Ingredients
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Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Butter Mochi Muffins – Gluten Free
Instructions
Step 1
Preheat oven to 350°F, and ensure the oven rack is positioned in the middle of your oven.
Step 2
Grease a 12-cup muffin tin well, get the top of the pan too.
Step 3
In the bowl of a stand mixer with a whisk attachment, whisk together melted butter, coconut milk, eggs, vanilla, and honey.
Step 4
Start the mixer at a low speed, slowly adding the dry ingredients to the wet ingredients. Mix until fully combined.
Step 5
Divide batter among prepared muffin pan, filling each cavity to the top.
Step 6
Top with sesame seeds.
Step 7
Bake for 45-50 minutes until the top is brown & crispy & the muffins bounce back when poked. Muffins are done when a toothpick comes out relatively clean.
Step 8
Let muffins cool for about 10 min in the pan before transferring them to a wire rack or your mouth.
Recipe Story
My introduction to mochi muffins happened at Pink Owl Coffee in San Rafael, CA, where the delights from Third Culture Bakery captured my heart. This recipe wonderfully recreates the magic of Third Culture's mochi muffins, and stay tuned for upcoming variations - crafting these is both a breeze and a joy!
Storage:
Mochi muffins can be stored in an airtight container for up to 3 days. I have heard they freeze well, but they have never made it that far.
Notes:
Muffins will lose their crisp edge after some time in storage. To bring them back, pop them in the oven at 350°F for a few minutes.
For maximum crispiness, use a dark non-stick muffin tin.