Description
Butter Mochi Muffins are a delightful Hawaiian treat combining chewy texture with a rich buttery flavor. These muffins use mochiko (sweet rice flour) for that perfect chewy bite, complemented by coconut milk and shredded coconut for tropical undertones. Easy to prepare and perfect for breakfast or dessert, they bake into golden, moist muffins that melt in your mouth.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups mochiko (sweet rice flour)
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup coconut milk
- 1/4 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
Optional
- 1/2 cup shredded coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together mochiko, granulated sugar, baking powder, and salt until evenly combined, creating a uniform base for the batter.
- Combine Wet Ingredients: In another bowl, whisk the melted unsalted butter, coconut milk, regular milk, eggs, and vanilla extract until smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir until the batter is fully combined with no lumps, ensuring an even texture throughout.
- Add Shredded Coconut: Gently fold in shredded coconut if using, which adds an extra layer of flavor and texture, enhancing the tropical taste.
- Fill Muffin Cups: Evenly divide the batter among the 12 prepared muffin cups, filling each roughly 3/4 full to allow room for rising during baking.
- Bake: Bake the muffins for 25 to 30 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes to set before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- For extra chewiness, slightly underbake the muffins by 2 minutes.
- Add chocolate chips or macadamia nuts for variations.
- Store muffins in an airtight container at room temperature for up to 3 days to maintain freshness.
