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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.

Ingredients

Scale

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

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