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Bibingka Muffins
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5 from 2 votes

Bibingka Muffins

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 18 muffins
Author: Yummy Addiction


  • 2 cups Mochiko sweet rice flour
  • 2 teaspoons baking powder
  • 1/4 cup butter , softened
  • 1 cup light brown sugar
  • 4 eggs , at room temperature
  • 1 13.5 oz. (400ml) can coconut milk
  • 1/2 cup freshly grated coconut
  • 1/3 cup cheddar cheese , finely grated
  • butter , for garnishing
  • grated coconut , for garnishing


  • Preheat oven to 375F. Line two standard muffin tins with 18 paper liners and set aside.
  • In a medium bowl whisk together rice flour and baking powder. Set aside.
  • In the bowl of a stand mixer, beat the butter until smooth. Slowly add in the sugar and continue mixing on low until fluffy. Add eggs, one at a time, beating well after each addition.
  • Pour the dry ingredients into the wet ingredients and mix well. Stir in the coconut milk until combined. Add the grated coconut and cheddar cheese and stir just until combined.
  • Spoon the batter into the prepared muffin cups, filling each cup about 3/4 full. Bake 20 to 25 minutes, or until the muffins are lightly browned and toothpick inserted in middle comes out clean.
  • Remove muffins from oven. Brush each muffin top with butter while still warm and sprinkle with grated coconut or some sugar. Serve warm.