Double Chocolate Muffins (Mixing Method)

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I have been busy with orders of pineapple rolls for the upcoming Chinese New Year. And I am craving for some chocolate bakes. The 1^st thing come in mind is muffins. I found this when I looking for easy to prepare chocolate muffin recipe. When I mentioned easy prepare means mixing dry into wet ingredients. The extra step for these muffins is melting the chocolate which I don’t mind.

Guest Post: Blueberry Oatmeal Muffins

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A friend of mine, Angie Lee loves to cook and bake. I invite her to cook or bake something with oats to support me on Little Thumbs Up baking and cooking event. I’m happy to share her healthy blueberry oatmeal muffins recipe with my readers. Thanks Angie!

Pumpkin Spice Muffins with Cream Cheese Frosting(The Pioneer Woman)

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I feel hesitate to post out this bake. I dislike the texture of these muffins. I don’t think is the recipe problem because I tend to get slightly chewy texture (kueh-like texture) when pumpkin puree is used as the main ingredient. I’m not sure why. Could it due to reduce too much sugar? Or over mix the batter? Or not using enough baking powder? As I understand pumpkin has high moisture contents and therefore requires more baking powder to lift up the bakes. I used the same amount of baking powder as stated in the recipe and yet not giving good result. Could it be my baking powder is not active anymore?

Cinnamon Sugar Doughnut Muffins

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I have read a lot baked doughnuts recipes and I thought baked doughnuts must only baked in ring pans :D I don't feel like buying the special pan just for making doughnuts. That's the reason holding me from trying. 

Doughnuts muffin, theme for this time Bake Along telling me doughnuts can be baked into muffin shape too! Without much hesitating I baked and find out how baked doughnuts taste like. 

This recipe has thicker batter however it is still easy to fill into muffin moulds. I choose the smallest muffin mould I can find in my pantry and end up using tart moulds :D I love their muffin-y looks with a nice round curve in the center. The texture is more on muffin, cake-y and not like those fried doughnuts. My kids love them just the way they are. For me, I still prefer the fried one :D

Adapted with minor modification from Lena,Frozen Wings

Recipe from the book, Back in the Day Bakery
makes 12 muffins

Cinnamon Sugar Doughnut Muffins

Ingredients:
~Doughnut muffins

(A)

56g unsalted butter, softened
60g sugar (reduced to 50g)
1 large egg (medium size egg)

(B)

187g all-purpose flour (replaced with cake flour)
1/8 teaspoon baking soda
1¼ baking powder
¼ fine salt

(C)

1 tablespoon buttermilk (omit)
110ml whole milk/full cream milk (increase to 130ml)

~For doughnut coating
56g unsalted butter, melted (used 45g)
½ cup sugar mixed with ½ tablespoon ground cinnamon (used ¼ cup icing sugar+3 tablespoons castor sugar with ½ tablespoon ground cinnamon)

Methods:
1. Grease and flour the muffin pans (if using) or place liner into muffin/tart moulds.

2. Sift together flour, baking soda, baking powder and salt. In a medium bowl, combine the milk and the buttermilk or yogurt (if using).

3. In a mixing bowl, cream the butter and sugar with handheld mixer on medium speed until mixture lighter in colour. Add the egg, beating until just combined. Add the dry ingredients in 3 batches, flour, milk and flour mixing just until smooth. Do not over mix.

4. Scoop the batter into the prepared muffin tray/liners, filling about 80% full. Bake in pre-heated oven at 180C for about 20-25 minutes, until the top is firm and lightly golden. Let the doughnut cool completely on a wire rack before coating. 

5. Prepare the melted butter in one bowl and the cinnamon sugar in another bowl. Dunk each doughnut muffin in the melted butter, then coat with cinnamon sugar. Enjoy!

I am submitting this to Bake-Along hosted by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids

Granola Banana Muffins

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As I promise in my previous Granola post I'm going to share on using granola in baking. Instead of having granola as topping in yogurt or ice-ream, why no adding into muffin? I purposely fill the batter almost full. That's why these muffins bloom so nice. Do you think so?

These granola muffins are packed with all the goodness of rolled oat, dried fruits, nuts and banana! Such a healthy muffins for breakfast, snack or even supper :D

 

Ingredients:
(A)
1 1/2 cup all-purpose flour
Pinch of salt
2 1/2 tsp baking powder
1/2 baking soda

1 cup muesli
80g brown sugar

(B)
1 egg
180g mashed ripe bananas
3/4 cup yogurt (about 165g)
80g vegetable oil
1 tsp vanilla extract

 

Some extra granola for topping

Methods: yields 10 regular-sized muffin cups
1. Sift mixture of flour, salt, baking powder and baking soda into a bowl. Add in muesli, brown sugar and whisk to combine.

2. In another bowl, whisk egg, mashed banana, yogurt, oil and vanilla extract until well combined.

3. Add the wet ingredients to the dry ingredients. Stir or whisk until combine.

4. Scoop the batter into the cupcakes liner to almost full. Sprinkle some granola on top. Bake in preheated oven 180C for about 20 minutes.

5. Remove from oven and let cool on a wire rack.

 

Hope you all enjoy these muffins as much as I did. Happy baking!

I'm sharing this post at:

~Muhibbah Malaysian Monday hosted by 3 hungry tummies

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

 
~Recipe Box 22 hosted by Bizzy Bakes

Banana Muffins with Cocoa Custard Cream Topping

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I like to prepare muffin as it is quick. It is consider healthy as most of the muffin recipes call for fruits. Banana muffin is one of my favourite.

I was attracted by Quay Po Banana Chocolate Cupcakes. It looks so tempting with those topping. Instead of using ordinary buttercream frosting I used custard cream. Custard cream actually is not meant for topping. It is a bit runny and can't hold its’ shape for long especially at room temperature. It is normally used as filling in Swiss roll. Since I want something healthy I don't mind to have runny topping. Therefore no cups of icing sugar added which needed for stiff frosting.

Sprinkle some colourful candies to please my kids ^^

How about you? Do you mine to have some of my muffins with runny frosting? :D

Adapted from Quay Po Cooks, Banana Chocolate Cupcakes and modified according to my liking
~Banana cocoa muffins

Ingredients:
(A)
130g all-purpose flour
40g unsweetened cocoa powder
1 tsp baking powder
1/4 baking soda
1/4 teaspoon salt
140g sugar
 
(B)
1 egg
200g mashed ripe bananas
180g warm water
60g vegetable oil
1 tsp vanilla extract
 
 
Methods: yields 12-13 regular-sized muffin cups
1. Sift mixture of flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Add in sugar and whisk to combine.

2. In another bowl, whisk egg, mashed banana, water, oil and vanilla extract until well combined.

3. Add the wet ingredients to the dry ingredients. Stir or whisk until combine.

4. Scoop the batter into the cupcakes liner to 3/4 full. Bake in preheated oven 190C for about 20 minutes.

5. Remove from oven and let cool on a wire rack.
 

The muffins are tasty just like that! However no harm to top them with some cream ^^ Let see how to prepare the cocoa custard cream.
 
~Cocoa custard cream topping

(more than enough for 13 pieces cupcakes)
Ingredients:
1 cup milk
 
1 egg, well beaten
60g sugar
10g cocoa powder
10g corn flour
pinch salt
 
50g butter, soften
 

Methods:
1. Warm milk in a bain-marie till tiny bubbles appear around the edges of the pan. 
 
2. Mix together egg, sugar, cocoa powder, corn flour and salt in a bowl and whisk well. Slowly add into milk, stirring constantly until thicken.
 
3. Remove from heat. Cover with cling wrap and put in the fridge for later use. Make sure the cling wrap just touching the custard so it doesn't form a skin.
 
4. With an electric mixer beat the butter until smooth and creamy. Add half the chilled custard. Beat well before adding the second half. It is done once all well combine.
 
5.  Again cover with cling wrap and put in the fridge for later use.
 

~Assemble
Put the chilled cream into piping bag with nozzle of your choice. Pipe out the cream on top of muffins. Enjoy!

I'm sharing this post at:

~Muhibbah Malaysian Monday hosted by 3 hungry tummies

~Sweets As Sugar Cookies hosted by Lisa

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

Super Easy and Super Soft, Moist Chocolate Banana Muffin

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One evening I want to prepare some breakfast for my kids. However it is too late to bake bread. Since I have some very ripe banana in the fridge make me think of this Super Easy and Super Soft, Moist Banana Muffin. In order to please my kids I added some cocoa powder and chocolate chips. Here come the new look of the ordinary banana muffin :D

Ingredient :

(A)
2 eggs
90g light brown sugar
90g vegetable oil
60g milk
1/8 tsp salt

(B)
190g cake flour
10g cocoa powder
1 tsp baking powder
1/4 tsp baking soda
260g medium banana (about 6pcs), mashed

1/2 cup chocolate chips

(C)
Some chocolate chips on top

Method:
1. Whisk the eggs and sugar till combine.

2. Add in vegetable oil, milk and salt. Whisk to combine.

3. Add in sifted cake flour, cocoa powder, baking powder and baking soda. Whisk to combine. Make sure do not over mix.

4. Add in the mashed banana and mix well. Lastly the chocolate chips.

5. Spoon the batter into lined muffin cups. Sprinkle chips on top. Bake at 180C for 20-23 minutes. Cool on rack and serve!

I'm sharing this recipe at

1. Recipe Box # 9 hosted by Bizzy Bakes

2. Full Plate Thursday hosted by Miz Helen's Country Cottage

Old-Fashioned Banana Muffins(Barefoot Contessa)

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Another simple and yet delicious recipe from Barefoot Contessa I manage to find, old-fasioned banana cake. I baked in muffin cup for easy consume. The orange zest really gives some bonus to these banana muffins.

This is another bakes I brought to son's school together with the chocolate chips cookies.

 

Another post for this month blog hop event, Cook like a Star, organised by Zoe, Bake for Happy Kids.

 

Adapted and slightly modified from Barefoot Contessa
Ingredients:
3 very ripe bananas, mashed (I used 5 medium size)
2 eggs, at room temperature
60g castor sugar
60g light brown sugar
1/2 cup vegetable oil
1/2 cup sour cream (replace with milk)
1 teaspoon pure vanilla extract
Grated zest of 1 orange
 
(C)
2 cups all-purpose flour
1 teaspoon baking soda(I used 1/2 tsp baking soda and 1/2 tsp baking powder)
1/4 teaspoon salt

Some almond flakes for deco(optional)
 

Methods:
1. Whisk the egg and sugar till combine.

2. Add in vegetable oil, milk, vanilla and zest. Whisk to combine.

3. Add in sifted ingredients from (C). Slightly whisk to combine. Make sure do not over mix.

4. Lastly add in the mashed banana and mix well.

5. Spoon the batter into lined muffin cups. Sprinkle almond flakes on top. Bake at 180C for 20-23 minutes. Cool on rack and serve!

Mixed Fruits Muffins

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Time pass really fast especially when you spend with your loves one. Last few days I'm in Penang visiting my dad and mum. At the same time all my sisters and brothers are back. It has been quite sometimes we all not gather around. Therefore we have a lot of things to chat about.
 
This is the 1st time I bring my baby girl back to my hometown. My parents especially my father can't wait to meet his elder daughter baby girl. I'm sure this mean a lot to him as this might bring his memories of the time he is holding me :) He is getting old. Sadly I can't company or visit him often. Wishing both my dad and mum stay healthy always.

Today is a simple muffin recipe. This is another variation of muffins from previous chocolate chips muffins. This time added mixed fruits and raisins. Just like the texture of mixed fruits in every bite.
 

 

Ingredients:
(A)
80g butter
70g margarine
90g castor sugar
 
2 eggs
1 tsp vanilla extract
 

(B)
200g cake flour
1 tsp baking powder
1/4 tsp baking soda
Pinch of Salt
80g whipping cream/ milk

60g dried mixed fruit
60g raisins
2 tbs orange juice

Methods:
1. Soak dried mixed fruits and raisins with orange juice (use RUM if you like) for about 10 minutes. Sift together flour, baking powder, baking soda and salt together in a bowl and set aside.
 
2. Cream butter and margarine with the sugar till pale and creamy.
 
3. Add one egg at a time, beat till combined before adding in the flour mixture. Add in vanilla extract.
 
4. Using a spatula, fold in sifted flours in 3 batches alternatively with the whipping cream. Add in the mixed fruits mixture (with the liquid as well) till well combined.
 
5. Scoop the batter into lined muffin cups.
 
6. Bake in the preheated oven at 180C for 20 minutes or when a skewer inserted in the center and comes out clean.

Chocolate Chips Muffins

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These are my old time favourite muffins. I will bake these muffins when I craving for butter cake. I found that mixing butter and margarine able to produce softer texture. This recipe is using whipping cream. However you can replace with milk.  

 
Ingredients:
(A)
80g butter
70g margarine
90g castor sugar
 
2 eggs
1 tsp vanilla extract
 

(B)
200g cake flour
10g cocoa powder
1 tsp baking powder
1/4 tsp baking soda
Pinch of Salt
80g whipping cream/ milk
 
1/2 cup chocolate chips
 

 
Methods :
1. Sift together flour, cocoa powder, baking powder, baking soda and salt together in a bowl and set aside.
 
2. Cream butter and margarine with the sugar till pale and creamy.
 
3. Add one egg at a time, beat till combined before adding in the flour mixture.
 
4. Using a spatula, fold in sifted flours in 3 batches alternatively with the whipping cream. Add in the chocolate chips and mix till well combined.
 
5. Scoop the batter into lined muffin cups. Top with some chips as you like.
 
6. Bake in the preheated oven at 180C for 20 minutes or when a skewer inserted in the center and comes out clean.
 

Super Easy and Super Soft, Moist Banana Muffin

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We are lucky as we able to get variety of banana through the years. When you have some super ripe banana and don't know what to do please try out this super easy, soft and moist banana muffin. I'm sure everyone who ate it will like it!

 

I read this recipe from My Life who adapted from Carol's banana cake. Do hop in her blog for other great ideas on transform ripped banana into yummy desserts!

 

This portion only yields 6 muffins. Therefore I double the ingredients for more yummy muffins to feed my hungry family :)
 

I'm sending this recipe to Weekend Herb Blogging # 326 hosted by Haalo from Cook (almost) Anything

Adapted and slightly modified from Carol's banana cake(with vegetable oil)

Ingredient :
(A)
2 eggs
90g light brown sugar
90g vegetable oil
60g milk
1/8 tsp salt

(B)
200g cake flour
1tsp baking powder
1/4 tsp baking soda
260g medium banana (about 6pcs), mashed

(C)
Some almond flakes on top

Method:
1. Whisk the eggs and sugar till combine.

2. Add in vegetable oil, milk and salt. Whisk to combine.

3. Add in sifted cake flour, baking powder and baking soda. Whisk to combine. Make sure do not over mix.

4. Lastly add in the mashed banana and mix well.

5. Spoon the batter into lined muffin cups. Sprinkle almond flaks on top. Bake at 180C for 20-23 minutes. Cool on rack and serve!
 

 

 

Chocolate and Coffee Square

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I bake this cake specially for my sons' school teachers. Actually this chocolate coffee square is using the same recipe from previous bake-chocolate chips muffin. This time I double the recipe with one part added coffee flavour. Since the batter is too much for 8" square pan I baked some in mini muffins. Hope their teachers will like it. 

  

Ingredients:
~Cocoa batter
(A)
1 egg
250ml milk
90g vegetable oil
90g castor sugar 

(B)

240g plain flour
25g cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
*sift and set aside

¼ cup of chocolate chips 

~Coffee batter
(A)
1 egg
250ml milk
90g vegetable oil
90g castor sugar

1 packet of 3 in 1 instant coffee powder
* dissolve with some hot water

(B)

250g plain flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
*sift and set aside

¼ cup of chocolate chips

Methods:

1. Mix all ingredients (A) in a bowl till well combine.

2. Follow by sifted dry ingredients from (B). Slightly mix and pour in the chocolate chips. Stir till well incorporate but not over mix. Repeat the same for the coffee batter.

3. Pour the cocoa batter into lined 8" square pan. Follow by the coffee batter. Sprinkle chips on top. Bake in preheated oven at 180C for 30-33 minutes.  

My Version of Chocolate Chips Muffins

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Since I am having these muffins as part of my breakfast, I upgrade them in terms of nutrinuous value. I replace white sugar with dark brown sugar. The molasses really give some deep flavour to these muffins. I replace part of the butter portion with vegetable oil. Using dried longan together with the chocolate chips. Lastly adding wholemeal.

These muffins are more on chewy texture. Sweetness from the dried longan and chocolate chips go well together. Although it is not buttery and rich as the early post, it still moist and nice.  

Ingredients: 
(A)
30g dried longan

50ml water

(B)
1 egg
80g dark brown sugar

50g melted butter

40g vegetable oil
250ml mixture of milk and water (from longan)

(C)

200g plain flour

25g cocoa powder
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
*sift and set aside
30g wholemeal

¼ cup of chocolate chips (keep some for topping)

Methods:

~ Dried longan

1. Bring 50ml water to boil. Add in dried longan and cook till soft (about 1-2 minutes)

2. Drain the longan and keep the water. Set aside.

3. Mix the water with milk to get 250ml of liquid.

~ Muffin

1. Mix all ingredients (B) in a bowl till well combine.
 

2. Follow by sifted dry ingredients from (C). Slightly mix and pour in the soft longan and chocolate chips. Stir till well incorporate but not over mix.

3. Fill the batter into lined muffin cup. Sprinkle chips on top. Bake in preheated oven at 180C for 23-25 minutes.