Feeds:
Posts
Comments

Posts Tagged ‘muffin’

Pineapple and coconut (and that rum too… shhh!)… Oh yes, say no more, you’re in tropical heaven.

Pina Colada Muffins

Pina Colada Muffins~ fluffy and moist, with a hint of rum flavor. Bake these muffins 1-2 minutes longer if you want crunchier muffin top as pictured.


Pina Colada Muffins (makes 12 muffins)

Ingredients:
1/2 cup chopped dried pineapples– in small pieces– see note below
3 tbsp water
2 cups flour
1 tbsp baking powder
1/4 tsp salt
2/3 cup brown sugar
1/3 cup sugar
2/3 cup dried coconut flakes– toasted– see note below
2/3 cup whipping cream
2 tbsp golden rum
2 eggs– room temperature
1/2 cup (1stick) unsalted butter– melted and cooled

Method:

  1. Preheat oven to 400 degree F. Line muffin molds with muffin cup papers.
  2. Combine pineapple and water in a small bowl. Cover and microwave for 30 seconds to soften. Set aside for the pineapple to soak up all the liquid.
  3. In a large bowl, sift flour, baking powder, salt and both types of sugars. Press brown sugar crumbs through the sieve if needed. Mix in toasted coconut flakes.
  4. In a separate bowl, whisk together whipping cream, rum and eggs to combine.
  5. Pour egg mixture and melted butter, all at once, to flour mixture. Use a spatula, gently fold in until just combined.
  6. Add in pineapples, fold in a couple of times. Do not over work the batter.
  7. Spoon batter into lined muffin molds. Bake at preheated 400 F oven for 20-22minutes, or until the top springs back when touched. Remove from oven and cool on a rack.

Regina’s Note:

  • Pineapples: I used dried pineapple rings. If canned pineapples is used, use less sugar as canned pineapples are much sweeter than dried pineapple rings.
  • Coconut flakes: I used unsweetened dessicated coconut flakes. If you use sweetened coconut flakes, cut down the amount of sugar.
  • Baking time: Bake muffins 1-2 minutes longer if you want crunchier muffin top.
Advertisements

Read Full Post »

Cornbread Muffins

Cornbread Muffins… fresh hot from the oven!

Last time I made corn bread it didn’t turn out as good as I expected– it wasn’t as fluffy as promised in the recipe, and quite dry too. I used a rectangle pan so when I sliced the corn bread it was full of crumbs… Well, this time I searched recipes for cornbread muffins, in the hope that texture will be more like fluffy muffins. I came acrossed this Recipe from Brown Eyed Baker (I believe the author got the recipe from Cooks Illustrated) , and decided to give it a try (even it only has one review). Why? Because this recipe uses more corn meal than other cornbread recipes, and the method really catches my eyes– it calls for cooking some corn meal with milk to trap the liquid, and thus producing moist cornbread muffins (as explained in Cooks Illustrated). I made a small change– increase sugar to 1/2 cup instead of 1/3 cup.

Results? 12 golden, happy cornbread muffins, fluffy and moist, waiting to be slathered with butter! Oh yes! 

Cornbread Muffins (yields 12 Muffins– adapted from Brown Eyed Baker)

Ingredients:

2 cups corn meals (divide to 1 1/2 cup and 1/2 cup)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
1 1/4 cups whole milk
1 cup sour cream
1/2 cup (1 stick)  unsalted butter, melted and cooled slightly
1/2 cup granulated sugar
2 eggs, lightly beaten

Method:

  1. Adjust oven rack to upper-middle position and preheat oven to 425 degrees F. Grease a 12-cup muffin pan with butter. 
  2. In a medium bowl, Whisk together 1½ cups of the cornmeal, the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the remaining ½ cup cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency (the whisk will leave a distinct trail in the bottom of the bowl that slowly fills in), 1 to 3 additional minutes. [Note: If you do not have a microwave, you can do this step in a saucepan on the stovetop.]
  4. Whisk in the sour cream, melted butter, and sugar until combined, then whisk in the eggs. Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be very thick). Divide the batter evenly among the prepared muffin cups (the batter will mound slightly above the rim).
  5. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 15-20 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 5 minutes, then remove muffins from the muffin tin and let cool 5 minutes longer. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.

Read Full Post »

Why sour cream? Because that was what I had in the fridge at the moment, and it worked quite well as a substitute for whipping cream. This recipe calls for 10 tbsp of sugar, which is quite a lot for a typical muffin recipe, but surprisingly it doesn’t taste awfully sweet like store bought muffins. I consider myself not a big fan for sweet stuff and I think the amount of of sugar is just right.

Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

Blueberry Sour Cream Muffins (makes 12 pieces)

Ingredients:

2 cups flour
1 tbsp baking powder
10 tbsp sugar
1/4 tsp salt
1 stick (4 oz) unsalted butter– melted
1 tub (8 oz) sour cream
milk– enough milk to combine with sour cream to fill 1 cup
2 eggs– room temperature
1/2 tsp vanilla extract
1 cup fresh blueberries

Method:

  1. Preheat oven to 375F. Line muffin molds with muffin cup liners.
  2. Sift flour, baking powder, sugar and salt into a big bowl.
  3. In a separate bowl, combine sour cream, milk, eggs, vanilla extract. Whisk to blend well.
  4. Add cream mixture and melted butter to flour mixture. Gently FOLD the batter with a spatula until just moist. FOLD in blueberries.
  5. Scoop batter into muffin molds. Bake at preheated 375F oven for 20-25 minutes, until the muffin tops springs back when gently pressed.
  6. Remove muffins from molds immediately and transfer to a cooling rack. Let muffins cool slightly before serving. Best if served warm.

Regina’s Note:

  • Sour cream: I had only about 5 oz of sour cream so I added a little more milk to fill to 1 cup (milk is a thinning agent here as sour cream is pretty thick). Alternatively, you can also use whipping or heavy whipping cream alone without combining with milk.
  • Oven temperature: If you want crusty muffin tops that resemble of the crust of a cornbread, you can bake muffins at preheated 400F oven for 20-22 minutes.

Read Full Post »

I got this recipe from my auntie’s muffin recipe book last year back in Singapore, but unfortunately I only took a picture of the recipe and don’t know the book cover nor the author. I tried to find the same recipe book online but with no success.

Back then, what caught my eyes was the flavor– rum and raisin! I had rum and raisin ice cream before, and so I thought the same flavor will taste good too on muffin (or even on scones!) The first time I tried out the recipe, I used the full amount of rum as directed in the recipe. And let me tell you it’s very alcoholic– I could smell the alcohol coming out from the freshly baked muffins. Took a bite, the alcohol taste was there, and the rum flavor stayed in the mouth and throat even after eating the muffins. My husband was joking that he can’t drive to work after eating these muffins for breakfast. The original recipe uses muscovado sugar and demerara sugar, but I just used brown sugar. How about heavy cream? Nope, didn’t have that either– I used 2% milk. I think the milk made the batter very liquid-y like pancake batter. The texture of muffins turned out to be a bit dense. The flavor was awesome though.

This time around, I changed cut down the amount of rum to 1/4 cup. Results? Much better. The rum flavor is still there but smooth to the taste. I also increased oven temperature to 400 degree F, just because I like my muffin tops crusty like cornbread. If you like rum and raisin ice cream, you may like this recipe.

Rum and Raisin Muffins

Rum and Raisin Muffins

Rum and Raisin Muffins (makes 12 pieces)

Ingredients:
1 cup raisins
1/4 cup golden rum– for soaking raisins
2 cups flour
1 cup packed brown sugar
1 tbsp baking powder
1/4 tsp salt
7 tbsp unsalted butter– melted and cooled
2/3 cup whipping cream– see note below
1/4 cup golden rum
2 eggs– room temperature

walnuts– for topping

Method:

  1. Soak raisins in 1/4 cup rum for at least 3 hours.
  2. Preheat oven to 400°F. Line muffin pan with muffin cup liners.
  3. Sift flour, baking powder and salt into a big bowl. Add in brown sugar. Mix to blend well.
  4. In a separate bowl, combine whipping cream, golden rum and eggs. Whisk to blend well.
  5. Pour cream mixture and melted butter to flour mixture. Fold in the batter with a spatula until just moist. Fold in raisins (including any residual rum that was not absorbed by the raisins).
  6. Spoon batter into muffin cups. Arrange some walnut pieces on the top.
  7. Bake at preheated 400°F oven for 20-22 minutes, until the muffin tops spring back when gently pressed. Remove from muffin pans immediately and transfer to a cooling rack. Best if the muffins are served warm.

Regina’s Note:

  • Whipping cream: You can use whipping cream or heavy whipping cream, or even thick cream like sour cream (combine with milk to 2/3 cup, mix well). If used only milk then the batter maybe liquid-y instead of thick batter, may make the muffins a bit dense.
  • Oven temperature: I like the muffin tops crusty like cornbread crust, so I set to 400°F. If you are not picky like me, baking at 375°F for 20-22 minutes is just as fine.

Read Full Post »

Coconut Chocolate Muffins

Coconut Chocolate Muffins

Coconut & Chocolate Chip Muffins Recipe (makes 12 pieces)

Ingredients:
2 cups all purpose flour
4 tbsp unsweetened cocoa powder
1 tbsp baking powder
3/4 cup sugar
1/2 tsp salt
1/2 cup sweetened shredded coconut
2 eggs
1 small can (5.6 oz) coconut milk
1/2 cup oil
2 tbsp golden rum

Fillings:
bittersweet chocolate chips (about 4-5 chips per muffin)

Toppings:
Sweetened shredded coconut

Method:

  1. Preheat oven to 400°F. Grease muffin pan with cooking spray.
  2. Sift flour, cocoa powder, baking powder, sugar and salt into a big bowl. Stir in shredded coconut.
  3. Combine eggs, coconut milk, oil and golden rum in a medium bowl. Mix to blend well.
  4. Pour egg mixture to flour mixture. Fold together with a spatula until just combined.
  5. Spoon batter into muffin molds, about 1/3 full. Add in chocolate chips (about 4-5 chips in each muffin mold), then cover with more batter. Sprinkle top with some shredded coconut.
  6. Bake at preheated oven for 18-20 minutes or until the tops spring back when gently pressed with a finger.
  7. Remove from muffin molds and cool on a rack. Serve warm.

Regina’s Note:

  • Baking time: I baked for 22 minutes but found out the muffins were a little dry. So maybe 18-20 minutes?
  • Flavor: Full of chocolate flavor, not too sweet, but didn’t taste any rum nor coconut flavor other than from the topping.
  • Texture: the texture was okay, not super fluffy that I was looking for.

Read Full Post »

Banana Muffins with Chocolate Filling

Banana Muffins with Chocolate Filling

Banana Muffins with Chocolate Filling

Banana Muffins with Chocolate Filling

Banana Muffins with Chocolate Filling (makes 12 pieces)

Ingredients:
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
4 tbsp sugar
4 tbsp unsalted butter, melted and cooled
2 egg yolk
1/2 cup milk
2 ripe bananas– mashed
2 egg whites
1/2 cup chopped walnuts– toasted
bittersweet chocolate chips for fillings

Method:

  1. Preheat oven to 400° F. Line a muffin pan with 10 paper muffin cups or grease with cooking spray.
  2. Sift the flour, baking powder, and salt into a bowl. Stir in 3 tbsp of sugar. In another bowl, hand whisk egg yolk, milk, melted butter and mashed bananas until blended well. Pour the yolk mixture over the flour mixture and whisk until just combined (do not over mix– the batter will be slightly lumpy). Add walnuts to the top but do not mix yet– you will fold in walnuts when you fold in egg white in next step.
  3. Use a electric hand mixer, beat egg white until fluffy. Add in 1 tbsp sugar gradually and continue beating until soft peak appears as for meringue. Gently fold in whipped egg white into the batter until just blended.
  4. Fill each muffin cup half full, drop in 2-4 pieces of chocolate chips in the center. Then fill each muffin with more batter to cover chocolate chips.
  5. Bake the muffins until golden, for about 20 minutes. Remove the muffins from the pan and cool on the rack.
Banana Muffins with Chocolate Filling-- added chocolate chips for the fillings, then covered with some batter on the top.

Banana Muffins with Chocolate Filling– added chocolate chips for the fillings, then covered with some batter on the top.

Read Full Post »

There were some blueberries left from making blueberry pancakes this past weekend, so I decided to make some blueberry muffins. I was about to start, then I saw half of an apple sitting on the counter (leftover from making caramel apple pork chop), and I thought why not toss in apples to make the muffin more moist. My recipe is based on this recipe from Rasa Malaysia, but I add in apples and also change the mixing method by folding whipped egg white into egg yolk mixture.

The verdict: The muffins are not as dense and sweet like store bought ones, and they are moist too. I’d like my muffins even more fluffier, so until I find a fluffier muffin recipe, I’m sticking to this one… 🙂

Blueberry Apple Muffins

Blueberry Apple Muffins

Blueberry Apple Muffins (makes 10 muffins)

Ingredients:
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
4 tbsp sugar
4 tbsp unsalted butter, melted and cooled
1 large egg– separated yolk and egg white– see note below
3/4 cup milk, plus more– see note below
1/2 cup blueberries– rinsed
1/2 cup diced apples

Method:

  1. Preheat oven to 400° F. Line a muffin pan with 10 paper muffin cups or grease with cooking spray. Fill the 2 empty cups halfway with water.
  2. Sift the flour, baking powder, and salt into a bowl. Stir in 3 tbsp of sugar. In another bowl, hand whisk egg yolk, milk and melted butter until blended well. Pour the yolk mixture over the flour mixture and whisk until just combined (do not overmix– the batter will be slightly lumpy).
  3. Use a electric hand mixer, beat egg white until fluffy. Add in 1 tbsp sugar gradually and continue beating until soft peak appears as for meringue. Gently fold in whipped egg white into the batter until just blended (my batter was a bit thick so I added in about 2-4 tbsp of milk– see note below).
  4. Add the blueberries and diced apples to bowl, stir them in just enough to combine.
  5. Divide the batter evenly among the prepared muffins cups. Bake the muffins until golden, for about 20 minutes. Remove the muffins from the pan and cool on the rack.

Regina’s Note:

  • Egg– I used only 1 egg  yolk, so my batter (before adding whipped egg white) was quite thick. The whipped egg white doesn’t have enough volume to lighten up the batter. Next time I should try using 2 eggs yolks and 2 egg whites.
  • Milk– before adding the fruits the batter still looks a bit thick, so I added some milk to lighten it up a bit, about 2-4 tbsp by vision 🙂

Read Full Post »