Cranberry Muffins
312g (2 1/2 cup) flour
2 tsp baking powder
226g (1 cup) white sugar
2 large eggs, lightly beaten
76g (2/3 stick) butter, melted and cooled
230g (1 cup) sour cream
1 tsp vanilla extract
300g cranberries, frozen
1 tbsp flour
Sugar, to sprinkle (optional)
1) Preheat oven to 200C / 400F. Line 12 muffin cups with muffin liners. Set aside.
2) In a large bowl, combine together flour, baking powder and sugar. Set aside.
3) In a small bowl, whisk together eggs, melted butter, sour cream and vanilla extract. Mix the wet ingredients to the dry ones. Stir just until combined.
4) In a small bowl, mix together cranberries and 1 tablespoon of flour. Mix them into the batter.
5) Divide the batter among muffin cups and sprinkle the tops with some granulated sugar. Bake for about 25 minutes or until nicely puffed and golden brown on top.
6) Cool before serving. I also made a simple icing sugar glaze: mix a cup of icing sugar with a few tablespoons of water and drizzle onto the cooled muffins.
Recipe by collecting memories
A very simple recipe for classic chocolate chip muffins. What I like about them, is that you only need a couple of bowls and no more than 10 minutes to prepare them. These have chocolate chips in every bite and my favourite part is a slightly crunchy exterior. They are both good warm when the chocolate is still melted and cold. They really keep well for almost a week.
Chocolate Chip Muffins
250g/2 cups all purpose flour
150g/⅔ cup sugar
2 tsp baking powder
½ tsp salt
113g/½ cup unsalted butter, melted and cooled
2 eggs, lightly beaten
160ml/⅔ cup milk
½ tsp pure vanilla extract
200g milk chocolate chips
1) Preheat the oven to 190C/375 F. Line 12 muffin cups with paper liners.
2) In a large bowl, mix together flour, sugar, baking powder and salt.
3) In medium bowl, mix together melted butter, eggs, milk and vanilla.
4) Fold the wet ingredients into the dry ones and mix everything together just until combined. Fold in the chocolate chips.
5) Divide the batter into the prepared muffin cups. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool for at least 5 minutes. Serve warm or at room temperature.
Enjoy!
Recipe adapted from here.
Muffins have to be large. So I took my ramekins and poured the batter into them instead of using standard muffin cups.
I healthified these a little bit. I used spelt flour and instead of all-purpose flour. Of course, these would be awesome with all-purpose flour too. Then I only added a small amount of butter and sugar. But banana added the moisture and sweetness to these little cakes.
Chocolate Chip Banana Muffins
50g butter, softened
90g white sugar
1 egg
1 cup mashed ripe banana (about 2 medium)
1/2 tsp vanilla
extract
125g/1 cup spelt flour (or use all-purpose)
1 tsp baking powder
1/2 tsp salt
1/4 tsp
cinnamon
90g
dark chocolate chips or chunks
1) Preheat oven to 180°C.
2) Beat together butter and sugar until light and fluffy. Beat in the eggs, banana and vanilla extract.
3) In another bowl, combine together the flour,
baking powder, salt and cinnamon.
4) Add the flour mixture into the butter mixture just
until moistened. Fold in the chocolate.
5) Lightly grease 6 ramekins and fill them with batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool for 5
minutes before removing from the ramekins. You may serve these warm or cold.
Recipe by collecting memories
Perfect, large, moist, buttery cinnamony muffins. Really, these coffee cake muffins are much better than a coffee cake. They taste almost the same but isn't it lovely to have a coffee cake in a small muffin shape? These also have a yummy cinnamon swirl inside and the tops sprinkled with sugar are slightly crunchy. This recipe is a keeper, I'm sure I'm going to make them lots of times in the future. And they also keep very well. At least two days. You see, I can't tell how long they keep moist because they didn't last three days. I believe you won't have this problem either. They will disappear quite soon.
Cinnamon Coffee Cake Muffins
120g softened butter
200g sugar
2 large eggs
240g sour cream
265g flour
2 tsp baking powder
1 tsp vanilla extract
1 tbsp butter (for greasing muffin cups)
2 tsp cinnamon (for the topping)
100g sugar (for the topping)
1) Preheat the oven to 180C. Grease the muffin tin with butter.
2) In a large bowl, beat together the butter and sugar until light and
fluffy. Add the eggs, sour cream and beat to combine. Add the flour, baking powder and
vanilla extract. Beat on low speed until well blended.
3) Divide the batter among the muffin cups only filling them halfway. In a separate small bowl, mix the cinnamon and sugar for the
topping. Sprinkle the batter with about half of the cinnamon-sugar mixture. Place the remaining batter on top of the sugar-cinnamon mixture. Sprinkle with the remaining cinnamon-sugar mixture.
4) Bake for 20-25
minutes or until a toothpick inserted into the center of the muffin comes out with a few moist crumbs. Don't overbake. Let cool 15 minutes and serve.
Recipe by collecting memories
So my experiments with healthier food continues. These muffins are made half from whole wheat and half from wheat flour. But the best thing is that there's no butter, only 2 tablespoons of oil and they're still very moist. These are packed with various seasonings but you can mainly taste dill in them. So the result satisfied me completely - they're delicious, guilt-free and super frangrant!
Low Fat Onion Dill Muffins
100g whole wheat flour
100g wheat flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp ground cumin
1 tsp dried basil
2 tsp dried oregano
1 1/2 tbsp chopped fresh dill
1 egg
2 tbsp olive oil
2 medium onions, chopped
3 cloves garlic, chopped
250ml whole milk
oil for greasing the muffins tins
1) Preheat oven to 180 deg. C.
2) In a bowl, mix together the first 8 ingredients.
3) In a saucepan, combine together 1 tbsp olive oil and onions. Set over medium low heat and leave. Stir time to time. When they're softened and golden brown, remove from heat. Mix in the garlic and dill. Let cool.
4) In a large bowl, beat the egg. Beat in the milk. Start adding the flour mixture. Finally, add the onions and mix just until combined.
5) Grease 9 muffin tins with oil. Bake for 15 - 20 minutes or until a toothpick inserted into the muffin center comes out clean.
Makes 9 muffins.
Sometimes I need a dose of chocolate. Really. If I crave it, I must get some. A similar situation occured yesterday. I couldn't stop dreaming about large dark rich chocolate muffins full of chocolate chunks. Without thinking too much, I mixed up the batter and enjoyed these in less than one hour. I didn't even cool them and ate warm straight from the oven. And, oh, what a shame to confess, ate six of them. Yes, it's not a mistake. And yes, they're large. I guess I really needed that dose of chocolate... If you sometimes find yourself in situations like this - make these muffins and problem solved! This is a chocolate lover's dream.
Double Chocolate Chunk Muffins
250g flour
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
60g cocoa powder
180g sugar
250g full fat milk
90ml oil
1 large egg
vanilla extract (optional)
300g semisweet chocolate chunks
1) In a large bowl, mix together the first 6 ingredients. Mix in the chocolate chunks and set aside.
2)
In another bowl, beat the egg and add in the milk, oil and vanilla
extract, if using. Pour the wet ingredients into the dry ones. Mix just
until combined.
3) Preheat oven to 190 degrees C. Divide the muffins among 10 - 12 muffin cups lined with paper liners or parchment paper and bake for 5 minutes, than lower the temperature to 175 C and continue to bake
for another 15 minutes.
4) Cool on a wire rack and serve. Or eat warm when the chocolate is melted...
Recipe by collecting memories
