Posts Tagged muffin

Chocolate Muffins

I am not sure where I originally found this recipe.

  • 1/2 cup butter
  • 1/3 cup sugar
  • 2 tablespoons brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup self-rising flour (we used all purpose flour without adding any baking powder as well, which we should have done)
  • 2 tablespoon cocoa powder
  • 1/4 teaspoon salt (omitted because we use salted butter)
  • 2/3 cup milk
  • 60g semi-sweet chocolate cut into half inch pieces (we used semi-sweet chocolate chips)
  1. Cream the butter, sugar and brown sugar. Add the eggs and vanilla.
  2. Sift the flour, cocoa powder and salt (if using) together. Fold the dry ingredients into the butter, alternating with the milk.
  3. (The recipe says to half fill 12 muffin moulds with batter, place a few chocolate pieces on top then cover with rest of batter. Instead we mixed the chocolate chips in the batter and made 6 large muffins).
  4. Bake at 375F for 20 minutes (the large ones took closer to 30 minutes).

Chocolate Muffins

Verdict: Because we did not add the baking powder, these muffins did not rise at all. Despite being kind of flat looking, they had a nice chocolate taste to them.

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Banana Chocolate Chip Muffins

I found this recipe online, but I am not sure where.

  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup mashed bananas
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt (we didn’t use because we use salted butter)
  • 3/4 cup chocolate chips
  1. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Add vanilla and mashed bananas.
  2. In another bowl, mix together the flour, baking soda and salt (if using) and add to the wet ingredients. Add chocolate chips.
  3. Bake at 350F for 25 minutes (this is for 12 regular sized muffins. We made 6 large muffins, so ours needed closer to 35 minutes baking time).

Banana Muffins

Verdict: This were delicious. The tops of the muffins were crispy while the centres were soft. The banana taste was present without being overpowering.

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To Die For Blueberry Muffins

I think I found this recipe online somewhere, but I am not sure where.

  • 1 1/2 cup flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup blueberries
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/4 cup cold butter, cubed
  • 1 1/2 teaspoon cinnamon
  1. Preheat oven to 400F. Prepare muffin cups (we made 6 large muffins).
  2. Combine flour, sugar, salt and baking powder.
  3. Place vegetable oil into a 1 cup measuring cup. Add egg. Add enough milk to fill the cup. Mix this with the flour mixture and then fold in the blueberries. Pour into prepared muffin cups.
  4. Mix together the remaining sugar, flour and the cinnamon. With your fingers, mix in the butter until the mixture is crumbly. Sprinkle over muffins.
  5. Bake 20 to 25 minutes (our large muffins took closer to 30).

Blueberry Muffins (2)

Verdict: These muffins were very tasty and I loved the crumble topping. The muffins themselves really didn’t seem to hold together very well, like the dough was too loose. They practically all fell apart as we were removing them from the muffin tin.

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Chocolate Cheesecake Muffins

I found this recipe in the French language Metro newspaper.

  • 1 large container of cream cheese
  • 6 tablespoons of sugar
  • 2 cups flour
  • 1 cup sugar
  • 6 tablespoons cocoa powder
  • 4 teaspoons baking soda
  • 2 eggs beaten
  • 1 1/2 cup milk
  • 2/3 cup oil
  • Icing sugar (we didn’t use)

1. Beat the cream cheese with the 6 tablespoons of sugar. Set aside.

2. Mix together the flour, the 1 cup sugar, cocoa powder and baking powder in a large bowl.

3. In another bowl, mix together the eggs, milk and oil. Add to the dry ingredients.

4. Put two spoonfuls of chocolate mixture in each muffin cup (we made 24 regular sized muffins). Place a small spoonful of cream cheese in each one and cover with the rest of the chocolate mixture.

5. Bake at 350F for 20 min.

6. Sprinkle with icing sugar when ready to serve (we didn’t).

Sadly, the best photo I had.

Sadly, the best photo I had.

Verdict: I am trying to use cream cheese a little more often in baked goods to try and get used to it. I figure if it’s surrounded by ingredients that I like and baked maybe I won’t taste it as much. I think it worked well in this recipe, as I wasn’t overwhelmed with the flavour. The muffins themselves didn’t have as rich a chocolate flavour as I would have liked.

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Cheese Muffins

I found this recipe in the French language Metro newspaper.

  • 2 cups flour
  • 1 1/4 cup brown sugar
  • 2 1/2 teaspoon baking powder
  • Salt to taste
  • 2 cups grated cheese (we used aged cheddar)
  • 1 egg
  • 1/4 cup oil
  • 1 cup milk

1. Mix the flour, brown sugar, baking powder, salt and cheese.

2. In another bowl, mix the egg, oil and milk.

3. Add the wet ingredients to the dry.

4. Pour into muffin moulds (we made 12 large muffins).

5. Bake at 400F for 20-30 min (our tooks closer to 40 because we made them a little bigger than normal sized muffins).

Cheese Muffin

Verdict: I was somehow expecting this recipe to be more savoury than sweet, so I was disappointed by how sweet it tasted. It also had no cheese flavour.

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S’More Muffins

This is a Kraft recipe.

  • 40 graham wafers, finely crushed
  • 1/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1 cup milk
  • 3 tablespoons honey
  • 1 egg, slightly beaten
  • 1 1/2 cup chocolate Teddy Graham cookies, divided (these are not available anywhere near where I live, so we used a random chocolate cookie instead)
  • 1/2 cup mini marshmallows

1. Preheat oven to 350F. Grease 12 muffin cups (or line with paper liners).

2. Mix graham crumbs, sugar and baking powder in large bowl.

3. Add milk, honey and egg and still until just moistened. Stir in 1 cup of the cookies.

4. Spoon batter into prepared cups. Toss remaining cookies with marshmallows. Sprinkle over and press lightly into batter.

5. Bake 16 min (ours took closer to 20).

Smore Muffins

Verdict: We didn’t really enjoy these muffins. They were quite dense and, when compared to similar muffins, not the best tasting. I wish I knew if it was because of the substitute cookies we used, but I am not sure.

 

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Oatmeal Blueberry Muffins

I found this recipe on the Better Homes and Garden site.

  • 1 1/2 cup flour
  • 3/4 cup oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 3/4 cup milk
  • 1/2 cup brown sugar
  • 1/4 cup oil
  • 1/2 teaspoon vanilla
  • 3/4 cup blueberries

1. Prepare muffin cups (the recipe said it would make 12 regular sized muffins or 36 mini muffins; we made 6 large muffins).

2. In a large bowl, stir together flour, oats, baking powder, baking soda and salt. Make a well in the centre.

3. In another bowl, combine egg, milk, brown sugar, oil and vanilla. Add all of the egg mixture into the flour mixture. Stir until just moistened. Fold in blueberries. Spoon batter into prepared muffins cups.

4. Bake at 400F for 16 to 18 min, if regular sized (our larger muffins needed only 18 min to cook completely).

Oat Blueberry Muffins

Verdict: While they were not my favourite recipe, I liked the taste of these muffins. I will need to try some other oatmeal-blueberry muffin recipes to find a really amazing recipe, because the flavour combination was once I liked. I think the batter was just missing something.

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