These mini muffins are inspired by Hawaiian butter mochi, which are a little different than the mochi that surrounds ice cream or sweet bean paste. Instead, they're crisp on the outside with the soft texture of mochi inside. June lends a few twists to the traditional recipe, adding brown butter and dark brown sugar to give the muffins nutty depth of flavor. And thanks to the power of June, you can whip these up in a snap--no need to preheat! Glutinous or sweet rice flour is available at most Asian grocery stores, and Bob’s Red Mill makes a great one. Sweet rice flour makes mochi a naturally gluten-free treat.