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Kababayan in a parchment-lined basket
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5 from 2 votes


Kababayan is a Filipino sweet muffin with a soft, moist texture. It's a bakery favorite that's easy to make at home with simple pantry ingredients. Enjoy with a hot or cold beverage for a tasty and filling snack!
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Baked Goods
Cuisine: Filipino
Servings: 12 servings
Calories: 218kcal


  • 12-hole muffin pan


  • 1 1/2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk or evaporated milk
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract


  • 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 3/4 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.


Calories: 218kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 201mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 73IU | Calcium: 61mg | Iron: 1mg