Muffins Recipe

CHOCOLATE MUFFIN

Ingredients:
250 gms self raising flour
2 biji telur
75 gms gula castor
75 gms gula perang
150 ml susu segar
150 ml minyak sayuran
130 gms serbuk koko
100 gms coklat chip

Directions:
Pukul telur, gula kastor dan gula perang sehingga sebati.
Masukkan susu segar dan minyak sayuran. Gaul sebati.
Ayak tepung dan serbuk koko, masukkan sedikit demi sedikit ke dalam campuran tadi.
Masukkan chocolate chips dan gaul. Jangan terlalu lama sebab kalau chocolate chips cair akan menyebabkan adunan keras sedikit.
Bakar di dalam oven yg telah dipanaskan terlebih dahulu, suhu 190 darjah celcius selama lebih kurang 20 minit.

Source: hazila.blogspot.com

 CHERRY ALMOND MUFFINS

Wet Ingredients:
1/2 cup + 1 tablespoon melted virgin coconut oil
1/2 cup honey
3 eggs
12 drops vanilla creme liquid stevia (I omitted this)


Dry Ingredients:
2 cups almond meal flour (Bob's Red Mill)
1/2 cup brown rice flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Directions:
2 cups thawed blueberries, cherries, or chopped nutsPreheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a medium-sized mixing bowl beat wet ingredients together. Add dry ingredients on top of the wet mixture and beat together with an electric mixer. Fold in berries or cherries.
Spoon batter into prepared muffin pan. Bake for approximately 24 minutes. Cool on a wire rack.


Source: nourishingmeals.com

MUFFIN PISANG COKLAT RICE
Sumber : Hanieliza
(Nadz buat dapat 26 biji muffin saiz atas tu)

Ingredients:
140 gm butter atau majerin
1 cawan gula perang
2 biji telur
1 s/k esen vanilla
2 cawan tepung gandum ] ayakkan
1 s/k baking powder ]
1 cawan pisang - hancurkan [4 biji pisang berangan]
2 s/b susu tepung
1/2 cawan coklat rice

Directions:
1. Gaulkan butter dengan gula sehingga sebati.
2. Masukkan telur satu persatu dan esen vanilla. Kacau sebti.
3. Masukkan tepung yg telah diayakkan.
4. Masukkan pisang dan susu tepung. Kacau rata.
5. Masukkan coklat rice dan kacau lagi.
6. Masukkan adunan dalam muffin cup.
7. Bakar dalam oven yg telah dipanaskan suhu 180'C selama 25 minit atau sehingga masak.
8. Sejukkan atas redai kueh dan hidangkan.

Source: ovenkecil.blogspot.com

MUFFIN PANDAN

Ingredients:
200gm tepung gandum 
1 1/2 tsp baking powder 
1/2 tsp soda bikabonat
1/2 tsp garam halus 
120gm gula castor 
200ml santan kelapa (dalam kotak) 
100ml minyak jagung
2 biji telur
*1 tsp pandan paste (Boleh bubuh extra kalau nak lebih hijau)
*1/2 tsp pandan essence

Bahan topping ikut selera - Almond slices, kismis, ceri etc.

Nota : 
*Sekiranya tiada pandan paste atau pandan essence, boleh blend 5-7 helai daun pandan bersama 200ml santan di atas dan tapis ya.

Directions:
1. Panaskan oven pada suhu 190 darj cel. Sediakan loyang muffin dan paperliners.


2. Ayak tepung, baking powder, soda bikabonat dan garam halus. Masukkan ke dalam sebuah mangkuk besar. Campurkan gula halus dan kacau rata menggunakan whisker. 
3. Campurkan ke semua bahan basah ke bahan kering. Kaup balikkan sekadar kesemua bahan bercampur. Adunan akan kelihatan seakan berketul2 sedikit (lumpy).


4. Isikan adunan ke dalam paperliners dan taburkan kepingan almond di atasnya. 

5. Bakar selama 20minit.

Petua Masakan:
Kalau nak muffin naik membumbung macam ini dan teksturnya lembut, petua biasanya adalah jangan diputar adunan atau dikacau terlalu lama. Cukup sekadar bahan kering dan bercampur dengan bahan basah. Bila isi dalam paperliners, isi hampir penuh ya. Kalau isi 1/2 atau 3/4 penuh nanti tak membumbung.


Source: irmadilondon.blogspot.com

MUFFIN CHEESE CHOCOLATE

Bahan –bahan :

140 gm chocolate chip/ cooking coklat
100 gm cream cheese
80 gm butter
2 biji telur A
60 gm gula
100 gm tepung gandum
2 sk baking powder

Cara-cara :

panaskan oven 180 c
potong dadu 1cm creamcheese dan butter. Cairkan bersama choco chip dengan dengan kaedah double boiled. Bila dah cair, angkat dr api , masukkan telur dan kacau dengan whisk(creamcheese tinggal berketul pun tak ape)
Tambah gula dan kacau lagi.
Ayak tepung bersama baking powder dan masukkan ke dalam adunan dan kacau dengan whisk.
Masukkan ke dalam bekas muffin dan bakar 20 minit.


Source: norkhamsiah.blogspot.com

ORANGE BERRY MUFFINS
(Source: Dorie Greenspan “Baking: From My Home to Yours” p. 3)

Ingredients:

Grated zest and juice of 1 orange
About 3/4 cup buttermilk
2 large eggs
3 Tablespoons honey
1 stick (8 Tablespoons) unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries – fresh, preferably, or frozen (not thawed)

Decorating sugar, for topping (optional)

Getting Ready:

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.

Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Source: browneyedbaker.com

CHOCOLATE CHUNK MUFFINS

Ingredients:


3 cups (390 grams) plain flour
3 tablespoons cocoa powder
1 1/2 tablespoon baking powder
1 1/2 cups (300 grams) sugar
200 grams (8 rows) dark cooking chocolate, chopped
1 1/2 cups (360 ml) milk
3/4 cup (170 grams) butter, softened
2 eggs

Directions:

1. Preheat an oven to 356 F (180 C).



2. Sift the flour, cocoa, baking powder and sugar into a large bowl.
Stir to combine.



3. Add the chocolate chunks and stir again.



4. Whisk the eggs, butter and milk.



5. Then, using a spatula or wooden spoon, stir the two mixtures together until everything is moistened.
Yes, there will be lumps but small lumps are fine.



6. Spoon the mixture into muffin pans…
7. … and bake for 20-25 minutes.


Mmmm, lovely!

Source: zoomyummy.com

WILD BLUEBERRY LEMON MUFFINS WITH LEMON GLAZE

Muffins: (Adapted from Smitten Kitchen)
1 cup granulated sugar plus 1/8 cup
4 tsp lemon zest (from about 2 large lemons)
2 cups all purpose flour
2-1/2 tsp baking powder
3/4 tsp salt
1/2 cup unsalted butter
1 egg
1 cup buttermilk
2 tsp vanilla extract
2 cups wild blueberries (of course you can use regular instead!)

Glaze: 
3 tbsp fresh lemon juice
1/4 tsp lemon zest
1/2 cup powdered sugar

Direction:
- Preheat oven to 375 degrees
- Line 16 muffin cups with paper lines
- Mash 1/8 cup sugar with lemon zest until sugar is moistened
- In a medium-sized bowl, whisk together flour, baking powder, and salt

Using an electric mixer, beat 1 cup sugar and butter together
- Beat in egg, butter milk, vanilla, and lemon sugar one at a time
- Add flour mixture slowly until smooth
- Mix in blueberries gently with a large spatula
- Divide batter equally into muffin tins (filling about 3/4 of the way)


- Bake for about 35 minutes, or until cake tester comes out clean
- Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
- Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin

Source: ericasweettooth.com

COFFEE CAKE MUFFINS
Adapted from Martha Stewart Cupcakes

For the muffins:
2-1/2 cups all purpose flour
1/2 tsp baking soda
1-1/4 tsp baking powder
1/2 tsp salt
1/2 cup plus 2 tbsp unsalted butter, at room temperature
1 cup sugar
3 large eggs
1-1/2 tsp pure vanilla extract
1-1/4 cups sour cream

For the streusel topping:
2-1/4 cups all purpose flour
3/4 cup packed dark brown sugar
2-1/4 tsp ground cinnamon
3/4 tsp salt
1/2 cup plus 2 tbsp unsalted butter, chilled

For the milk glaze:
1-1/2 cups confectioners’ sugar
3 tbsp milk

Direction:
- Preheat oven to 350 degrees. Line 24 standard muffin tins
- Whisk together flour, baking soda, baking powder, and salt
- With an electric mixer, cream together butter and sugar until light and fluffy
- Add eggs one at a time, beating until each is incorporated
- Stir in vanilla by hand
- Add flour mixture and sour cream, stir until just combined
- Divide batter evenly among lined cups.
- For the streusel: whisk together flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry cutter or your fingers, until combined but still crumbly
- Sprinkle half of the streusel over the muffins, pressing it into the muffins
- Sprinkle the other half evenly over the muffins
- Bake for 20 minutes or until cake tester comes out clean, rotating pans half way through
- Transfer tins to wire racks to cool completely before removing muffins
- Once cooled, prepare milk glaze by whisking together sugar and milk
- Remove muffins from tin and place on a wire rack set over a cookie sheet and drizzle evenly with milk glaze



Source: ericasweettooth.com

APPLE CINNAMON STREUSEL MUFFINS

For the muffins:
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tsp pure vanilla extract
1-1/2 cups finely chopped apples

For the streusel:
1/3 cup light brown sugar
1 tbsp whole wheat flour
1/8 tsp ground cinnamon
1/8 tsp nutmeg
1 tbsp cold butter



Direction:
- Preheat oven to 375 degrees and line 12 muffin tins with paper liners
- In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt
- In the bowl of an electric mixture on medium speed, beat together butter, sugar, and eggs until light and fluffy. Reduce speed and mix in vanilla
- With a spatula, stir in apples and gradually fold into the flour mixture
- Divide the batter among the liners
- For the streusel, mix together brown sugar, flour, cinnamon, and nutmeg in a small bowl. Using a pastry cutter of 2 forks, cut the butter into the mixture until it is the consistency of bread crumbs. Sprinkle over the muffin batter
- Bake for 20 minutes, or until cake tester comes out clean
- Once done, allow to cool 5 minutes in the pan, then complete cooling on a wire rack



Recipe yields 12 muffins

Source: ericasweettooth.com

BANANA MUFFINS

Ingredients:
4 medium bananas
2 tbsp honey or molasses
300g wholemeal self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon (or whatever spice you prefer – nutmeg, ginger, caraway seeds, etc)
4 oz seeds, toasted in a dry pan
4 oz dried fruit of your choice
2 eggs, beaten
A little milk

Method:
Mash the bananas in a big bowl with the honey – use a potato masher. Stir in the beaten eggs followed by the seeds and fruit. Sieve in the dry ingredients. This will leave some bran in the sieve, just throw it back into the bowl. Add enough milk to achieve a dropping consistency. Stir to combine and quickly divide between 12 prepared muffin cases set in a muffin tray. Bake for 20-25 minutes until well risen and then remove the muffins onto a cooling rack or you’ll get soggy-bottomed muffins, and no-one wants that. As soon as they are cool either put them in an airtight container or pop them into the freezer in a zip-lock bag. If you take one (or two) out and pop it in your lunch box it will be more or less defrosted by the time you get to work but you can always give a gentle warm in the microwave if it’s a tad on the cold side.

Source: notesonthemenu.wordpress.com



BLUEBERRY BANANA MUFFINS

Adapted from Martha Stewart



Ingredients:
1 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup light-brown sugar
2 large eggs
2 ripe bananas (about 3/4 cup once mashed)
1/3 cup 2% milk
1 tsp vanilla extract
1-1/2 cup fresh or frozen blueberries



Direction:
- Preheat oven to 375 degrees and line a 12 muffin tin with paper liners
- In a medium bowl, whisk together flours, wheat germ, baking soda, and salt
- In the bowl of an electric mixer, beat together butter and sugars until it’s light and fluffy
- Add eggs one at a time, beating well after each addition
- In a small bowl, mash bananas with a fork and then stir in milk and vanilla
- With mixer on low, alternate adding flour mixture and banana mixture, starting and ending with the flour mixture. Mix until just combined and fold in blueberries
- Divide batter among muffin liners and bake for 25-28 minutes (rotating pan halfway through), or until cake tester comes out clean
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling



Recipe yields 12 muffins

Source: ericasweettooth.com

BANANA CHOCOLATE CHIP OATMEAL MUFFINS
Recipe adapted from Multiply Delicious

Ingredients:
1 cup all purpose flour
1 cup whole wheat flour
1 cup rolled oats
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1-1/2 cups buttermilk
2 eggs
1/4 cup (1/2 stick) unsalted butter
1 cup ripe bananas, mashed (about 3 medium)
3/4 cup semi-sweet chocolate chips


Direction:
- Preheat oven to 350 degrees. Spray one 9×5 inch pan with non-stick cooking spray and line muffin tin with 12 liners
- In a large bowl, whisk together flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt
- In a medium bowl, mix together buttermilk, eggs, butter, and bananas. Pour into dry ingredients and mix until well combine. Stir in chocolate chips.
- Pour batter into prepared pans and bake the muffins for about 20 to 25 minutes and the bread for about 45 to 50 minutes, or until a toothpick inserted comes out clean


Hope everyone is enjoying the start of spring!!

Source: ericasweettooth.com

CHOCOLATE CHIP MUFFINS 

Ingredients:

2 cups all purpose flour
1/3 cup white sugar
1/3 cup light brown sugar
 2 teaspoons baking powder
½ teaspoon salt
2/3 cup milk
½ cup butter (melted and cooled)
2 eggs (lightly beaten)
1 teaspoon vanilla extract
1 (11 ½ ounce) package milk chocolate chips (or less)
½ cup walnuts (chopped)

Cooking Instructions:

Step 1: Preheat the oven to 400 degrees. Grease 12 muffins cups (or muffin tins). In a large bowl mix together flour, white sugar, brown sugar, baking powder and salt.

Step 2: In another bowl stir together eggs, milk, butter and vanilla until well blended. Make a well in the center of the dry ingredients. Pour the milk mixture into the well and stir until well combined. Lightly stir in chocolate chips and chopped nuts.

Step 3: Spoon batter into muffins cups or tins. Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes.


Source: blogchef.net