Go Back
Mochi Muffins

Chewy and Irresistible: Easy Mochi Muffins Recipe

These mochi muffins combine unique flavor and gluten-free goodness, making them a must-try snack!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Hawaiian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1/2 cup Unsalted Butter Melted
  • 3/4 cup Granulated Sugar Or coconut sugar for a caramel flavor
  • 2 Large Eggs Room temperature
  • 1 teaspoon Vanilla Extract Or almond extract
  • 2 cups Mochiko Flour Or Glutinous Rice Flour
  • 1 tablespoon Baking Powder Make sure it's fresh
  • 1/2 cup Evaporated Milk Or regular milk
  • 1/2 cup Coconut Milk Regular milk can be substituted

Equipment

  • Muffin pans
  • Mixing bowls
  • Measuring cups and spoons

Method
 

Steps
  1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare two 12-cavity muffin pans with liners or grease them directly.
  2. Mix Butter and Sugar: In a large bowl, combine the melted unsalted butter and granulated sugar. Stir until the mixture is well blended and creamy.
  3. Incorporate Eggs: Add eggs one at a time, mixing thoroughly after each addition for a fluffy texture.
  4. Add Vanilla: Stir in vanilla extract until evenly blended throughout the mixture.
  5. Combine Dry Ingredients: Add mochiko flour and baking powder to the mixture. Stir until combined.
  6. Incorporate Wet Ingredients: Pour in the evaporated milk and coconut milk. Mix until the batter is smooth and lump-free.
  7. Bake: Pour the batter into your prepared muffin tins. Bake for about 45 minutes or until a toothpick inserted comes out with a few dry crumbs.
  8. Cool: Let the muffins cool slightly in the pans before transferring them to a wire rack to cool completely.

Notes

Optional: Sprinkle with shredded coconut for extra flair. Store muffins covered at room temperature for up to 3 days, or freeze for longer freshness.