Tag: Muffins

MOCHA WALNUT CHOC-CHIP MUFFINS…GREEDY GOODNESS!!

“I believe the world to be a muffin pan, and there certainly are a lot of muffins here.”
Aaron Funk
Mocha Walnut Chocolate-chip Muffins…

When I read about theSnackshots #3 event hosted by Michelle @ Greedy Gourmet , I was thrilled. Opportunity to try these mocha muffins I had bookmarked long ago, & soon. Michelle asks “What’s the difference between a muffin and cupcake? …A muffin contains less sugar and doesn’t have icing on top, in other words it’s healthier. ”
My choice of muffin is deep, dark, decadent & chocolaty; the flavours enhanced with the addition of coffee. Am still trying to place the source on the net; I know I wanted to try these because they used oil instead of butter & were literally popping out of the screen!! They didn’t disappoint at all; lovely chocolaty dark muffins, great taste, moist & soft!! What’s more ? No butter!! Got a whole batch of 12 regular ones, & also almost a dozen mini muffins out of the batter…bonanza!!
Like other quick breads, muffins do best with a light touch. Mix muffin batter gently; stir only enough to moisten the dry ingredients to keep the muffins tender and to avoid the peaked shape. After adding the liquid mixture to the flour mixture, stir just until moistened. If you try to stir out all the lumps, your muffins will have peaks, tunnels, and a tough texture. Most muffins, especially reduced-fat versions, are best served warm from the oven. Reheating briefly in the oven or microwave can revive flavor and texture. You can find more tips to bake perfect muffins here.

The name ‘Muffin‘ either comes from the French word ‘moufflet‘, meaning a soft bread, or from the German word ‘muffe‘ which is the name for a type of cake. There are two types of muffins: English and American. What ‘American-style’ muffins means is that the muffins are made, not from a yeast dough like the English Muffin, but rather they use a chemical leavener (baking powder or baking soda). Maybe it would be better to describe them as a cross between a bread and a cake.

Either which ways, the kids are always happy to have muffins. These chocolate ones were really nice, so the son made me a ‘Happy Happy Day’ card to thank me!!

The mini muffins were very cute too. I topped each with a dark & milk chocolate chip the minute they came out of the oven. Perfect little bites!

Ingredients:

Hot water – 1/2 cup
Instant coffee/espresso powder – 2tbsp
Buttermilk – 1/2 cup
Vegetable oil – 1/2 cup
Eggs – 2 large
Vanilla extract – 1 tsp
Flour – 1 3/4 cups
Sugar – 1/2 cup
Brown sugar – 1/2 cup
Cocoa powder – 4 tbsp
Baking powder – 1 tsp
Baking soda – 1 tsp
Salt – 1 tsp
Chocolate chips – 1/2 cup
Walnuts – 1/2 cup / coarsely chopped / optional ; reserve a few halves for topping

Method:

  • Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners.
  • Stir 1/2 cup hot water and instant coffee in medium bowl until it dissolves.
  • Add buttermilk, oil, eggs and vanilla and whisk until well blended.
  • Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl.
  • Add buttermilk mixture and stir just until combined. Mix in chocolate chips and walnuts (or pecans).
  • Divide batter equally among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 25 minutes.
  • Transfer muffins to rack and cool.

MUFFIN is the way to go!!

As Michelle so rightly puts it… “The beauty of the humble muffin is that it’s so versatile and almost any ingredient is agreeable with the baked bun; from pumpkin and fresh fruit to chocolate chips.”

This post featured on

  • KCRA.com Sacramento
Posted by Deeba @ PAB

SIMPLE, EVERYDAY BROWN SUGAR MUFFINS…with walnuts & chocolate chips

“From morning till night, sounds drift from the kitchen, most of them familiar and comforting….On days when warmth is the most important need of the human heart, the kitchen is the place you can find it; it dries the wet sock, it cools the hot little brain.”

E.B.White (1899-1985)

BROWN SUGAR MUFFINS with WALNUTS & CHOCOLATE CHIPS…comfort food!

It’s one of those days you wake up in the morning with the ‘bakers’ itch’…gotta bake something, & fast. And one of those days where its got to be ‘sans chocolate’. This is just a simple recipe (with a bitta PINK) with a good feeling about it, to relax with a cuppa coffee or tea, and read that book which has been beckoning you for ages. While I talk about books, here’s a nice one that makes for hilarious reading…”A Spot of Bother” penned by Mark Haddon, which I am currently reading. It’s a funny, humane, witty, sometimes poignant and thoroughly entertaining book.

Ingredients:

Flour – 2 cups
Baking Soda – 1 tsp
Salt – 1pinch
Butter – ½ cup (100gms), at room temp
Brown Sugar – ¾ cup
Vanilla essence – 1 tsp
Yogurt – – 2/3 cup/thick
Eggs -3 / small
Milk – 4 tbsp
Walnuts – 1/4 cup
Chocolate chips – ½ cup (I like to use Ghirardelli dark chips)

Method:

  • Sift flour + baking soda + salt 3 times. Keep aside.
  • Stir together the yogurt + eggs + milk in a separate bowl. Keep aside.
  • In a big bowl, beat the butter + sugar + vanilla essence
  • Gently beat in the yogurt mix…gently, or it might splatter everywhere!!
  • Stir in the sifted flour and chocolate chips until JUST MOIST.DO NOT OVER MIX.
  • Sprinkle on any topping if desired.
  • Put into lined muffin pan and bake for 25 mins (approximately).
  • Test with a wooden pick to see if done.
  • Remove from pan immediately and cool on rack.

Makes 12 regular muffins.

Can’t get any pinker!!

Posted by Deeba @ PAB

CHOCOLATE CHOCOLATE-CHIP MUFFINS

“I feel a recipe is only a theme, which an intelligent cook can play each time with a variation”
Madame Benoit

One of the kids fave muffins. I keep playing around with the combos…sometimes mocha & choc-chip; or brown-sugar & walnuts; or plain vanilla and choc-chips and walnuts. Kids love ’em!!

CHOCOLATE CHOCOLATE-CHIP MUFFINS
Ingredients:
Flour – 1 1/4 cups
Whole-wheat flour – ½ cup
Baking Soda – 1 tsp
Salt – 1pinch
Cocoa – ¼ cup
Yogurt – 2/3 cup/thick
Milk – 4 tbsp
Eggs -3 / small
Butter – ½ cup (100gms), at room temp
Sugar – ¾ cup
Vanilla essence – 1 tsp
Chocolate chips – ½ cup (I like to use Ghirardeli dark chips)

Method:

  • Sift flour + whole-wheat flour + baking soda + cocoa + salt 3 times. Keep aside.
  • Stir together the yogurt + eggs + milk
  • In a big bowl, beat the butter + sugar + vanilla essence
  • Gently beat in the yogurt mix…gently, or it might splatter everywhere!!
  • Stir in the sifted flour and chocolate chips until JUST MOIST.DO NOT OVER MIX.
  • Sprinkle on any topping if desired.
  • Put into lined muffin pan and bake for 25 mins (approximately)
  • Test with a wooden pick to see if done.
  • Remove from pan immediately and cool on rack.
  • Can top with a butter cream icing/ganache…but they taste just fine as they are.

Makes 12 regular muffins.

Posted by Deeba @ PAB

Devil’s Food Mini Muffins

This is a nice and easy recipe I browsed off the net ages ago. It’s a staple item on our kids birthday party menu, and I attempt to colour code it with the colours of the cake. The good thing is that these make good finger food, and allow for less wastage as compared to cupcakes, as is often the case with excitable kids that grab more than they can eat!! ( Sorry…am still trying to locate the picture.)


Makes approx 4 dozen mini-muffins

Preheat the oven to 180deg C.
Line 2 mini-muffin tins with liners. Alternatively, grease them well…but lining is always an easier, cleaner and no-fuss method.

Flour – 1 Cup
Cocoa – 6 Tbsps
Bicarb of Soda – 1/2 tsp
Baking Powder – 1/4 tsp
Salt – 1/4 tsp
Butter – 100gms
Sugar – 1 Cup
Eggs – 3
Vanilla Essence – 1 tsp
Boiling Water – 1/2 Cup

  • Sift together the dry ingredients 3 times and keep aside
  • Beat butter on medium speed for 2 minutes till smooth
  • Add sugar and beat on high speed for 5 minutes
  • Beat in eggs one by one, and then beat in vanilla essence
  • On low speed, add flour in 4 lots, a 1/4 each time
  • On low again, drizzle and mix in water 2 tbsps at a time
  • Put into muffin trays, and bake for 12-15 mins.
  • Top off with either a firm ganache icing, buttercream icing or whipped cream if desired.
Posted by Deeba @ PAB

Nuts About Bananas…’Banana Muffins’!!

“Avoid fruit and nuts. You are what you eat.”
Jim Davis ‘Garfield’

BANANA CHOC-CHIP WALNUT MUFFINS
Makes 12
This is a recipe I have been using for ages…not sure where I got it from, but the kids seem to love these. You can omit the walnuts or chocolate chips if you like, or increase or decrease the quantity as desired.

Preheat oven to 190degC/375degF.
Line a 12 muffin regular tray or grease well.


Ingredients:
Flour – 1 cup
Wholewheat Flour – 1/2 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Salt – 1/4 tsp
utter – 1/4 cup + 1 tbs(60gms)
Bananas – 3 / mashed
Sugar – 1/2 cup
Egg yolks – 2 (Reserve the whites for some other use. Whites freeze well!)
Vanilla Essence – 1 tsp
Walnuts – 1/4 cup
Chocolate chips – 1/4 cup

Method :

  • Sift the flours + baking soda + baking powder + salt together 3 times. Keep aside.
  • Beat together the butter + mashed bananas + sugar + egg yolks + vanilla essence.
  • Fold in the sifted ingredients and walnuts and chocolate chips until just mixed in. DO NOT OVERMIX.
  • Bake at 190deg C for 20-25mins in a lined or well greased muffin tin.
  • Remove and cool on racks immediately to avoid the bottoms getting soggy.
Posted by Deeba @ PAB
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