combining the chewy, glutinous texture of traditional mochi with the convenience and portion control of muffins. These moist and tender muffins are rich with buttery goodness, sweetness from sugar, and the unique flavor of coconut milk, making them a perfect snack or dessert.

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

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsalted butter, melted and slightly cooled
• 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). Line two 12-cavity muffin tins with liners or grease them with butter or oil. Alternatively, silicone baking cups may be used for easy release.
2. Combine Butter and Sugar: In a large bowl, stir together the melted butter and granulated sugar until thoroughly combined and smooth.
3. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, ensuring each egg is fully mixed before adding the next to create a uniform batter.
4. Add Vanilla Extract: Stir in the vanilla extract until it is evenly distributed throughout the batter.
5. Mix Dry Ingredients: Add Mochiko flour and baking powder to the wet mixture. Stir until the batter is about 80-90% combined, taking care not to overmix at this stage.
6. Add Milks and Finish Mixing: Pour in evaporated milk and coconut milk. Stir the batter until it becomes perfectly smooth and free of lumps, indicating even incorporation.
7. Fill Muffin Tins: Transfer the batter evenly into the prepared muffin tins, filling each cavity.
8. Bake: Place the tin in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center of a few muffins comes out with only minimal dry crumbs attached.
9. Cool Muffins: Remove the muffins from the oven and allow them to cool slightly in the tin. Then transfer them to a wire rack to cool completely before serving.

Notes

• Use room temperature eggs to ensure better batter consistency and texture.
• Ensure you mix the batter just until smooth to prevent tough muffins.
• Silicone baking cups can help with easy muffin removal without sticking.
• If a tester doesn’t come out clean, bake for an additional 5-10 minutes and check again.
• These muffins have a chewy, mochi-like texture distinct from traditional fluffy muffins.

Keywords: Butter Mochi Muffins, Mochiko Flour Muffins, Hawaiian Desserts, Coconut Milk Muffins, Gluten-Free Mochi Treats