12 marvellous muffin recipes

I love making muffins. No boring flour sifting, just chuck everything in a bowl, give it all a quick stir and you’re done. The flavour combos are endless too. Check out some of my creations. I usually make a batch on the weekend with whatever I have on hand and pack one for my eldest’s morning tea each day. The youngest isn’t a muffin fan – if a baked good doesn’t have icing on top, she’s not interested.

Recipe: Pineapple & coconut muffins

pineapple muffins

  • 2 cups flour
  • 100g butter, melted
  • 1 egg
  • 440g can crushed pineapple
  • 1/2 cup caster sugar
  • 1 cup shredded coconut

METHOD: Preheat oven to 180C. Line a muffin tray with patty cases. Mix together coconut, flour and sugar. Add butter, egg and pineapple. Stir gently to combine. Bake until golden.

Recipe: Dulce de leche muffins

photo 3 (7)

  • 2 cups flour
  • 100g butter, melted
  • 1 egg
  • 5 tbsp Top N Fill (for the batter)
  • 6 tsp Top N Fill (for the filling)
  • 1/2 tsp vanilla extract
  • 1/2 cup milk

METHOD: Preheat oven to 180C. Line a muffin tray with patty cases. Beat together eggs, vanilla, Top N Fill, milk and butter. Add flour and gently combine. If batter is too stiff, add more milk. Place a tablespoon of batter in each patty case. Add a dollop of caramel. Cover with another tablespoon of batter. Bake until golden.

(NB This isn’t a very sweet recipe, aside from the dollop of caramel in the middle. If you prefer a sweeter muffin, add 1/2 cup of caster sugar to the mixture.)

Recipe: Banana & Nutella muffins

nutella-muffins

3 overripe bananas
125g butter, melted
2 cups self-raising flour
2 eggs
3/4 cup brown sugar
4 heaped tbsp Nutella
2 tbsp milk

Method: Mash up the bananas with a fork in a mixing bowl. Add in all other ingredients – bar the milk and nutella – and stir until it forms a smooth mixture. Heat the milk and nutella in a pan over a low heat to form a smooth liquid. Pour the nutella into the mixing bowl and roughly fold in. Pour into patty cases and bake for 30-40 minutes at 180C .

RECIPE: Orange & dark choc muffins

image (32)

4 oranges, peeled and pith/skin etc removed (ie flesh only)

2/3 cup brown sugar

1 egg

1/2 cup orange juice

100g butter, melted

2 cups wholemeal self-raising flour

1/2 cup oat bran

3 tablespoons of dark choc bits + 12 large ones for on top

METHOD: Preheat oven to 180C. Mix egg, orange juice, brown sugar and butter in a bowl. Stir through orange flesh. Gently fold in flour and oat bran. Stir through choc bits. Pour mixture into a 12-cup muffin tray. Top with large choc bits. Bake for 20 minutes or until golden.

Recipe: Strawberry choc-chip muffins

image (5)

2 cups self-raising flour

1/2 cup wheatgerm

1/2 cup vegetable oil

1/2 cup milk

2 eggs, lightly beaten

3/4 cup brown sugar

1 punnet strawberries, hulled and diced

3 tablespoons mini choc bits

METHOD: Preheat oven to 180c. Mix all ingredients together. Spoon into a 12-cup muffin tray, lined with muffin papers. Bake until golden, around 20 minutes.

RECIPE: Ginger and sour cream muffins

125g butter, softened

1 cup brown sugar

2 eggs

7cm piece of ginger, finely grated

2 cups wholemeal self-raising flour

2/3 cup sour cream

METHOD: Preheat oven to 180C. Cream together the butter and sugar with electric beaters. Add the eggs one at a time, beating well. Add ginger, beat until smooth. Fold in the sour cream, then the flour, with a wooden spoon. Line a muffin tray with paper cases and divide the mixture between them. Bake for around 20 minutes, until golden.

RECIPE: Persimmon muffins

2 cups self-raising flour

1 cup raw sugar

2 large eggs

3 medium persimmons – pureed to make 1 cup

60g melted butter

1/2 cup currants

METHOD: Preheat oven to 180C. Place muffin cases in a 12-muffin tray. Mix flour and sugar in a bowl. Lightly beat eggs. Add eggs and butter to dry ingredients. Stir gently until just combined. Add pureed persimmon and currants. Stir again gently. Spoon into muffin cases. Bake for around 20-25 minutes until golden.

NB: Persimmons need to be really ripe and soft. Cut them in half and rub sliced side down on a plastic colander/sieve placed over a bowl. This will give you a gorgeous orange-coloured persimmon puree.

RECIPE: Sweet potato muffins

1 large sweet sweet potato, steamed and pureed

2 large eggs

1 cup sugar

1 cup wholemeal self-raising flour

1 cup self-raising flour

1 tsp vanilla extract

1/2 tsp ground ginger

1/2 tsp ground cinnamon

150ml rice bran oil

METHOD: Pre-heat oven to 180C. Place paper cases in a muffin/cupcake tray. Beat eggs and sugar together. Add dry ingredients and stir to combine. Add the oil and sweet potato and stir to combine. Spoon into paper cases. Bake for 20-25 minutes or until golden.

RECIPE: Bill Granger’s blueberry bran muffins

30g butter

3/4 cup honey

1/2 cup milk

1/2 cup vegetable oil

3 eggs

3 cups self-raising flour (I used 1 & 1/2 cups wholemeal, 1 & 1/2 cups white)

1/2 cup bran cereal

1 tsp cinnamon

1 grated apple

2 mashed bananas

1 punnet blueberries

6 halved strawberries

METHOD: Preheat oven to 180C. Place butter and honey in a small saucepan amd cook over a medium heat for five minutes until caramelised slightly. Place milk, vegetable oil and eggs in a bowl and whisk. Add bran, mashed banana, grated apple and blueberries. Stir. Add flour and stir until just moistened. Fold in butter mixture until just combined. Spoon batter into a muffin tray lined with paper liners. Bake for 25-30 minutes until tops are golden and a skewer comes out clean.

RECIPE: Blackberry & marshmallow muffins

1 cup self-raising flour

1 cup wholemeal self-raising flour

1/2 cup caster sugar

12 blackberries

1 cup milk

100g butter, melted

1 egg, lightly beaten

6 pink marshmallows, halved (or 12 whole marshmallows if you want to turn your muffins into gooey volcanos spewing pink lava).

METHOD: Preheat oven to 180C. Combine flour and sugar. Add milk, butter and egg. Spoon half mixture into muffin pan lined with muffin cases. Top with marshmallow halves and a blackberry. Top with remaining batter. Bake for 20-25 minutes.

RECIPE: SPICED PEAR MUFFINS

50g butter, softened

3/4 cup brown sugar

1 tsp vanilla essence

2 eggs, beaten

1/2 cup milk

1/2 tsp cinnamon

1 tsp ground ginger

1 cup self-raising flour

1 cup wholemeal self-raising flour

2 pears, peeled, cored and diced

METHOD: Preheat oven to 200C. Beat sugar and butter together. Mix in vanilla, eggs, milk, cinnamon and ginger. Stir in flours until just combined. Stir in pear. Spoon into muffin cases in a 12-cup muffin tray. Bake for around 15-20 minutes until golden.

Recipe: Orange & currant muffins

Sydney-20120820-01398This recipe was inspired by an over-supply of oranges in the fruit bowl. I cooked a batch earlier this week and Husband raved about them, saying they were DELICIOUS and more like cupcakes than muffins (a big compliment, apparently). Super easy too. Pureeing the orange with the sugar gives them a really fluffy texture.

1 large orange, peeled, seeded and roughly chopped

2/3 cup brown sugar

1 egg

1/2 cup orange juice

100g butter, melted

2 cups wholemeal self-raising flour

1/2 cup currants

METHOD: Preheat oven to 180C. Puree orange with brown sugar in a food processor. Mix egg, orange juice and butter in a bowl. Stir in pureed orange mixture. Gently fold in flour. Stir through currants. Pour mixture into a 12-cup muffin tray. Bake for 20 minutes or until golden.

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3 thoughts on “12 marvellous muffin recipes

  1. Awesome! I plan to perfect my muffin making. My muffins often go wrong – I don’t know how as they are indeed simple. I love these flavour combinations. My son and your youngest sound like twins. Even when my muffins work out he is not interested. He licks the icing off cupcakes and leaves the cake bit. Muffins are sadly pointless for him.

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