Rice Pudding Muffins
Transform your favorite comforting dessert into a portable treat with these irresistible Rice Pudding Muffins! Combining the creamy richness of cooked rice with warm hints of cinnamon, nutmeg, and vanilla, these muffins offer a uniquely moist texture and a nostalgic flavor reminiscent of classic rice pudding. Quick to prepare and baked to golden perfection in just 30 minutes, this recipe delivers a sweet twist with optional raisins for extra chewy bursts of sweetness. Perfect for breakfast, snacks, or dessert, these muffins are a creative way to use leftover rice while elevating your muffin game. Ideal for meal prepping or enjoying fresh, they’ll quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups Cooked rice
- 1 cup Whole milk
- 0.5 cup Granulated sugar
- 0.25 cup Unsalted butter, melted
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, combine the cooked rice, milk, sugar, melted butter, eggs, and vanilla extract. Whisk until thoroughly combined.
Add the cinnamon, nutmeg, flour, baking powder, and salt into the wet mixture. Mix gently until just combined, being careful not to overmix.
Fold in the raisins (if using) for added sweetness and texture.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 364.9 g | 133% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 163.6 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 502 mg | 39% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
