Muffin Recipe

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Chocolate Chip Muffin (QUICK-bread)

In Baking & Pastry on December 9, 2009 at 3:30 am

One lazy evening while waiting for my favourite “teleserye”, I sought after doing something else aside from staring at our Christmas tree— I am craving for home made chocolate’s but this is no time to make somewhat like chocolate truffles or mousse , the clock is ticking— 45 minutes left before the breathtaking scenes of that “teleserye” where I am attuned. I have to do something QUICK yet desirable… soI ran to our kitchen, started creaming the butter and sugar, added the eggs, sifted the flour and baking powder, added the cream and chocolate chips, pour into the pans, bake at 400 F…. after 20 minutes there you have it—A QUICK-bread!

Do we look adorable?:D

A muffin refers to small quick breads- petit breads that are risen using leavening agents like baking powder and not yeast. They are different than cupcakes, really different! Though their appearance and texture are the almost the same, they diverge on their making process— Cupcakes are simply mini cakes that are made through creaming, sponge, chiffon or two stage methods then baked in muffin tins lined with baking paper cups, small cake pans or in Madeleine pans. They are usually topped with icings/ frostings- butter creams, fudge, boiled/marshmallow or Chantilly (sweetened whipped cream, my favourite).

On the other hand, muffins are much easier to make. Most recipes call for “Muffin method” or the legendary “Creaming method”.

Muffin Method: Combine all the dry ingredients in a bowl and all the wet ingredients in another bowl, then stir both together until combined.

Creaming method: Cream the butter until fluffy, add the eggs one at a time then add the dry ingredients alternately with the liquid until combined.

Spray the sides with crisco--- prevents the muffin's top from sticking

CHOCOLATE CHIP MUFFIN

1/2 cup softened butter

1/2 cup refined sugar

2 eggs

1/4 tsp salt

1 3/4 cup all purpose flour

2 tsp baking powder

1 1 /2 cup chocolate chips

1 cup cold cream

– Pre-heat oven to 400 F, cream the butter and sugar until fluffy and add the eggs one at a time until combined. Add the salt.

– In another bowl, sift the flour and baking powder, add the chocolate chips until covered with flour.

– Add the flour mixture into the creamed butter and sugar alternately with the cold cream. Site the batter only until combined, do not over-mix.

– Fill the muffin tins lined with cup cake paper until almost full, sprinkle with some chocolate chips then bake for 20-30 minute. decrease the oven temp to 375 F after half of the baking time,

The batter should look like this--- You can eat it on its own!

When making Muffins, always keep in mind that over mixing the muffin batter is a mortal sin. Prolong mixing of the batter will create gluten formation which can result to a tough muffin! You don’t need a mixer when making these small quick breads, all you need is a wooden spoon.

left-overs are ready to go to someone else's house

Banana Nut Mini Muffins

Ingredients:

• 1-1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 2/3 cup firmly packed brown sugar
• 3 tablespoons milk
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
  Easy-Add vanilla extractAdd to shopping list vanilla extract
• 1 cup mashed ripe banana (about 2 larger bananas)
• 1/4 cup chopped toasted walnuts
• additional walnuts (optional)

Makes:

2 dozen mini muffins.

Instructions:

step 1

Preheat oven to 375°F. Lightly spray mini muffin pan with vegetable pan spray.

step 2

In large bowl, combine the flour, baking powder, baking soda and salt; set aside. In medium bowl, whisk together the egg, brown sugar, milk, oil, vanilla, bananas and walnuts. Stir into flour mixture just until combined. Divide mixture into prepared pans, filling almost full. Sprinkle muffins with additional walnuts, if desired.

step 3

Bake 12 to 14 minutes or until firm to the touch. Cool muffins in pan 5 minutes. Transfer to wire rack to cool completely.

Chocolate Cheese Mini Muffins

Ingredients:

• 3/4 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1-1/2 teaspoons baking powder
• 1/4 teaspoons salt
• 1/2 package (4 ounces) cream cheese , softened
• 2 tablespoons butter , softened
• 1/4 cup granulated sugar
• 1 egg
• 1/4 cup sour cream
• 1/4 teaspoon pure vanilla extract
  Easy-Add pure vanilla extractAdd to shopping list pure vanilla extract
• 1/4 cup mini chocolate chips
• Glaze
• 2 tablespoons sour cream
• 1/2 cup confectioners' sugar
• 1/4 teaspoon pure vanilla extract
  Easy-Add pure vanilla extractAdd to shopping list pure vanilla extract

Makes:

24 mini muffins.

step 1

Preheat oven to 350º. Spray pan cavities with vegetable pan spray.

step 2

In small bowl, combine flour, baking powder, and salt. In large bowl, beat cream cheese with electric mixer until smooth and creamy, about 3 minutes. Add butter to cream cheese and beat until creamy. Beat in sugar, egg, sour cream and vanilla. Add flour mixture into cream cheese mixture, stirring just until moistened. Gently stir in mini chocolate chips. Spoon the batter into prepared pan, filling each muffin cup 2/3 full.

step 3

Bake 8-12 minutes, or until top of muffin springs back when touched. Remove from oven and cool 5 minutes. Gently loosen the sides with a spatula and transfer to cooling grid. Cool completely before glazing.

step 4

For Glaze: In small saucepan, stir together sour cream and confectioner's sugar. Stir over medium heat until the sugar is completely dissolved. Remove from heat and stir in vanilla extract. Use immediately to glaze chocolate muffins.

Cappuccino Chocolate Chunk Muffins

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 3/4 cup semi-sweet chocolate chips , divided
• 1/2 cup chopped pecans , divided
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 tablespoon instant coffee granules
• 2-1/2 tablespoons butter , melted
• 1 egg

Makes:

Makes 6 muffins.

Instructions:

step 1

Preheat oven to 350°F.

step 2

In large bowl, combine flour, sugar, half of the chocolate chips, half of the chopped pecans, baking powder, cinnamon and salt; mix well. In small bowl, combine milk and coffee; stir until completely dissolved. Add melted butter and eggs; mix well. Add coffee mixture to flour mixture; mix until just moistened. Fill muffin cups 2/3 full; top with remaining chocolate chips and pecans.

step 3

Bake 25-28 minutes, or until cake tester inserted in center of muffin is clean when removed.