Butter Mochi Muffins
Ingredients
- 1/4 cup (2 ounces )unsalted butter, melted and cooled, plus more for greasing pans sub brown-butter
- 2 cups (320 grams) mochiko sweet rice flour Koda Farms
- 1 cup (200 grams) organic dark brown sugar* light or dark brown sugar will work
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt 1/4 tsp sea salt
- 1 13 ounce can full-fat coconut milk Sub evaporated milk, half to all
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
- 1 teaspoon molasses optional, added for flavor or use Golden Syrup or honey
- 1½ tablespoons each black and toasted sesame seeds, for garnish
Instructions
- Preheat oven to 350°F and place the oven rack in the middle of the oven.
- Grease the sides and top of a 12-cup muffin tin well with soft butter.
- In a medium bowl, whisk together the sweet rice flour, brown sugar, baking powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla, and molasses.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.
- Divide the batter among the prepared muffin tin, filling each cup all the way to the top.
- Sprinkle the tops with black and white sesame seeds.
- Bake 45-50 minutes until the top is brown and crispy and the muffin springs back when poked with a finger. Bake for less time. for muffins that are chewier and less cakey. Muffins are done when a skewer comes out relatively clean and the tops are brown.
- Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 3 days. Can be frozen and thawed at room temp.
Notes
Organic dark brown sugar is richer and more caramel-y than conventional, but you can use regular brown sugar.
Any muffin tin will do, but for ultimate crispy exterior, use a dark non-stick muffin tin.
If using a light muffin tin, you may have to bake the muffins a little bit longer.
If keeping them for longer, they'll lose their crispiness after a day or two in storage, put them in the oven for a few minutes to crisp again before eating.