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Butter Mochi Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 73 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Description

Butter Mochi Muffins are a delightful Hawaiian-inspired dessert that combines the chewy texture of traditional mochi with the convenience and fluffiness of muffins. Made with sweet rice flour and moist butter, these gluten-free treats are perfect for a unique snack or a special occasion.

Ingredients

Dry Ingredients

  • 1 cup sweet rice flour (mochiko)
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter (melted)
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional Mix-ins

  • 1/4 cup shredded coconut
  • 1/4 cup chocolate chips

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, whole milk, eggs, and vanilla extract until the mixture is smooth and uniform.
  4. Incorporate Wet into Dry: Pour the wet ingredients into the bowl of dry ingredients and gently mix until the batter is smooth without lumps.
  5. Add Optional Mix-ins: If desired, fold in shredded coconut or chocolate chips evenly into the batter for extra flavor and texture.
  6. Fill Muffin Cups: Spoon the batter into each muffin cup, filling about 3/4 full to allow room for rising.
  7. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, which helps set their texture.

Notes

  • These muffins are naturally gluten-free thanks to the use of sweet rice flour (mochiko).
  • For deeper flavor, try browning the butter before mixing it into the wet ingredients.
  • Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.

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