Mini Bibingka Muffins
These Mini Bibingka Muffins are fluffy, lightly sweet, and perfect for a quick, cozy treat, featuring rich cream cheese pockets.
Servings: 12 muffins
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 cup Rice flour or a mix of rice and all-purpose flour
- 1 tbsp Baking powder
- 1/2 cup Sugar
- 1 pinch Salt
Wet Ingredients
- 2 large Eggs
- 1 cup Coconut milk or half coconut milk and half regular milk
- 1/4 cup Melted butter
- 1 tsp Vanilla optional
Add-ins
- 4 oz Cream cheese cut into small cubes
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin lightly. If using banana leaves, line each cup and grease the leaf as well.
- In a bowl, mix the dry ingredients (rice flour, baking powder, sugar, and salt) together until well combined.
- In another bowl, whisk the wet ingredients (eggs, coconut milk, melted butter, and vanilla) until well mixed.
- Combine the dry and wet ingredients gently, mixing until just smooth to avoid overmixing.
Baking
- Fill each muffin cup about 3/4 full with batter. Tuck in a few cream cheese cubes slightly beneath the surface.
- Bake for 18 to 24 minutes, until the top is light golden and a toothpick comes out mostly clean.
- Allow to cool in the pan for 5 to 10 minutes before transferring to a wire rack.
Notes
These muffins are best served warm. They can be stored in a sealed container for a day and then kept in the fridge. To reheat, microwave for 10-15 seconds.