Mini Bibingka Muffins
Warm, sweet, and comforting mini muffins with a buttery coconut aroma, perfect for sharing and snacking any day of the week.
Servings: 30 mini muffins
Calories: 170kcal
Ingredients
For the batter
- 1.5 cups rice flour, preferably glutinous rice flour for a softer bite
- 1 teaspoon baking powder
- 0.5 teaspoon fine salt
- 0.75 cups sugar, white or light brown
- 2 large eggs, room temperature
- 1 cup full fat coconut milk, room temperature and well shaken
- 0.25 cups melted butter plus a little extra for brushing
- 1 teaspoon vanilla extract
- as needed banana leaves, optional, for lining the cups adds gentle smoky aroma
For the toppings
- as needed thin slices of salted duck egg for classic topping
- as needed shredded cheddar or queso de bola for classic topping
- as needed a dot of butter for classic topping
- as needed coconut sugar for classic topping
- as needed grated coconut for flavor boost
- as needed condensed milk for flavor boost
- as needed toasted sesame seeds for flavor boost
- as needed cinnamon for a cozy twist
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix rice flour, baking powder, salt, and sugar.
- In a separate bowl, whisk eggs, coconut milk, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients, then stir with a spatula just until no streaks of flour are visible.
- Rest the batter for 10 minutes before baking.
Baking
- Grease a mini muffin pan or line with banana leaves and brush with melted butter.
- Spoon the batter into each cup until three-quarters full.
- If desired, add salted egg and cheese on top.
- Bake for 12 to 14 minutes, or until the tops are set and a toothpick comes out mostly clean.
- Brush the tops with butter immediately after removing from the oven.
Notes
For make-ahead, prepare the batter a night before and store it covered in the fridge. Reheat leftovers in the oven or air fryer for best results. Best served warm and with a variety of toppings.