The cutest/sassiest names website, snixykitchen posted this recipe and I love it. It reminds me of Hawaii and makes me so happy to eat (looking at you gluten-free)! They smell crazy good coming out of the oven. They’re crunchy on the outside and mochi chewy on the inside. I’m addicted. Thanks snixy!!
Butter Mochi Muffins
- 1/4 cup (2 ounces) unsalted butter, melted and cooled, plus more for greasing pans
- 2 cups (320 grams) mochiko sweet rice flour
- 1 cup (200 grams) organic dark brown sugar*
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 13.5-13.66-ounce can full-fat coconut milk
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 1 teaspoon molasses (optional, added for flavor) – I didn’t use it
- 1½ tablespoons each, black and toasted sesame seeds, for garnish
- Preheat oven to 350°F and place the oven rack in the middle of the oven.
- Generously grease the sides and top of a 12-cup muffin tin** with soft butter.
- In a medium bowl, whisk together the sweet rice flour, dark brown sugar, baking powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla, and molasses.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.
- Divide the batter among the prepared muffin tin, filling each cup all the way to the top. Note: the thickness of your batter will vary depending on the brand and thickness of your coconut milk and temperature of your butter. If your batter is thicker than mine pictured, that’s okay and it will still bake up delicious!
- Sprinkle the tops with black and white sesame seeds.
- Bake 55-65 minutes*** until the top is brown and crispy and the muffin springs back when poked with a finger.
- Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 4 days.****
*Organic dark brown sugar is richer and more caramel-y than conventional, but you an use conventional in a pinch!
**Any muffin tin will do, but for ultimate crispy exterior, I recommend a dark non-stick muffin tin.
***If using a light muffin tin, you may have to bake the muffins a little bit longer.
****If keeping them for longer, they’ll lose their crispiness after a day or two in storage, but you can pop them in the oven for a few minutes to get them crispy again before eating.
2 responses to “Butter Mochi Muffins”
Hello what if you are making 24 mini mochi muffins what would the time difference be for a dark tin
Hi Suzanna, I haven’t tried mini muffins yet because we really like the mochi centers and I worry that it might get lost in the mini form. Let me know if you do them and how they came out. I would cut the cook time in half and then check every 3 mins with a toothpick for doneness.