Again, this is out of my comfort zone as well. This looked like a good recipe to try out and it did not disappoint at all. The batter was not very runny, so it was quite easy to get into the muffin tins without making a mess. With one cup of berries each, it was full of berry flavors. Also, baking the higher temperature will give the top a little bit of a crusty texture. The crumb was the standard recipe that I use, so I always have a container of crumble sitting in my freezer to fancy things up. LOL
Ingredients
Muffin:
2 cups cake flour, plus 1 tbsp. for the berries
2 tsps. baking powder
½ cup butter, room temperature
½ cup sugar
1 egg
½ cup milk
1 cup cranberry
1 cup blueberry
Crumb topping:
¼ cup sugar
¼ cup brown sugar
¼ cup butter, room temperature
⅓ cup cake flour
½ tsp. cinnamon (optional)
Preheat oven to 400ºF. Grease a muffin tin or line with muffin liners.
In a small bowl, combine the crumb topping ingredients with a fork until it is crumbly. Set aside.
To prepare muffins, in a medium bowl, sift together 2 cups flour and baking powder. Set aside.
In a large bowl, cream butter on medium, until light and fluffy (should be a pale color). Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and add egg, mix until just blended.
On low speed, slowly add half the flour mixture, mix until just blended. Add the milk, mix until just blended. Then slowly add remaining flour mixture, scraping down sides, as necessary, until just blended.
Toss the berries with the remaining 1 tablespoon flour. Gently fold into the batter.
Divide the batter evenly among prepared muffin cups. Set aside.
Sprinkle about a tablespoon of topping on top of each muffin.
Bake for 20 to 25 minutes until golden brown on top.
Category Archives: Muffins
Matcha Mochi Muffins
This was quite the experience for me. I definitely ventures out of my comfort zone for this recipe as this was my first time baking with rice flour and I wasn’t sure what to expect. I adapted this recipe from a coworker who was very “gung ho” with this new trendy fad. Although it turned out better than I thought, I might try it out with different combination, ie. red bean or maybe even black seasame mochi muffins. If you’re into the mochi chewy kind of texture, this may be a recipe for you.
(Makes 12 regular size muffins)
Ingredients:
454 grams glutinous rice flour
1 tbsp. baking powder
2 tbsp. matcha green tea powder
1/2 cup butter (melted)
1 1/2 cups full-fat coconut milk (approximately 1 can)
3/4 cup sweetened condensed milk
3 eggs (room temperature)
1/2 cup milk (room temperature)
2 tbsp. black sesame seeds
In medium bowl, sift together, rice flour, baking powder and match powder.
In large bowl, beat together melted butter, coconut milk and condensed milk until well combined.
Add in egg one at a time while whisking on medium speed.
Slowly add in flour mixture and continue to mix. Add milk and mix until batter is smooth (should resemble a pancake batter, but not too runny).
Let batter rest for 20 minutes.
White waiting for batter to rest, preheat the oven to 350°F. Butter and flour the muffin tin generously.
After resting for 20 minutes, fill muffin tin with batter. Sprinkle with sesame seeds. Bake for 40-45 minutes until golden. Enjoy!
Mocha Chocolate Chip Muffins
Not too sure what to say, other than this was definitely not my favorite. I was quite surprised that for the amount of espresso that was put into this recipe, the espresso taste didn’t really stand out or non-existent. I wasn’t too sure if it was the amount of espresso, or the quality of espresso I used. I might try this recipe again with a stronger epresso. The texture was a little chewier than I expected. It wasn’t bad, but I expected it to be fluffier.
Ingredients:
2 tsp instant espresso (recommended: Starbucks Via)
1 tbsp boiling water
1 1/3 cups cake flour
1/3 cup cocoa powder
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/3 cup yogurt, at room temperature
1/4 cup butter, melted and slightly cooled
1 egg. room temperature
1 1/2 tsp vanilla extract
1/4 cup semisweet chocolate chips
Topping
1/4 cup semisweet chocolate chips
powdered sugar, for dusting
Preheat oven to 425°F and prepare and line a standard muffin pan with baking cups.
Dissolve espresso in boiling water, and set aside to cool to room temperature.
Sift together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl and make a well in the center of the mixture.
Combine yogurt, melted butter, egg, vanilla, and cooled espresso in a medium bowl. Add to flour mixture and fold in until almost combined, do not overmix. Fold in chocolate chips.
Fill each baking cup 3/4 full of batter and sprinkle with chocolate chips.
Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 12-15 minutes (for a total baking time of 20 minutes), until muffins are set and a toothpick inserted in the center comes out clean.
Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
Chocolate Cake Bites
As I have mentioned before, I have never been a cupcake or even a muffin baker. I don’t have the artistic talent and certainly don’t have the patience for that either. However, after making the two bite applesauce mini muffins, it was a real hit for the kids to bring to school. So I decided to attempt this one. It was supermoist and easy to bake. It was easy to eat and real hit for the kids.
Ingredients:
2 cups sugar
2 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
3/4 cup water
5 tbsp. cocoa powder
1/2 cup yogurt
2 large eggs, room temperature and beaten
2 cups sugar
2 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
3/4 cup water
5 tbsp. cocoa powder
1/2 cup yogurt
2 large eggs, room temperature and beaten
Preheat oven to 325° F. Prepare mini muffin tins by spraying with non-stick spray.
Mix sugar, flour, baking soda and salt in a large bowl.
Combine butter, water and cocoa powder in a medium sauce pan, bring to a boil. Remove from heat then pour into dry ingredients. Gently mix together. Fold in yogurt and eggs. Blend well. Batter will be thin.
Using a small cookie scoop or tablespoon, place one scoop of batter in each muffin cup. Bake in preheated oven for 10 to 12 minutes. Remove from oven. Place on wire racks to cool completely.
Mini Applesauce Muffins
This was my first attempt with mini muffins and I was quite impressed. As I have mentioned before, the whole muffin and cookie thing is not really my baking style. You actually need a lot of patience with scooping each batter out, and they all have to be same size, if not, it won’t bake evenly with the others. Not only it’s the individual muffins (if you put enough batter or not enough in the baking mould). Some look better than others, then it’s the stress of thinking what others may think. Some people that think they know better bakers and then they start to judge, then it defeats the whole purpose of baking as a relaxation. Anyhow, this may be the start of my mini muffin series. LOL!
Cake Ingredients:
1 3/4 cup cake flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup butter, room temperature
1/2 cup sugar
2 eggs
3/4 cup applesauce
Topping Ingredients:
1/4 cup butter, melted
1/4 cup sugar
1/4 tsp ground cinnamon
Preheat oven to 350°F. Lightly grease the mini muffin pan with cooking spray. Set aside.
In a small bowl, sift together flour, baking powder, and salt.
In a medium bowl, cream 1/2 cup butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time until combined, scrape sides if needed. Stir in applesauce.
Add the flour mixture to the butter mixture and stir just until moistened. DO NOT OVERMIX!!! (It will become very chewy if you overmix)
Spoon batter into prepared mini muffin pan. Fill each 2/3 full. Bake for 12-15 minutes. Remove from oven and allow to cool slightly before removing muffins from pan.
Once the muffins are cool, combine 1/4 cup sugar and cinnamon. Dip the muffin tops into melted butter and then into sugar mixture. Enjoy!
Large Chocolate Chip Muffins
This was a good recipe to try, as I never had the patience for small cookies and small cupcakes. As you can see, from the rest of my blog, I don’t have much of the artistic talent for decorating and making it look pretty. More so, I have always been the person who like desserts and snacks for the taste and not with all the fancy sugar embellishments. There was no buttermilk in this recipe either, so I wasn’t too sure if they would be too dense. So, I decided to try this extra-large muffin recipe, but also worried that it may be too dry. To my surprise, it turned out waaaaay better than I expected.
Ingredients:
1 cup milk
1/4 cup vinegar
2 1/2 cups cake flour
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup butter, melted
2 large eggs
1 tbsp. vanilla
1 1/2 cups chocolate chips
Preheat oven to 425ºF. Prepare a 6 large muffin tins with liners.
In a small bowl, pour the milk and vinegar together and let it rest while preparing the rest of the ingredients.
In a larger bowl, mix together the cake flour, baking powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the milk/vinegar mixture. Stir JUST until a batter with lumps forms. DO NOT OVERMIX!!!
Fold in the chocolate chips.
Fill each cup in the muffin tin to be completely full (about 1/4 cup each).
Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.
Blueberry Banana Muffins with walnuts
I have never been a muffin or even a cupcake kind of person. I don’t have that kind of patience, nor do I have that kind of artistic talent for that kind of thing. However, it seems that this is one of those recipes that if I have a bad banana, and some blueberries from the freezer AND if I’m looking for another variety of banana bread, here it is. On top of that, the baking time is not as long.
Ingredients:
2 eggs
1 cup sugar
1/4 cup oil
1 cup very ripe bananas
1/2 cup yogurt
1 1/2 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup blueberries
1 cup chopped walnuts (optional)
Prepare and line 12 muffin tins. Preheat oven to 350oF.
In a large bowl, beat eggs for 5 minutes. Add the sugar, oil, bananas and yogurt.
In a medium bowl, sift together flour, baking powder, baking soda and salt.
Fold flour mixture into egg mixture until just combined. (Do not use mixer, it may over mix the batter and the cake will become chewy).
Add in the blueberries and walnuts. Scoop into prepared muffin tin.
Bake at 350oF for approximately 1 hour. Check with cake tester.
Super Moist Chocolate Muffins
Muffins and cupcakes are definitely not my strength when it comes to baking. However, it seems like it’s getting to be popular trend again. I make these for snacks, as it is easy to individually wrap and pack into my usual brown bag lunch. I found these muffins super moist, I have even baked them and piped icing on for another added fun project for parties.
Ingredients:
2 cups of milk
1/2 cup vinegar
2 cups cake flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup vegetable oil
2 eggs
2 tsp. vanilla
Preheat oven to 350°F.
Prepare 12 muffin liners in the muffin tin.
In a small bowl, pour in the milk and vinegar. Let it sit, while preparing the remaining ingredients.
In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add oil, eggs, vanilla and milk mixture. Beat for 2 minutes, until well combined. At this point, the batter may be quite runny.
Bake for about 15-20 minutes or until tops are firm and tester comes out clean. Transfer to rack and cool completely.
Scratch My Baking 