Description
If you’ve never tried a butter mochi muffin, prepare to fall in love. With a crispy, golden crust and an irresistibly chewy interior
Ingredients
- 2 cups mochiko flour (glutinous rice flour)
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 1 cup whole milk (or any milk alternative)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/4 cup sweetened shredded coconut or mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease each cup with nonstick spray.
In a large bowl, whisk together mochiko flour, sugar, baking powder, and salt.
In a separate bowl, whisk the melted butter, milk, eggs, and vanilla extract until fully combined.
Pour the wet ingredients into the dry and mix until smooth. If adding coconut, chocolate chips, or other mix-ins, gently fold them in now.
Divide the batter evenly among the 12 muffin cups. Fill each about 3/4 full.
Bake for 35–40 minutes or until the tops are golden brown and the edges are crispy. The centers should be slightly springy but set.
Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. They firm up more as they cool, giving you the ideal chewy texture.
Notes
- Don’t overmix the batter. Mix until just smooth.
- Use real mochiko flour, not regular rice flour. They’re not interchangeable.
- Cool completely before eating—this allows the centers to firm up.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 210
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
Keywords: Butter Mochi Muffins