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Butter Mochi Muffins

Butter Mochi Muffins
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Butter Mochi Muffins are chewy, buttery treats that combine the unique sticky texture of traditional mochi with the convenience and flavor of muffins. They are golden on the outside, soft inside, mildly sweet, and perfect for breakfast, dessert, or anytime snacking. Easy and quick to make with simple ingredients, these muffins offer a delightful and comforting twist on classic baked goods.

Ingredients

Scale

Main Ingredients

  • 1 cup glutinous rice flour
  • 1/2 cup unsalted butter (melted)
  • 3/4 cup sugar
  • 3/4 cup milk or coconut milk
  • 2 large eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and ensure they are at room temperature for even mixing and consistent batter texture.
  2. Melt the Butter: Gently melt the butter using a saucepan or microwave, then allow it to cool slightly to avoid cooking the eggs when combined later.
  3. Mix Wet Ingredients: In a mixing bowl, whisk together the eggs, sugar, melted butter, milk or coconut milk, and vanilla extract until smooth and fully combined.
  4. Combine Dry Ingredients: In a separate bowl, sift together the glutinous rice flour and baking powder to remove lumps and incorporate air.
  5. Blend Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture while gently stirring to form a smooth batter. Avoid overmixing to keep muffins tender.
  6. Portion and Bake: Pour the batter into a greased muffin tin, filling each cup about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  7. Cool and Enjoy: Remove muffins from the pan and allow to cool slightly on a wire rack before serving for the best chewy, buttery experience.

Notes

  • Use room temperature ingredients to ensure smoother batter and even baking.
  • Do not overmix the batter to prevent tough muffins.
  • Watch baking time closely: overbaking dries muffins out, underbaking leaves them gooey.
  • Use fresh glutinous rice flour for optimal chewiness.
  • Try different milk types such as whole milk, coconut milk, or almond milk for subtle flavor variations.

Nutrition

Keywords: Butter Mochi Muffins, chewy muffins, glutinous rice flour, gluten free muffins, Asian inspired dessert, mochi texture, easy muffins, buttery muffins

Find it online: https://mealsbylina.com/butter-mochi-muffins/