Tuesday, March 31, 2020

Butter Mochi Cake Muffins

Oh my! These mochi cake muffins may be my favorite thing that I've baked lately. The crisped buttery shell and the soft/ dense chewy interior together are absolutely dreamy. I baked these in a mini muffin pan to maximize the crispy crust and topped them with coconut to further highlight the coconut aroma.

The textural combination, the coconut aroma, and the perfect balance of sweetness made these irresistible. The husband ate 5 when they've cooled just enough fresh from the oven.

For more mochi goodness, check these out too:
Matcha Coconut Mochi Cake - I love making this one for potlucks!
Matcha Mochi Waffles
Chocolate Mochi Cakes
Green Tea Mochi Cakes
Baked Honey Mochi Donuts
Mango Mochi

Butter Mochi Cake Muffins
recipe adapted from Snixy Kitchen
makes 18 mini muffins

1/8 cup (1 oz) unsalted butter, melted and cooled, plus more for greasing pans
1 cup (160 g) sweet rice flour
60g brown sugar*
10g coconut sugar*
1 tsp baking powder
1/4 teaspoon kosher salt
1/2 of a 13.5-13.66-ounce can full-fat coconut milk
1 large egg, room temperature
3/4 tsp vanilla extract
shredded coconut, to top

*increase sugar to 100g if you want things sweeter!

1. Preheat oven to 350°F and generously grease the sides and top muffin tin with soft butter or avocado oil spray.
2. In a medium bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together melted butter, coconut milk, eggs, and vanilla extract.
4. With the mixer on low speed, slowly add dry ingredients to wet ingredients and mix until completely combined.
5. Divide batter among the prepared muffin tin, filling each cup all the way to the top.
6. Sprinkle the tops with shredded coconut.
7. Bake for 25-30 minutes until the top is brown and crispy and the muffin springs back when poked with a finger.
8. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
9. Enjoy fresh or store in an airtight container for up to 4 days. Pop back in the oven for a few minutes to crisp them up.


Taste: 5 stars out of 5
Perfect as is for the general public; but personally I would decrease sugar a little tad more.
Texture: 5 stars out of 5
What more can I say? These have all the texture you want in a mochi cake muffin.

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