Mochi Muffin Recipe
Have you ever wondered what a Hawaiian Butter Mochi would taste like in muffin form? The answer is DELICIOUS.
Equipment
- 1 muffin pan
Ingredients
For the crumble topping
- 4 tbsp unsalted butter
- 1/2 cup sweet rice flour (aka glutinous rice flour or mochiko flour)
- 2 tbsp light brown sugar
For the muffins
- 1/2 cup unsalted butter
- 1 14-oz can full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 cup organic dark brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 large eggs at room temperature
- 2 tsp baking powder
- 2 cups sweet rice flour
- 1 cup mini chocolate chips or berries
Instructions
- Preheat oven to 350 F. Grease a muffin tin.
- First, make the crumble topping: Cut the butter into 1/4-inch cubes. Combine all of the ingredients and use your finger tips to rub the butter combination into the flour and sugar until the mixture starts to come together in clumps.
- Place butter and coconut milk in a medium saucepan and heat over medium heat until the butter is fully melted into the coconut milk. Remove from heat and pour into a large mixing bowl.
- Add the sugar, light brown sugar, vanilla extract, salt and eggs. Whisk until well incorporated.
- In a separate bowl, sift together the dry ingredients (baking powder and sweet rice flour).
- Add the dry mixture into the wet ingredients. Gently fold in the chocolate chips or berries.
- Scoop the batter into each muffin cup of the prepared muffin tin. Divide the crumble evenly among the muffin tops. Gently smack the muffin pan on the counter 1-2 times to remove excess air bubbles.
- Place on oven rack in the center of the oven. Bake 40-45 minutes until the edges start to brown and an inserted skewer comes out clean.
- Cool on wire rack for 10 minutes before serving.
Notes
These muffins can be kept, but not well, in an airtight container. The next day, they will be quite a bit drier. They can be revived a little bit in the microwave, but really, the best way to enjoy these chewy mochi muffins is right out the pan just after they've cooled.
Tried this recipe?Let us know how it was!