Brown Butter Mochiko Muffins

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Brown Butter Mochiko Muffins

  • Servings: 24+ muffins
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These could be served for breakfast, dessert or mid-day snacking.  Gluten free, a little chewy, dense, and so good! Recipe adapted from Samin Nosrat’s NYTimes recipe. Update: if doing the mini-muffins, I suggest cutting the recipe in half, unless you want about 96 muffins!

  • ½ cup (4 ounces) unsalted butter, plus more for greasing pans
  • 1 13.66-ounce can full-fat coconut milk
  • 1 12-ounce can evaporated milk
  • 2 cups brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups mochiko (glutinous-rice) flour – or the full 16 oz box from Koda Farms Mochiko
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt

Preheat oven to 350.

Generously grease two (or more?) muffin pans with butter, including the outer rims of each mold (so that the muffins are easily removed ) OR use mini-muffin tins, in which case you’ll get WAY more than 48 2″ muffins (mini-muffins are our preferred way to eat them.  Bite-size; you can eat lots and not feel guilty).

Place butter in a medium saucepan and set over medium heat. Cook, swirling, until the foam subsides and the butter turns golden brown and begins to smell nutty, about 4 minutes. Don’t let the butter burn.  The minute it stops foaming get it off the heat.  Add coconut and evaporated milks and sugar. Whisk until sugar and coconut milk melt. Transfer mixture to a medium bowl. Add eggs and vanilla, and whisk until smooth. Set aside.

In a large bowl, whisk together mochiko flour, baking powder and salt. Pour milk mixture into dry mixture, and whisk until smooth. Scoop a scant 1/2 cup of batter into each muffin tin (it’s best to only fill them up about 2/3 of the way, so they don’t go over the edge).

Bake for 50-55 minutes (or 20-30 minutes, if you’re using mini muffin tins); decrease baking time by 10 minutes if using a nonstick dark metal tin. The muffins are done when they are butterscotch brown on top and an inserted skewer comes out mostly clean.

Run a knife along the sides of each mold, then invert pans to release mochi, and cool on a wire rack for 10 to 15 minutes.

Store leftover mochi in an airtight container at room temperature for 3-4 days or freeze.

The recipe could easily be cut in half – except that you end up using just part of a can of evaporated milk and part of a can of coconut milk.  Better to make the whole thing and freeze lots!  Recipe from and Andy and Ann.

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