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Posts Tagged ‘muffins’

Sourdough Chocolate Chip Muffins

May 31, 2013 6 comments

Please bear with me as i yet again put up another sourdough recipe.

This time, i used my sourdough discard to make chocolate chip muffins.

sourdough muffins 1

The sourdough here acts as an acidic base for the baking soda, which made the muffins get an extra “oomph” while rising in the oven.

sourdough muffins 2

As always with muffins, i was extra generous with my chocolate chips. I loved picking the chips with my fingers when i eat my muffins.

sourdough muffins

Taste wise, i couldnt really taste the sour twang of the sourdough starter. Neither did Mr.Crustabakes… I know this because he didn’t complain. You see, Mr. Crustabakes isn’t a big fan of sourdough related items. He thinks they are stinky and rotting. Little did he know that he just scarfed a whole muffin of sourdough. Ha!

Sourdough chocolate chips muffins

Yields about 8 muffins

Adapted from Sourdoughhome.com

  • 1 C “discarded” sourdough starter
  • 1 C All Purpose flour (sift flour prior to measuring)
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/4 C oil
  • 1/2 C sugar
  • 1 tsp baking soda
  • ~1/2 C chocolate chips

Preheat oven to 425F.

Combine dry ingredients in small bowl. Stir in chocolate chips. Combine wet ingredients in medium bowl. Add dry ingredients to wet ones.

Line your muffin tins with cupcake wrappers. Mix the wet and dry ingredients quickly and spoon into your muffin cups.

Bake at 425 for about 20 minutes.

 

 

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Mango Yogurt Muffins

November 26, 2012 2 comments

Let’s welcome the Mango Season with these mango Yogurt muffins!

 
Mango Yogurt muffin*makes 12 muffins

Taken from Nasi Lemak Lover
(printable recipe)
125g unsalted butter
150g cake flour
110g sugar
200g chopped fresh mango
100g yogurt (natural flavour)
2 eggs (medium)
1tsp baking powder
1/2tsp baking soda
1/4tsp salt

1. Beat butter, salt and sugar till pale and creamy.
2. Add egg one at a time, mix well.
3. Sift in flour, baking powder and baking soda, add in yogurt, combine well
4. Add in chopped mango, and lightly mix well.
5. Spoon batter into a muffin pan, sprinkle some chopped mango on top.
6. Bake at preheated oven 180c for 25mins or till golden brown.

Chocolate Chocolate Chocolate Chip Muffins

October 23, 2012 1 comment

Chocolate Chocolate Chocolate Chip Muffins.

Who could resist a muffin with a name like that?

One moment, I was in bed reading a blog post off the Food Librarian,

And the next thing i knew, I was in the kitchen taking butter out of my fridge.

Chocolate Chocolate Chocolate Chip Muffins
From: Joy the Baker Cookbook (Via the Food Librarian)
1/2 cup (1 stick) butter
5 ounces semisweet chocolate, coarsely chopped (I used Nestle semi-sweet chocolate chips)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract (or 1 teaspoon instant espresso powder)
1/2 cup packed brown sugar
2 large eggs
2/3 cup buttermilk
1 cup (6 ounces) semi-sweet chocolate chunks (I used Nestle semi-sweet chocolate chips)
1/2 cup white chocolate chips (I used 96 grams of Nestle white chocolate chips)

Preheat oven to 350 degrees. Prep a muffin pan. Joy’s recipe says it yields 12 muffins, but I must have made mine a bit smaller and got 16 muffins.

Create a double boiler (place some water in a saucepan and bring to a simmer) and place the butter (chopped into about 8 pieces) and 5 ounces of chocolate into a heatproof bowl over the simmering water. Don’t let the bowl touch the water. Melt the butter and chocolate together, stirring together. Once melted, remove and set aside to cool a bit while you mix the rest of the ingredients.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, soda, salt.

Whisk the brown sugar into the chocolate mixture. Follow with the eggs, buttermilk, vanilla. Add the flour mixture all at once and fold together. Don’t overmix. Add the chocolate chunks.

Dish into muffin tin. Bake for 18-20 minutes – until a toothpick comes out clean. Remove from pan after 5 minutes and place muffins on wire rack to cool completely.

When the muffins are cool (or as long as you can wait), melt the white chocolate like you did the semi-sweet chocolate. Note that white chocolate melts at a lower temperature. Once melted, have fun drizzling it over the muffins.

 

 

 

Mini Brown Sugar Muffins with Coffee Glaze

March 10, 2011 13 comments

I have always had the impression that muffins in general are practical breakfast items. Unlike their petite counterpart, Miss Cupcake with her fancy dress-ups, muffins are effortless, and they are also ready in no time at all.

But sometimes, practicality can be boring. Yet, with the time constraints imposed on the everyday morning rush, practicality is indispensable.

So u can pretty much imagine my delight when i saw these muffins from daily delicious. I think these muffins make good compromises between practicality and boring. 

Muffins with coffee glaze.

I love how glazes dry up. They are fuss free and they are no-smudge. You dont have to worry about getting them all over your hands, or your face. or your hair. 

 You can also pretty much muck around with them anyway you want, like stack them up.

LOL.

I also love how easy glazes come together. With this, some instant coffee gets dissolved in some hot water, to which icing sugar is added into the mixture to get them into that drizzling consistency. No heavy whipping required here, in fact, i managed to get everything incorporated just by a whisk of my fork (not even a balloon whisk).

Glazes aside, these muffins are also wonderfully moist and soft. And i think it has got to do with the the brown sugar, which is known to attract more moisture than the regular white.

I am also fancying the petite sizes these nuggets come in. They appear innocous and are warm in inviting the strictest of the dieters.

But of course that doesnt guarantee that you will be able to stop at one!

Taken from Daily Delicious
110g …………………………. Cake flour
1½tsp ………………………. Baking powder
60g …………………………… Unsalted butter
50g …………………………… Brown sugar
1 ……………………………….. Egg
45g ……………………………. Crème Fraîche
½tbsp ……………………….. Honey
…………………………………… A pinch of salt
Coffee glaze
30g ……………………………. Icing sugar
⅓ tsp …………………………. Instant coffee granule
1tbsp ………………………… Hot water
Preheat the oven to 170°C 
Put paper case in 14 mini muffin pans.
Sift cake flour and baking powder together, set aside.

Beat butter salt and sugar together until light in color, add the egg, beat to combine.
Pour the honey into the butter and beat to combine. 
Add the flour to the butter in 3 parts, alternating with the Crème Fraîche
Divide the batter into prepared pans.
Bake for 15-17 minutes or golden and spring when touch lightly.
Let the muffin cool on a wire rack.
Mix the hot water and instant coffee granule together, add the icing sugar and stir to combine.
Drizzle over the muffin and serve with a smile^^.

Makes about 14 mini muffins

Banana Espresso Chocolate Chip Muffins

March 2, 2011 14 comments

The espresso in that irregular shaped banana cake was so impressionable that i just had to attempt another recipe with the same banana, espresso combination.

I knew i found gold with Tracey’s Banana Espresso Chocolate Chip Muffins

Cause not only were they easy to whip up, they also have a third delightful ingredient – Chocolate Chips.

While this recipe adopts the convenient muffin method of just mixing wet ingredients to dry ingredients, u do have to set aside time to peel and puree the bananas.

Frankly speaking, i am not a huge fan of measuring pureed bananas in cups. I find that it is not as accurate as the reliable metric measurement. I know i am being a bit of fussypants here, but really, the last thing i wanted was for me to add excess banana puree which would cause the muffins to have this weird wet gummy texture.

Not a biggie, a quick search on the internet revealed the weight of a cup of mashed bananas at 227 grams.

The extra step at weighing was definitely worth the effort cause i got a lovely banana cake done just right with none of that gelatinous,  wet, pudding-like interior.

And of course, let’s not be forgetting about that espresso, which added not only an extra depth in the flavour department, but also that mandatory boost of caffeine in your breakfast.

And of course, let’s not forget to set aside a handful of chocolate chips to strew on top of your batter  just before they go into the oven!

Banana Espresso Chocolate Chip Muffins
Taken From Tracey’s Culinary Adventure

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/4 cup milk (I used 1%)
1 large egg, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup semisweet chocolate chips

Preheat oven to 350 F.  Line a 12-cup muffin pan with paper liners.

In a medium bowl, stir together the bananas, sugars, butter, milk and egg.  Whisk together the flour, instant espresso powder, baking soda and salt in a large bowl.  Make a well in the middle of the dry ingredients and pour in the wet ingredients.  Stir until just combined.  Fold in the chocolate chips.

Distribute the batter evenly among the muffin cups, filling each about three-quarters full.  Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Move the muffin pan to a wire rack, and let cool for about 10 minutes, then remove the muffins from the pan to the rack to cool completely.

Muffins can be stored in an airtight container for up to 2 days.

Yields 12 muffins

Of Blueberry Muffins and Starbucks

February 10, 2011 15 comments

There are plenty of things you can make with blueberries,

but really when i think of bluberries, the first thing that came to mind is blueberry muffins.

And the first thing i relate to with blueberry muffins is Starbucks.

I’ve had a blueberry muffin from Starbucks INDONESIA before. It was pretty good, but i can’t vouch its authenticity from the ones sold in the states.

I mean, we are halfway across the globe, and i am guessing there was no way the blueberry muffins here are from the same supplier as the ones in the states.

I decided i should attempt a Starbucks blueberry muffin copycat recipe. I googled and decided upon the recipe featured on Amanda‘s site, which she felt came pretty close to the original ones.

And while this tastes pretty good, i thought that the muffins were a bit too heavy. The batter was thick, but i am guessing that was necessary to hold all the blueberries suspended, and not have them sink to the bottom.

While some of the blueberries burst and bled into the muffins, some remain whole- plump and juicy. I find myself picking at the ones that stayed intact, and was surprised that they still retain the juices within.

The crumb top was quite amazing too, crunchy with a hint of cinnamon.

Blueberry Muffins
Taken from Amanda

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

 

Blueberry Muffins on a Blue Monday

November 29, 2010 4 comments

It’s Monday, and i am a severe case of the blues. And ironically i baked up some BLUEberry muffins  this morning. Geez, BLUEberry muffins on a BLUE monday. That’s a negative all right .

But in my defense, these aren’t your average muffins. These are the Baking Bites VERY Blueberry Muffins. We’ve got twice as much of the Blue stuff in there. And since double negative cancels out each other, These are positively a worthy candidate to offset your Monday blues. LOL. Okay, not making much sense here.

So why are they called the very Blueberry Muffins again? Cause they call for fresh blueberries, dried blueberries AND blueberry juice in the recipe.

The blueberry juice kinda gives u a weird murky blue brown colour. But seriously, no one cared. And i havent even gotten to the best part of these muffins. They contain NO butter.

Hold up, did someone say butter?

okays, so now they do contain butter, but it’s just for this one. I promise. The others were left untainted. LOL.

But seriously, these muffins didn’t really need all that butter, or jam. Beside all that wonderful berryworks, these muffins were sprinkled with sugar over their tops before they went into the oven. They tasted very good on their own, and that’s how the others were eaten when i brought them to work to help ease the others’ with their Monday blues.

Just my lil’ contribution to make the world a berry happy place.

Very Blueberry Muffins (Adapted from Baking Bites) Thanks Nicole for sharing!

1 ¾ cups all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
1 tbsp oil
zest of one lemon
1 egg
¼ cup sour cream
½ cup blueberry juice or milk
1 cup blueberries, fresh or frozen
¼ cup dried blueberries

1 tbsp sugar

Preheat oven to 350F. Line a muffin tin with paper liners.

Whisk together flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat together sugar, oil, lemon zest and egg for 1 minute or until smooth. Stir in sour cream and blueberry juice. Gently stir in dry ingredients until almost fully combined. Add the blueberries and continue mixing until just combined.

Spoon mixture into muffin tins, filling each one 2/3 full. Sprinkle with sugar.

Bake 20-23 minutes at 350F, until tester comes out clean and the muffin springs back when lightly pressed.

Makes 12.

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