Butter Mochi Muffins Recipe

Introduction

Butter Mochi Muffins are a delightful fusion of chewy mochi texture and moist muffin ease. These treats blend coconut milk and glutinous rice flour for a unique, rich flavor that’s perfect for breakfast or dessert.

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 (175°C). Line two 12-cavity muffin tins with liners or grease them with butter or oil. You can also use silicone baking cups if preferred.
2. Step 2: In a large bowl, stir together the melted butter and sugar until well combined.
3. Step 3: Add the eggs one at a time, mixing well after each addition to incorporate fully.
4. Step 4: Stir in the vanilla extract evenly throughout the batter.
5. Step 5: Add the Mochiko flour and baking powder, stirring until about 80-90% combined.
6. Step 6: Pour in the evaporated milk and coconut milk, stirring until the batter is smooth and free of lumps.
7. Step 7: Transfer the batter evenly into the prepared muffin cups.
8. Step 8: Bake for about 45 minutes, or until a toothpick inserted into the center of a few muffins comes out with just a few moist crumbs attached.
9. Step 9: Remove from the oven and let the muffins cool slightly before transferring to a wire rack to cool completely.

Tips & Variations

• For extra flavor, try adding shredded coconut or chopped macadamia nuts to the batter before baking.
• Use silicone muffin cups to easily pop out the muffins and reduce the need for liners or greasing.
• If you prefer a less sweet muffin, reduce the sugar to 1 cup.
• Make sure the melted butter is cool enough before mixing with eggs to prevent curdling.

Storage

Store Butter Mochi Muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Reheat gently in a microwave or oven to restore the chewy texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of Mochiko flour?

Regular rice flour will not provide the same chewy texture because it isn’t glutinous. For authentic Butter Mochi Muffins, use Mochiko or another brand of glutinous rice flour.

Can I substitute canned coconut milk with fresh coconut milk?

Fresh coconut milk can be used but may vary in consistency and fat content. Canned coconut milk ensures a creamy, consistent texture in the muffins.

Butter Mochi Muffins Recipe

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★★★★★

5 from 133 reviews

Butter Mochi Muffins are delightfully chewy and moist Japanese-inspired treats made with glutinous rice flour, combining the rich flavors of butter, coconut milk, and vanilla. These muffins feature a unique texture that’s both dense and tender, perfect as a sweet snack or dessert.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 24 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Halal

Ingredients

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Wet Ingredients

• ½ cup unsalted butter (melted and allowed to cool slightly)
• 1 12-oz can evaporated milk
• 1 14-oz can coconut milk
• 4 large eggs (room temperature)
• 1 tsp vanilla extract

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. Line two 12-cavity muffin tins with liners or grease them with butter or oil. Alternatively, silicone baking cups can be used for easy removal.
2. Combine Butter and Sugar: In a large mixing bowl, stir the melted butter and granulated sugar together until thoroughly combined.
3. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, making sure each egg is fully mixed before adding the next.
4. Add Vanilla: Stir in the vanilla extract until evenly blended with the batter.
5. Mix Dry Ingredients: Add the Mochiko flour and baking powder to the bowl. Stir until the mixture is about 80-90% combined, avoiding overmixing at this stage.
6. Add Milks: Pour in the evaporated milk and coconut milk. Stir thoroughly until the batter becomes perfectly smooth and free of lumps.
7. Fill Muffin Tins: Transfer the batter evenly into the prepared muffin pans, filling each cup nearly full.
8. Bake: Place the muffin tins in the oven and bake for approximately 45 minutes, or until a toothpick or tester inserted into the center of the 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 to a wire rack to cool completely.

Notes

• Ensure eggs are at room temperature for better batter incorporation.
• Do not overmix the batter to maintain a tender texture.
• Use silicone cups for easy removal and less mess.
• Let muffins cool fully before serving for best texture.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Butter Mochi Muffins, Mochiko flour muffins, Japanese dessert, coconut milk muffins, chewy muffins