If you’re the kind of person who finds pure joy in desserts that are chewy, golden-edged, and deeply comforting, let me introduce you to Butter Mochi Muffins. This irresistible treat is Hawaii’s answer to the classic muffin—gluten-free, full of coconut-y goodness, and with an unforgettable bouncy crumb that keeps you coming back for just one more. Whether you’re new to mochiko baking or a longtime fan, these muffins are simple, satisfying, and exactly what I make when I want to brighten someone’s day.
Ingredients You’ll Need
What I love most about this Butter Mochi Muffins recipe is how it turns a handful of humble pantry staples into something truly special. Each ingredient plays an important role in crafting the signature chewy texture, subtle sweetness, and golden color these muffins are famous for.
- Mochiko Sweet Rice Flour: The magic behind that iconic chewy texture, mochiko is a gluten-free flour made from sticky rice—no substitutions if you want true mochi!
- Granulated Sugar: Just the right amount for light, all-around sweetness that doesn’t overwhelm.
- Baking Powder: This gives your Butter Mochi Muffins their gentle rise, so they’re tender and not too dense.
- Salt: A pinch wakes up all the flavors and balances the sweetness.
- Eggs: Essential for bite and structure—plus, they help bind everything together for perfect muffins every time.
- Whole Milk: Adds creaminess and moisture so the inside stays soft and rich.
- Canned Coconut Milk: For that unmistakable tropical flavor and a touch of lushness.
- Unsalted Butter (melted): Delivers crave-worthy buttery notes and gives the edges their signature crispiness.
- Vanilla Extract: Just a splash makes all the flavors bloom and brings warmth to every bite.
- Toasted Shredded Coconut or Sesame Seeds (optional): Sprinkle on top for an extra layer of nuttiness and delightful crunch.
How to Make Butter Mochi Muffins
Step 1: Prepare Your Muffin Tin and Preheat the Oven
Begin by heating your oven to 350°F (175°C) and getting your muffin tin ready. You can either grease the cups lightly or use paper liners if you want easy cleanup, but greasing them really helps achieve those crispy-caramelized edges that make Butter Mochi Muffins so mouthwatering. The oven needs to be fully preheated by the time the batter is ready—mochi flour loves consistent heat for perfect texture.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the mochiko flour, granulated sugar, baking powder, and salt. Stir until everything is evenly incorporated and there are no lumps of flour. Mochiko can sometimes clump, so take a minute to really break things up for uniform batter later.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs until well blended, then add the milk, coconut milk, melted and slightly cooled butter, and vanilla extract. Give it a good mix so all the liquids are fully combined—you want a smooth, creamy consistency that will mix nicely into the dry ingredients.
Step 4: Bring It All Together
Pour the wet ingredients over the dry ingredients. Using a spatula or whisk, stir until you have a smooth, lump-free batter. Don’t be alarmed if it’s thinner than your usual muffin batter, that’s what gives Butter Mochi Muffins their unique texture! Make sure there are no streaks of flour, but avoid overmixing.
Step 5: Fill and Top the Muffin Cups
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. If you’d like a special touch, sprinkle the tops with toasted shredded coconut or sesame seeds. This is where you can get creative and add a bit of brightness or crunch that makes every bite a little different.
Step 6: Bake to Golden Perfection
Slide the pan onto the center rack and bake for 35–40 minutes. The tops should turn a beautiful golden brown and a toothpick inserted in the center should come out mostly clean—just a few sticky crumbs are fine because of mochi’s chewy nature. Resist the urge to overbake; the muffins continue to set as they cool and you want that signature soft, bouncy middle.
Step 7: Cool and Enjoy
Allow the muffins to cool in the pan for about 10 minutes, which helps them firm up and release more easily. Then, transfer each Butter Mochi Muffin to a wire rack to cool completely. This step is key for perfect texture and ensures you don’t end up with soggy bottoms (nobody wants that!).
How to Serve Butter Mochi Muffins
Garnishes
You can keep things simple and classic, or dress your Butter Mochi Muffins up for any special occasion. A light dusting of powdered sugar, a scatter of toasted coconut, or even a drizzle of sweetened condensed milk transforms them into an eye-catching dessert. For extra flavor, a few black or white sesame seeds give them a beautiful finish and a subtle nutty edge.
Side Dishes
Butter Mochi Muffins pair perfectly with refreshing fruits like chilled mango or pineapple slices. If you’re enjoying them as an afternoon snack, serve with a big mug of jasmine tea, iced matcha, or coffee. For a full-on brunch, try adding a fruit salad, yogurt, or even a scoop of coconut ice cream—trust me, it’s a treat.
Creative Ways to Present
For gatherings, arrange your Butter Mochi Muffins in a basket lined with banana leaves, or stack them on a bright platter with pops of fresh flowers. Mini muffin versions work great for parties and kids’ birthdays. If you’re gifting, tuck a few muffins into a parchment-lined box and tie with twine—homemade, heartfelt, and hard to resist!
Make Ahead and Storage
Storing Leftovers
Butter Mochi Muffins are best the day they’re baked, but you can keep them in an airtight container at room temperature for up to two days. The chewy texture holds up beautifully, especially if stored in a cool, dry spot—but make sure they’re completely cooled before sealing them up to prevent sogginess.
Freezing
To freeze, let the muffins cool completely. Arrange them in a single layer in a freezer-safe bag or container (if stacking, use parchment between layers). They’ll keep well for up to one month. For best results, thaw at room temperature, which protects their signature texture.
Reheating
Revive room-temperature or thawed Butter Mochi Muffins by popping them in a 300°F (150°C) oven for 5 to 8 minutes—just until warmed through and the edges turn slightly crisp again. Avoid microwaving if you can, as it can turn them a bit rubbery instead of bouncy.
FAQs
Can I make Butter Mochi Muffins dairy-free?
Yes! Swap the whole milk for your favorite plant milk (like oat or almond) and use a dairy-free or vegan butter alternative. The coconut milk already adds richness, so you won’t miss the dairy at all.
Why is my muffin batter so thin?
Mochiko batter should be much looser than regular muffin batter—don’t worry, this is what creates that irresistible chewy texture. If it seems unusually runny, just double check your measurements, but trust the process and you’ll be rewarded.
Can I use regular rice flour instead of mochiko?
Unfortunately, no. Regular rice flour won’t create the distinctive texture of Butter Mochi Muffins. Mochiko (sweet rice flour) is essential and easy to find in the Asian section at most grocery stores or online.
What can I add to customize these muffins?
There are so many delicious options! Try mixing in chocolate chips, chopped macadamia nuts, diced dried fruit, or even swirling in some matcha powder for a green tea version. You can also play with extracts or add a little citrus zest for brightness.
How do I know when the muffins are done?
The tops should be golden brown and a toothpick inserted into the center will come out mostly clean—don’t expect it to pull out completely dry, since mochi is naturally sticky and moist inside. Err on the side of slightly underbaked for a perfectly bouncy crumb.
Final Thoughts
There’s a special kind of joy in baking something as playful and delightful as Butter Mochi Muffins. They’re equal parts comfort food and celebration treat, and once you taste the chewy crumb and buttery edges, you’ll see why friends and family keep asking for them on repeat. Give them a try—you just might find your new favorite dessert!
Print
Butter Mochi Muffins Recipe
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delight your taste buds with these butter mochi muffins that blend the chewy texture of mochi with the comfort of muffins. Perfectly sweetened and easy to make, these gluten-free treats are a delightful snack or dessert.
Ingredients
Dry Ingredients:
- 1 box (16 oz) mochiko sweet rice flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1 cup whole milk
- 1 cup canned coconut milk
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
Optional Topping:
- toasted shredded coconut or sesame seeds
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin.
- Mix Dry Ingredients: Combine mochiko flour, sugar, baking powder, and salt in a bowl.
- Blend Wet Ingredients: In another bowl, whisk eggs, milk, coconut milk, melted butter, and vanilla.
- Combine: Mix wet ingredients into dry until smooth.
- Fill Muffin Cups: Divide batter evenly, filling each cup 3/4 full. Add optional toppings.
- Bake: Bake for 35–40 minutes until golden and a toothpick comes out mostly clean.
- Cool: Allow muffins to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.
Notes
- Butter mochi muffins have a chewy texture with crispy edges.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Hawaiian, Asian-Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
