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Butter Mochi Mini Muffins

These mini muffins are inspired by Hawaiian butter mochi, which are a little different than the mochi that surrounds ice cream or sweet bean paste. Instead, they're crisp on the outside with the soft texture of mochi inside. June lends a few twists to the traditional recipe, adding brown butter and dark brown sugar to give the muffins nutty depth of flavor. And thanks to the power of June, you can whip these up in a snap--no need to preheat! Glutinous or sweet rice flour is available at most Asian grocery stores, and Bob’s Red Mill makes a great one. Sweet rice flour makes mochi a naturally gluten-free treat.

Prep Time — 30 min
Cook Time — 26 min
Servings — 12
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Ingredients

nonstick cooking spray

1 cup sweet rice flour

¾ teaspoon baking powder

½ teaspoon salt

4 tablespoons unsalted butter

⅔ cup coconut milk

½ cup evaporated milk

⅓ cup sugar

⅓ cup dark brown sugar

1 large egg

½ teaspoon vanilla extract

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Grease the pan

Lightly coat the mini muffin pan with nonstick cooking spray.

nonstick cooking spray

mini muffin pan

Whisk together dry ingredients

In a medium bowl, whisk together glutinous rice flour, baking powder and salt. Set aside.

1 cup sweet rice flour

¾ teaspoon baking powder

½ teaspoon salt

medium bowl

measuring cups

whisk

measuring spoons

Brown the butter

Melt the butter in a medium pot set over low heat. It will begin to bubble, then foam, and then it will begin to brown. When it starts to foam, whisk the butter constantly to ensure even browning. Once the foaming subsides a bit and the butter starts to brown and smell nutty, immediately remove the pot from the heat. Continue to whisk the butter off the heat for one minute to prevent burning from carryover cooking. Place the pot on a heat-proof surface, away from the stove, to continue the recipe.

pot

4 tablespoons unsalted butter

Add the coconut milk, evaporated milk, and sugars

To the pot with the butter, add the coconut milk, evaporated milk, sugar and brown sugar. Whisk until combined and the sugar begins to dissolve.

⅔ cup coconut milk

½ cup evaporated milk

⅓ cup sugar

⅓ cup dark brown sugar

liquid measuring cup

Add egg and vanilla

Add the egg and vanilla and whisk until smooth.

1 large egg

½ teaspoon vanilla extract

Add the dry ingredients

Add the dry ingredients. Whisk until no lumps remain.

Fill the mini muffin pan

Pour the batter into a large liquid measuring cup or spouted bowl. Divide the batter evenly between the mini muffin wells. The batter should reach just under the rim of each well.

liquid measuring cup

Bake the mochi muffins

Place the mochi on the middle shelf of the June Oven. Bake the mochi for 26 minutes, until deep golden brown on top and an inserted skewer comes out with a few moist crumbs attached. June will notify you when the muffins are ready.

June Oven

Serve the mochi muffins

Remove the mochi muffins from the June Oven and let cool in the pan for 5 minutes. Invert the muffin pan to release the muffins. You may need to use your fingers to help release the muffins from the pan, but they should come out fairly easily. Serve warm or at room temperature.

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