Portuguese Rice Muffins (Bolo de Arroz) Recipe

Name: Portuguese Rice Muffins (Bolo de Arroz)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Unsalted Butter; 1 cup Sugar; 2 whole Eggs; 1 whole Egg Yolk; 1 cup Whole Milk; 1 whole Organic Lemon, Zested; 1/2 whole Lemon, Juiced; 2 cups Brown Rice Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1 pinch Salt; Cane Sugar, To Sprinkle On Top

Servings: persons

6 Tablespoons Unsalted Butter
1 cup Sugar
2 whole Eggs
1 whole Egg Yolk
1 cup Whole Milk
1 whole Organic Lemon, Zested
1/2 whole Lemon, Juiced
2 cups Brown Rice Flour
2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1 pinch Salt
Cane Sugar, To Sprinkle On Top

1
Preheat oven to 350F degrees.
2
Prepare a muffin pan with paper baking cups and/or line a baking sheet with individual silicone muffin molds.
3
In a large bowl of a stand-mixer (or with a hand-mixer) whisk the butter together with the sugar for about 3 minutes, until creamy.
4
In a small pitcher, mix the eggs and egg yolk together with the milk, lemon zest and lemon juice and add it to the butter mixture.
5
In another bowl, whisk together the rice flour, baking powder, baking soda and salt and slowly add this to the batter, beating until well blended.
6
Pour the batter half way up the sides of each of the muffin cups.
7
Let the batter rest for about 20 minutes before baking.
8
Sprinkle granulated cane sugar on top of the batter and bake for 20 minutes.

720

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 Tablespoons Unsalted Butter, 1 cup Sugar, 2 whole Eggs, 1 whole Egg Yolk, and more.

Yes, Portuguese Rice Muffins (Bolo de Arroz) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Portuguese Rice Muffins (Bolo de Arroz)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions