Description
Indulge in the delightful combination of chewy and buttery flavors with these Butter Mochi Muffins. Easy to make and perfect for snacking or breakfast, these Hawaiian-inspired treats will surely become a favorite in your home.
Ingredients
Scale
Dry Ingredients:
- 1 cup mochiko (glutinous rice flour)
- â…” cup granulated sugar
- 1 teaspoon baking powder
- pinch of salt
Wet Ingredients:
- 1 cup whole milk
- ½ cup unsalted butter (melted and slightly cooled)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- Mix Dry Ingredients: Whisk mochiko, sugar, baking powder, and salt in a bowl.
- Combine Wet Ingredients: In another bowl, whisk milk, melted butter, eggs, and vanilla until smooth.
- Blend Batter: Pour wet ingredients into dry ingredients; stir until just combined.
- Fill Muffin Cups: Spoon batter into muffin cups, filling each about ¾ full.
- Bake: Bake for 20-25 minutes until lightly golden and a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For a richer flavor, use browned butter.
- Add matcha powder or chopped nuts for variety.
- Muffins firm up as they cool but remain chewy.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Snack or Breakfast Treat
- Method: Baking
- Cuisine: Hawaiian-inspired/Mochi fusion
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg
