How To Make Fluffy and Soft Muffins | One Muffin Batter with Many Flavours | Sundae Bakes
How To Make Fluffy and Soft Muffins | One Muffin Batter with Many Flavours | Sundae Bakes
Hello welcome to Sundae Bakes new baking channel!
Muffin, so easy to make and if you are creative you can make variations with this simple plain muffin recipe. These are the ingredients that are currently available in my pantry. You can use any that you already have!
Let’s bake ❤
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Ingredients
All Purpose Flour 300 grams
Baking Powder 1 tsp
Baking Soda 1 tsp
Salt 1/4 tsp
Sugar 170 grams
Eggs 2
Plain Yogurt 160 grams
Unsalted Butter 40 grams
Milk 80 grams
Oil 90 grams
Bake first in 210C pre-heated oven for 5 mins and then lower down the temperature to 170C bake for 15-20 mins.
Chocolate — cocoa powder, couverture chocolate chunks
Oreo — oreo cookies
Matcha — matcha powder, white chocolate chips, sweet cream cheese
Blueberry — fresh blueberries and almond
Strawberry — strawberry jam, sweet cream cheese, strawberry biscuits, sweet cream cheese
Carrot — grated carrot, walnut, nutmeg powder, cinnamon powder, sweet cream cheese
Mochi Donut —
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Muffin Master Recipe
Homemade muffins can be eaten as a sweet breakfast treat or an afternoon snack! Enjoy yours with a pat of butter and you can’t go wrong. Use this base to create any flavor of muffin!
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✅Ingredients
• ½ cup salted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk or buttermilk
✅Instructions
1️⃣ Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ In a large mixing bowl, use a hand mixer to cream together butter and sugar until smooth and creamy, about two minutes.
3️⃣ Beat in eggs until combined, about 20 to 30 seconds. Add in the baking powder, any spices you might be using (for other flavors), salt, and vanilla and mix briefly.
4️⃣ Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
5️⃣ Add in any desired add-ins to the batter (chocolate chips, berries, dried fruit, or nuts) and use a rubber spatula to gently fold them in.
6️⃣ Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
7️⃣ Bake in the preheated oven for 7 minutes. After 7 minutes, do not open the door and reduce the heat in the oven to 350 degrees Fahrenheit. Bake for an additional 13-15 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
8️⃣ Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Recipe Notes:
Spices: The most popular spice to add to muffins is ground cinnamon. Use 1/2 to 1 teaspoon total of ground cinnamon, depending on how prominent you want your cinnamon flavor to be. A similar option is to add in pumpkin pie spice.
Extracts: The vanilla extract can be replaced with other flavors of extracts. Popular options include almond extract, lemon extract, and orange extract.
Streusel Topping: Muffins can be made plain or topped with a crumble or streusel topping. To make a traditional streusel, stir together 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon (optional) in a medium-sized mixing bowl. Use a pastry blender (or two knives) to cut 4 tablespoons cold butter into the flour mixture until it resembles small pebbles or sand. Spoon on top of muffin batter just before baking.
Add-ins should total 1 cup. Feel free to mix and match with the following options:
Mini Chocolate Chips
White Chocolate Chips
Cinnamon Chips
Fresh Blueberries
Dried Cranberries
Raisins
Chopped Walnuts
Chopped Pecans
Other Additions: Poppyseed muffins are popular in different flavors and can be added to the batter at the same time as another other add-ins. Use 3 tablespoons of poppyseed total. For Citrus flavors, use citrus extracts and add in up to 2 tablespoons of orange or lemon zest.
For chocolate muffins, add 1/2 cup cocoa powder in with the sugar.
For Pistachio Muffins: replace 1/4 cup of the sugar with a 3.4 ounce package of Instant Pistachio Pudding
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EASY MUFFIN RECIPE | Muffin Base Recipe
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INGREDIENTS:
2 cups (240 gr) all-purpose flour (*see note for gluten free option)
2/3 cup (130 gr) granulated sugar
1 TBSP (14 gr) baking powder
1/4 tsp salt
1 large egg, room temperature (*see note for vegan option)
2/3 cup (160 ml) whole milk
1 tsp vanilla extract
1/2 cup (120 ml) liquid fat (oil or melted butter, shortening, lard, or coconut oil)
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This is an easy muffin recipe that can be used as a base for any flavor of muffin! In this video I will review The Muffin Mixing Method to make this simple recipe. This mixing method is used to make muffins, quick loaf breads (like banana bread & zucchini bread), as well as cornbread, pancakes, and waffles.
Today let's learn this mixing method with my muffin base recipe. This recipe can be used to make simple plain muffins or add in mix-ins to create any flavor you like. I am adding 3 mix-ins today to make blueberry muffins, chocolate chip muffins, as well as cinnamon pecan muffins.
#muffinrecipe #bakerbettie #baking
Crazy Muffins: One Muffin Recipe with Endless Flavor Variations!
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My Crazy Muffins recipe is the only Muffin recipe you will ever need to make endless flavor variations. Make Blueberry Muffins, Double Chocolate, Lemon Poppy Seed, Carrot Cake and any flavor you like with this one batter. So let's get baking!
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* Crazy Cookie Dough Recipe:
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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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Basic Muffin Recipe | How To Make Muffins Easy Recipe
Basic Muffin Recipe | How To Make Muffins Easy Recipe | How To Make Muffins | Easy Muffin Recipe
Ingredients:
All purpose flour - 1cup (130g)
Egg - 1
Sugar - ⅓cup (67g)
Oil - ¼cup (60ml)
Milk - ¼cup (60ml)
Baking powder - 1tsp (4g)
Vanilla sugar - 1tsp
Salt - ⅛tsp
Bake in preheated oven (180°C) for 18-20 mins
#spicyfoodz #muffin #muffins