Blueberry Streusel Muffins

 

Ingredients:

(A)    Streusel

• 30 g. cake flour (low protein flour) - sifted
• 15 g. caster sugar
• 15 g. unsalted butter

(B)    Muffin

• 160 g. milk
• 2 eggs
• 90 g. oil
• 50 g. caster sugar
• 200 g. cake flour (low protein flour) - sifted
• 30 g. milk powder
• 9 g. baking powder (sifted)
• Bluberries

Methods:

1. For the streusel, mix everything together until crumbly texture and set aside.
2. For the muffin: in a bowl, whisk together milk, eggs and oil until combined.
3. Add sugar and continue to whisk until well combined and the sugar has dissolved.
4. Add the sifted cake flour, baking powder and milk powder and fold with a spatula until becomes a thick batter.
5. Scoop batter using an ice cream scoop, into 4 muffin pan lined with paper cups to fill up 50% and place a few blueberries over the batter, then continue to fill till 90% of the cup and place some blueberries on top.  Sprinkle streusel on top.  For the balance of the batter, I pour it into a small lined loaf pan, filling 50%, place some blueberries over the top of the batter, then continue to fill with the rest of the batter.  Place blueberries over the batter and sprinkle the top with streusel.
6. Bake the muffins in a preheated oven of 180 degree Celsius for 20-25 minutes, or when a wooden skewer inserted in the center comes out clean. Since I bake both the muffins in loaf pan and muffin pan, I take out the muffin pan one first, and continue baking the loaf pan until a skewer inserted in the center comes out clean.
7. Cool on a wire rack, and enjoy!

This recipe is adapted from 'autumn.kitchen' with a slight adjustment to suit my baking preference.

Double Chocolate Muffins

 

Ingredients:

1 1/2 cup plain flour (sifted)

1/2 cup granulated sugar

1/2 cup cocoa powder

1 tbsp. baking powder (sifted)

1/2 tsp. salt

1 cup dark chocolate chips

1 cup milk

2 eggs

1/2 tsp. vanilla extract

1/3 cup Naturel Blend oil

Methods:

1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt, along with chocolate chips, reserving some for topping on muffins (optional).  Set aside.
2. Into a large measuring cup or bowl, add the milk, eggs, vanilla and oil.  Whisk together with a fork.
3. Add the liquid ingredients into the flour mixture in (1), and whisk everything together until no streaks of flour remain.
4. Divide the batter evenly between the 12 muffin cups lined with paper liners.  Top with the remaining chocolate chips (optional).
5. Bake in a preheated oven of 175 degree Celsius for about 23-25 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Remove from oven and place on a wire rack to cool down a bit, then remove the muffins from the muffin pan onto a wire rack to cool completely.
7. These muffins store well at room temperature in an airtight container for about 2 days.  After 2 days store them in the fridge.  It can be freeze in an airtight container for up to 3 months.

I adapted this recipe from 'The Busy Baker' with a slight adjustment to suit my baking preference.

Classic Orange Muffins

 

Ingredients: (makes 10)

180 g. plain flour (sifted)

1/3 cup caster sugar

2 tsp. baking powder (sifted)

1/4 tsp. salt

1/2 cup milk

1/4 cup Naturel Blend Canola & Sunflower Oil/vegetable oil

1 large egg

1 tsp. vanilla extract

Zest of 1 orange

1/4 cup fresh orange juice

Methods:

1. In a medium bowl, add in flour, sugar, baking powder and salt.  Use a whisk or spoon to stir everything together until it's well combined.  This helps the baking powder spread out evenly, so all your muffins will rise beautifully.
2. In a mixer bowl, add the milk, oil, egg, vanilla extract, orange zest and orange juice.
3. Using a hand whisk, whisk these together until everything is nicely blended, then pour the dry ingredients into the bowl with the wet ingredients.  Gently mix with a spatula until the flour is wet.  Don't overmix; a few lumps are okay.  Over mixing can make the muffins tough.  Scoop the batter into the prepared muffin tin lined with paper liners.  Fill each cup about three-quarters full.
4. Bake the muffins in a preheated oven of 175 degree Celsius for 18-22 minutes, or if a skewer inserted into the center comes out clean or with just a few crumbs.
5. Remove from oven and let the muffins cool in the pan for about 5 minutes, then remove them to a wire rack to cool completely.

I adapted this recipe from 'Kitchen Cookbook' with a slight adjustment to suit my baking preference.

Matcha Muffins with colorful toppings

Nothing 'green' in color can escape my eyes!!  The original recipe is topped with almond slices, but I decided to use white chocolate buttons, colorful sprinkles and colorful chocolate rice crackers, as it is readily available in my pantry.  These muffins are so yummy with soft texture.

Ingredients: (makes 6)

10 g. matcha powder (sifted)

1 1/2 tsp. baking powder (sifted)

140 g. cake flour (sifted)

1 egg

60 g. caster sugar

120 ml. milk

70 g. unsalted butter (melted)

Methods:

1. Add and mix matcha powder, baking powder and cake flour in a bowl.
2. In another bowl, add egg and caster sugar.  Whisk with a hand whisk until well mixed.  Add the milk and melted butter, continue to whisk until combined.  Add in half of the flour mixture and stir with a rubber spatula, then add the other half and continue to stir until the mixture is thick and creamy with no trace of flour.
3. Line six muffin pan with paper cups.
4. Fill the paper cups with the mixture.
5. I topped two of the muffins with white chocolate button, two with colorful sprinkles and the other two with colorful chocolate rice crackers.
6. Bake in a preheated oven of 170 degree Celsius for 20-25 minutes.  To test doneness,  use a wooden skewer.  If it comes out clean, then the muffins are baked.
7. Enjoy!

Sharing a few photos during the process of baking...

Before baking

Process of baking

This recipe is adapted from 'Youtube' by Miss Ling's Kitchen with a bit of adjustments to suit my baking preference.

Banana Oat Chocolate Chip Muffins

 

Ingredients:

1 1/4 cups cake flour (sifted)

4 medium ripe bananas (mashed)

1 cup oats

1/4 cup castor sugar (add more if you prefer more sweet)

1/2 cup buttermilk (1/2 cup milk + 1/2 tbsp. white vinegar, stir and let sit for 10 minutes)

1/2 cup unsalted butter (melted)

1/3 cup chocolate chips

2 eggs

2 1/2 tsp. baking powder (sifted)

1 tsp. cinnamon powder

1/4 tsp. salt

Methods:

1. In a bowl add cake flour, baking powder, cinnamon powder and salt.  Mix with a spoon and set aside.
2. In a large bowl, mix the mashed bananas, melted butter, sugar and whisk well.
3. Add the eggs and buttermilk, then mix until combine.
4. Add in the flour mixture in (1).  Continue to mix until well combined.
5. Finally, add in oats and chocolate chip.  Stir until just combined.  DO NOT OVER MIX.
6. Pour the batter into muffins/cupcakes casing.  You can add some oats and chocolate chips over the top of each muffin, I did not.
7. Bake in a preheated oven of 170 degree Celsius for 30-35 minutes.
8. Place muffins over a wire rack to cool down.
9. Enjoy....

Before baking

This recipe is adapted from 'Heba's Treat' with slight adjustment to suit my baking preference.

Banana Muffins

 

Ingredients: (makes 12)

(A)  Banana Muffins

3 bananas, medium (over ripe)

2 eggs

1/4 cup brown sugar

1/3 cup unsalted butter (melted)

1 1/2 cups plain flour (sifted)

1 tsp. baking soda (sifted)

1 tsp. baking powder (sifted)

1 tsp. ground cinnamon (sifted)

1/2 tsp. salt

(B)  Crumble Topping

3 tbsp. plain flour (sifted)

2 1/2 tbsp. brown sugar

1 tbsp. unsalted butter (cubed)

Methods:

(A)  Crumble Topping

1. In a small bowl, mix together flour and brown sugar.
2. Add the butter to the bowl and use a fork to mix the ingredients together until you have a crumble.  Set aside.

(B)  Banana Muffin

1. In a medium bowl, mash bananas until smooth with a fork.
2. Add the eggs, brown sugar, melted butter to the mashed banana.  
3. Use a whisk to mix all the ingredients together until combined.
4. In a large bowl, combine flour, baking powder, baking soda, ground cinnamon and salt with a wooden spoon until combined.
5. Pour the wet ingredients of (2) into the dry ingredients, and using the wooden spoon, fold the batter together until you no longer see any dry flour.  Be careful not to over mix the batter.
6. Use an ice-cream scoop to divide the batter between 12 lined muffin tin.  Top with crumble.
7. Bake in a preheated oven of 180 degree Celsius for 15-18 minutes, or until golden brown, and a skewer inserted into the center comes out dry.
8. Leave muffins to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
9. The banana muffins are ready to be served...

I adapted this recipe from 'recipesbycarina.com' with slight adjustment to suit my baking preference.

Pumpkin Muffins

 

Ingredients: (makes 5)

85g. unsalted butter (room temperature)

100g. plain flour (sifted)

1/2 tsp. baking powder (sifted)

120g. pumpkin (without skin)

50g. caster sugar

1 large egg (lightly beaten)

Methods:

1. Cut pumpkin into slices, steam and mash; set aside to cool.
2. Line muffin pan with 5 cupcake liners.
3. Beat butter and sugar until pale and fluffy.
4. Add beaten egg and beat until well combined.
5. Pour in mashed pumpkin, mix well again.
6. Add in flour in 2 portions, fold well with rubber spatula.
7. Pour batter evenly into muffin pan, 3/4 full and top with some raisins.
8. Bake in a preheated oven of 180 degree Celsius for 15-17 minutes, or when  a skewer inserted comes out dry.
9. Let it cool on wire rack in the pan for about 5 minutes; then remove from muffin pan and let it cool completely on the wire rack.
10. Enjoy...

This recipe is adapted from 'anncoojournal.com' with a slight adjustment to suit my baking preference.

Chocolate Muffins or Moist Chocolate Cupcakes

 

Ingredients:

90g. unsalted butter (softened)

90g. caster sugar

2 large eggs

150g. plain flour (sifted)

35g. cocoa powder (sifted)

5g. baking powder (sifted)

90g. milk

90g. dark chocolate chips + extra for topping

Methods:

1. In a bowl add sifted plain flour, cocoa powder, baking powder; mix and set aside.
2. Using a stand mixer, beat butter for 2 minutes; add sugar and continue to beat until pale in color.
3. In a bowl crack the eggs, and lightly beat with a fork.  Pour 1/3 egg mixture into the butter and sugar mixture, beat to combine, then add the second portion, follow by the third; beat after each addition.
4. Stir in half of the dry ingredients using a rubber spatula.  Add in half of the milk, stir to combine.  Mix in the balance of flour mixture, stir to mix, then pour in the rest of the milk and combine well.
5. Fold in dark chocolate chips and stir until combined.
6. Place cupcake liners in muffin pans.
7. Spoon 2 scoops (medium ice-cream scoop) into the cupcake liners.  Add some chocolate chips on top.
8. Bake in a preheated oven of 180 degree Celsius for 17-20 minutes.  I use a wooden skewer to test the doneness. 
9. Cool on a wire rack and enjoy...

I adapted this recipe from 'Youtube - QV Recipes' with a slight adjustment to suit my baking preference.

Stollen Muffins

 

Ingredients:

200g. plain flour (sifted)

50g. almond meal

4 tsp. baking powder

1/4 tsp. ground cinnamon

100g. caster sugar

120g. dried cranberries, green and red cherries, orange peel and raisins

50g. pumpkin seeds (can add other types of nuts)

100g. unsalted butter (melted and cooled)

2 large eggs

125ml. plain yogurt

Dusting over top of muffins: (mix in a small bowl)

1/4 tsp. ground cinnamon

1 1/2 tbsp. icing sugar

Methods:

1. In a large bowl, mix together plain flour, almond meal, baking powder, ground cinnamon, caster sugar, dried fruits and pumpkin seeds/nuts.
2. In another bowl whisk together eggs, melted butter and yogurt.  Pour over the dry ingredients and very quickly mix with a wooden spoon until mixture has just come together.  Do not over mix.  A few floury bits is fine.
3. Quickly divide the batter between muffin cases, place over muffin pans and bake in a preheated oven of 220 degree Celsius for 5 minutes; lower temperature to 180 degree Celsius, and bake for 15 minutes until risen and golden; or when a skewer inserted in the center of the muffins comes out clean.  Remove from oven onto a wire rack.
4. Once cooled enough to handle, lift out of the tin onto a wire rack a cool for 5 minutes.
5. Sieve the ground cinnamon and icing sugar over the muffins.
6. Ready to serve!

This recipe is adapted from 'NewIdeafood.com.au' with adjustments to suit my baking preference.

Choco Chip Muffins

Ingredients:

3 cups plain flour (sifted)
2 tsp. baking powder (sifted)
2 large eggs
1/2 cup caster sugar
1 cup buttermilk (1 cup milk + 1 tbsp. vinegar, stir and set aside)
1/2 cup salted butter (melted)
2 tsp. vanilla extract
3/4 cup chocolate chips

Methods:

1. In a bowl, whisk together plain flour and baking powder.  Set aside.
2. Using a stand mixer, whisk together the eggs and sugar until thick and light in colour.  Add the buttermilk, butter and vanilla and whisk until combined.
3. Add the dry ingredients in three parts and fold in until just combined - do not overmix.  Fold in the chocolate chips.  The mixture will be thick and somewhat lumpy.
4. Spoon the mixture into two 6-hole muffin pan with muffin cases, (filling to the tops), and bake in a preheated oven of 200 degree Celsius for about 15-20 minutes.
5. Allow to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely.
6. Place leftover muffins in an airtight container at room temperature.

Notes:

• I use salted butter, thus I omit the 1/4 teaspoon salt from the original ingredient.
• The original recipe calls for 3/4 cups caster/granulated sugar, but I use 1/2 cup caster sugar only, as I prefer it less sweet.
• I use melted butter instead of vegetable oil.

This recipe is adapted from 'Marsha's Baking Addiction' with some amendment to suit my cooking preferences.

Pumpkin-Apple Muffins with Streusel Topping

Ingredients:
2 1/2 cups plain flour (sifted)
1 3/4 cups caster sugar
1 tsp. baking soda (sifted)
1 tsp. ground cinnamon (sifted)
1/2 tsp. salt (sifted)
2 large eggs (lightly beaten)
1 cup mashed pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples

Topping:
1/4 cup brown sugar
2 tbsp. plain flour (sifted)
1/2 tsp. ground cinnamon (sifted)
1 tbsp. cold unsalted butter (cubed)

Methods:

1. In a large bowl, combine flour, sugar, ground cinnamon, baking soda and salt.
2. In another bowl, combine eggs, pumpkin and oil.
3. Stir the wet ingredients into the dry ingredients just until moistened.  Fold in apples and mix until combined.
4. Line 16 muffin pan with liners and fill them with muffin batter 3/4 full.
5. For topping, combine brown sugar, flour and cinnamon.  Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.
6. Bake in a preheated oven of 170 degree Celsius for about 30 minutes or until a wooden skewer inserted in the center comes out clean.
7. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Notes:  The best time to enjoy this crunchy top muffins is on the day when it's baked.  The Streusel Topping tends to soften the next day, but it still taste yummy.

I adapted this recipe from "Taste of Home" by Carolyn Riley, Carlisle, Pennsylvania with slight amendment to meet our family's taste buds.

Best Ever Banana Muffins

Ingredients:
3 large bananas
3/4 cup caster sugar (I minus 2 tbsp. as I prefer less sweet)
1 egg
1/3 cup oil (vegetable is best)
1 1/2 cup plain flour (sifted)
1 tsp. baking soda (sifted)
1 tsp. baking powder (sifted)
1/2 tsp. salt (sifted)

Methods:

1. In a large mixing bowl mash bananas with a fork until no large pieces remain.
2. Add sugar, egg and oil and mix with a wooden spoon until everything is incorporated.
3. In another bowl add flour, baking soda, baking powder and salt and mix them together with a spoon.
4. Add the dry ingredients into the wet ingredients, and using a wooden spoon carefully mix the wet and dry ingredients together.  The danger here is over-mixing which will result in dense, flat and dry muffins.  The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (for example, like you are stirring your coffee).  Continue mixing this way just until the dry ingredients have been incorporated.  It's fine if there are a few small streaks of flour in the batter.  It's the large pockets of flour you want to make sure are incorporated.
5. Spoon the batter into 12 lined muffin cups.  Try our best to ensure you fill the cups evenly to ensure all the muffins finished baking at the same time.
6. Bake muffins in a preheated oven of 170 degree Celsius for about 30 minutes (time depending on your oven) or until golden brown.
7. Let them cool in the muffin tins for about 5 minutes and then turn them out of tins to let them cool completely on a cooling rack.

This yummy banana muffin's recipe is adapted from Chrissie Baker of 'The Busy Baker.'

Banana Crumb Muffins

Who could resist muffins that are topped with buttery-spiced crumb??  Not me  ~ smile ~ 

Let me share with you this recipe which I've baked in my home kitchen, tasted and nailed!

Ingredients:
(A)  For the Muffins
250g plain flour (sifted)
125g caster sugar
2 tsp baking powder (sifted)
1/2 tsp baking soda (sifted)
1/4 tsp salt (sifted)
1 tsp ground cinnamon
1 large egg
2 large bananas (mashed)
1/3 cup vegetable oil
1 cup Greek Yogurt

(B) For the crumb topping
1/2 cup plain flour (sifted)
1/4 cup brown sugar
1/2 tsp ground cinnamon
3 tbsp unsalted butter (cold and cubed)

Methods:

(A)  For the Muffins

1. In a bowl, whisk together flour, sugar, baking powder, baking soda, salt and ground cinnamon.  Set aside.
2. In a large bowl, whisk together egg, banana, vegetable oil and yogurt.  Add the dry ingredients, and mix until just combined.  Do not over mix.

(B)  For the crumb topping

1. In a small bowl, whisk together flour, brown sugar and ground cinnamon.  
2. Work in the butter using a pastry cutter, fork, or fingers until the mixture resembles coarse crumbs.  Set aside.

(C)  To assemble the muffins and crumbs for baking

1. Spoon the batter into baking paper cups 3/4 full and top with the crumb mixture.
2. Bake in a preheated oven of 200 degree Celsius for 15-20 minutes, or until a skewer inserted into the center comes out clean.
3. Allow the muffins to cool completely on a wire rack.
4. Let's have tea!

This recipe is adapted from 'Marsha's Baking Addiction' with slight amendment.

Banana Chocolate m&m Muffins

With a 'yearning' recipe in hand and some over ripe bananas in the pantry BUT not having any chocolate chips... my mind suddenly switch me to the leftover chocolate m&m. Wow, what a fabulous idea!!  I can imagine myself having this long grin on my face hehe... So, here is the outcome...

Ingredients: (Makes 6)

60g melted butter (cooled)

2 eggs

4 over ripe bananas (medium-small)

160g plain flour (sifted)

1 tsp baking powder (sifted)

1 tsp baking soda (sifted)

50g caster sugar

2 tbsp chocolate m&m or chocolate chips

Methods:

1. In a bowl, combine melted butter and eggs together with a hand whisk.
2. Mash banana with a fork and add into egg mixture, stir well to mix.
3. In another bowl, combine sifted plain flour, baking powder, baking soda and sugar together.  Then pour into egg mixture in 2 batches and mix with a rubber spatula until just combined.  Do not over mix the batter as the gluten in the flour can form elastic gluten strands, resulting in a more dense and chewy texture.
4. Lastly, add in chocolate m&m or chocolate chips and fold well.
5. Scoop mixture into cupcake liners to 3/4 full.
6. Bake in a preheated oven of 180 degree Celsius for about 30 minutes or with a skewer inserted into the center of the muffin comes out clean.

Recipe adapted from Anncoo Journal by Ann Low.

Jam Doughnut Muffins

Ingredients:
1/2 cup fresh milk
5 tbsp corn/vegetable oil
1 large egg
1 1/3 cup self-raising flour (sifted)
1/3 cup caster sugar
Strawberry Jam
50g melted unsalted butter
1/2 cup caster sugar

Methods:

1. Grease the mini muffin pan with oil/butter and set aside.
2. In a bowl add milk, oil and eggs and beat using a hand whisk.
3. Add in self-raising flour and 1/3 cup caster sugar and roughly fold the mixture until just combined.  The lumps doesn't matter as this will make the muffin soft.
4. Spoon the mixture into each pan hole to half full. Then add about 1/8 teaspoon strawberry jam, then top with more muffin mix until just about full.
5. Place them in a preheated oven and bake for about 18 to 20 minutes until the tops have puffed up into little toadstools.  Meanwhile, melt the 50g unsalted butter and place it in a small bowl.  Lay the 1/2 cup caster sugar in a shallow plate.
6. As soon as the muffins are out from the oven, remove them from the pan.  Dip the top in butter and then in the sugar.
7. Serve immediately.

Notes:

1.  I did not dip the whole muffin in butter as I am not coating the whole muffin in the caster sugar.  I prefer it less sweet.
2. These little muffins taste equally tasty when served warm or after cooling down at room temperature.  I place the leftover muffins in a container and keep them in the fridge. To consume, I warm them in an oven toaster for a quick 1 to 2 minutes and it's as fresh and yummy as the "just cooked" ones.
3. This recipe makes 24 mini muffins and for the leftover mixture I use the normal muffin pan.  It makes 2. Ta...da...

Another great and easy recipe adapted from Anncoo Journal by Ann Low with slight amendment to suit my family's taste buds.

Pumpkin Cream Cheese Muffins

"Pumpkin lovers" are sure to fall in love with this "Simple yet yummylicious" easy-to-make Muffins.  With the cream cheese toppings it is indeed a muffin worth craving for and to bake in our home kitchen.

Ingredients:

1 3/4 cups plain flour

1/2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp ground nutmeg

1 tsp baking soda

1/2 tsp salt

15 oz pumpkin puree (fresh)

1 cup granulated sugar

1/2 cup brown sugar

2 eggs

1/2 cup vegetable oil

Cream Cheese topping:

8 oz cream cheese

1/4 cup granulated sugar

1 egg yolk

Methods:

1. In a medium bowl, sift in plain flour, cinnamon, ground ginger, ground nutmeg, baking soda and salt.  Using a hand whisk, mix until well combined and set aside.
2. In a large bowl, whisk together pumpkin, sugar and brown sugar.
3. Add eggs and continue to whisk and follow by vegetable oil.  Slowly whisk in flour mixture until there are no lumps.  
4. Place paper baking cups into muffin pan.  Fill with the pumpkin mixture 3/4 full.
5. In a medium bowl, beat cream cheese until smooth.  Add in sugar and egg yolk and beat until well combined and creamy.
6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.  
7. Bake muffins in a preheated oven of 190 degree Celsius for 20 - 25 minutes or until a wooden skewer inserted in the center comes out clean.
8. Cool muffins on a wire rack.  Consume at room temperature or slightly chilled.  Any leftover can be place in an airtight container in the fridge.

Notes:  My table top oven can only bake 12 muffins at a time, which is two, six muffin pan.  Thus for my second batch of muffin I did not swirl the cream cheese mixtures into the pumpkin, instead, I just topped the cream cheese over the pumpkin mixtures.  This is the outcome of the last batch...

This recipe is adapted from "The No Rice Chef" with some amendments.

Traditional Chocolate Chip Muffins

Ingredients:
1/2 cup (113g) butter, softened
1 cup caster sugar
2 eggs
1 cup plain yogurt
2 cups plain flour, sifted
1 tsp baking soda, sifted
1/2 tsp baking powder, sifted
1/2 tsp salt, sifted
3/4 cup chocolate chips

Topping:
1/4 cup chocolate chips
2 tbsp brown sugar
1 tsp ground cinnamon

Methods:

1. In a stand mixer, cream butter and caster sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in yogurt.
4. In a bowl combine flour, baking soda, baking powder and salt.
5. Add the dry ingredients to the creamed mixture and stir using a rubber spatula until moistened.
6. Fold in the chocolate chips and stir to mix.
7. Fill in paper-lined muffin cups 2/3 full.
8. Combine the topping ingredients and sprinkle over the batter.
9. Bake at 180 degrees Celsius for 25 to 30 minutes or until a wooden skewer inserted in the center comes out clean.
10. Cool for 5 minutes before removing from pan to wire rack.

Notes: This muffins can be served warm, at room temperature or even chilled from the fridge.  As the weather is very hot lately, I store the leftover muffins in a covered container in the fridge and the texture of the muffins taste awesome!

This recipe is adapted from Taste of Home by Kelly Kirby, Westville, Nova Scotia with very slight amendment.

Orange Muffins

Any cakes, biscuits or cookies, cupcakes or muffins which are soft and light always interests me.  I have an orange leftover in the fridge and is so eager to try out this recipe, and what more its only a small portion to try out. 

Ingredients:

75g unsalted butter (melted)

250g self raising flour

25g ground almond

1/2 tsp baking soda

1 tsp baking powder

75g castor sugar

Zest of 1 orange

100ml. full cream milk

1 egg

100ml. freshly squeezed orange juice

Methods:

1. In a large bowl combine self-raising flour, ground almond, baking soda, baking powder, castor sugar and zest of orange.
2. In a jug add in orange juice and milk, whisk in the egg and the cooled melted butter.
3. Add in the liquid ingredients of (2) into the dry ingredients (1) and mix with a fork as you go along. (The batter will be lumpy but that is what it should be, everything need to be no more than barely combine. The whole point of the muffin mixture is that, it must never be overworked.)
4. Spoon the mixture equally into the muffin cup and bake in a preheated oven of 200 degree Celsius for about 30 minutes (depending on the type of oven that we use) or when a skewer inserted comes out clean.
5. Let it cool slightly on a wire rack, and its time to enjoy....

To obtain the original recipe click here

Moist Banana Muffin

Ingredients: (Yields 8)
1 1/2 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
5 bananas (I used Pisang Emas) - mashed
1/2 cup caster sugar
1/2 cup melted butter
1 medium egg

Methods:

1. Sift the plain flour, baking powder and baking soda into a bowl and stir with a hand whisk till well combined, set aside.
2. Beat together butter, egg, sugar and mashed bananas until well mixed.
3. Pour the banana mixture into the dry ingredients and stir until just combined.
4. Lightly grease muffin cups, spoon the mixture into the muffin cups, 3/4 full and arrange them on a baking sheet, as I am using a single muffin cup.
5. Bake in a preheated oven of 175 degree Celsius for about 25 minutes, or until a skewer inserted comes out clean.
6. Let cool on the baking sheet for 5 minutes, then transfer onto wire rack to cool.
7. Time for afternoon tea....

Recipe adapted from Treat & Trick Blog

Pumpkin Pie Muffins

Ingredients: (makes 8)

1/2 cup mashed pumpkin

1 egg

1/4 cup cooking oil

1/2 cup brown sugar

1 1/2 tbsp plain yogurt

1/3 tsp ground cinnamon

1/3 tsp ground ginger

1/4 tsp ground nutmeg

1 cup plain flour (sifted)

1/3 tsp Bicarbonate of Soda (sifted)

1/4 tsp baking powder (sifted)

1/4 tsp salt

Pumpkin Seeds (I use sunflower seeds)

Methods:

1. In a large bowl, hand whisk together mashed pumpkin, egg, oil, brown sugar and yogurt until smooth.
2. In a separate bowl add the dry ingredients: flour, salt, bicarbonate of soda, baking powder, cinnamon, ginger and nutmeg.  Stir well with a spatula until all the ingredients are well combined.
3. Fold the flour mixture into the wet mixture, stir to mix until the mixture comes together, but be careful not to overmix.
4. Spoon the mixture into the greased muffin tins (3/4 full) and sprinkle some sunflower seeds on top.
5. Bake in a preheated oven of 180 degrees Celsius for 30 minutes or when a skewer inserted comes out clean.
6. Cool the muffins before removing them from the tins.

Notes:  This Pumpkin Pie Muffins have a soft texture and for those who love spices, this is something which they will enjoy.

This recipe is adapted from The Black Peppercorn