Chocolate Chips Ginger Muffins

I got this recipe from Audrey. This is definitely a keeper for me. I love love love ginger. The muffin is soft and moist. The ginger and chocolate are perfect combination.





Makes 10 regular size muffins.

175g self-raising flour
1/4tsp salt
1tsp baking soda
100g dark brown sugar
1/4cup maple syrup
1 egg
50g young ginger minced finely
85g unsalted butter
110ml water
100g chocolate chips

1. Preheat oven to 180 degree.
2. Sift flour, baking soda and salt together. Take 1 tbsp of flour and mix it with the chocolate chips. (for coating so the chocolate chips won't sink to the bottom)
3. Melt the butter and water together.
4. Whisk the brown sugar and maple syrup together till the color becomes lighter.
5. Whisk in the egg. Follow by the ginger.
6. Whisk in the warm butter mixture.
7. Whisk in the flour gradually. Continue to whisk for a while to incorporate more air. Finally fold in the chocolate chips.
8. Scoop the batter and fill the liner till about 4/5 full. Bake for about 20-25mins or till skewer comes out clean.
9. Cool on rack.

Banana Chocolate Chips Muffins

Adapted this recipe from Florence. The texture is rather dense and a little bit on the dry side. Anyway, below is my version. I had baked this for parents' day, a whole lot of more than 70 muffins/cupcakes in total. Had done another version which is lychee, that is very very yummy, a must try recipe.

Makes 12.

Ingredient (A):
100g cake flour
100g hongkong flour
1/2tsp baking soda
1/2tsp baking powder
1/4tsp salt
40g caster sugar
40g brown sugar

Ingredients (B):
185g banana, mashed
2tbsp honey
70g plain yogurt
50ml milk
2 eggs
40ml butter, melted

Chocolate covetures

1. Preheat oven to 180 degree.
2. Sieve flours, baking powder and baking soda together. Combine ingredients (A) together.
3. Combine ingredient (B) together.
4. Pour (A) into (B), mix till just combined.
5. Spoon batter to about half full, sprinkle some chocolate covetures in and add in some more batter to about almost 90% full
6. Bake for 20 - 30 mins till golden brown or skewer comes out clean.

Low-fat Cherry Muffins

I adapted this recipe from She Bakes and She Cooks. Originally was known as Blueberry muffins but I don't have blueberry, hence I replace with fresh cherries. Ricky said it was quite different from my usual ones. Yes, this is a muffin not cupcake. The look itself is already very delicious. But the selling point is that it is very healthy too. It calls for quite little butter.

This will be better with fruits that has stronger flavor, like blueberries, rasberries, etc. The muffins was soft and quite dense but feel its a little bit dry side. I think by changing the fruits used will enhance it further.

I love polka dot (regular size)


Mini size - My favorite checkered






Topping
45g plain flour
1tbsp caster sugar
1tbsp brown sugar
¼ teaspoon ground cinnamon
25g cold unsalted butter, cut into small pieces.

For the muffins:
115g salted butter, at room temperature
100g caster sugar
50g brown sugar
2 eggs
360g plain flour
4tsp baking powder
1 cup milk
1½tsp vanilla extract
cherries

Preheat the oven to 190 degree. Line 12 muffins liners.

Topping:
To make the topping, stir together the flour, sugar, brown sugar, and cinnamon in a small bowl. Using rubbing in method, rub the butter with fingertips into the dry ingredients just until coarse crumbs form.

Muffins:
1. Using electric mixer, cream butter and sugar together until light and fluffy.
2. Add the eggs, one at a time, beating well after each edition until blended into the butter mixture.
3. Combine and sieve together the flour, baking powder.
5. Add vanilla to milk.
4. Add the dry ingredients to the butter mixture in 3 increments, alternating with the milk. Stir just until evenly moistened.
6. Using a large rubber spatula, gently fold in the cherries just until evenly distributed, no more than a few strokes. Do not overmix.
7. Spoon the batter into each muffin cup, filling it to almost full cup. Sprinkle each muffin with some topping.
8. Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack.

Makes 12 muffins.

Simple Chocolate cupcake

After having a basic cupcake recipes, thought to do a simple chocolate cupcake. Results was better than what I expected, it was quite chocolaty, texture is light and bouncy.



Makes 16 cupcakes

125g unsalted butter
30g cocoa powder
1 cup chocolate milk
2 eggs (room temperature)
280g caster sugar

170g cake flour
1tsp baking powder
1/2tsp baking soda

Preheat oven to 180 degree.
Melt butter in microwave.
Add the cocoa powder to the melted butter and mix well.
Combine, cocoa mixture, eggs, sugar and milk together using either a whisk or electric beater.
Sift cake flour, baking powder and baking soda together.
Add in the flour mixture in 2-3 portions to the cocoa mixture and mix well.
Scoop the batter into the cupcake liners. (I did weigh them which is about 50g of batter each)
Bake for about 20mins or till the skewer comes out clean.

Chocolate Blueberry Cupcake

Last weekend, I had hubby to take care of Atalie so that I can do some baking. Been sourcing around, with ideas from here and there, I came up with this. Sorry, I didn't take any pictures as I was too tired after a few hours of baking.

The cupcake was good and refreshing. Something different from what I would usually bake. Texture wise, it's soft and crumbly. Will definately bake this again. Probably will try out a few other more blueberry recipes, so I can quickly use up the blueberry filling that I have. I bought the blueberry filling from Phoon Huat, I must say that it is quite good. Not too sweet, taste is just right.

If you see from my to-bake-list, I'm going to also attempt to bake some cut-out cookies/shortbread. I have some recipes that I have baked before, but it's good to try more recipes. And as I've just bought a new gadget, a lettering imprint set from Germany, suppose it will turn out to be interesting. =) Will update soon ya.

Ps: Some time last year, I had baked some white chocolate cookies. After trying out, I had the combination that I like which I find it close to Subway cookie, will post the recipe here soon too.

Chocolate Blueberry Cupcake

Makes 12 regular
100g Self-raising flour
1/2 tsp Baking soda
25g cocoa powder
75g chocolate, chopped
100g unsalted butter, at room temperature
60g caster sugar
40g brown sugar
2 eggs, at room temperature
12 tsp of blueberry jam/filling

Preheat oven to 180 degree.

Melt chocolate block, either microwave or water bath and leave to cool.
Beat butter and sugars together till pale and fluffy. Then beat in 1 egg at a time.
Sift flour, soda and cocoa powder into the mixture and fold well.
Stir in melted chocolate.
Scoop mixture in the cups, add in the blueberry, follow by another scoop of mixture to about 3/4 full.
Bake for about 20 minutes or till skewer comes out clean.

Donut Muffins

Taken from Amanda blog. Please go to her blog for the original recipe. I have half the recipe. Have yet to taste it. Will update later.

Make 5 muffins

Ingredients:
30g shortening
55g sugar
1 egg
95g flour
1 tsp baking powder
1/4 tsp salt
90g milk

Steps:
1. Preheat oven to 175 Degree C.
2. In a mixing bowl mash together the shortening and sugar.
3. Add the egg and whisk it all up until it is smooth.
4. Measure the flour, baking powder, salt and nutmeg into the bowl.
5. Pour in the milk.
6. Mix the batter with a whisk/fork until it is just combine. do not overbeat.
7. Drop the mixture into muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough.
8. Bake for 25-30mins, till an inserted skewer comes out clean and muffins top are slightly brown.

Double Chocolate Muffins with Yoghurt

This is very yummy. The muffins is very very soft. Except the chocolate taste could be slightly richer. If the owner of this recipe saw this, please let me know, so that I can give credits. I have taken this recipe from IK quite a while a go but think it was removed, can't seems to find it. I have half the recipe which make nice muffins.

7/8 cup Plain Flour
1/2 tsp bicarbonate soda
1/2 tsp baking powder
3/8 cup castor sugar
1/8 cup cocoa powder
50g butter, melted
1 egg
1/2 cup plain yoghurt (1 used 125ml of the marigold natural low fat yoghurt)
1/4 cup milk
1/2 tsp vanilla essence
1/4 chocolate chips

Method

1 Preheat oven at 180C
2 Sieve flour, bicarbonate soda, baking powder and cocoa powder together. Stir in sugar.
3. Beat egg and vanilla essence together, add in all the wet ingredients to into flour mixture
4. Fold together until the flour is dampened, but not smooth.
5. Spoon mixture evenly into lined or greased muffin tray.
6. Bake for 20 mins or until the until skewer comes out clean.

Old fashioned Chocolate Cake

This recipe is taken from Cook's Illustrated. I quite like it and Shan love it too. She said this bears resemblance to Lana's cake. Hmm... =) Below is my version, I made it into cupcakes instead. Yup, again!

Makes 12 cupcakes

85g unsalted butter, very soft
7/8 cups AP flour
60g ounces unsweetened chocolate, coarsely chopped
15g Dutch-process cocoa
1/4 cup hot water
7/8 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 tsp vanilla extract
2 eggs
1 egg yolk

Adjust oven rack to middle position; preheat oven to 175 degree.

Combine chocolate, cocoa powder and hot water in medium heat-proof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 2/8 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda and salt in medium bowl.

Combine buttermilk and vanilla in small bowl.

In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds.

Add remaining cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment.

Add cooled chocolate mixture to egg-sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed.

Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition.

Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated).

Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds.

Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 15 to 20 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool to room temperature before frosting, 45 to 60 minutes.

Frosting recipe found here.

Southern Red Velvet Cake

This is also another one that I have been wanting to do. Recipe from Foodnetwork. I didn't manage to taste it. Red velvet cake usually should goes well with Cream Cheese frosting but I didn't have any in my fridge. Hence, I used chocolate frosting to sandwiched it and buttercream as the frosting. According to my cg, they loved the color and said it tasty too. I have made it into a cupcake instead of the whole cake.

I used my new tools, the silicon heart shaped cupcake from Wilton. It is about $19 for a set of 12, from Sun Lik. It is very easy to use and clean. A good investment here =)

Ingredient A
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder

Ingredient B
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Makes 16 cupcakes. Preheat the oven to 175 degrees celsius.

1. Sift all ingredient A together.
2. Mix all ingredient B together
3. Using a standing mixer, mix the A into the B until just combined and a smooth batter is formed.
4, Divide the cake batter evenly. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 15 minutes.

Banana Cake/Muffins (CH)

This recipe is taken from Chubby Hubby know as Banana Cake. Initially, I thought it is a chocolate banana muffins cos of the color I saw from the fridge.. hehe. I have kept this recipe with me for quite a long time, perhaps more than a year but never tried it. The main reason is because I'm too lazy to buy bananas. However, I do like banana lots. Finally this morning, I decided to make this, due to my fil bought a bunch of banana but they seems to be like going to spoil very soon. So, I just took them to make it.

First of all, the method is almost or exactly the same to the one that I have made quite some time back. But somehow, I just could not remember what is the taste or texture. I think it was a little bit on the dry side. For this banana muffin, it is very soft and light. The sweetness is just nice. Indeed like what the wife of CH said, while waiting for them to be ready, you can really smell the wonderful fragrance of the muffins. The color turn out to be very appetitising. I half the recipe from the original as per below.

Makes 10 to 12
150g flour
1tsp baking powder
1tsp bicarbonate of soda
1⁄4tsp salt
110g sugar
120g unsalted butter
2 eggs, beaten
2 bananas (roughly 200g), mashed
3Tbs milk
1/2tsp pure vanilla essence

Sift flour, baking powder, bicarbonate of soda and salt into a medium bowl.
Cream butter and sugar until creamy white.
Add beaten eggs a little at a time. Beat well after each addition.
Add vanilla, milk and mashed bananas.
Fold in flour and blend well.

Pour mixture into muffin cups to about 2/3 full and bake at 180˚C for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean.

Rose Vanilla Cupcakes

Leftovers of tea leaves and cranberries, with the suggestion of Caihui and Siying, I used them to make muffins. Caihui's comments was very cute, she said after eating the cupcake, it makes her feel very womanly. And Siying comments that when she talks, the people around her can smell her the fragrance. Their expression and reaction is so funny. =D




The cupcake looks very pretty. Recipes for cupcake is here. In additional, I added:

2 tbsp of rosebud tea leaves chopped finely
Chopped cranberries for sprinkling on top

Directions:
After mxing in all batter, add in the rosebud and mixed well. Scope to about slightly more than 3/4 full and then sprinkly some cranberries bits on top and ready to baked.

Peanut Butter and Chocolate Chips Muffins

This is a very simple and fast recipe to make from BB. But personally I don't really like the taste, thou hubby like the texture. It is not that rich, quite dry and plain in fact.

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
85g butter, melted and cooled
100g crunchy peanut butter (or smooth)
2 large eggs
1 cup milk
3/4 cup milk chocolate chips

Preheat oven to 190C. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
n a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth.
Pour into flour mixture and stir until just combined. Stir in chocolate chips.

Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.
Makes 12.

Billy Cupcake +Chocolate Cupcake (Cupcake Bakeshop)

I manage to bake the 2 different recipe together and "bother" to compare the difference in taste. I am going to put in here the version that I have used too with tweaking from the recipes that I had put up earlier.

From Cupcake Bakeshop
Makes 30 regular cupcakes Temperature: 170C

200 gram bar of semi-sweet chocolate
3 sticks (343 grams) butter
400 grams sugar
8 eggs
1-1/4 cup (180 grams) flour
1/4 cup (30 grams) cocoa powder, unsweetened
1-1/2 teaspoons (7 grams) baking powder
1/4 teaspoon salt

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
7. Scoop into cupcake cups and bake for 25 minutes or until a toothpick comes out clean.
(I fill it half full, so that it comes out "levelled" for the frosting.)


Billy's Chocolate Cupcake
Yields 24 cupcakes Temperature 170C

INGREDIENTS
225g unsalted butter
200g caster sugar
160g light brown sugar
4 large eggs
170g unsweetened chocolate
170g cake flour
20g cocoa powder
1 teaspoon baking soda
1 cup milk (room temperature)
1 teaspoon pure vanilla extract

DIRECTIONS
1. Melt the chocolate over double boiler or microwave. Set aside to cool.
2. Cream unsalted butter, vanilla, granulated sugar and light brown sugar together.
3. Then add in the 2 eggs one at a time, mixing well after each addition. Add in the cooled melted chocolate into the mixture.
4. Sift flour and soda together.
5. Alternately add in the flour and milk in 3 separate portions.
6. Line the cupcake paper. Bake for 20 to 25 minutes or until tester comes out clean.

Verdict: After tweaking the Billy's recipe, the taste is richer and better than the original according to my personal preference. Billy's has a very soft texture, while CBS' is very light and crumbly but not as soft as Billy's. I will think it is just a little close to the muffins texture The taste between the both is about the same but texture wise, I prefer Billy's.

I will be posting the frosting recipe in a separate post. =)

Chocolate Cupcakes

Updated! And here is the picture. =)


After much hesitation, I finally try out this recipe. This turns out to be very nice as well. Soft and moist with the frangrance of the chocolate taste, yummy. Gonna make some more this weekend for Ricky's thanksgiving cg. =) Hope you will like it too.

I didn't take any pictures of it, as by then it was very late already. Will post the pictures of this weekend bakes. =)

Chocolate Cupcakes
Adapted from Billy Reece

Yields about 12 cupcakes
INGREDIENTS
• 115g unsalted butter
• 100g granulated sugar
• 80glight brown sugar
• 2 large eggs (one at a time)
• 85g unsweetened chocolate
• 95g cake flour
• 1/2 teaspoon baking soda
• 1/2 cup milk (room temperature)
• 1/2 teaspoon pure vanilla extract

DIRECTIONS
Preheat oven to 170 C.

Melt the chocolate over double boiler or microwave. Set aside to cool.

Cream unsalted butter, vanilla, granulated sugar and light brown sugar together.
Then add in the 2 eggs one at a time, mixing well after each addition. Add in the cooled melted chocolate into the mixture.

Sift flour and soda together.

Alternately add in the flour and milk in 3 separate portions.

Line the cupcake paper. Then fill each cup to about 3/4 full.
Bake for 20 to 25 minutes or until tester comes out clean.

Magnolia Bakery Vanilla Cupcakes

A few of people has been raving about this recipe, so finally I decided to try. =) According to my hubby, he like this compared to the vanilla vanilla cupcakes. He commented that this is more balance in terms of taste, eh I'm not too sure. And I finally did it with frosting this time. I'm too lazy u sually to make frosting to go along. A another pretty cupcake.. hehe.



For cupcakes:

1 cup unsalted butter, softened
300g granulated sugar (reduced from original)
4 eggs, at room temperature
1 and 1/2 cup self rising flour
1 and 1/4 cup all-purpose flour
1 cup milk
1 tsp vanilla extract

To make cupcakes:
Preheat oven to 175 C.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

For icing:
55g unsalted butter, very soft
2 cups powdered sugar
1/8 cup milk
1/2 tsp vanilla extract

To make icing:
Place the butter in a large mixing bowl. Add half of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Double Chocolate Chip Cupcakes

This is adapted from Cupcake BakeShop. It's very nice, soft and very chocolatey. For now, this will be my next best loved chocolate cupcake after the brownie muffins. :)

Ingredients: (Makes 24)

200 gram Baking chocolate
343 gramsbutter
445 grams sugar
8 eggs
180 grams flour
30 gramsc ocoa powder, unsweetened
7 grams baking powder
1/4 teaspoon salt
Handful of Chocolate chips as desired

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
7. Stir in the chocolate chips. Scoop into cupcake cups and bake at 175 degree for 25 minutes or until a toothpick comes out clean.

Brownie Bites Muffins

This recipe is also from Baking Bites. This is very nice. I think the sweetness is just nice. The taste is very rich and moist. Could not really make out what is the difference between this and the brownie muffins. But both are different in their own ways but similar. Maybe next time, I shall bake the 2 together and taste the difference.

6 tbsp unsweetened cocoa
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
2/3 cup ap flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 175 degree.
In a medium bowl, whisk together cocoa, vegetable oil, sugar and brown sugar. Whisk in eggs one by one, followed by vanilla extract.
In a small bowl, whisk together flour, baking powder and salt.
Add flour mixture to cocoa mixture and stir until just combined. Stir in chocolate chips.
Place 24 mini muffin cups on a baking sheet and fill evenly (about 3/4 full) with brownie batter.

Bake for 14-16 minutes, until just set and slightly firm to the touch. A tester should have a few crumbs.
Cool on a wire rack. Top each brownie with a few chocolate chips.

Makes 12.

Dark Chocolate Muffins

This is good for those who don't like their muffins to be too sweet. So do not need to attempt to reduce the sugar anymore. The texture is very soft and more towards cupcake like. I will definately do this again and probably replace with milk chocolate next time to have a richer taste. Oh the original recipe is from Baking Bites. =)

5 oz-dark chocolate, chopped (141g)
1/2 cup butter (115g)
2 cups all purpose flour
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
2/3 cup buttermilk
1 tsp vanilla extract
1 cup chocolate chunks, dark or semisweet

Preheat oven to 175 degree.
Line a 12-cup muffin tin with paper liners.
In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate. Heat in 30 second intervals, stirring frequently until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together flour, sugar, baking powder and salt.
Make a well in the center and add eggs, buttermilk and vanilla extract. Whisk until almost smooth.
Stir in melted chocolate mixture, making sure the batter is smooth and the chocolate is evenly incorporated, followed by chocolate chips.

Bake for about 18-22 minutes, or until a tester inserted into the center comes out clean.
Cool muffins on a wire rack before serving. May be served at room temperature or slightly warmed. Store in an airtight container if not eating right away.
Makes 12.

Nutella Muffins

Recipes from She bakes and she cooks. Quite a nice recipe.

140 grams butter, softened
3/4 cup white sugar (I reduced slightly)
3 eggs
1/2 tsp vanilla
200 grams all purpose flour (sifted)
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

Preheat oven to 325F.
Line 12 muffin tins with paper liners.

1. Cream together butter and sugar until light, 2 minutes.
2. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth.
3. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
4. Fill each muffin liner with batter to about 3/4 full.Top each cake with 1 1/2 tsp Nutella.Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.

Bake for 20 minutes.

Top Flour Chocolate Chips Muffin

This birth forth after realizing that I still have a packet of top flour that is going to expired quite soon. So just thought of trying it out and in the end it turn out pretty decent and quite nice. The texture is pretty dense but still soft and moist. And I decided to name it top flour muffin. It is quite easy.

Btw, top flour is an extra fine flour that gives a extra fine texture to the bakes.

Top Flour Muffin

Ingredients:

225g butter softened
180g caster sugar
225g top flour
4 eggs
1 tsp vanilla essence
2tsp baking powder
Chocolate chips (up to you on the quantity)

Preheat oven to 175 degree. Makes 12 muffins.

1. Cut the butter in small cubes and combine the sifted flour + baking powder + sugar. Using the machine and beat them till just combined.
2. Add in the vanilla essence and eggs and continue to beat till well blended.
3. Fold in the chocolate chips.
4. Pour the batter into the prepare cups, filled up only to 3/4 full.
5. Bake for about 20-25 mins.

Note: You can replace with plain flour or self-raising flour. Omit the baking powder if you are using self-raising flour.