Butter Mochi Muffins | Desserts & Baked Goods

Name: Butter Mochi Muffins | Desserts & Baked Goods
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)

www.umami.recipes

Receita de Stephanie Ryan de Desserts & Baked Goods.

View full recipe on www.umami.recipes

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.umami.recipes.

Share this recipe:

Cooking tools:

Stand mixer
Muffin tin
Cooling rack
Skewer
Kitchen scale
Oven
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Airtight container

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)