Description
Butter Mochi Muffins are delightful, chewy treats made with glutinous rice flour and a rich combination of evaporated and coconut milk. Loaded with buttery sweetness and a hint of vanilla, these muffins offer a traditional mochiko dessert in a convenient muffin form, perfect for breakfast, snacking, or dessert.
Ingredients
Scale
Butter and Sugar
- ½ cup unsalted butter, melted and cooled slightly
- 1½ cups granulated sugar
Wet Ingredients
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 12-oz can evaporated milk
- 1 14-oz can coconut milk
Dry Ingredients
- 1 16-oz box Mochiko flour (glutinous rice flour)
- 2 tsp baking powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 12-cavity muffin pans by either lining them with paper liners, greasing with butter or oil, or using silicone baking cups.
- Combine Butter and Sugar: In a large bowl, stir the melted butter and granulated sugar together until well combined.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, making sure each egg is fully incorporated before adding the next.
- Add Vanilla: Stir in the vanilla extract until evenly blended into the batter.
- Add Dry Ingredients: Add the Mochiko flour and baking powder to the wet mixture. Stir until the batter is about 80-90% combined, leaving just a bit of mixing to avoid overworking.
- Add Milks and Finish Batter: Pour in the evaporated milk and coconut milk, stirring gently until the batter is perfectly smooth with no lumps.
- Fill Muffin Pans and Bake: Transfer the batter evenly into the prepared muffin pans. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center of several muffins comes out with only minimal dry crumbs.
- Cool: Remove the muffins from the oven and let them cool slightly in the pan before transferring to a wire rack to cool completely.
Notes
- Ensure eggs are at room temperature for better batter consistency.
- Do not overmix the batter once dry ingredients are added to maintain the ideal texture.
- Use full-fat coconut milk for the best richness and flavor.
- Allow muffins to cool completely for optimal chewiness.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Keywords: Butter Mochi, Mochi Muffins, Glutinous Rice Flour Muffins, Hawaiian Desserts, Coconut Milk Muffins
