Butter Mochi Muffins 

These Butter Mochi Muffins from The Unlikely Baker are a brilliant fusion of chewy Hawaiian butter mochi texture in a convenient individual muffin form. With a crispy edge and soft, springy center, they delight in every bite. Easy to whisk together in just one bowl and customizable with mix‑ins like chocolate chips or matcha, this recipe yields 24 portable treats—perfect for potlucks, lunchboxes, or snacks. Made with glutinous rice flour and full‑fat evaporated and coconut milk, they’re naturally gluten‑free and immensely satisfying. No fancy tools required—just basic baking magic.

Ingredients

• ½ cup (113 g) unsalted butter, melted and cooled slightly
  
  

• 1½ cups (300 g) granulated sugar
  
  

• 4 large eggs, room temperature
  
  

• 2 tsp vanilla extract
  
  

• 2 tsp baking powder
  
  

• 1½ cups glutinous rice flour (Mochiko)
  
  

• 1 (12 oz) can full‑fat evaporated milk (~354 ml)
  
  

• 1 (14 oz) can full‑fat coconut milk (~414 ml)
  
  

Directions

1. Preheat the oven to 350 °F (175 °C). Line two 12‑cup muffin tins with cupcake liners or grease them (silicone cups work too). 

2. In a large bowl, whisk together the melted butter and sugar until smooth.
   
   

3. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
   
   

4. In another bowl, whisk together the glutinous rice flour and baking powder.
   
   

5. Add the dry mixture to the wet batter gradually, stirring until smooth and lump‑free.
   
   

6. Stir in both evaporated milk and coconut milk until fully incorporated.
   
   

7. Fill each muffin cup about ¾ full with batter. Add optional mix‑ins like chocolate chips, matcha, or toasted sesame seeds, if desired.
   
   

8. Bake for around 30–35 minutes, or until the edges are set and slightly golden while the centers remain springy.
   
   

9. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
   
   

Nutrients (estimated per muffin, yields ~24)

• Calories: ~200–220 kcal
  
  

• Total Fat: ~10–12 g (from butter and coconut milk)
  
  

• Carbohydrates: ~25–30 g (mostly sugars and starch)
  
  

• Protein: ~4–5 g
  
  

• Sugar: ~20–22 g
  
  

• Sodium: ~40–60 mg (depending on ingredients)