If you're craving a delightful treat that’s both chewy and crispy, these easy mochi muffins are just what you need. With a magical crust that forms as they bake, these muffins offer a unique texture that’s crispy on the outside and soft on the inside. They’re inspired by the popular Hawaiian butter mochi, but these come in a convenient muffin form, making them perfect for sharing or enjoying on the go.
What sets these mochi muffins apart is the use of mochiko, or sweet rice flour, which gives them that distinctive chewy texture. Combined with the richness of coconut milk and the sweetness of brown sugar, these muffins are bursting with flavor in every bite. The recipe is straightforward, so even if you’re new to baking, you’ll find it easy to follow. Plus, these muffins are naturally gluten-free, making them a great option for anyone with dietary restrictions.
Whether you’re making them for a special occasion or just as a weekend treat, these mochi muffins are sure to be a hit. The golden, crispy crust combined with the soft, chewy center is a match made in heaven. So, let’s get started and whip up a batch of these irresistible mochi muffins!
Ingredients:
- 2 cups mochiko glutinous rice flour (about 11 ounces or 320 grams)
- 2 teaspoons baking powder
- ¼ teaspoon salt (Diamond Crystal kosher salt, or half the amount if using sea salt or table salt)
- ½ cup light brown sugar (about 2 ½ ounces or 70 grams)
- ½ cup sugar (about 3 ⅜ ounces or 96 grams)
- 2 large eggs (room temperature, about 105 grams)
- 1 teaspoon vanilla extract (4 grams)
- 4 tablespoons unsalted butter (melted, about 2 ounces or 56.5 grams)
- 1 13.5-ounce can of coconut milk (full fat, Native Forest brand recommended)
- Cooking oil spray (neutral flavor and higher smoke point, like canola, avocado, or peanut oil)
Instructions:
1. Prepare Your Oven and Ingredients: Preheat your oven to 350°F (175°C). If using an air fryer, preheat it to 350°F (175°C) for 3 minutes. If you haven’t already, take the eggs out of the refrigerator and let them come to room temperature. This will help the batter mix more smoothly.
2. Mix the Dry Ingredients: In a medium mixing bowl, whisk together the mochiko sweet rice flour, baking powder, and salt until they are thoroughly combined. This step ensures that the leavening agents are evenly distributed throughout the batter.
3. Combine the Wet Ingredients: In a large mixing bowl, combine the light brown sugar, sugar, eggs, vanilla extract, melted unsalted butter, and coconut milk. Whisk these ingredients together until well combined. It’s normal to see small lumps of coconut milk fat in the mixture, so don’t worry about getting it completely smooth.
4. Form the Batter: Add the dry ingredients from Step 2 to the wet ingredients from Step 3. Gently whisk the mixture until just combined. Overmixing can lead to a denser texture, so be careful not to overdo it.
5. Prepare the Muffin Pan: Lightly grease the inside of your muffin pan with a cooking oil spray. Divide the mochi muffin batter evenly among 12 regular muffin tins. If you’re using an air fryer, spray the inside of 12 silicone muffin cups and scoop the batter into the cups until just over halfway full.
6. Bake the Muffins: Bake the muffins for 40-50 minutes in a regular muffin pan, or for 15 minutes if using a mini muffin pan, until they turn light golden brown. If using an air fryer, air fry the muffins for 13 to 15 minutes without preheating. To ensure even baking, rotate the pan halfway through the baking time. Test for doneness by inserting a cake tester or toothpick into the muffins; it should come out clean.
7. Cool and Serve: Once the muffins are done, remove them from the oven and let them cool in the pan or cups for 5 minutes. Use a small offset spatula to carefully remove each muffin. If you’re storing them for later, transfer the muffins to a wire rack and let them cool completely before placing them in an airtight container. They’ll keep in the refrigerator for up to 2 days. (See the notes for reheating instructions.)
In conclusion, these mochi muffins are a delightful combination of textures and flavors that will leave you wanting more. Whether you enjoy them fresh out of the oven or after they’ve been chilled, they’re a treat that’s sure to satisfy your sweet tooth. Give this recipe a try, and you’ll discover just how easy it is to make these magical mochi muffins at home! Happy baking!