- ¾ cup Granulated sugarplus more for topping
- ⅓ cup Unsalted butterat room temperature
- 2½ tsp Baking powder
- 1 teaspoon Lemon zest
- pinch Kosher Salt
- 3 Large eggsat room temperature
- 100 ml Milkapprox more or less as needed
- 1 cup All-purpose flour
- ⅔ cup White rice flour
Bolos de Arroz (Portuguese Rice Muffins)
When I was on vacation in Lisbon last year, I loved the Bolos de Arroz (Portuguese Rice Muffins) which we found in every bakery and corner store we popped into. Everyone associates custard tarts with Lisbon, but for me, the simpler, lighter bolos de arroz were the star of the show!
Start by making a batter from sugar, butter, baking powder, lemon zest and salt. Add a mixture of egg and milk. Break 3 large eggs into a jug. In total, the eggs should be around 150 ml, but depending on the size of your eggs may be more or less. You then want to top this mixture up to 250 ml total with milk. Next add flour to the mixture. You don’t want to beat the batter too much, but start by beating for a few seconds on low speed before increasing the speed for a few seconds. The final high speed mixing will bring the batter together and produce a light and airy muffin. Divide between the muffin molds, sprinkle the tops with sugar and bake in the oven.
To make Bolos de Arroz (Portuguese Rice Muffins), you will need the following ingredients:
Steps to make Bolos de Arroz (Portuguese Rice Muffins)
1 | Heat the oven and prepare a muffin tray | 5 |
Preheat the oven to 400 °F. Line a 6 cup muffin tray with paper muffin cups or arrange six paper muffin molds on a silicone baking sheet. | ||
2 | Cream sugar, butter, baking powder, lemon zest | 5 |
Cream ¾ cup of sugar, ⅓ cup of butter, 2½ teaspoons of baking powder, 1 teaspoon of lemon zest and a pinch of salt together for 5-6 minutes in a mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. | ||
3 | Mix eggs with milk | 2 |
When the butter and sugar mixture is light and fluffy, break 3 eggs into a measuring cup. Add enough milk to total 250 ml. Whisk until the egg and milk mixture is mostly blended. | ||
4 | Combine flours | 1 |
Mix 1 cup of flour together with ⅔ cup of rice flour until fully incorporated. | ||
5 | Add egg | 2 |
Using a handheld mixer on low, add approximately ⅓ of the milk and egg mixture. Increase the speed and beat until the milk and egg is completely emulsified into the batter. Add another ⅓ of the egg mixture. Scrape down the bowl as needed. Repeat until the remaining liquid is fully incorporated. | ||
6 | Add flour | 2 |
Add the flour mixture and beat on low speed for a few seconds to moisten it, before increasing the speed to high for a few more seconds until the batter is light and creamy. | ||
7 | Add the batter to the muffin molds and top with sugar | 2 |
Divide the muffin batter between the baking molds. Add around 2 large cookie scoops per muffin. Sprinkle the tops of the muffins with a generous amount of granulated sugar. | ||
8 | Bake | 18 |
Bake for about 18 minutes, or until the tops of the muffins are cracked and starting to brown. A toothpick inserted should come out mostly clean. | ||
9 | Cool | 20 |
Allow the muffins to cool completely on a wire rack. | ||
10 | Serve | |
Serve these muffins with a strong cup of café com leite (coffee with milk)! | ||
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Recipe Reviews
Wonderful recipe! Thanks for sharing!