How to make muffins
22 August 2009 | 78 comments |
Posted in Featured Articles, How to, Vegetarian, Western, cake/ muffin, fruits
Posted in Featured Articles, How to, Vegetarian, Western, cake/ muffin, fruits
Pages: 1 2
Recipe for blueberry muffins (using the creaming method)
Source: 西点学习大百科
Make: 6 large muffins/ 12 – 16 small muffins
Ingredients:
50g unsalted butter – softened at room temperature
70g castor sugar (I reduced to 60-65g)
1 egg (medium) – at room temperature – lightly beaten
100g low protein flour
1 tsp baking powder
60ml milk
Pinch of salt
70g blueberries (fresh or frozen) (I find that 50g is sufficient) – You can replace with raisinsMethods:
- Pre-heat oven to 220°c.
- If you are using fresh blueberries, wash and drain them. Then pat dry with kitchen towels.
- If you are using frozen blueberries, follow step 2 and then store them in the freezer for overnight. You can use them straight away without any defrosting.
- Mix low protein flour and baking powder together and sieve twice. Set aside.
- Cream butter with an electric mixer.
- Add in sugar and continue to beat until light and fluffy. Add sugar in 2-3 times and each time you have to make sure the mixture is well blended.
- Add in lightly beaten egg and stir well. Then add in salt and mix well.
- Add in half of the milk and mix well. Sift in half of the flour mixture. Use a spatula to gentlely fold in the flour mixture. Continue with the remaining half of the milk and flour mixture.
- Add in blueberries and mix well (N1). Do not overmix. The batter should be thick.
- Spoon batter into the muffin mould until 80% full. I had tried to top up the mould until 90% full but my muffin mixture overflowed during baking. This creaming method will produce thinner mixture as compared to muffin method. So you may need to do your own experiment to achieve the best results.
- Bake in the oven at 200°c for 20 minutes or until the muffins have risen and turned to golden brown. Insert a toothpick into the centre to test. If it comes out clean, it means that the muffins are cooked. The baking time will vary depending on the size of the muffins. If the muffins turn golden brown too early, reduce the heat to 180°c for the last 5 minutes.
Notes:
- If you want to see the blueberries appeared on top of the muffins, spoon the batter into the muffin cup until half full, then add 5-6 blueberries, and continue filling up the cup until 80% full. Then add a few more blueberries on top and lightly press it down with your fingers tips.
In this photo, you will see the ingredients used are doubled from the original recipe.
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78 Comments
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I love muffins! Your has very nice crumb texture
Freshly baked muffins are heavenly!
The Little Teochew: Tks!! We never have enough with these muffins.
Good to learn about the 2 methods of making muffins.
I want to give a try this recipe but it’s very difficult to find blueberry, maybe I can change it to something else i.e: strawberry?
Selba: I haven’t tried strawberry before but you can give it a try with the chopped ones. Alternatively, you can use raisins, apples or banana.
I had found some useful tips on using strawberries from here.
Strawberries are often considered “too watery” to use in baked goods such as muffins and breakfast breads. Here are some tips for baking successfully with fresh strawberries:
a) Use only really fresh berries that are firm, not mushy.
b) Don’t add too many strawberries to the batter which could make it too wet.
c) Avoid using frozen strawberries, which would be too watery.
Hope it helps.
It’s taken me years to not over-mix the batter, so I end up with flaky/fluffy muffins, not solid bricks. Actually, it’s still a work in progress.
I didn’t know there were too muffin methods. Great “how-to” post!
Amy: Maybe you can give this creaming method a try and share with me the feedback. Tks!
I’ve been using this book recipe for muffins. It’s turn out quite nice but sometime the batter is not very thick and ended up it’s not like a HIGH-DOMED MUFFINS. Thanks for sharing the tips. I shall take note on mixing the batter next time. Cheesr!
By the way, did you try the Missy Muffins? It looks very nice!
Kitchen Corner: I think the timing in mixing the ingredients is important to get a thick batter. One thing I didn’t follow this book is the baking temperature which sets at 170C. It is too low and the muffins didn’t turn completely brown after 25 mins. Maybe you can do another experiment with these tips. I haven’t tried the Missy Muffins before. Will give it a try if I happen to find them. Tks for your info.
I know blueberries are in season now and that’s why you are baking blueberry muffins!! Bingo! i like them! Thanks for all your tips!! It’s really useful.
Homeladychef: Tks! Yes, they are cheap too! Very good bargain. Usually I will store them in the freezer and use them later. Do give it a try.
I also bake muffins as muffins is quick and usually with a small family like me, it is easy to finish muffins than cakes. lol I will give your muffins a try! Thanks for sharing!
FoOd PaRaDise: Muffin is healthier than cake too. A great breakfast for our family! Hope your gal will luv it.
this published at the right time, my sister-in-law is looking for such recipe.
thanks for sharing!!
New Kid on The Blog: Hope your sister-in-law will enjoy baking them!
Great post! I was just thinking of making some muffins!
Pigpigscornet: Tks!! I am sure you will have “perfect” muffins with these tips.
Great tips. I always wonder why the muffins sold at the store has the volcano shape. You are so attentive to small details. I am a lazy baker. I mix everything together and blend with electronic mixer, so fast. LOL.
Rasa Malaysia: Tks!! I find that the mixing method yields a higher dome muffin than the creaming method. What is your thought?
Where do you find those cute muffin cups?!?! I can find them in white but I have searched the web with no results. HELP!!
Carolyn: I also was like you before that, searching high and low for muffin cups as I can’t find a suitable 12 holes muffin tray. I was so happy when I found theme at Phoon Huat, Simei. Hope you can find them too.
I love muffins! I always prefer homemade muffins!! Great tips you have shared with us! Thanks!!
Lee Mei (MCH): Tks!! We start to fall in love with muffins as we can made many versions to suit our tastebuds. Which flavour is your favourite?
Muffin is always a good teatime snack
CK: For us, it is also great as breakfast too.
i LOVE your cute muffin cases! nice!
and who can say no to fresh, light and fluffy muffins? yummy!
Lingzie: Tks!! I have never tried such a light and fluffy muffins. This muffin recipe is worth the try.
I have been trying for so long to get muffins with perfect tops and as of yet still have not succeeded! I will definitely try out your tips and probably that recipe too soon, thank you!
Heidi: Tks!! Looking forward to hearing good news from you. Happy trying!
Wa! So many muffins. Do i get to receive one?
Dora: Sure, no problem. You are always welcome.
I know this is a little irrelevant… but any tips on how to make ‘flat-top’ cupcakes/muffins?
By the way this how-to post of yours is really an eye opener!!
Thanks!
Kim: Tks!! I haven’t tried making flat-top cupcakes/ muffins before but my friend who is good at making cupcakes has 2 tips for sharing:
a) cut the top off to flatten it. (the common method)
b) measure the batter accurately to ensure the cup cake’s height is just right. But it will still have a little rounded at the top. Hope it helps!
Looks great! If I get to choose, the 1st always win, as I don’t have to cream the butter and sugar with beaters. LOL! Less item to wash.
Ching: Tks!! I will also vote for the mixing method on days I am lazy to do the extra washing.
those are awesome muffins! I just love blueberries!
Big Boys Oven: Tks!! They are our favourite too!!
Good methods and explanation! Will try it out the next time! Nice little blueberries… & mouth watering muffins!
Alice: Tks!! Happy trying! Will make some for u when u come to Spore.
I just had blueberry cupcakes made by my aunt as breakfast! Yours looks great! I luv your shots!
Allie: Tks!! You are so lucky to have your aunt! I am so jealous!
yuummmm Muffins are the best, its easy and the best way to sneak in some healthy stuff into kids and reluctant hubbies hehe. I love blue berry muffins, Another is carrot and apple. I have heard of savoury muffins , have you tried any of those?
Peanutts: Carrot and apple sounds a great combi to me! I haven’t tried any savoury muffins before except for cheese muffins. But I still prefer the normal ones.
Love muffins!! Thanks for the extensive info…. Congrats on the new site
Maya: Tks!! Nice to see you here again!
These really are perfect muffins, and I’ve been having a question on my mine never get those amazing crowns. Thanks for the tips!
Christina: Tks!! Hope these tips will help you in making those amazing crowns. Happy baking! ;P
That is all very useful info when I start learning how to bake one day. One day…
Tigerfish: Hahaha! Then I would highly recommend method 1 (the mixing method) to you when you start learning how to bake one fine day.
Love how your muffin looks, so moist and tasty. My daughter loves muffin, when ever we were out for tea in coffebean, she sure asked for blueberry muffin. Next time, I will just bake for her and we don’t have to pay for the high-priced muffin and save some money during this bad economy!!! Thanks for recipe!
Craft Passion: I love the muffins sold at Coffeebean too! It is really easy if you adopt method 1. Do give it a try!
hey there. great article! i’ve always make sure my cupcakes cases are filled up to 3/4 of the cases. my batter is always pretty runny, and my cupcakes always rise sky high!
i love this article. taught me alot~
Priscilla: Tks!! Hope you will find these tips handy when you make muffins in future.
Wow, incredible tips on baking “good looking” blueberry muffins.
Muffins are my family’s favourite snack.
Christine: Tks!! They are our family’s favourite snack too!
Though this method (creaming) is a bit time consuming but it worth the trouble. I get muffins with the right texture which I like. This recipe yields the best blueberry muffins so far compared to the previous ones I’ve tried. Thanks!
KY: Hi5! Glad to know that you achieve the results you want. I will share another mixing method with everyone soon. Stay tuned!
your muffin looks perfect..moist and not overbaked.
Problem when I make muffins is the oven. It gets hot very fast and I have to keep adjusting the temp to avoid the top from being burnt.
Your muffin look great. Would like to try out when I’m free.
Would like to know what is low protein flour
? Can I use other flour like plain flour, self raising flour or top flour? And how much?
Snow: Tks for your compliment!! Cake flour is considered as low protein flour whereas plain flour is medium protein flour. This recipe is not suitable for self-raising flour because it used salt and baking powder. I use top flour (with the same amount) when making these muffins. Happy trying!
Thanks a lot. I got 1 pack of unopen Top flour brought from Phoon huat and was kept inside my fridge. Hahaha… now I know how I can make use of the top flour.
Snow: I used top flour from Bake King. It stated that this flour is suitable for making butter cookies, chiffon cakes, crepes, donuts, pineapple tarts, swiss rolls and all kinds of soft fluffy sponge cakes. Besides muffins, I used it (instead of plain flour) to make my banana pancakes and they turned out to be soft and fluffy. Do give it a try!
Tried the muffins today, hubby and my boy(coming 2yr old) like it very much. The texture was so smooth and got lot of butter taste. Your recipe stated that can make 12 small muffins, but I can only baked 6.
Snow: Tks a lot for your kind feedback. So glad to know that your family enjoyed it so much. I used mini muffin paper cups instead of the usual muffin tray. So the size is smaller. If you used the 6-cups muffin tray from Phoon Huat, you can make a batch with this recipe.
Hahaha… oh yes, I using the 6 cups muffins tray. Instead of blueberries, I used banana. Thanks for the recipe
Snow: You know what I also used banana yesterday to make some muffins using mixing method. Will share with everyone in my next post. Stay-tuned!
Hi! I tried your tips on starting off the oven hot then turn it down to the right temperature after putting your muffins in. It works! My muffins have very nice dome. I’m so happy since i’m a beginner in baking and this is my 2nd time baking muffins. Thank you so much.
However, 1 thing is after the muffins left for awhile, the textures become drier & slight harder. No longer that soft as compare to fresh from oven. Is it ok to put it back to Oven or Microwave it for a while b4 serving ?
HT: Tks a lot for your kind feedback. Before serving, preheat your oven/ toaster for 5 mins, switch off the power and put the muffins inside for another 5 minutes to warm them up. This will help to moisten your muffins again. I’m not sure about microwave as I don’t have one at home. But I guess you can give it a try. If the texture of your muffins becomes dry and hard after cooling, it could be due to your baking time is too long or the temperature of your oven is too hot. Try to either shorten your baking time or reduce the temperature slightly towards the last few minutes. Hope it helps. Do let me know the outcome of your next attempt. Happy trying!
Hello, there! I tried making the muffins and as a matter of fact, I just took them out of the oven about half an hour ago. Verdict: They are soft and super delicious! My two lil’ boys love them very much! Thanks for sharing all the finer tips
p/s: I attempted your non-baked lemon cheese cake two days ago. It was fabulous! It looks like I’ll be trying out each and every single one of your recipe soon
Ai-Ling: Tks a lot for your kind feedbacks. So glad to know the verdict and great response. You’ve done a great job too!
Hi,
The strawberry muffin cup you used very nice. Do you still put the cup in the muffin tray when baking?
Snow: Yes, I used it as a subsitute for my muffin tray. If you look at the photos on my post, you can see these muffin cups inside the oven during baking.
Would like to know, which brand of flour do you buy? I usually get all my flour from Phoon Huat. Will there be any diff?
Hahaha… I become your fan in facebook.
Snow: Tks for joining my fan page. I usually buy Prima and Bake King from NTUC as it is more convenient. Different brand has different % of protein. During my baking lesson, I was told by my teacher to get local flour as it is more suitable to our climate. Hope it helps.
hi,
Theses look very interesting but i dont see any ingredients apart from the baking powder and flour? how much eggs?etc……
Someone please help
thank you
Sonia: You can find the blueberry muffin recipe by clicking on “page 2″ at the bottom of this post or follow the link here. Happy trying!
Hello, everyone, andthank you, f4t, for the great tips.
Just wanted to say, if you search for “ruffled muffin cups,” you might get better local results. I think I found something like the pretty cups above at http://www.fancyflours.com., but I’m continuing my search using the “ruffled” term.
Best,
Jude
Jude: Thanks for your kind sharing!