Description
Mochi Muffins are chewy, sweet delights that combine the unique texture of sweet rice flour with rich flavors of vanilla and coconut. These Hawaiian-inspired muffins offer a delicious twist on traditional baked treats, perfect for breakfast or dessert with a soft, chewy bite and a golden crust.
Ingredients
Scale
Dry Ingredients
- 2 cups sweet rice flour (mochiko)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
Optional Add-Ins
- 1/4 cup sweetened shredded coconut
- 2 tablespoons black sesame seeds
Instructions
- Prepare the muffin tin: Preheat your oven to 350°F (175°C) and lightly grease or line a 12-cup muffin tin to prevent sticking and ensure easy removal of the muffins once baked.
- Mix dry ingredients: In a large mixing bowl, whisk together the sweet rice flour, baking powder, salt, and granulated sugar until fully combined and uniform.
- Mix wet ingredients: In a separate bowl, whisk the eggs, whole milk, melted unsalted butter, vanilla extract, and coconut extract thoroughly until the mixture is smooth and well combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl and stir gently until the batter is fully combined and smooth with no lumps remaining.
- Add optional ingredients: Fold in the shredded sweetened coconut and black sesame seeds if using, evenly distributing them throughout the batter.
- Fill muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 30 to 35 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool for about 10 minutes in the tin before transferring to a wire rack. Enjoy warm for the best chewy texture.
Notes
- For extra flavor and texture, sprinkle additional black sesame seeds on top of each muffin before baking.
- These mochi muffins taste best served slightly warm and can be reheated briefly in the microwave.
- Store leftover muffins in an airtight container at room temperature for up to 3 days to maintain freshness.
