Mochi muffins with crispy tops and edges filled with swirls of purple yam puree in every bite. These ube mochi muffins are delicious and so perfect for sharing.
Ingredients
1 stick unsalted butter, melted
2 teaspoons pure vanilla extract
1½ cups granulated sugar
4 large eggs, beatened
16 oz mochiko flour (sweet rice flour)
2 teaspoons baking powder
1 - 12 oz can evaporated milk
1 - 16 oz can coconut milk
1½ cups ube/purple yam puree
Directions:
Preheat the oven to 350F. Use cooking oil spray to spray the muffin tins until all the surface is completely covered. The well greased muffin tins will help create the flat tops of the muffins, adding to the crispy edges. Set aside for now.
In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.
In another mixing bowl, sift together the mochiko flour (sweet rice flour) and baking powder. Pour the dry ingredients into the wet ingredients. Mix until all the ingredients are combined.
Pour in the evaporated milk, coconut milk, and add ube puree. Mix until the batter comes together. The batter will appear liquidy. Spoon the ube mochi batter into the prepared muffin tin until it’s just below the top. I like using a small ladle to do this. Once you’re done dividing the batter into each of the muffin tins, take the tray and hold it about an inch above the counter and drop it a few times. This helps remove any air bubbles.
Sprinkle black sesame seeds on top if desired.
Bake the mochi muffins for 40-45 minutes. Remove the ube mochi muffins from the oven when the top is browned. Test its readiness by inserting a toothpick into the center. If the toothpick comes out mostly clean, the mochi muffins are ready. Every oven is a little different so start checking at around 38-40 minutes for readiness.
Serve the ube mochi muffins warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/01/12/ube-mochi-muffins/