Mochi Muffins with Magical Golden Crust

Easy Mochi Muffins with a Magical Crust Recipe

Scale

2 cups mochiko glutinous rice flour (about 11 ounces / 320 grams)
2 teaspoons baking powder
¼ teaspoon salt (Diamond Crystal kosher salt; use half the amount if using sea salt or table salt)
½ cup light brown sugar (about 2 ½ ounces / 70 grams)
½ cup sugar (about 3 ⅜ ounces / 96 grams)
2 large eggs, room temperature (105 grams)
1 teaspoon vanilla extract (4 grams)
4 tablespoons unsalted butter, melted (about 2 ounces / 56.5 grams)
1 (13.5-ounce) can coconut milk, full fat (Native Forest brand recommended)
Cooking oil spray, neutral flavor and higher smoke point (canola, avocado, peanut)

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Preheat your oven to 350°F (175°C). If using an air fryer, preheat it at 350°F (175°C) for 3 minutes. Take the eggs out of the refrigerator to bring them to room temperature.
In a medium mixing bowl, whisk together mochiko sweet rice flour, baking powder, and salt thoroughly.
In a large mixing bowl, whisk together the light brown sugar, sugar, eggs, vanilla extract, melted unsalted butter, and full-fat coconut milk.
Gradually add the dry ingredient mixture to the wet ingredients, whisking gently until just combined.
Lightly grease a regular 12-cup muffin pan with cooking oil spray.
Divide the batter evenly among the 12 muffin cups.
Bake the muffins for 40–50 minutes until they turn light golden brown. Rotate the pan halfway through.
Remove muffins from the oven or air fryer and allow them to cool in the pan for about 5 minutes.
If not serving immediately, transfer the muffins to a wire rack to cool completely.