If you have a soft spot for chewy, melt-in-your-mouth treats that are a little different from your usual muffin fare, then the Butter Mochi Muffins Recipe is about to become your new obsession. These delightful muffins combine the unique texture of sweet rice flour with the rich creaminess of butter and coconut milk, giving you a Hawaiian-inspired dessert that’s as comforting as it is irresistible. Each bite offers a perfect balance of sweetness and that signature mochi chew you won’t find in any ordinary baked good.
Ingredients You’ll Need
The secret to making these buttery, chewy muffins shine lies in using simple, quality ingredients that come together harmoniously. Each component is essential: sweet rice flour provides that classic mochi texture, while the blend of coconut milk and whole milk lends moisture and richness to every bite.
- Sweet rice flour (mochiko): The star ingredient that creates the chewy texture unique to mochi.
- Granulated sugar: Adds just the right amount of sweetness to balance the flavors.
- Baking powder: Gives the muffins a subtle lift without compromising chewiness.
- Salt: Enhances all the other flavors for a well-rounded taste.
- Large eggs: Bind the ingredients together and add structure.
- Unsalted butter: Provides richness and a tender crumb; melted for easy mixing.
- Coconut milk: Infuses a subtle tropical flavor and adds extra moisture.
- Whole milk: Balances the coconut milk for a smooth, creamy batter.
- Vanilla extract: Adds warmth and depth to the overall flavor.
- Optional shredded coconut: Offers an extra layer of texture and a boost of coconut flavor.
How to Make Butter Mochi Muffins Recipe
Step 1: Prepare Your Oven and Muffin Pan
Start by preheating your oven to 350 degrees Fahrenheit, which is the perfect temperature to bake these muffins until beautifully golden on top. Grease a 12-cup muffin pan or line it with paper liners to ensure your buttery muffins come out cleanly and keep their shape.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the mochiko, granulated sugar, baking powder, and salt. This dry mix is the foundation of your batter and by whisking it well, you ensure even distribution of all the leavening and seasonings, giving your muffins consistent texture and flavor throughout.
Step 3: Mix Wet Ingredients Separately
In another bowl, whisk the eggs with your melted butter, coconut milk, whole milk, and vanilla extract until the mixture is smooth and slightly frothy. This wet mixture is where all the richness and flavor starts to build, and a smooth blend is key to a perfect muffin batter.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until you have a smooth batter with no lumps. Be careful not to overmix; just fold until everything is combined. If you’re adding shredded coconut, now is the time to fold it in for an extra chewy burst of coconut goodness.
Step 5: Fill the Muffin Cups and Bake
Evenly distribute the batter among the 12 muffin cups. Slide the pan into the oven and bake for 30 to 35 minutes. You’ll know they’re ready when the muffin tops turn a gorgeous golden color and spring back lightly when you touch them. This step is crucial to achieving that perfect balance between a tender crumb and your beloved chewy mochi texture.
Step 6: Cool Before Enjoying
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up just a bit while retaining their moisture, making each bite wonderfully chewy and flavorful.
How to Serve Butter Mochi Muffins Recipe
Garnishes
Butter Mochi Muffins are delightful on their own, but adding a light dusting of powdered sugar or a drizzle of honey can elevate them even further. For an extra tropical twist, sprinkle some toasted shredded coconut on top. These little touches make them perfect for impressing guests or treating yourself.
Side Dishes
Pair your Butter Mochi Muffins with a cup of hot coffee or a creamy latte for a breakfast or brunch treat. They also complement fresh fruit salads or a dollop of whipped cream, making for an easy yet elegant dessert spread. The chewy texture balances well with light and fresh sides.
Creative Ways to Present
For a fun twist, slice the muffins in half and serve them warm with a pat of butter or a smear of cream cheese. You can even create mini butter mochi sandwich cookies using sweetened red bean paste or a tropical fruit jam. These creative presentations make this Butter Mochi Muffins Recipe even more irresistible.
Make Ahead and Storage
Storing Leftovers
Butter Mochi Muffins keep surprisingly well at room temperature for up to several days. Store them in an airtight container to preserve their moist, chewy texture. This makes them a convenient grab-and-go treat without losing that freshly baked charm.
Freezing
If you want to enjoy these muffins later, freezing is a great option. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can last for up to two months without losing flavor or texture, so you can indulge whenever a Butter Mochi Muffins Recipe craving hits.
Reheating
To bring frozen or leftover muffins back to life, gently warm them in the microwave for 15 to 20 seconds or in a 300-degree oven for about 5 minutes. This reactivation works wonders to restore their signature chewiness and buttery goodness, making every bite as delightful as fresh from the oven.
FAQs
What makes these muffins different from regular muffins?
The key difference is the use of sweet rice flour (mochiko), which gives the Butter Mochi Muffins Recipe its distinct chewy, mochi-like texture that you won’t find in traditional wheat flour muffins.
Can I substitute regular rice flour for mochiko?
Regular rice flour will not give you the same chewy texture. Mochiko is specifically sweet rice flour and is essential for getting that authentic mochi consistency in your muffins.
Is coconut milk necessary in this recipe?
Coconut milk adds a subtle tropical richness and moisture. While you can try replacing it with more whole milk, using coconut milk is highly recommended to keep the flavor and texture true to the classic Butter Mochi Muffins Recipe.
Can these muffins be made dairy-free?
Swapping unsalted butter for a dairy-free alternative and using coconut milk alone instead of whole milk can make these muffins dairy-free. However, the texture and taste might vary slightly from the traditional recipe.
How do I know when the muffins are done?
The tops should be golden and spring back when lightly touched. A toothpick inserted in the center should come out mostly clean, with maybe a few moist crumbs but no raw batter.
Final Thoughts
Making this Butter Mochi Muffins Recipe is such a rewarding experience because it combines simple ingredients into a dessert that’s both familiar and wonderfully unique. I’m thrilled every time these muffins come out soft, chewy, and perfectly buttery with just the right hint of coconut. I can’t wait for you to try this recipe and discover a new favorite treat that brings a bit of Hawaiian sunshine to your kitchen.
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Butter Mochi Muffins Recipe
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Butter Mochi Muffins are a delightful Hawaiian-inspired treat featuring a chewy texture from sweet rice flour (mochiko) combined with rich butter and coconut milk. These muffins are tender, sweet, and slightly chewy, making them a unique dessert perfect for muffins lovers looking to try something different with a tropical twist.
Ingredients
Dry Ingredients
- 1 cup sweet rice flour (mochiko)
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup coconut milk
- 1/2 cup whole milk
- 1 tsp vanilla extract
Optional
- 1/2 cup shredded coconut (for added texture)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with muffin liners to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the mochiko (sweet rice flour), granulated sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk the eggs, melted butter, coconut milk, whole milk, and vanilla extract together until the mixture is smooth and uniform.
- Combine wet and dry mixtures: Pour the wet mixture into the bowl containing the dry ingredients. Stir gently until a smooth batter forms, being careful not to overmix.
- Add optional shredded coconut: If you prefer extra texture, gently fold in the shredded coconut at this point.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake the muffins: Place the muffin pan in the oven and bake for 30 to 35 minutes. The muffins are done when their tops turn golden and a gentle press causes them to spring back.
- Cool the muffins: Remove the pan from the oven and let the muffins cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Use sweet rice flour (mochiko) exclusively for the authentic chewy mochi texture; regular rice flour will not yield the same results.
- These muffins keep well for several days at room temperature and can be briefly reheated to regain their chewiness.
- For a richer, deeper flavor, try adding a tablespoon of browned butter to the wet ingredients.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
