A relatively easy to bake recipe to follow. No need cake beater or anything~ its good! But need to find really good strawberries, which is a feat in Singapore. =( Or substitute with other berries, the original recipe called for Blueberries.
Another recipe taken from Joyofbaking.com. The muffins turned out pretty but it wasn't yummy. Partly due to the fact that NTUC didn't really sell sweet and delicious fresh blueberries. When baked, there's no strong blueberry flavor at all and the blueberry taste a tit bit sour.
So try this recipe if you really get very nice blueberries. =D
So try this recipe if you really get very nice blueberries. =D
Blueberry Struesel Muffins
Ingredients
240ml milk
2 large eggs, lightly beaten
1 tsp vanilla extract
420g flour
200g castor sugar
1 tbsp baking powder
1/2 tsp salt
113g unsalted butter
260g fresh or frozen blueberries
1/2 tbsp grated lemon zest
2tbsp unsalted butter, melted
- Preheat oven to 350 degrees F (177 degrees C). Place rack in middle of oven. Line muffin pans with paper liners or spray with a vegetable spray.
- In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
- Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later.
- Gently fold in the blueberries and lemon zest.
- Add the milk and egg mixture to the flour mixture. Stir until just combined. Do not over mix this mixture or the muffins will be tough when baked.
- Fill each muffin cup almost full with the batter, using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.
- For streusel topping: Melt the remaining 2 tablespoons (28 grams) butter and drizzle over the reserved 1 cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal.
- Sprinkle a couple of teaspoons of the streusel over the top of each muffin. Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes.
- Place on a wire rack to cool.
- Makes 12 - 14 regular-sized muffins.
It's brownie muffins again this weekend. But with walnuts and slices of banana in the muffin! Aaaah... Heavenly taste! Banana and chocolate never goes wrong.
Got this recipe from Imperial Forum. Results? Awesome muffins I have. Soft in the inside and crispy on top, with deep chocolaty taste! Best of all, it's easy to make. No whisking or rubbing-in of butter and flour required. Hassle free! I'm thinking of improvising by adding slices of banana in the muffin. Shall venture that next time!
Brownie Muffin
Ingredients
125g butter
150g 70% cocoa solids chocolate (like Lindt)
200g brown sugar
pinch of salt
3 eggs
1 tsp vanilla extract
1 tbsp rum/Tia Maria/Baileys/Kahlua
1/2 tsp baking powder
1/2 tsp baking soda
150g plain flour
3 tsp cocoa powder
chocolate chips for scattering
- Preheat oven to 180 degree celsius.
- Roughly chop up butter and chocolate and melt in a large bowl over a pan of simmering water and stir to melt.
- Stir in salt and sugar.
- Stir in vanilla, eggs and rum,beat lightly to mix.
- Sift in rising agents, flour and cocoa, stir to combine.
- Scatter 1 tsp chocolate chips in your liners, then half fill with the batter.
(Do not be tempted to fill more, else the muffin will overflow) - Scatter 1 tsp more chocolate chips overtop, bake for 20 to 25 minutes or until risen, springy and an inserted toothpick comes out with moist crumbs clinging to it. If there is wet batter, bake a while more but monitor closely. Because if it comes out dry, you have overbaked it. Cool a while before enjoying it warm. This keeps well for a few days without refrigeration.
I found a recipe on Nutella Muffins from some blog. But funny me forgot to buy butter to bake the Nutella Muffin lor... >.<" Nevermind! Improvise! I had a packet of cake mix left, so I combined the recipe for cake mix muffin and nutella muffin and got a Chocolate Nutella Muffin. Super sinful hor!? Added the Nutella on top of the muffin and created the swirl effect with a toothpick. I think it kinda ballooned too much that the Nutella cracked? lol... But I liked this better than my Double Chocolate Chip Muffin, less sweet 'cause I ended lotsa cocoa powder to the cake mixture. 
Nutella Muffin
Ingredients
1 pkg deep chocolate cake mix
1 pkg chocolate instant pudding mix
4 eggs
250ml sour cream
125ml water
75ml vegetable oil
nutella hazelnut spread
Method
1. Preheat oven to 180 deg c.
2. In large mixer bowl, combine cake mix, pudding mix, eggs, sour cream, water and oil.
3. Beat on low speed for 1 minute to blend, then on medium speed for 1 minute.
5. Spoon batter into prepared muffin tins.
8. Scoop 1/2 tsp nutella onto batter and swirl with toothpick or bamboo skewer.
6. Bake 20 - 25 minutes.
A muffin weekend! Thanks to MC's inspiration, I decided to try out baking muffins using cake mix. I even got a recipe book for it. Hehehe... A wee bit sweet though, but the muffin turned out to be REALLY moist and soft. Adding some cocoa powder might make it less sweet.
Double Chocolate Chip Muffin
Ingredients
1 pkg deep chocolate cake mix
1 pkg chocolate instant pudding mix
4 eggs
250ml sour cream
125ml water
75ml vegetable oil
1 2/3 cups chocolate chips
Method
1. Preheat oven to 180 deg c.
2. In large mixer bowl, combine cake mix, pudding mix, eggs, sour cream, water and oil.
3. Beat on low speed for 1 minute to blend, then on medium speed for 1 minute.
4. Stir in chocolate chips.
5. Spoon batter into prepared muffin tins.
6. Bake 20 - 25 minutes.
