Bolos De Arroz (Portuguese Rice Muffins)

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1. 1Step 1: Preheat oven to 400 degrees F. Arrange 6 paper baking molds on a silicone-lined baking sheet (it will help keep the molds from sliding around). You can also use a jumbo or regular muffin tin, either lined with baking papers or lightly buttered.
2. 2Step 2: In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together sugar, butter, baking powder, lemon zest and salt until very light and fluffy, 5 to 6 minutes.
3. 3Step 3: Crack eggs into a liquid measuring cup. Add enough milk to equal 250mL of liquid (this should be about 100ml, but depending on the size of your eggs may be more or less). Whisk until mostly blended.
4. 4Step 4: In a bowl, whisk together flour and rice flour until evenly incorporated.
5. 5Step 5: With the mixer on low, add about 1/3 of egg mixture. Increase the speed and beat until completely emulsified into the batter before adding another 1/3 of the liquid. Scrape down the bowl as needed. Repeat, mixing until completely incorporated before adding remaining liquid.
6. 6Step 6: Add flour and mix on low speed for a few seconds just to moisten it, then increase to high for just a few seconds until light and creamy. You obviously don't want to beat it too much, but unlike standard cake the rice flour will prevent excess gluten from forming. This final high speed mix will help bring the batter together and produce a finely textured muffin.
7. 7Step 7: Divide batter among baking molds; you'll want 100 grams of batter, about 2 large cookie scoops worth, per muffin. For standard size muffins use a single scoop or 50 grams worth. Generously sprinkle tops with granulated sugar.
8. 8Step 8: Bake for about 18 minutes or until top is crackly and barely starting to brown; a toothpick inserted near the center will come out mostly clean.
9. 9Step 9: Remove from oven and let cool slightly; serve warm or at room temperature. Muffins are best enjoyed the day they are made, but can be stored in an airtight container for 1-2 days (though you will lose the crunch on top).