Category Archives: Muffins

Marbled Muffins

 

It happens sometime we are not sure if we really needed a plain vanilla or something chocolaty. So why not these beautifully spongy, rich and moist marbled muffins? You’ll really love the flavour of vanilla and chocolate together in a single bite and muffins are always great with those amazing results with very less work on batter.

Ingredients:

  • 280 gms (2 1/4 cups) all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 150 gms (3/4 cups) granulated white sugar
  • 2 large eggs
  • 250 ml milk, at room temperature
  • 80 gms (6 tablespoons) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 15 gms (2 tablespoons) cocoa powder

Method:

1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line up muffin cups with paper liners.

Step 1

2. Place the flour, baking powder and salt in a large bowl and whisk until the dry ingredients are combined with each other.

Step 2

3. Add the sugar into the flour mixture and mix well again using a wire whisk.

Step 3

4. Add the eggs in another large bowl and beat lightly using a wire whisk.

Step 4

5. Add the milk, butter and pure vanilla extract into the eggs and beat lightly until the wet ingredients are combined well.

Step 5

6. Make a well in the center of the dry ingredients and pour the wet into the well.

Step 6

7. Beat just until the ingredients are combined. Do not over mix.

Step 7

8. Transfer half of the batter into another bowl and add the cocoa powder.

Step 8

9. Beat just until the cocoa powder gets combined into the batter. Do not over beat.

Step 9

10. In each muffin cups, place one tablespoon of the plain vanilla batter.

Step 10

11. Then place one tablespoon of the chocolate batter into the same muffin cup.

Step 11

12. Using a wooden skewer or a toothpick, slightly work into the batter of each muffin cup to create the marble pattern.

Step 12

13. Bake in the pre-heated oven for about 15 to 20 minutes or until the muffins are well risen, firm to touch or until a tooth pick inserted into the center of one muffin comes out clean. Cool on wire racks or serve warm.

Step 13

Adapted from: Easy Chocolate

Marbled Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Yields: 15

Ingredients

  1. • 280 gms (2 1/4 cups) all-purpose flour
  2. • 1 tablespoon baking powder
  3. • 1/4 teaspoon salt
  4. • 150 gms (3/4 cups) granulated white sugar
  5. • 2 large eggs
  6. • 250 ml milk, at room temperature
  7. • 80 gms (6 tablespoons) unsalted butter, melted
  8. • 1 teaspoon pure vanilla extract
  9. • 15 gms (2 tablespoons) cocoa powder

Instructions

  1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line up muffin cups with paper liners.
  2. Place the flour, baking powder and salt in a large bowl and whisk until the dry ingredients are combined with each other.
  3. Add the sugar into the flour mixture and mix well again using a wire whisk.
  4. Add the eggs in another large bowl and beat lightly using a wire whisk.
  5. Add the milk, butter and pure vanilla extract into the eggs and beat lightly until the wet ingredients are combined well.
  6. Make a well in the center of the dry ingredients and pour the wet into the well.
  7. Beat just until the ingredients are combined. Do not over mix.
  8. Transfer half of the batter into another bowl and add the cocoa powder.
  9. Beat just until the cocoa powder gets combined into the batter. Do not over beat.
  10. In each muffin cups, place one tablespoon of the plain vanilla batter.
  11. Then place one tablespoon of the chocolate batter into the same muffin cup.
  12. Using a wooden skewer or a toothpick, slightly work into the batter of each muffin cup to create the marble pattern.
  13. Bake in the pre-heated oven for about 15 to 20 minutes or until the muffins are well risen, firm to touch or until a tooth pick inserted into the center of one muffin comes out clean. Cool on wire racks or serve warm.
http://www.fondbites.com/marbled-muffins/

Carrot Muffins

 

 

I just love how stephanie demonstrates recipes on Joy of baking. I have started becoming a die hard fan of her recipes and this is one such. Carrot muffins are sweeter than the carrot cake with the addition of apple. Apple gives muffin a moist texture and added sweetness but the flavour does not dominate. Original recipe and the traditional carrot muffin has walnuts but I have chosen to add cashews which still gives a great texture and taste to the muffin. Adding cinnamon powder gives carrot muffins a spicy flavour but am not a spice lover so I have chosen to go without it. Altogether carrot muffins are outstanding in flavour with an amazing moist texture.

Ingredients:

  • 1/4 cup walnuts or cashews or nuts of your choice, toasted and chopped
  • 1 1/3 cups raw carrots, peeled and grated
  • 1 small apple, peeled and grated
  • 175 gms (1 1/3 cups) all-purpose flour
  • 150 gms (3/4 cup) granulated white sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon (Optional)
  • 2 large eggs, at room temperature
  • 120 ml (1/2 cup) any flavourless cooking oil
  • 1 teaspoon pure vanilla extract

Method:

1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line muffins cups with paper liners.

2. Pour oil in a bowl and add the eggs and pure vanilla extract. Beat using a wire whisk until the eggs are broken and combined well.

Step 2

3. In a separate bowl sift or whisk together flour, sugar, baking powder, baking soda, salt and cinnamon powder (if using).

Step 3

4. Add the chopped nuts in the flour mixture and mix well using a wooden spoon.

Step 4

5. Form a well in the middle of the flour mixture and pour the wet ingredients into the well.

Step 5

6. Using a wooden spoon mix just until moistened. Do not overbeat.

Step 6

7. Add the grated carrot and apple and mix until everything just combines well with each other.

Step 7

8. Once just mixed, it is a very thick batter and do not panic 🙂

Step 8

9. Using ice-cream scoops spoon them into the prepared muffin cups and bake in oven for nearly 20 to 25 minutes or until a toothpick inserted into the center of one muffin comes out clean.

Step 9

10. Remove from oven and cool on a wire rack. They are best just after 10 minutes of baking. They can also be stored in airtight container for upto 3 days.

Step 10

Carrot Muffins

Prep Time: 30 minutes

Cook Time: 25 minutes

Yields: 10 medium sized muffins

Ingredients

  1. • 1/4 cup walnuts or cashews or nuts of your choice, toasted and chopped
  2. • 1 1/3 cups raw carrots, peeled and grated
  3. • 1 small apple, peeled and grated
  4. • 175 gms (1 1/3 cups) all-purpose flour
  5. • 150 gms (3/4 cup) granulated white sugar
  6. • 1/2 teaspoon baking soda
  7. • 1 teaspoon baking powder
  8. • 1/4 teaspoon salt
  9. • 1 teaspoon ground cinnamon (Optional)
  10. • 2 large eggs, at room temperature
  11. • 120 ml (1/2 cup) any flavourless cooking oil
  12. • 1 teaspoon pure vanilla extract

Instructions

  1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line muffins cups with paper liners.
  2. Pour oil in a bowl and add the eggs and pure vanilla extract. Beat using a wire whisk until the eggs are broken and combined well.
  3. In a separate bowl sift or whisk together flour, sugar, baking powder, baking soda, salt and cinnamon powder (if using).
  4. Add the chopped nuts in the flour mixture and mix well using a wooden spoon.
  5. Form a well in the middle of the flour mixture and pour the wet ingredients into the well.
  6. Using a wooden spoon mix just until moistened. Do not overbeat.
  7. Add the grated carrot and apple and mix until everything just combines well with each other.
  8. Once just mixed, it is a very thick batter and do not panic 🙂
  9. Using ice-cream scoops spoon them into the prepared muffin cups and bake in oven for nearly 20 to 25 minutes or until a toothpick inserted into the center of one muffin comes out clean.
  10. Remove from oven and cool on a wire rack. They are best just after 10 minutes of baking. They can also be stored in airtight container for upto 3 days.
http://www.fondbites.com/carrot-muffins/

Adapted from: Joyofbaking

 

 

Banana Muffins

 

Banana muffins are wonderfully moist and have the flavour and sweetness of banana, but I usually like it sweeter so this banana muffin recipe includes white chocolate which gives it unbeatable taste. You could choose to add any chocolate; plain or semi-sweet or even bitter-sweet to add the chocolaty flavour, but white chocolate just goes pretty well with these muffins.

Ingredients:

  • 225 gms ( 1 3/4 cups) all-purpose flour
  • 100 gms (1/2 cup) granulated white sugar
  • 55 gms (1/4 cup) light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 75 gms white chocolate, chopped
  • 3 large ripe bananas*
  • 100 gms (1/2 cup) unsalted butter, melted
  • 1 teaspoon pure vanilla extract

* The bananas used in the recipe should be over ripe, which is when the skin of the banana is more brown and less yellow. Such bananas are great for baking, as they are good to mash and gives a moist texture to the muffins.

Method:

1. Pre-heat oven to 180 degree C (350 degree F). Place oven rack in the middle of the oven. Line muffin cups with paper liners.

2. Place bananas in a bowl and mash them using a wire whisk or a fork.

Step 2

3. Add the eggs over the mashed bananas and beat until the eggs are broken and mixed well with the bananas.

Step 3

4. Add melted butter and pure vanilla extract in the bowl and mix using a wire whisk, until all wet ingredients are combined well with each other.

Step 4

5. In a separate bowl mix together, flour, white granulated sugar, light brown sugar, baking powder, baking soda and the salt.

Step 5

6. Form a well in the bowl of your dry ingredients and pour the wet mixture into the well and mix gradually until all the ingredients are just combined. Do not over beat.

Step 6

7. Add the chopped white chocolate and mix using big strokes just until the ingredients are combined.

Step 7

8. Using an ice cream scoop spoon the batter in the prepared muffin cups and bake in oven for nearly 20 to 25 minutes or until a tooth pick inserted into the center of one muffin comes out clean.

Step 8

9. Remove from oven and cool on a wire rack. They are great just after 10 minutes of baking, but they also store good in airtight container for about 3 days.

Step 9

Banana Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Yields: 12 Muffins

Ingredients

  1. • 225 gms ( 1 3/4 cups) all-purpose flour
  2. • 100 gms (1/2 cup) granulated white sugar
  3. • 55 gms (1/4 cup) light brown sugar
  4. • 1 teaspoon baking powder
  5. • 1/2 teaspoon baking soda
  6. • 1/4 teaspoon salt
  7. • 2 large eggs
  8. • 75 gms white chocolate, chopped
  9. • 3 large ripe bananas
  10. • 100 gms (1/2 cup) unsalted butter, melted
  11. • 1 teaspoon pure vanilla extract

Instructions

  1. Pre-heat oven to 180 degree C (350 degree F). Place oven rack in the middle of the oven. Line muffin cups with paper liners.
  2. Place bananas in a bowl and mash well.
  3. Add the eggs over the mashed bananas and beat well until well combined.
  4. Add melted butter and pure vanilla extract in the bowl and mix well using a wire whisk, until all wet ingredients are combined well with each other.
  5. In a separate bowl mix together, flour, white granulated sugar, light brown sugar, baking powder, baking soda and the salt.
  6. Form a well in the bowl of your dry ingredients and pour the wet mixture into the well and mix gradually until all the ingredients are just combined. Do not over beat.
  7. Add the chopped white chocolate and mix using big strokes just until the ingredients are combined.
  8. Using ice cream scoops spoon the batter in the prepared muffin cups and bake in oven for nearly 20 to 25 minutes or until a tooth pick inserted into the center of one muffin comes out clean.
  9. Remove from oven and cool on a wire rack. They are great just after 10 minutes of baking, but they also store good in airtight container for about 3 days.
http://www.fondbites.com/banana-muffins/

Adapted from: Joyofbaking

 

Chocolate Muffins

When it gets tired of beating but still there is craving for some nice chocolaty treats, here are chocolate muffins. The best thing about muffins are that they do not need any extra beating and its easiest of all batter. Chocolate muffins are great in flavour and texture, and the added chocolate chips make them mouth-watering. A promising recipe and a must try!

Ingredients:

  • 100 gms (1/2 cup) unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 240 ml (1 cup) buttermilk
  • 2 teaspoons pure vanilla extract
  • 230 gms (1 3/4 cups) all-purpose flour
  • 60 gms (2/3 cup) unsweetened cocoa powder
  • 250 gms ( 1 1/4 cups) light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 170 gms ( 1 cup) chocolate chips

Method:

  1. Pre-heat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven. Line the muffin trays with paper liners.
  2. In a large bowl add the buttermilk, melted butter, pure vanilla extract and the eggs. Beat with a wire whisk just until the eggs are broken well and all wet ingredients combined.
  3. In another bowl add all the dry ingredients, the flour, cocoa, light brown sugar, baking powder, baking soda and the salt. Mix well and make a well in the middle.
  4. Pour the wet ingredients in the well and mix using a rubber spatula just until combined. Do not over beat.
  5. Its a thick batter and thats how they ought to be. Do not panic.
  6. Using ice cream scoops, spoon the batter in the prepared muffin trays, filling cups full.
  7. Bake in the oven for about 20 minutes or until a tooth pick inserted into the center of one muffin comes out clean.
  8. Remove from oven and leave on the tray for 5 minutes then transfer the muffins to wire rack and let cool completely.
  9. They are best the day they are made, you can as well keep them airtight for 3 days.

Step 2

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Step 4

Step 5

Step 6

Step 8

 

 

 

 

 

 

 

 

 

 

 

 

Adapted from: Joyofbaking

 

Choco Chip Muffins

Muffins are a type of quick bread usually baked in small portions. They look like cupcakes but are not as sweet as they are and generally lack frosting. They do not need too much of beating and the muffin batter is versatile and your choice of addition can bring in different type of muffins. This version is a chocolate chip muffin, the springy sponge texture and a buttery sweet taste with the added choco chips are an amazing snack and this is an abosulte fuss free recipe. Go ahead and feel proud a baker!

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup superfine sugar*
  • 1 cup semisweet chocolate chips
  • 2 large eggs, at room temperature
  • 1 cup milk, at room temperature
  • 6 tablespoon cooking oil
  • 1 teaspoon pure vanilla extract

*Process the sugar in a food processor for nearly 5 minutes to make it superfine.

Method:

  1. Preheat the oven to 180 degree C (350 degree F).
  2. Place the oven rack in the middle of the oven.
  3. Line muffin cups with paper liners.
  4. In a large bowl mix together flour, baking powder, salt and add the superfine sugar and the chocolate chips and mix them well.
  5. In another bowl beat the eggs using a wire whisk and add the milk and oil and beat lightly until the wet ingredients are combined with each other.
  6. Make a well in the center of the dry ingredients and pour the egg mixture into the well.
  7. Using a rubber spatula mix them well to form a thick batter. Do NOT over mix or it will lead to a tough muffin.
  8. Spoon them into the prepared muffin cups filling 2/3 rds of the cups.
  9. Bake them in the oven for nearly 15 minutes or until a tooth pick inserted into the center of the largest muffin comes out clean.
  10. Let the muffins cool for sometime and they are great to be served warm else cool completely and they stay good for upto 4 days.

Step 4

Step 6

Step 7

 

 

 

 

 

 

Recipe adapted from: Simply baking, love food.