Ube Butter Mochi Muffins

More mochi muffins! Purple Yams is in my soul

Servings:

Author:

Prep Time
20 minutes

Cook Time
50 minutes

Dessert Muffins

Asian-American

Gluten Free ube butter mochi mochi muffin

🧂 Ingredients

1 Preheat your oven to 350 degrees (non-convection), and generously grease a
standard 12-cup muffin tin with butter.
2 In a large bowl, whisk together the melted butter and sugar. Add the eggs and
vanilla extract and continue to mix until combined. Add the rice flour and
baking powder and stir until combined. It might look a little lumpy, it's okay.
Stir in the evaporated milk and the coconut milk. Continue whisking until
smooth*
3 Remove 3/4 cup of the batter and place in a small bowl. Add the ube extract and
mix together.
4 The batter will be pretty runny. Using a large ice cream scoop the remaining
batter into each muffin tin. It should fill the entire tin, each cup filled
approximately 3/4 full. Gently drizzle ube batter onto each muffin tin. A
squeeze bottle with a large opening will work otherwise use a teaspoon. The
batter will sink so there is no reason to swirl it. I drizzle in a spiral
pattern with a healthy glob in the center.
5 Carefully place the muffin pan in the oven and bake for 20-25 minutes.