Fluffy and Tall Ube Mochi Butter Muffins with a Mochi Surprise Inside Recipe : Make the chewiest, softest mochi butter cupcakes!
Hi friends! Let’s make tall and fluffy mochi butter muffins with a mochi surprise within! These are gluten-free muffins (you can also turn them into cupcakes). Out of the oven, they are fluffy! Crispy on the outside, and soft and chewy on the inside. These muffins are a culinary party in your mouth! (Mochiko is sweet rice flour and mochi is a cooked chewy dough, very al-dente and QQ in texture.)
I made these ube flavor, but frankly, you can make them any flavor you’d like, such as pandan, matcha, chocolate or even dalgona coffee or earl gray!
PREP TIME: 20 minutes COOK TIME: 10+20 minutes TOTAL TIME: 50 minutes
MAKES: 12 cupcakes or muffins
Muffin Batter Ingredients
-1 stick of butter
-2 large eggs, separated
-1 cup (245 g) milk
-1/2 cup (104 g) fine sugar
-1 tbsp (14.38 g) baking powder and 1 tbsp (14.38 g) cornstarch
-2 cups (320 g) Mochiko flour (sweet rice flour)
-1/2 tsp (2.1 g) ube extract (for ube flavor) or 1 tbsp (14.38 g) ube powder - use pandan extract instead for pandan flavor, or 1 tbsp matcha powder instead for matcha flavor
-1/4 tsp cream of tartar
-Optional splash of vanilla extract
Mochi Ingredients
-3/4 cup (184 g) of milk
-3/4 cup (97.5 g) of Mochiko flour
-2 tbsp (28.4 g) butter
-2 tbsp (15 g) fine sugar
-1 tbsp (14.38 g) cornstarch
👉Instructions:
Pre-heat oven 425F (218C). First create muffin batter. In a pot over low heat, place the butter, milk, and sugar. Allow butter to melt. Mix. Then add the egg yolks. Mix. Add in the baking powder and cornstarch. Mix again.
Add in the Mochiko flour, 1/2 cup at a time, and mix well. When all the Mochiko flour is incorporated, add the ube extract. Mix well again. Set the batter aside and whip the egg whites into stiff peaks.
Fold the beaten egg whites into the muffin batter, add scoops of egg whites at a time, until all the egg white is incorporated.
Make your mochi by combining the mochi ingredients (not the butter yet) and mixing it well. Pop the mixture into the microwave for 50-60s on high. Remove from microwave and mix. If it's still too goopy, you may need to add more mochiko flour. Mix and heat in microwave again, and mix until you get mochi dough. (See video.) Add the butter, mix, and allow the mochi dough to cool. Dust with mochiko flour.
This recipe makes about 12 tall muffins. Fill a muffin tray with cupcake liners. Fill the liners half-way with muffin batter. Ball mochi dough in your hands and drop into the cupcake liners. Top the liners with muffin batter, covering the mochi dough. If you want more mochi, put a bigger ball of mochi into the batter.
Bake for 10 minutes at 425F and then lower the temp to 350F (176C) and bake for an additional 20-25 minutes. Bake for less time if you want the muffins to look purple on the outside. I was baking during lunch break, left them in the oven due to a Zoom meeting, so the outside ended up crispier and browner vs purple. The insides are soft and perfectly purple though!
Remove from the oven with oven mitts, allow muffins to cool, and then pull them apart for maximal satisfaction. They're so chewy and addictive! I ate three right away!
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Hi friends, want to make a spicy chocolate brown butter mochi? Do you drool at the thought of chewy chocolate marshmallows? Here’s a wonderful gluten-free recipe for you!