Bolos de arroz are a traditional Portuguese muffin made with part rice flour, which gives the muffins a tender crumb not unlike a sweet cornbread. With a buttery flavor and a hint of lemon, these sweet breakfast treats are sure to please!
These mountainous, golden yellow muffins bake up super tall with a crunchy, crispy sugar crust that will drive your tastebuds wild (because we all know taste is as much about flavor as it is about texture).
Having spent the last few weeks editing *literally* thousands of photos from our trip to Portugal, let’s just say I’m in a Portuguese state of mind (TAKE ME BACK!) Which got me reminiscing about these surprising rice muffins we enjoyed for breakfast on more than one occasion.
(I mean, I can count on one hand the number of times a muffin was one of the most memorable bites of a trip. Actually, I can count on no hands, because it’s never happened. Until now.)
Unlike pasteis de nata which are virtually impossible to replicate in a home oven, bolos de arroz (literal translation: cakes of rice) are downright easy.
They’re oh so buttery and perfectly sweet, with a tender yet hearty crumb and just a hint of lemon that makes the flavors sing. But the cherry on top? Well, it’s not a cherry, but the crackly sugar crust on top sure is wonderful.
It took me a few tries to get the recipe right, working from some ambiguous translations of various Portuguese recipes (chemical yeast? what is that?) but I finally nailed the signature domed top and sugary crust.
The muffins are actually a mix of all purpose and rice flours, not all rice flour like you might think from the name (so unfortunately they are not gluten free).
The rice flour gives the muffins an almost cornbread-like texture. The flavor is strongly sugar and butter, with just a hint of lemon that gives the muffins a note of sophistication without tasting obviously lemony (that said, if you love lemon I think these would be wonderful with double or triple the zest).
The bolos in Portugal are always wrapped in a vertical cylinder of baking paper, often with the bakery’s branding or just a generic graphic declaring that this is indeed a bolo de arroz that you are stuffing in your face. I’ve seen people make their own molds out of parchment, but I found some paper muffin molds on Amazon that had a similar shape. Thicker than parchment, so it doesn’t peel off quite as effortlessly, but they can be baked freestanding on a cookie sheet instead of in a muffin tin which is definitely convenient.
You could also bake these in a jumbo muffin pan (paper lined or lightly greased) or you could use a regular muffin pan, which would give you a full dozen (1 scoop of batter per cup instead of two).
This recipe only makes 6, and that’s by design: these muffins don’t keep particularly well. They’re best freshly baked, still slightly warm from the oven. Overnight they need to be stored in an airtight container otherwise they’ll be drier than the Sahara desert; unfortunately storing them in an airtight container will soften the signature sugary crust. Needless to say, just bake as many as you plan to eat that day and you’ll be golden.