Ube Butter Mochi Muffins
More mochi muffins! Purple Yams is in my soul
Ingredients
- 4 tablespoons butter (2 ounces) (salted is fine) melted
- 1 cup sugar baker’s/caster sugar preferable
- 2 large eggs @ room temperature
- 1/2 teaspoon vanilla extract
- 1 teaspoon ube extract Available at Asian Stores, online McCormick's
- 8 ounces mochiko rice flour (1/2 box) 230gms
- 1 teaspoon baking powder
- 6 ounces evaporated milk Sub whole milk
- 7 ounces full fat coconut milk(Arroy-D or Chakot)
Instructions
- Preheat your oven to 350 degrees (non-convection), and generously grease a standard 12-cup muffin tin with butter.
- In a large bowl, whisk together the melted butter and sugar. Add the eggs and vanilla extract and continue to mix until combined. Add the rice flour and baking powder and stir until combined. It might look a little lumpy, it's okay. Stir in the evaporated milk and the coconut milk. Continue whisking until smooth*
- Remove 3/4 cup of the batter and place in a small bowl. Add the ube extract and mix together.
- The batter will be pretty runny. Using a large ice cream scoop the remaining batter into each muffin tin. It should fill the entire tin, each cup filled approximately 3/4 full. Gently drizzle ube batter onto each muffin tin. A squeeze bottle with a large opening will work otherwise use a teaspoon. The batter will sink so there is no reason to swirl it. I drizzle in a spiral pattern with a healthy glob in the center.
- Carefully place the muffin pan in the oven and bake for 20-25 minutes.