Cream Cheese Muffin

Use Basic Muffin Recipe and add a small cube of cream cheese inside

Banana Muffin - Muffin Method

(Recipe taken from All Recipes)

Makes 12 muffins

1 1/2 cups (187g) all-purpose flour
1 teaspoon baking powder - I used double-acting and reduced to 1/2 tsp
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup (150g) white sugar - I reduced to 125g due to the sweetness of the bananas
1 egg
1/3 cup butter (75g), melted

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.

3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Jammy Doughnut Muffin

(from Sweet and Simple Bake)

Makes 12

275g plain flour
3 tsp baking powder (this is correct!)
Pinch of salt
100g caster (superfine) sugar
2 eggs
200ml milk
75g unsalted (sweet) butter, melted and cooled
1 tsp vanilla extract
12 tsp strawberry or raspberry jam

Topping:
100g unsalted (sweet) butter
150g granulated sugar
½ tsp ground cinnamon (optional)


1. Preheat the oven to 190°C/375°F/Gas mark 5.

2. Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar.

3. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.)

4. Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture.

5. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

If adding topping:

6. Melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using

7. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar.

Apple Cinammon Muffins

Makes 12 muffins (Recipe from Recipezaar)

3 cups flour
3/4 cup sugar
3/4 cup packed brown sugar
3 teaspoons baking powder
2 teaspoons ground cinnamon
1 cup milk
2/3 cup butter, melted
2 eggs, slightly beaten
2 cups finely chopped tart apples

1. Preheat oven to 180 degree Celsius.

2. In a large bowl, combine flour, sugar, brown sugar, baking powder and cinnamon. Mix together.

3. Add all remaining ingredients and stir until flour mixture is moistened.

4. Spoon batter into 2 greased or paper-lined 12-cup muffin pans.

5. Bake at 375 for 19-23 minutes or until lightly browned. Cool for about 5 minutes before removing from pan.

Basic Muffins - Creaming Method

200g self-raising flour, sifted
2 tsp baking powder, sifted
100g unsalted butter, room temperature
pinch of salt
140g fine sugar
2 eggs
120ml milk
1 tsp vanilla essence (optional)


1. Preheat oven to 170 degree celsius.

2. Cream butter and salt till creamy. Add in sugar, half at a time, beating well after each addition, till light and fluffy.

3. Add in eggs one at a time, beating well after each addition.

4. Add in the sifted flour and baking powder in 3 additions, alternating with the milk in 2 additions. Start and end with the dry ingredients (flour-milk-flour-milk-flour). Beat till smooth.

5. Fill mixture into greased muffin pans or paper liners, and bake for 20-25 minutes till slightly brown.

6. When ready, let muffins rest in tray for 5 minutes, and transfer to cooling rack to cool.


Note: Original recipe did not call for vanilla essence but I added it for extra flavour. This recipe tends to have a slightly stronger butter taste. If you prefer a lighter butter taste, try adding a tiny bit less butter.

Basic Muffins - Muffin Method

(original recipe from All Recipes)

makes 12 muffins

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil

1 tsp vanilla essence

1. Preheat oven to 400 degrees F (205 degrees C).

2. Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center.

3. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil.

4. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy.

5. Pour the batter into paper lined muffin pan cups.

6. Bake for 25 minutes, or until golden.

Variations:

- Chocolate Chip Muffins: Add 1 cup of chocolate chips.

- Blueberry Muffins: Add 1 cup fresh blueberries.

- Raisin Muffins: Add 1 cup finely chopped raisins.

- Date Muffins: Add 1 cup finely chopped dates.

- Cheese Muffins: Fold in 1 cup grated sharp yellow cheese.

- Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.

Banana Chocolate Chip Muffins

This is taken from Sweet & Simple Bakes Recipe

3 very ripe bananas
125ml vegetable oil
2 eggs
250g plain flour
100g caster sugar
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
150g dark/milk chocolate (white chocolate or butterscotch chips/morsels)

Preheat the oven to 200ºC/180ºC fan oven/gas mark 6 and line a 12-bun muffin tin with muffin papers.
Mash the bananas and set aside for a moment.
Pour the oil into a jug and beat in the eggs.
Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
Fold in the chocolate morsels, then place equal quantities in the prepared muffin tin and bake in the oven for 20 minutes.