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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.

Ingredients

Scale

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

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