Muffin Recipes | RecipeTin Eats

Mango muffins

Nagi — Fri, 19 Jan 2024 05:00:00 +0000

This is a mango muffin recipe that actually tastes of mango – rarer than you might think! With two big mangoes, the puree flavours the batter and keeps the muffin moist, then lots of chopped mango is stirred in. It domes tall, has a crunchy top and lovely hint of coconut flavour.

Mango muffins

Every mango muffin I’ve tried in the past barely tastes of mango, and that includes my own attempts. You can’t just stir chopped mango into a basic muffin mixture, and one mango isn’t enough for 12 muffins – that’s hardly any mango per muffin!!!

So this year, I set my sights on finally nailing a recipe. With mango puree in the batter and chopped mango stirred in, you will need two BIG ripe mangoes for these muffins. You really need a combination of both puree and mango pieces because there’s only so much puree the batter can take before it turns into bad pudding-like mush (1 cup was the limit). There’s also only so much chopped mango you can add before the muffin starts falling apart (2 cups was the limit).

They dome up beautifully, have a crunchy top, and the inside is soft with – yup, you guessed it – GREAT MANGO FLAVOUR!! I also added coconut flavour into this. Because coconut plus mango just works.

Ingredients in mango muffins

First, let’s talk mangoes!

Mangoes for muffins

These muffins will only be as good as the mangoes you use. We want sweet and juicy, because the sweetness and moistness of the muffins relies on ripe mangoes.

My favourite is honey gold mangoes (picture above) – richest, sweetest flavour – though R2E2’s are a close second (the giant ones!). Kensington pides and palmer are a little tangier and Keitt’s have a little milder mango flavour. Calypso brings up the rear – they always look the prettiest at grocery stores but they have the least mango flavour. (PS I’m in Australia, these are our most common mango varieties).

Frozen mango can also be used. I’ve included directions in the recipe.

Muffin ingredients

And here’s what you need for the batter.

Plain flour (all-purpose flour) – Not self raising flour which already has baking powder built in. Generally speaking, cakes and muffins don’t rise as nicely and the crumb is not as soft. Better to add your own rising agent.
Baking soda (bi-carbonate) – Speaking of which, this is what we use to make the muffin rise! Baking soda is ~3x stronger than baking powder and I find it works better for these muffins because the batter is a little thicker than usual so it needs a bit of an extra boost to rise nicely.
Vinegar – Acidity that gives the baking soda a kick start on the rising! You can’t taste it at all, it’s just to activate the baking soda. Either vinegar or something else with acidity in it (like yogurt or sour cream) is fairly standard in most of my baking recipes that use baking soda.
Coconut oil – This is the fat I use because it has coconut flavour. Use unrefined coconut oil which has the coconut flavour. Refined is coconut oil with the coconut flavour removed.
Coconut oil is kept in the pantry and has a scoop-able consistency like butter. To use, just melt for 20 seconds in the microwave.

See ingredients photo above for how it looks when melted (clear liquid)

Desiccated coconut – This is also called finely shredded coconut in some countries. Not to be confused with flakes / shavings which are larger. Be sure to use unsweetened, not sweetened.
Sugar – I use white sugar here. I don’t recommend brown sugar because the crumb gets a little too soft and damp. The muffin uses 3/4 cup (150 g) of sugar which works out at 1 tablespoon per muffin, so it’s not too sweet. I initially used 1/2 cup of sugar (100 g) but personally felt the muffin was not quite sweet enough. However, feel free to use the lessor amount if you prefer!
Egg – Use one large egg, 55-60g / 2 oz in the shell. Egg is what holds the crumb of cakes together, but the more you use, the drier a cake will be. I was struggling with a dry crumb for this cake because of the effect of including the mango puree (wet puree = more flour required = drier crumb). In the end, cutting back to just one egg turned out to be the solution!
Vanilla – For flavour.
Salt – Just a pinch, to bring out the other flavours. Standard baking practice these days!

How to make mango muffins

The batter making part is as straightforward as any other muffin – dump and mix, no electric beaters required. The most time will go into chopping the mango. Which I never really consider a chore given how much mango-snacking gets done during the process!

Cutting mango FOR THESE MUFFINS

Use the scrappy bits for the puree, and keep the nice large cheek pieces for dicing.

Cheeks first – Stand the mango upright on the wider side (ie the side that was attached to the tree). Cut the cheek of the mango off each side of the seed, aiming to leave as little flesh as possible on the seed.
Scoop out – Then using a large spoon or scooper (the sharper the edge, the easier it is), scoop the flesh out of the skin. Scrape out any excess flesh from the skin – ideal to use for pureeing!

Remove skin off seed – Cut the skin off the flesh remaining on the seed.
Flesh off seed – Then cut the flesh from around the seed.

For puree – Then puree the mango using a stick blender, or a small food processor. You might struggle with a large food processor, not enough mango.
We need 1 cup of mango puree to mix into the batter. This is 260 grams of mango flesh (9.2 ounces), or 1 1/3 cups of mango chopped into small cubes (once pureed it becomes 1 cup). I measure by weight, and I use the scrappy bits for the puree and keep the cheeks to chop cause it’s easier!
Chopping the mango – We also need chopped mango to stir into the mango. To do this, take a cheek and firstly slice it in half horizontally.

Dice – Then, keeping the two pieces stacked, cut into a grid. If the mango pieces are too large then it can make the muffin fall apart. So chop them fairly small, around 1 cm / 1/3″ or so.
Measure – We need 2 cups of chopped mango. You can either chop then measure out 2 cups, or you can weigh the mango then chop (this is what I do) – you’ll need 370 grams (13 ounces).

Making the muffins

Mango chopping done, this part is super easy!

Spray muffin tin – Spray a 12 hole muffin tin with canola oil, or grease well with butter. I don’t use muffin liners for these muffins because I find you lose too much muffin when you peel the paper off!
Dry – Whisk the Dry ingredients in a bowl (flour, baking soda and salt).
Wet – Then whisk the wet ingredients in a separate bowl (mango puree, sugar, egg, coconut oil, vanilla, vinegar).
Combine – Pour the Dry into the Wet ingredients. Use a rubber spatula to mix until the flour is mostly mixed in but you can still see bits of flour.

Add-ins – Then add the chopped mango and coconut. Mix just until you can no longer see flour.
ℹ️ This batter is thicker than typical muffin batters because the muffin gets a lot of moisture from the mangoes as they bake. Early versions I made with a looser batter resulted in unpleasantly wet muffins!
Fill and sprinkle – Divide the batter between the holes. It can mound up slightly above the hole because the batter is thicker than normal so it won’t spill over when it bakes. Sprinkle with the demerara sugar. Full coverage and the more generous the better, for a crunchier top!
Bake – Put the muffins into the oven preheated to 220°C/425°F (200°C fan-forced). Then immediately turn the oven DOWN to 200°C/390°F (180°C fan). Then bake for 24 minutes, or until the top is golden and crisp, and a skewer inserted into the middle comes out clean.
ℹ️ The initial high heat gives the muffins a kick start to rise, but then lowering the heat slightly allows them to cook through evenly. Early versions baked for the whole time at the higher temperature were too dry on the outside, though I loved that the top was extra golden and crispy!
Cool for 10 minutes in the muffin tin. Then transfer to a cooling rack and cool for at least another 10 minutes before grabbing one!

These muffins have a great dome!

So there you have it. Finally made a mango muffins recipe I was happy with! It was strangely more difficult than I expected. I really thought it would be as easy as switching the apple in my Apple Muffins with mango.

But it seems not. Not if you want muffins with actual mango flavour.

I hope you love these as much as I do. – Nagi x

Watch how to make it

Mango muffins

Recipe video above. All too often, mango muffin recipes lack actual mango flavour. It's not enough to just stir chopped mango into a muffin, and one mango is not enough for 12 muffins!

But these muffins DO actually taste of mango, with mango puree stirred into the batter and plenty of chopped mango added! They sit tall and proud, with a crunchy top, lovely hint of coconut flavour and a beautiful soft crumb thanks to the moisture from the mangoes.

You will need two very big mangos or three medium ones. If you are short, make sure you use the right amount for the puree then lose out on the chopped mango.

Course Sweet Baking

Cuisine Western

Keyword mango muffins

Prep Time 20

Cook Time 24

Servings

Calories 252cal

Author Nagi

Ingredients

Dry ingredients:

2 1/4 cups plain flour (all-purpose flour)
1 1/4 tsp baking soda (bi-carbonate soda), sifted if lumpy (Note 1)
Pinch of salt

Wet ingredients:

1/3 cup unrefined coconut oil (or unsalted butter), melted and slightly cooled (Note 2)
1 large egg (55 – 60g/2 oz each in shell)
1 tsp white vinegar (Note 1)
3/4 cup white sugar (can reduce to 1/2 cup but no less)
1 tsp vanilla extract
1 cup (260g) mango puréed mango (1 1/3 cups small chopped mango reduces to 1 cup once pureed, Note 3), room temp

Add-ins:

2 cups (370g) chopped mango , small, 8mm to 1 cm max, room temp (Note 3)
1/2 cup desiccated coconut , unsweetened (finely shredded coconut)

Crunchy topping:

2 tbsp demerara sugar (Note 4)

Cups – Metric

Instructions

Preheat oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease well with butter. (Note 5)
Batter – Whisk Dry ingredients in a medium bowl. Whisk all the Wet ingredients well in a separate large bowl until smooth. Pour the Dry ingredients into the Wet ingredients. Use a rubber spatula to mix together until the flour is almost incorporated.
Add-ins – Add the chopped mango and coconut, then mix until you no longer see flour – stop mixing, even if there are a few flour lumps, else the muffin will be dry and tough. The mixture will be thicker than typical muffin batters because it gets a lot of moisture from the mangoes as it bakes.
Crunchy top – Divide between muffin holes, it should be slightly mounded (as pictured in post). Sprinkle the top of each with 1/2 teaspoon of Demerara sugar.
Bake – Place in the oven. Immediately turn the oven down to 200°C/390°F (180°C fan). Bake for 24 minutes or until the surface is golden and crunchy, and a skewer inserted into the middle comes out clean.
Cool – Leave in the muffin tin for 10 minutes then transfer onto a cooling rack. Cool for at least another 10 minutes before grabbing one!

Notes

1. Baking soda (bi-carbonate) gets a lift boost from vinegar (you can’t taste it!) which gives it a kick start. Works better than baking powder because it’s stronger and this muffin batter is thicker than usual ones. Substitute with 4 teaspoons baking powder, but crumb is not quite as tender.

2. Coconut oil adds great coconut flavour into these muffins! Be sure to get unrefined (coconut flavour) not refined (coconut flavour removed). Otherwise, substitute with unsalted butter. To melt, just pop it in the microwave for 20 seconds on high or use a saucepan.

3. Mangoes – My favourite is Honey Gold (sweet, great mango flavour), followed by R2E2, Kensington Pides then Keitts. Use your favourite – as long as it’s ripe!

Puree mango flesh using a stick blender or food processor, it’s quick. Be sure not to mis-measure: too little = dry muffin, too much = too wet. Either puree then measure out 1 cup, or weight the flesh then puree (which is what I do):

1 cup mango puree = 250g (9 oz) mango flesh = 1 1/3 cups mango chopped into small cubes

Chopped mango pieces: 2 cups small diced mango = 370 g (13 oz). I cut the cheeks of the mango, slice in half horizontally then (keeping the two slices stacked) cut into a grid.

Frozen mango – you will need a total of 630g/22oz frozen mango. Thaw completely and let it come to room temperature, don’t use ice cold (slows down the baking process). Then chop/puree as the recipe calls for.

Room temp – Whether using fresh or thawed, be sure to use the mango at room temp, not fridge cold, otherwise the vast volume of mango added into the batter will make the batter cold so it won’t rise as well and will take longer to bake.

4. Demerara sugar – Large sugar grains that bake up crunchy! Find it in the baking aisle at grocery stores. Don’t have it? Try oats or nuts, or skip it. Don’t use more mango, the muffin won’t rise as well.

5. Muffin liners don’t work that well with mango muffins I find, too much muffin peels off!

Muffins will stay fresh and moist for 4 days. If it’s hot and humid, keep them in the fridge. They can also be frozen for 3 months!

Nutrition

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Life of Dozer

He always gets the seed*. 😇

* Supervised. He’s only allowed to nibble the flesh off, as you’ll see in today’s recipe video. I don’t let him eat the seed.

The post Mango muffins appeared first on RecipeTin Eats.

Up-and-go breakfast muffins!

Nagi — Fri, 19 May 2023 06:00:00 +0000

Healthy muffins that are actually delicious! A copy-cat of the raspberry bran muffins from Sydney’s beloved Bowan Island Bakery, these breakfast muffins are a nutritious, convenient breakfast option that’s far better for you than take-away on the way to school or work.

Up-and-go Breakfast Muffins

Being a savoury gal, I’ve always been partial to savoury muffins for breakfast (proof here, here and here). But a breakfast muffin with a sweet slant has been on my list for a while. I’m talking about the type that doesn’t make you feel like you’re eating cake for breakfast, a muffin that is just sweet enough but still good for you and good to eat.

So here it is!

Why these muffins are better for you

Low fat – just 1 1/4 tsp coconut oil per muffin
Refined-sugar free
Lightly sweetened – Just 2 teaspoons honey per muffin
Extra dietary fibre – keeps your insides….err….moving, shall we say ☺️ as well as keeping you full for longer and stabilising your blood sugars.
Convenient – Grab and go! No need to reheat, eat on the move.
Long shelf life – These last for 4 to 5 days, and are freezable.
Easy to make – One-bowl batter mixed with just a wooden spoon
Add-ins of choice – dried fruit and nuts, oats, fruit, choc chips!

Ingredients in breakfast muffins

Here’s what you need to make these breakfast muffins. Add-ins are flexible – see below for suggestions.

The key ingredient in this for goodness and flavour is wheat germ. Good-for-you extra fibre that gives these muffins a fabulous nutty flavour and lovely warm brown colour!

Dry ingredients

Wheat germ (sub wheat bran) – The good-for-you extra fibre boost! Found in either the cereal aisle, health food section or flour aisle or grocery stores. While both wheat germ and wheat bran work, I think wheat germ is nicer. It has lovely nutty flavour because it’s the seed inside wheat kernels. Whereas wheat germ is the exterior of wheat kernels so it gives the muffins a slightly earthier flavour. Both have similar nutrition characteristics – high in dietary fibre as well as other nutrients. Better for you than plain flour!
Wholewheat / wholemeal flour – In keeping with the better-for-you spirit of these muffins, I’ve opted for wholemeal rather than plain white flour. It has more nutrients because it’s less processed, plus it enhances the nutty flavour of these muffins.
Baking powder AND baking soda (bi-carbonate) – These both make things rise but baking soda is 3x as strong and they each have different rising characteristics. For this recipe, using a combination of both delivers the muffin top shape and crumb texture I want.
The baking soda can be substituted with more baking powder but the crumb is not quite as soft. See recipe card notes for quantity.
Cinnamon – For flavour!
Salt – Brings out the other flavours in the muffins, doesn’t make it salty!

Wet ingredients

Honey or maple syrup – For sweetening! We only use 1/2 cup across 12 muffins which equates to 2 teaspoons per muffin. See commentary below on why honey is better for you than sugar.
Coconut oil – This is the fat in the muffins. I like to use unrefined / virgin coconut oil which adds a lovely very subtle coconut flavour into the muffins. By no means would anyone call these “coconut muffins”! Use the type that is firm like butter and needs to be melted to mix into batters, rather than the pourable type.
Note: There is also refined coconut oil which is stripped of all coconut oil and aroma. This and other oils will work in this recipe but will not add flavour. If you opt for another oil, I’d suggest doubling the vanilla and adding extra cinnamon.
Yogurt and milk – This is the wet in the batter. Using yogurt serves two purposes. Firstly, it has acid in it which gives the baking soda a rising kick start. Sometimes I use a teaspoon of vinegar in recipes to serve the same purpose, like in my Magic Stay-Moist Apple Muffins.
Secondly, yogurt is not as watery as milk. So it adds wetness to batters without making it as loose which means less flour needed = muffin more moist!
Egg – Just one, to hold the muffins together. Using only 1 egg makes a massive difference to the moistness of the crumb of muffins as the more egg you use, the sturdier but drier the crumb gets.
Vanilla – For flavour.

Why is honey better than sugar?

Because honey is:

sweeter than sugar so you can use less in recipes;
lower GI so your blood sugar levels won’t spike as quickly – which keeps you feeling full for longer; and
more nutritious than sugar which is “empty calories”. That is, sugar literally just contains sugar and nothing else! Honey contains nutrients such as amino acids, enzymes, vitamins and minerals.

Add-ins of choice!

I’ve used raspberries in these because they were on special. However, you really can add any add-ins you want. See suggestions below.

Add-in options:

Raspberries or blueberries, other berries – 250g/8oz, 2 heaped cups
Chopped fruit like apple, pears, cherries, grapes. (Not overly juicy fruit like oranges, peaches etc as they will leech too much liquid into the batter)
Dried fruit – sultanas, apricots, cranberries, apple, mango – anything goes!
Nuts and seeds
Chocolate chips – I mean, the rest of the muffin is healthy. So this tips the scales back to neutral? 😈

How to make breakfast muffins

It’s as easy as 1-2-3:

Mix wet ingredients
Mix in dry ingredients
Fill muffin holes and bake!

I like to reserve some raspberries to decorate the top, but this entirely optional – for visual purposes only. I know some people prefer more INSIDE the muffins!

Whisk wet – Melt the coconut oil in a microwavable bowl. Then whisk in all the wet ingredients: egg, yogurt, milk, honey and vanilla.
Mix in dry ingredients – Scatter across the surface (incorporates easier) then whisk in. Once you can no longer see flour, stop! Don’t get too enthusiastic with mixing as it will make the muffins tough.
Add-ins – Fold through the raspberries or whatever add-ins you’re using.
Divide between 12 holes. I used liners but it’s not essential, you could just spray with oil.
Top with reserved raspberries, if using.
Bake for 25 minutes at 190°C / 375°F (170°C fan) or until golden brown on the surface. Cool then devour!

Other matters of Up-and-Go Breakfast Muffins

Breakfast on the run – I’ve named these breakfast muffins as such because they are a great grab-and-go breakfast that doesn’t need heating and can be literally eaten on the run. More filling and less sweet than than muesli bars which I personally consider to be more suitable for a snack rather than breakfast.

Storage – These will keep for 4 to 5 days without going stale because they are more moist than typical muffins thanks to the coconut oil and yogurt. If it’s hot where you are, best to keep them in the fridge, otherwise just keep them in the pantry in an airtight container. They will also freeze for 3 months.

And with that, I think I’ve said all I need to on the matter of these breakfast muffins! Just to reiterate, these are less sweet than your usual muffins. To me, they are the perfect sweetness to have as breakfast without feeling like you’re being naughty and eating cake. And they are just sweet enough to have as a morning tea treat. In fact, people who often find Western cakes and cookies too sweet will probably find these the perfect level of sweetness.

Hope you give them a go! Love to know what add-ins you use if you do. – Nagi x

Watch how to make it

Up-and-go breakfast muffins!

Recipe video above. No more dry, bland healthy muffins. These are healthy – but delicious!! Just 1 1/4 tsp of oil and 2 tsp honey per muffin, lower fat than usual sweet-treat muffins, refined sugar free and contain extra dietary fibre.

Great for breakfast because it's not sweet like cake. But also morning tea – they are just sweet enough for me. Stays fresh for days.

Course Breakfast, Snacks

Cuisine Baking

Keyword bran muffins, Breakfast Muffins, healthy muffins

Prep Time 15

Cook Time 25

Cooling 15

Servings

Calories 217cal

Author Nagi

Ingredients

Wet:

1/3 cup coconut oil , virgin or unrefined (normal oil also works but not as tasty, Note 1)
1 large egg , at room temperature (~55g/2oz)
2/3 cup milk , at room temperature – full fat best (low fat and non-dairy ok too)
1/3 cup yogurt , plain/unsweetened
1/2 cup honey (or maple syrup)
1/2 tsp vanilla extract

Dry:

1 1/4 cups wheat germ (best) OR 1 1/4 cups (80g) wheat bran (Note 2)
1 1/2 cups wholemeal flour (sub ordinary flour – Note 3)
1/4 tsp salt
1 tsp cinnamon powder
1 tsp baking powder (Note 4)
1 tsp baking soda , sifted if lumpy (or 3 tsp extra baking powder) – Note 4

Add ins – CHOOSE ONE:

250g / 8 oz raspberries , 18 set aside and cut in half to decorate top if desired
2 cups diced fresh fruit (not watery) – like apples, pears
1 1/4 cups dried fruit, nuts, choc chips etc

Cups – Metric

Instructions

Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
Whisk wet – Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
Mix in Dry – Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Raspberries – Gently stir in the whole raspberries or other add-ins of choice.
Fill muffin tin – Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.

Notes

1. Coconut oil – Better for you than butter and ordinary oil, with the added benefit of subtle tasty coconut flavour! Virgin & unrefined coconut oil has coconut flavour (because they are not processed, so better for you) and has a texture like firm butter so needs to be melted to mix in. Makes these muffins tastier!

Refined coconut oil does not have coconut flavour and is pourable like ordinary oil – can be used in this recipe too.

Ordinary oil can be substituted but will reduce flavour in the muffins. Butter can also be substituted and will give them lovely flavour but muffin will not be quite as moist inside.

2. Wheat germ is the seed inside wheat kernels and has a lovely nutty flavour. Find it in the cereal or health food aisle of grocery stores. Wheat bran can also be used but the flavour is a bit earthier and less nutty. I’d use something sweeter than raspberries to balance this out – like dried fruit.

Both wheat germ and wheat bran have similar good-for-your dietary characteristics (see in post for more info!).

3. Wholemeal flour (aka wholewheat flour) makes the muffins softer and has more flavour than plain/all-purpose flour (but you can use plain flour, maybe double the vanilla and add extra cinnamon!)

4. Baking powder and baking soda (bi-carbonate) – These have different rising qualities and this combination gives these muffins the best shape, in my opinion. However, you can use just baking powder if you want – use 4 teaspoons in total.

Storage – 4 to 5 days in an airtight container. Fridge is best though pantry also fine if it’s not too warm where you are. Freezer 3 months.

Nutrition per muffin.

Nutrition

Life of Dozer

While I’m in Melbourne for the Good Food & Wine Show, Dozer is with the golden retriever boarder and apparently not showing any signs of separation anxiety. Hmmph!

The post Up-and-go breakfast muffins! appeared first on RecipeTin Eats.

Chocolate Muffins

Nagi — Fri, 20 Aug 2021 05:00:00 +0000

Chocolate muffins that truly taste of chocolate and stay fresh for days are a rarity! This recipe delivers, thanks to some tidy tricks including hot milk to bloom the cocoa, and a little coffee to enhance the chocolate flavour (you won’t taste the coffee). Using brown sugar, oil, sour cream and less egg meanwhile is the secret to keeping the crumb ultra-moist and tender!

Chocolate Muffins

Chocolate muffins are not all created equal. I’m fussy about mine and make no apologies about it – there are a lot of calories in a muffin, so every one of them better be worth it! 😂 Here’s my laundry list of things a great chocolate muffin needs to have. It must:

Have a lovely crisp dome
Be tender and moist inside
Truly taste of chocolate
Be quick and easy to make (as muffins should be!)
Not include obscure or just plain weird ingredients
Stay fresh for 3 days
Be still good for even another 2 days after that!

While this list of chocolate muffin characteristics might sound obvious to you, finding a recipe that ticks all these boxes is much harder than you think! In fact, in my whole cooking life, I have never come across a keeper.

After (many!) years of attempts, I finally buckled down and committed myself to pursuing the ultimate chocolate muffin recipe, even if it killed me. In the end, it was a plethora of simple baking tricks that came together in creating what is my idea of the perfect chocolate muffin. I’m VERY happy with the end result and thrilled to share it!

Chocolate muffins are notorious for being dry because of the cocoa powder. But not these!

The simple baking tricks for the BEST Chocolate Muffins ever!

Here’s the complete list of the simple tricks that make all the difference in this recipe. An explanation of the why behind each of these is in the ingredients section below.

1 egg rather than the usual 2 eggs;
Brown sugar instead of white sugar;
Oil instead of butter;
Sour cream instead of milk;
Coffee to enhance chocolate flavour (optional);
Dutch-process cocoa powder for more intense chocolate flavour (optional);
Blooming the cocoa powder with hot milk;
Thinner batter than the usual muffin batters; and
Briefly bake on a high temperature then lower temperature to finish!

Ingredients in Chocolate Muffins

Here’s what you need to make these Chocolate Muffins. If you’re wondering – coffee? Did she make mistake? Read on below for why!!

Instant coffee powder or granules – This is an age-old baking trick used to enhance chocolate flavours because chocolate and coffee share similar taste characteristics. You can taste the coffee in the raw batter but once baked, you cannot taste it. Any instant coffee powder or granules works fine here, no need to use an expensive one!
Dutch process cocoa powder – This is a darker cocoa with a more intense chocolate flavour and colour than ordinary cocoa powder. It is slightly more expensive but yields a better result.
Ordinary cocoa powder (unsweetened) will work just fine too. The colour of the muffins however will not be quite as deep and also it will taste slightly less chocolatey.
HOT milk – A trick used in my Chocolate Cake and Fudge Cake, hot liquid (usually water) mixed with cocoa powder makes it bloom! This brings out the flavour and makes the muffins taste more chocolatey.
Just 1 egg – Eggs are required to bind the crumb of cakes. But the problem is the whites tend to also dry baked goods out! So we use just 1 egg here. Compared to using 2 eggs, the extra moistness in the crumb is remarkable.
Oil – This is the fat used in the chocolate muffins instead of the usual butter. While I love the flavour butter brings to baked goods, it actually has a drying effect on the crumb compared to oil. My side by side tests confirmed this also for this muffin recipe. So, oil it is!
Brown sugar – While white sugar will make a slightly crisper dome, brown sugar retains moisture better which means the crumb is more moist (notice a trend we’re aiming for here??). It also adds a lovely caramel flavour to the crumb which compliments the chocolate flavour.
As for making the dome crisp? I wasn’t willing to give that up! So I just blast the muffins at a slightly higher temperature for the first 5 minutes which helps give it a nice crispy dome. Now we get the best of both worlds!
Baking soda (bi-carb) – This makes the muffins rise slightly better than using baking powder, while preserving the intense dark chocolate colour of the crumb. Baking powder does also work perfectly fine (use 4 teaspoons) but the muffins rise slightly less and give a slightly paler crumb colour.
Vanilla – Just a touch, for flavour! Vanilla extract is fine to use here and is preferable to artificial vanilla flavouring. While real vanilla beans or vanilla bean paste has its place, I wouldn’t bother wasting them for this recipe.
Sour cream – Another baking trick! This lets us introduce wetness in the batter but keeps the batter a thicker consistency than using, say, more milk. We need a thicker batter for chocolate muffins than for, say, cupcakes, in order to achieve that lovely dome.
Yogurt can also be used in place of sour cream.
Flour – Just plain / all-purpose flour. Self raising flour does work in place of using plain flour + baking soda as done here, but the muffins don’t rise quite as well. (I’d still use self raising flour if that’s all I had, though.)
Chocolate chips – I use dark chocolate chips (called semi-sweet chips in the US) but any type of chocolate chips will work just fine here. Or chopped chocolate! Just be sure to use baking chocolate (from the baking aisle), not eating chocolate. The latter is not made for cooking in the oven and funky things happen when you do!
Salt – Just a touch, it brings out the flavour in baked goods. Standard practice!

How to make Chocolate Muffins

Mix Dry , mix Wet, mix Dry into Wet. Bake. Do you really need me to give you any more detail? 😂

The nice thing about these muffins is that you don’t need to be as careful about not over-mixing the batter (which causes a dry muffin) because this batter is not as thick as most muffin batters.

Sift Dry ingredients – Sift flour, baking soda and salt into a large bowl. I don’t typically bother sifting flour for muffins, but seeing as we’re sifting cocoa anyway, I figure we may as well. Using the same sifter for the cocoa without cleaning the flour off is fine.
Sift cocoa powder into a separate bowl.
Bloom cocoa – Add the coffee powder and hot milk to the cocoa and give it a good whisk. This step of adding a hot liquid (usually boiling water) to cocoa powder makes the cocoa “bloom”, bringing out its flavour. It’s an age-old baking trick, one I use for things like Chocolate Cake and my Fudge Cake.
Finish batter – Whisk in remaining wet ingredients (oil, sour cream, vanilla, egg, sugar – yes, sugar is classified as a “wet” ingredient in baking!) with the cocoa.
Then pour this mixture into the flour and whisk. Initially, after the flour is incorporated, the batter will look a bit split (ie. it’ll have fine oil streaks). Whisk until it’s smooth and glossy, but stop once it is. Don’t keep mixing on blindly! This will overwork the gluten in the flour and make your muffins tough rather than pillowy soft! That said, this batter is thinner than most muffins batters so it’s more failsafe in this regard.

Stir in most of the chocolate chips – reserved about 1/4 cup for topping.
Note: This batter is THINNER than typical muffin batters. This is one reason why these cupcakes have a much more tender and moist crumb than the usual chocolate muffins.
Fill muffin cases. Use an ice cream scoop with a lever if you have one. This is a super-handy tool for muffins, cupcakes, fritters, even meatballs!
Do not overfill! Fill the muffin cases up to 0.5cm / 0.2″ from rim of paper liner. Don’t fill any higher as the muffin will overflow when baked since this batter is quite thin. (see Note 5)
Top with reserved chocolate chips. Just pile them in the middle, they will spread out as the muffin rises.
Bake at HIGH temp 5 minutes – Bake for 5 minutes at 210°C / 410°F (190°C fan). Starting off at a slightly higher temperature gives the muffins a kick start on the rise (required for this thinner batter) and gives the muffins a crunchier top.
Bake at LOW temp 20 minutes – Turn oven DOWN to 190°C / 375°F (170°C fan) then bake further 20 minutes. So, 25 minutes in total. This is longer than most muffins and it’s because the batter is thinner (contains more liquid).
Notes on oven temperature: I know these oven temperatures are a bit unusual compared to the typical 180°C/350°F. I tried baking these at all sorts of temperatures and I honestly think the temperatures I’ve landed on yield the best result. The muffins have a nice rise, crisp dome, moist crumb inside, without overcooked edges.
How to tell the muffins are baked: Start checking the muffins at the 15 min mark on the low temp bake. When a toothpick inserted into the middle muffins comes out clean, they’re done. Don’t confuse melted chocolate with raw batter! Probe in multiple places if you are unsure. (PS. The slightest faint smear of batter on the toothpick is ok because residual heat will take care of any remaining rawness).
Cool for a few minutes in the muffin tin until you can handle them. The muffins are quite fragile straight out of the oven because they are so tender inside, so handle with care.
Transfer to a cooling rack, and allow to cool for at least 15 minutes before attacking them!

How long these chocolate muffins stay fresh

These Chocolate Muffins will stay very fresh for 3 days which is a rare feat in the muffin world! Most muffins begin to turn stale within hours of being made. By the next day they usually need to be warmed up to resurrect them.

These muffins do start to lose freshness on Day 4 but a quick 10 second zap in the microwave is all you need to revive them to near fresh-baked-perfection.

Sounds all too good to be true right?? Well, I think you’ll just have to make these and see for yourself! I’d love to hear how long you kept yours good for. Or, if they even made it beyond Day 1 before they disappeared entirely!! 😉 – Nagi x

Watch how to make it

Chocolate Muffins

Recipe video above. Chocolate muffins that truly taste of chocolate and stay fresh for days are a rarity! This recipe delivers, thanks to some tidy tricks including hot milk to bloom the cocoa, and a little coffee to enhance the chocolate flavour (you won't taste the coffee). Using brown sugar, oil, sour cream and less egg meanwhile is the secret to keeping the crumb ultra-moist and tender!

Course Muffin, Sweet

Cuisine Western

Keyword chocolate muffins, double chocolate muffins

Prep Time 15

Cook Time 25

Servings muffins

Calories 345cal

Author Nagi

Ingredients

1 3/4 cups plain flour (all-purpose flour) (Note 1)
1 1/4 tsp baking soda / bi-carb (Note 2)
1/2 tsp salt
1/2 cup Dutch process cocoa powder , sifted (Note 3)
1 tbsp instant coffee granules / powder , optional (Note 4)
3/4 cup milk , full fat, HOT
1/2 cup canola oil (or veg or other neutral flavoured oil)
1 cup brown sugar , packed (Note 5)
1 tsp vanilla extract
3/4 cup sour cream or thick plain yogurt (fridge-cold fine, Note 6)
1 large egg (55-60g / 2oz) (fridge-cold fine, Note 6)
1 1/2 cups dark chocolate chips (US: semi-sweet chips)

Cups – Metric

Instructions

Preheat oven to 210°C / 410°F (190°C fan). Place shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
Sift Dry ingredients: Sift flour, baking soda and salt into a large bowl.
Bloom cocoa: In a separate bowl, sift the cocoa then add coffee and HOT milk. Whisk until lump-free.
Add remaining Wet ingredients: To the cocoa mixture, add sugar, oil, egg, sour cream and vanilla. Whisk until smooth.
Mix flour in: Pour Wet mix into the bowl holding the flour. Whisk until smooth and glossy. Stop once it's smooth, don't mix excessively. (Note 7)
Add chocolate chips: Stir in most of the chocolate chips – reserve approx 1/4 cup for topping.
Fill muffin tin: Divide the batter between the 12 holes, up to 0.5cm / 0.2" from rim of paper liner. (Note 8)
Top with chocolate chips: Top muffins with reserved chocolate chips (just pile in middle, they spread when baked).
Bake at high temp, 5 minutes: Bake for 5 minutes in preheated oven. The higher temp kick will start the rise.
Lower oven, 20 minutes: Turn oven DOWN to 190°C / 375°F (170°C fan). Bake a further 20 minutes, checking at 15 minutes. When toothpick comes out clean they're ready. Don't confuse melted chocolate with raw batter!
EAT! Rest in muffin tin for a few minutes, then transfer to cooling rack. Allow to cool for 15 minutes before devouring!

Notes

1. Self-raising flour can be used instead. If using, skip the baking soda.

2. Baking soda (bi-carb) gives the muffins a slightly better rise and makes the muffins a deeper chocolate colour (it’s a food science thing!). However, baking powder works perfectly fine – use 4 teaspoons.

3. Dutch process cocoa powder gives baked goods a more intense chocolate flavour and deep brown colour, pictured. Ordinary cocoa will work fine but expect a slightly paler colour and slightly less pronounced chocolate flavour.

4. Instant coffee granules – This age-old baking trick enhances chocolate flavour! Once baked, you can’t taste the coffee. It really works. Any old instant coffee granules fine here, no need to get premium (I use Moccona, a common Aussie brand).

5. Brown rather than white sugar – Keeps the crumb more moist. White sugar works just fine and makes the surface slightly crisper (which is appealing!) but the muffin doesn’t stay as fresh for as long.

6. Fridge-cold ingredients are ok! Usually my recipes insist on room temperature eggs and other fridge ingredients as they incorporate more easily into batters. In this recipe, fridge-cold is fine! Why? The batter is thinner so you need to whisk vigorously to incorporate anyway. But if you only have a room-temp egg, that’s fine too!

7. Over-mixing = Bad – As with all flour based cake and muffin batters, mix only as much as needed. The less you mix, the more tender your cake crumb will be. (Over-mixing by a lot → gluten in flour overworked → tougher crumb).

8. Don’t overfill the muffin case higher than 0.5cm / 0.2″ from rim because it will overflow rather than rising to a nice dome. This is because the batter is thinner than typical muffin batter (a reason why the muffin crumb is so moist).

9. Storage – All muffins are at their absolute prime freshly made, and these are no exception. However, the big difference here is that these are still moist and fresh for 3 days afterwards, even without warming them up! Once cool, store in an airtight container in the pantry. Beyond day 3, a 10 second microwave will resurrect them to warm, fresh perfection. Or freeze for up to 3 months.

Nutrition

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The post Chocolate Muffins appeared first on RecipeTin Eats.

Blueberry Muffins (ultra moist!)

Nagi — Sat, 16 Nov 2019 06:00:00 +0000

Yep, I’m that person who instantly thinks of Blueberry Muffins when blueberries are abundant and cheap. And you’re just 30 minutes away from these being a reality in your life. Incredibly moist and fluffy with golden domed tops, you’ll fall in love with one bite!

Blueberry Muffins

Come blueberry season every year, I make dozens and dozens of blueberry muffins. I know, I know, I’m so disappointingly predictable. You want me to make come up with something more gourmet and exciting, and here I am, just bringing you another boring muffin recipe.

Or…. are they??

No, this is not just another dull Blueberry Muffin recipe. These are the blueberry muffins of your dreams!

They’re magically soft and moist on the inside with a sweet golden dome. They are not overly sweet, they’re bursting with blueberries and once you make these, you will never look at another blueberry muffin recipe again!

Muffins are notorious for being dry and crumbly on the inside. But these are outrageously soft and moist!

Why muffins come out dry and crumbly

The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins.

So the the 3 simple secrets for beautifully soft and moist blueberry muffins are:

use butter AND oil -butter makes things tasty but oil makes things moist. So use both!
don’t mix the batter more than 12 times ; and
don’t bake for longer than 20 minutes.

What you need for Blueberry Muffins

Here’s what you need (let’s pretend I didn’t forget EGGS in the photo!!!):

Just a couple of notes on the above:

Blueberries – yes you can use frozen. Just mix them through frozen. Do not thaw – they will bleed in the batter;
Buttermilk – this makes the muffin crumb beautifully tender and moist. But don’t worry if you don’t have any, it can be substituted with a lemon/milk mixture – see recipe notes. It is a very good substitute – the surface won’t be as smooth as pictured but the inside is just as tender;
Baking soda is also known as bi-carb and it’s a stronger version of baking powder. It gives these muffins an extra lift. Can be substituted with more baking powder; and
Butter is for flavour whereas oil makes the muffin moist. It’s one of the secrets to these Best Ever Blueberry Muffins!

How to make Blueberry Muffins

The making part is a 5 minute job if you use muffin liners and an ice cream scoop to fill the muffin tin:

Whisk dry ingredients, whisk wet ingredients, then mix both together;
Stir in blueberries;
Scoop and dollop into muffin tin, then bake. Done!

These Blueberry Muffins and Chocolate Chip Muffins are always best consumed on the day they are made. The next day and beyond, reheating them works wonders to make them ultra moist again (just 15 seconds in the microwave), as though they were freshly made.

Add a little sliver of butter, you’ll be in muffin heaven. In fact, you might just save these just so you can justify slathering on lashing of butter, just to experience that.

Hope you have a wonderful weekend! – Nagi x

Watch how to make it

Moist Blueberry Muffins

Recipe video above. Buttermilk, both baking powder AND bicarb are the secret to really soft, fluffy muffins. Simpler muffin recipes are more dense and drier, though you can make a brown sugar muffin batter that's just as soft without buttermilk - use this Brown Sugar Apple Muffins recipe. (Note: the crumb colour is not as white as this muffin because of the brown sugar)

KEY TIP: Do not over mix the batter, a few lumps is ok! Overmixing = tough muffins.

Course Sweet Baking

Cuisine Western

Keyword Blueberry muffins, blueberry recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 288cal

Author Nagi | RecipeTin Eats

Ingredients

Dry Ingredients

2 1/2 cups plain flour (all purpose flour)
3 tsp baking powder
1 tsp baking soda / bi carb soda (sub extra 3 tsp baking powder)
1 cup white sugar (caster, granulated or superfine)
1/4 tsp salt

Wet Ingredients

1 cup buttermilk (Note 1)
60g / 4 tbsp butter , unsalted, melted
4 tbsp vegetable oil
2 large eggs , at room temperature, lightly whisked (Note 2)
2 tsp vanilla extract

Blueberries

250g / 8 oz blueberries , fresh (~2 cups, Note 3)

Cups - Metric

Instructions

Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
Whisk Dry: Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
Whisk Wet: In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
Add blueberries: Stir through most of the blueberries - reserve some for topping.
Fill muffin tin: Divide batter between paper cases. Top with remaining blueberries.
Bake 1: Bake for 5 minutes, then turn oven down to 180°C/350°F.
Bake 2: Bake for a further 13 minutes (fan) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
Cool: Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature (warm is extra yum!)

Notes

1. Buttermilk substitute: Combine 1 cup room temperature whole (not skim) milk + 1 tsp white vinegar or lemon juice. Let stand for 5 minutes until curdled, then use per recipe. If milk is fridge cold, microwave for 30 seconds. The muffin is not quite as moist, but the difference is small.

2. Eggs - should be at room temperature so the cold eggs don't shock the batter and thicken it. Easy way to do this: stand in warm tap water for 10 minutes.

3. Blueberries - frozen works fine here too. Just use frozen - do not thaw as they bleed into the batter.

4. Oven types - For most sweet baking recipes I share, I provide different temps for different ovens i.e. fan forced / convection vs normal ovens. For this recipe, after I initially published it, I found that the same temp produces the same results.

5. Storage - Like most muffins, these are best consumed on the day. To store, keep them in an airtight container then reheat them either in the microwave, or cut in half then grill/broil them. A lashing of butter makes a world of difference too!

6. This recipe uses the same muffin batter used in my Moist Chocolate Chip Muffins.

7. Measurements: The measurements in this recipe apply to every country except Japan, please use the weights and ml provided, not cup measures.

8. Originally published October 2016. Updated with new photos and new recipe video in November 2019.

9. Nutrition per muffin.

Nutrition

Blueberry madness

Just in case you too were unable to resist blueberry bargains at the store….

Extra Fluffy Blueberry Pancakes

Blueberry Bread Loaf

Blueberry Cheesecake Bars

Blueberry Lemon Yoghurt Cake

Life of Dozer

This is the furry little head behind every photo that appears on this website!!!

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The post Blueberry Muffins (ultra moist!) appeared first on RecipeTin Eats.