Rice Pudding Muffins Recipe

Name: Rice Pudding Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cooked white rice; 1/2 cup heavy cream; 4 tablespoons unsalted butter, melted and cooled; 1 1/2 cups all-purpose flour; 2/3 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon grated nutmeg; 1/2 teaspoon salt; 1 large egg, at room temperature; 1 cup milk; 3/4 cup chopped dried cherries; 1 teaspoon vanilla extract

Servings: persons

1 1/4 cups cooked white rice
1/2 cup heavy cream
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, at room temperature
1 cup milk
3/4 cup chopped dried cherries
1 teaspoon vanilla extract

1
In a mixing bowl, combine the rice, cream, and melted butter; stir well, then set aside for 10 minutes.
2
In another bowl, whisk the flour, sugar, baking powder, nutmeg, and salt until well combined; set aside.
3
In a small bowl, whisk the egg and milk until smooth; stir the egg mixture into the rice mixture; stir in dried cherries and vanilla until well blended.
4
Stir in the flour mixture until the rice and cherries are evenly distributed (do not overmix).
5
Fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full; place muffin pan on a baking sheet; bake in a 400u00b0 oven for 22 minutes, or until muffins are well browned and a pick comes out clean.
6
Place muffin pan on a wire rack to cool for 10 minutes.
7
Turn out muffins from pan and cool on wire rack 5 minutes.
8
Cool muffins completely before sealing in airtight container or freezing in freezer bags.
9
Raisin Rice Pudding Muffins--substitute golden raisins for dried cherries.

784

kcal

Calories

Fat

120

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 1 1/4 cups cooked white rice, 1/2 cup heavy cream, 4 tablespoons unsalted butter, melted and cooled, 1 1/2 cups all-purpose flour, and more.

Yes, Rice Pudding Muffins 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!

Rice Pudding Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions