Because it’s Monday and it’s been a while since I’ve made some muffins.
212 g flour
100 g sugar + 25 g sugar for topping
1/2 teaspoon salt
1 tablespoon baking powder
227 g milk
50 g vegetable oil
1 teaspoon vanilla
1/2 cup chopped macadamia nuts
1/2 cup unsweetened coconut flakes
Preheat oven to 425F. Spray muffin tin with baking spray.
Chop coconut and macadamia nuts and toast them until browned. Set aside.
Combine flour, sugar, salt, & baking powder in a bowl.
In a separate bowl, combine milk, oil, eggs, and vanilla.
Add the wet ingredients to the dry ingredients until just combined. Do not over mix.
Fold in half of the toasted coconut and macadamia nut mixture.
Fill muffin cups.
Combine the 25g of sugar with the rest of the nut mixture and sprinkle on top of muffins before baking.
Bake for 15 to 20 minutes until a toothpick comes out clean.
Gingerbread muffins are perfect for putting co-workers in the mood for the holidays.
2½ cups flour
1 teaspoon ground ginger
1 teaspoonground cinnamon
1 teaspoonbaking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
½ cup brown sugar packed
½ cup molasses
1 large egg
1 cup milk
1/3 sour cream
2 tablespoons sparkling sugar
Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
In a medium mixing bowl, combine flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together melted butter and brown sugar.
Whisk in molasses.
Add egg, and whisk to combine.
Add milk and sour cream; whisk until well-combined.
Add flour mixture, and whisk until just combined.
Scoop into muffin cups. The cups will be full.
Sprinkle the tops with coarse sugar, if using.
Bake for about 20-25 minutes, or until when a toothpick inserted in the middle comes out clean.
For my son’s first day of High School, I made these muffins using fresh raspberries and my pineapple jam from yesterday. They have nothing to do with High School but it calmed me down. #BakingTherapy
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup milk
1 egg, beaten
6 tbsp melted butter
1 tsp vanilla
1/4 cup pineapple jam
1 cup raspberries
1/4 cup sliced almonds
Preheat oven to 400 degrees. Butter and flour muffin tin.
Whisk together dry ingredients.
Stir in wet ingredients. Do not over mix.
Fold in pineapple jam and raspberries.
Scoop into muffin tin and top with sliced almonds.
Bake for approx. 20-22 minutes until toothpick comes out clean.
Cool muffins on rack outside of muffin tin so they don’t get soggy.
Can you say “Nut” and “Balls” together?
Softened unsalted butter, for the pan
3 2/3 cups pastry flour, sifted
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 1/2-inch cubes
1 1/3 cups superfine sugar
4 large eggs, at room temperature, beaten
One 15-ounce can solid-pack pumpkin
1 cup seedless golden or dark raisins
1/4 chopped walnuts
1/2 teaspoon cinnamon
1 tablespoon sugar
- Position a rack in the center of the oven and preheat to 400˚F. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
- Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until creamy, about I minute. Gradually beat in the sugar and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes. Gradually beat in the eggs. Reduce the mixture speed to low. Beat in the pumpkin; the mixture may look curdled. In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix until smooth. Add the raisins. Increase the speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
- Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups. Mix together nuts, cinnamon, and sugar then sprinkle on top of muffins.
- Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.
- Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
I worked with this recipe.
The jam in these muffins will wake you the f*ck up.
teaspoons baking powder
- 1 1⁄2
teaspoons apple jam
- Powdered sugar and cinnamon to decorate
- Preheat the oven to 400°F. Grease muffin tins.
- Sift the dry ingredients into a bowl (except powdered sugar and cinnamon).
- Make a hollow in the dry ingredients. Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten.
- Spoon a largish tablespoon of the mixture into the bottom of the muffin form, making certain that it covers the bottom of the muffin form. Make a small hollow in the middle if the muffin mixture and set a teaspoon of apple jam into the hollow, try not to let the jam run out to the sides very much.
- Cover the jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as possible. Sprinkle with a dash of cinnamon.
- Bake at 200°C (400°F) for 15 minutes or until cooked.
- Ease the muffins out of the form while warm and put onto a wire rack to cool.
Once cool, dust the tops with powdered sugar.
This recipe originally appeared here, but I altered it.