Buttery Mochi Muffins (Gluten-Free with a Soft, Chewy Texture)

Ingredients

• 300 g (1 ¾ cups + 2 tablespoons) glutinous sweet rice flour* (mochiko)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons kosher salt
• 140 g (10 tablespoons) unsalted butter, melted
• 100 g (2 large) whole eggs, at room temperature
• 252 g (1 cup + 3 ½ tablespoons) light brown sugar**
• 15 g (1 tablespoon) vanilla extract
• 192 g (¾ cup + 1 tablespoon) whole milk, 100-105°F (38-41°C)