Preheat your oven to 350F. Line muffin tins (you will need 2 12-cavity pans) with liners or grease with butter or oil. Alternatively, you can use silicone baking cups like I do.
In a large bowl, stir melted butter and sugar until combined.
½ cup unsalted butter, 1½ cups granulated sugar
Add eggs one at a time. Ensure each addition is incorporated well.
4 pieces large eggs
Add vanilla extract and stir until evenly blended.
1 tsp vanilla extract
Add Mochiko rice flour and baking powder and stir until about 80-90% combined.
1 16-oz box Mochiko flour, 2 tsp baking powder
Add evaporated milk and coconut milk. Stir until incorporated. Ensure your batter is perfectly smooth and has no lumps.
1 12-oz can evaporated milk, 1 14-oz can coconut milk
Transfer the batter to your prepared pan and bake for 45 minutes or until a tester inserted in the center of a few muffins comes out with minimal dry crumbs.
Remove from oven and allow to cool slightly before transferring to a wire rack to cool completely.
Video
Notes
Don’t be afraid to stir the batter until very smooth because there is no risk of over-mixing here. Despite its name, glutinous rice flour or mochiko is gluten-free.
You'll notice that your muffins will deflate after baking. This is normal.
See post for more tips, FAQs and step-by-step photos.