Description
Mochi Muffins are a delightful Hawaiian dessert known for their unique chewy texture achieved by using sweet rice flour (mochiko). These moist, flavorful muffins blend the sweetness of sugar with subtle hints of vanilla and coconut, making them a perfect treat for any occasion. Optional additions like shredded coconut and black sesame seeds add extra texture and visual appeal.
Ingredients
Scale
Dry Ingredients
- 2 cups sweet rice flour (mochiko)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
Optional Add-ins & Toppings
- 1/2 cup sweetened shredded coconut (optional)
- 1/4 cup black sesame seeds (optional, for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt to combine all the dry components evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the whole milk, eggs, melted butter, vanilla extract, and coconut extract (if using) until the mixture is smooth and well incorporated.
- Incorporate Wet into Dry: Pour the wet ingredients into the dry ingredients, stirring gently until you achieve a smooth, lump-free batter that’s fully combined.
- Add Coconut (Optional): If desired, fold the sweetened shredded coconut gently into the batter to distribute it evenly without overmixing.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow space for rising.
- Top with Sesame Seeds (Optional): Sprinkle black sesame seeds over the muffin batter tops for added crunch and flavor if you like.
- Bake: Bake in the preheated oven for 35 to 40 minutes or until the tops turn golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These muffins have a chewy, mochi-like texture unique to using sweet rice flour.
- For a richer, tropical flavor, substitute whole milk with coconut milk.
- Leftover muffins can be stored in an airtight container at room temperature for up to 2 days.
- Alternatively, refrigerate leftovers for up to 5 days to maintain freshness.
- Ensure muffins cool completely before storing to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
