3 Easy bake muffin recipes

Posted By on Jul 27, 2011 | 3 comments


I love baking muffins, they are quick to prepare and bake, freeze well and are delicious warm for breakfast!  I've included 3 of my favourite muffin recipes Pineapple coconut muffins, Raspberry and white chocolate muffins, and Butterscotch Pecan muffins. Of course once you have the base recipe which you like, you can just substitute ingredients like banana and chocolate chips or my favourite other orange and chocolate chip- make sure you dust liberally with icing sugar!

 

Pineapple coconut muffin recipe

Pineapple coconut muffin recipe

Pineapple Coconut Muffins Recipe

A great way to bring the feeling of summer to cooler weather!  Really, these muffins are irresistible all year round, with a delicious topping of  lightly toasted shredded coconut and sweet, dried pineapple chunks.  Not only do they look great, these pineapple and coconut muffins are really soft and moist due to the addition of creamy coconut milk and pineapple syrup to the batter.  Even my husband who usually won't eat coconut based foods loved these muffins as the coconut flavour is not overpowering, and they just look too good not to eat.

Recipe makes 12 medium or 9 large muffins
Muffin mix

280g self raising flour
90g sugar
pinch of salt
¼ cup dessicated coconut
150g chopped canned pineapple
80g butter
1 large egg
100mL coconut milk
100mL pineapple syrup or juice leftover from tinned pineapple
1 teaspoon coconut essence

Topping

¼ shredded coconut
18-24 pieces of dried pineapple chunks

Preheat oven to 180C.  Line muffin tin with paper muffin cases, this method is much easier to clean.
Melt butter.  Allow to cool for 5 minutes.  In a medium sized bowl whisk egg and coconut milk together well, then whisk in pineapple juice/syrup and coconut essence.  I whisk these ingredients separately because the juice from the pineapple could curdle the egg if added all together.  In a large bowl, sift in flour, add sugar, salt, coconut and chopped pineapple.  You could use crushed pineapple, but I prefer a bit of chunkiness.  I don't like to use pineapple chunks from the tin as I find they are too big for a muffin.  Stir these ingredient until well mixed through.  To maintain the lightness of this recipe, don't over stir the next step or your muffins will be rubbery.  Pour the liquid ingredients onto the dry ingredients and fold through lightly.

Spoon muffin batter into cases or tin.  If you want to make large muffins, fill each muffin up to 2/3 of the way of the tin or case, otherwise ½ way will give medium sized muffins.  Sprinkle the tops of each muffin with shredded coconut and add some pieces of dried pineapple.  Bake for 20-25 minutes, press the tops of the muffins to test if they are ready, they should spring back a little and feel firm, or use skewer the muffin with a toothpick which should come out clean if cooked.

Remove from oven.  Allow to cool for 5 minutes and carefully remove the muffin cases from the tray and put the muffins onto a rack to cool fully.  They can sweat and become soggy if you leave them in the tin too long.

 

Pecan Butterscotch muffins recipe

Pecan Butterscotch muffins recipe

 

Pecan Butterscotch Muffins Recipe

Pecans and butterscotch, who could resist?  These are so easy to make, even for a decadent breakfast muffin, just prepare the dry ingredients the night before in a bowl, and mix the liquid ingredients and store in the fridge in a airtight container to keep it as fresh as possible.  The crushed butterscotch lollies are the messy part, you could use a food processor, but a mortar an pestle will do the job just as well.  Sweet, soft and delicious, they freeze well too!

Recipe makes 12 medium or 9 large muffins
Muffin mix

220g self raising flour
80g brown sugar
pinch of salt
14 crushed/chopped butterscotch lollies
50g chopped pecans
80g butter
1 large egg
100mL milk
100mL plain yoghurt

Topping

3 crushed butterscotch lollies
9-12 pecans for each muffin

Preheat oven to 180C.  Line muffin tin with paper muffin cases, this method is much easier to clean.
Melt butter.  Allow to cool for 5 minutes.  In a medium sized bowl whisk egg, yoghurt and milk together well.  In a large bowl, sift in flour, add sugar, salt, pecans and butterscotch lollies (which I crushed in a mortar and pestle).  Stir these ingredient until well mixed through.  To maintain the lightness of this recipe, don't over stir the next step or your muffins will be rubbery.  Pour the liquid ingredients onto the dry ingredients and fold through lightly.

Spoon muffin batter into cases or tin.  If you want to make large muffins, fill each muffin up to 2/3 of the way of the tin or case, otherwise ½ way will give medium sized muffins.  Sprinkle the tops of each muffin with the extra crushed lollies and top each muffin with a pecan.  Bake for 20-25 minutes, press the tops of the muffins to test if they are ready, they should spring back a little and feel firm, or use skewer the muffin with a toothpick which should come out clean if cooked.

Remove from oven.  Allow to cool for 5 minutes and carefully remove the muffin cases from the tray and put the muffins onto a rack to cool fully.  They can sweat and become soggy if you leave them in the tin too long.  To serve dust with a little icing sugar.

 

 

Raspberry and white chocolate muffins recipe

Raspberry and white chocolate muffins recipe

 

 

 

 Raspberry and White Chocolate Muffins

One of my absolute favourite recipes...because the tart warm raspberries really work well with melty white chocolate!!!  And the smell is divine.  Yes, these are best eaten warm.

Recipe makes 12 medium or 9 large muffins
Muffin mix

220g self raising flour
80g sugar
pinch of salt
14 crushed/chopped butterscotch lollies
80g white chocolate chips or melts.

150g frozen or fresh raspberries

80g butter
1 large egg
100mL milk
100mL plain yoghurt

Preheat oven to 180C.  Line muffin tin with paper muffin cases, this method is much easier to clean.
Melt butter.  Allow to cool for 5 minutes.  In a medium sized bowl whisk egg, yoghurt and milk together well.  In a large bowl, sift in flour, add sugar, salt, raspberries and white chocolate.  Stir these ingredients until well mixed through.  To maintain the lightness of this recipe, don't over stir the next step or your muffins will be rubbery.  Pour the liquid ingredients onto the dry ingredients and fold through lightly.

Spoon muffin batter into cases or tin.  If you want to make large muffins, fill each muffin up to 2/3 of the way of the tin or case, otherwise ½ way will give medium sized muffins.   Bake for 20-25 minutes, press the tops of the muffins to test if they are ready, they should spring back a little and feel firm, or use skewer the muffin with a toothpick which should come out clean if cooked.

Remove from oven.  Allow to cool for 5 minutes and carefully remove the muffin cases from the tray and put the muffins onto a rack to cool fully.  They can sweat and become soggy if you leave them in the tin too long.  To serve dust with a little icing sugar.

 

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3 Comments

  1. They all look lovely, I think I will have to try them all.
    You are certainly a talented lady.

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  2. Superb recipe, i will try it together with my darling tonight. Hope i get it right! Cheers

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