Name: Butter Mochi Muffins Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Hawaiian
Ingredients: ½ cup unsalted butter, melted and cooled slightly; 1½ cups granulated sugar; 4 large eggs, room temperature; 1 tsp vanilla extract; 1 12-oz can evaporated milk; 1 14-oz can coconut milk; 1 16-oz box Mochiko flour (glutinous rice flour); 2 tsp baking powder

Jump to Recipe

Introduction

Butter Mochi Muffins are a delightful blend of chewy and tender textures with a rich buttery flavor. Inspired by the classic Hawaiian butter mochi, these muffins are perfect for breakfast, snacks, or dessert. They’re easy to make and sure to impress anyone who tries them.

A pile of golden yellow cornbread muffins stacked in a white bowl, each muffin showing a slightly cracked, soft top texture with a gentle rise; the muffins have a light, airy crumb look and smooth sides that gently curve outward at the base, creating a rounded shape; the background is softly blurred with subtle hints of other white bowls and a white marbled surface supporting the bowl. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F. Line two 12-cavity muffin tins with liners or grease them with butter or oil. Silicone baking cups can also be used.
Step 2: In a large bowl, stir the melted butter and sugar together until well combined.
Step 3: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Step 4: Stir in the vanilla extract until evenly blended.
Step 5: Add the Mochiko flour and baking powder, stirring until the mixture is about 80–90% combined.
Step 6: Pour in the evaporated milk and coconut milk, stirring until the batter is perfectly smooth and free of lumps.
Step 7: Transfer the batter evenly to the prepared muffin tins.
Step 8: Bake for 45 minutes, or until a tester inserted in the center of a few muffins comes out with minimal dry crumbs.
Step 9: Remove from the oven and allow the muffins to cool slightly in the pan before transferring to a wire rack to cool completely.

Tips & Variations

For extra coconut flavor, sprinkle shredded coconut on top before baking.
You can substitute full-fat coconut milk with light coconut milk to reduce calories, but the texture may be less rich.
Ensure eggs and melted butter are at room temperature to help the batter mix smoothly.
Use silicone muffin cups for easier removal and less greasing.

Storage

Store the butter mochi muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Reheat gently in the microwave for about 15 seconds before serving to restore softness.

How to Serve

Two slices of yellow pound cake with a soft, moist texture and a light brown crust on the edges are placed on a white plate. The cake has a fine crumb with small holes scattered evenly throughout. The smooth top of each slice is a pale yellow, contrasting with the slightly darker golden brown edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 cooking. It gives baked goods a chewy texture and helps create the signature bite of butter mochi.

Can I make these muffins dairy-free?

Yes, you can replace the unsalted butter with a dairy-free margarine or coconut oil, and use canned coconut milk as listed. Ensure all substitutes are suitable for baking to maintain texture and flavor.