Desserts & Baked Goods
Butter Mochi Muffins
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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)
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.
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