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
Scale
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
