Kababayan is a bakery favorite you can easily make at home with simple pantry ingredients. This Filipino muffin is perfectly sweet, moist, and soft. It's delicious as merienda with coffee, tea, or cold beverage.
Kababayan is one of the breads I regularly enjoyed in my childhood. Growing up, I spent weekends at my mom's ancestral home, where I would run around playing with the neighborhood kids until I was called in for a nap.
After the afternoon siesta, the adults in the house would send my cousins and me to a nearby panaderia to pick up a dozen monay. The warm bread made a tasty and filling merienda with a generous filling of Chez Whiz, but I would always get a piece of Kababayan muffin as my special treat.
What is a Kababayan
Kababayan, which literally translates to fellow countryman, is Pinoy sweet muffin known for its golden brown exterior and distinct domed top shape. It got its name due to its resemblance to a salakot, a native straw hat Filipino farmers and townspeople wore when out and about.
It's a popular bakery item and traditionally enjoyed for breakfast or as a midday snack with a choice of hot or cold drink.
Making the batter
The key to making great-tasting muffins is the proper mixing. Overworking the batter can cause tunnels in the interior and a tough texture.
- There's no need to use an electric mixer as it can cause overbeating.
- Use room-temperature eggs and milk for easy mixing.
- Mix the dry and wet ingredients in separate bowls until well incorporated.
- Make a well in the center of the dry mixture and carefully add the liquid mixture.
- Do not over-stir, and combine just until moistened. The batter will be lumpy and thick; a few streaks of flour are fine.
- Use an ice cream scoop to divide the batter into the muffin cups evenly and with less mess. To prevent misshapen or lopsided muffins, use one single scoop to fill the muffin cup instead of adding a bit of batter at a time.
- Grease the pan with melted butter. If storing the kababayan longer, bake with muffin liners to extend freshness.
Cool the kababayan slightly before removing from the pan to keep them from falling apart, but do not keep them in the pan for too long as they might turn soggy as they cool in the pan.
How to store
- Store leftover kababayan muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- To store for later use, wrap each muffin tightly with film and freeze for up to 3 months.
- Thaw overnight in the refrigerator and warm in the microwave for 5 to 10 seconds, then brush with butter if desired.
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup milk or evaporated milk
- ½ cup canola oil
- 1 tablespoon vanilla extract
- 12-hole muffin pan
- Preheat oven to 350 F. Grease a regular muffin pan with melted butter and set aside.
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt. Whisk until well-distributed.
- In a mixing bowl, combine eggs, milk, oil, and vanilla extract. Whisk until well-blended.
- Make a well in the center of the dry mixture and add liquid mixture. Stir until just combined. DO NOT OVERMIX. A few lumps and streaks of flour are fine.
- Spoon the batter into the muffin pan up to ¾ full.
- Bake in a 350 F oven for about 15 to 17 minutes, or until the muffins are golden and a toothpick inserted at the center of a muffin comes out clean.
- Remove from oven and allow to slightly cool before removing from pan.
- Do not over stir and combine just until moistened. The batter will be lumpy and thick; a few streaks of flour are fine.
- Cool the kababayan slightly before removing them from the pan to keep them from falling apart, but do not keep them in the pan for too long as they might turn soggy as they cool in the pan.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”