How to make muffins
22 August 2009 | 153 comments
Posted in cake/ muffin, Featured Articles, fruits, How to, Vegetarian, Western
Posted in cake/ muffin, Featured Articles, fruits, How to, Vegetarian, Western
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 (see note 1). 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 190°c after baking for 10 minutes. If the muffins show uneven colour, turn the baking tray 180 degree towards 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.
Hi, I just made a batch of muffins, I’ve no problem with getting the dome. But my major problem is the top part of my muffin is burnt & the bottom is underbaked 🙁
According to my oven manual, it says using the top heat element for baking which I followed. I’m wondering one normally use both the top & bottom heating element for baking instead? (mine is a non- conventional oven)
Does the muffin cup size affect? Cause I bought a tall muffin cup maybe about 7-8cm. The bottom & middle is underbaked.
Grace: If the height of your muffin cup is 7-8cm, what was the percentage of your mixture? Can you control the top and bottom heat? At which level did you put your baking tray – low, medium or high? What was the temperature you use for baking these muffins? Different size of muffin cup will require different baking time, baking temperature and also the level you place the tray. May I know which model of oven do you have?
I filled my mixture to about 80% of the cups.
my oven allows me to adjust to top, bottom or both heating element.
I set the oven to 200deg. Guess my muffins cups are too big & tall plus it’s my first time. I think I should properly use both top & bottom element for even baking? But I tried to google, only one website says use the bottom element for baking? Kinda lost on that, that’s why I need some advice.
I placed my tray in the middle & my oven is cheap 20litre aerogaz.
thanks for replying! 🙂
Grace: If you are using top and bottom heat element, how can your muffins be under-baked at the middle and bottom? Maybe you can start with top and bottom element at the beginning at 190C for 15 minutes, then switch to bottom heat at 180C for another 10 minutes. Hope it helps! 😉
Hi Grace and Foodfortots,
I have the same kind of cheap oven and even baking peanut cookies was difficult. I tried adjussting the heating element,timing and temp but never ever get a good result. Does the type of oven make a difference cos the cheap ones does not have fan and maybe temp will be difficult to control? I don’t know much about ovens so it would be helpful if you can write a post on buying and using an oven for newbies and novice like us or rather me? Thanks. 🙂
MeiShi: I am not an expert in oven too. You need to have a decent size of oven (regardless of the price) to have an even distribution of heat. As what I know, oven without fan is good for making cake not cookie. Mine (Rowenta model) comes with fan. So far, I am quite satisfied with its performance. 😉
Hi food-4tots,
I am eager to try out this recipe. Blueberry orange muffin sounds like the perfect snack for my boy.
Can I replace the oil with butter?
Ningle: Yes, you can substitute oil with melted butter. Happy trying! 😉
Yummy blueberry muffins..!! Thank you for the recipe & tips…
It was a little too sweet for my toddler (I use 65 g sugar).
*Next time I’ll reeduce it to 55-60 g.:D
But overall – the best blueberry muffin I’ve ever made..
Rini: Thanks for your kind feedback! Feel free to make your adjustment. I think 60g should be fine. Do use a digital weighing scale (if any) to measure your ingredients as the measurement will be more accurate. 😉
Your tips and guides are very helpful. I managed to get very good results ;D. Things you don’t get even after spending a lot on cookbook at times.
Thanks for sharing!
Grace: It’s great that you find my tips and guides useful to you. Sharing is fun!! Looking forward to receiving more feedback from you (be it positive or negative). 😉
Hi ! Tks for the recipe n great tips. I am eager to try out the blueberries muffins but just one question… Is it a must to use low protein flour?
Arina: Low protein flour = cake flour. This LP flour will make your muffins softer and velvety like cake texture. It’s also possible to substitute with plain flour which belongs to middle protein flour. But the texture will be different (harder). 🙂
How do I set temperature for ROWENTA fc 26 oven
Sohana: Sorry, my model is different than yours. Maybe you can consult the seller or the customer support for Rowenta. 🙂
Excuse me where can I check the recipe ? For the muffin only ?
Moul SopheaVattey: You can find the recipe for blueberry muffins at Page 2 of this post. The link is https://food-4tots.com/2009/08/22/how-to-make-muffins/2/.
good and easy to follow recipe, thanks.
Caca: Hope you will give it a try! 😉
Hi, I love the way these cupcake looks.
Do you mind sharing where you bought the cupcake liners? thanks!
Linda: Thanks! I bought mine from Phoon Huat, Simei. 😉
Hi, i came across the discussion here and read ur opinion abt oven. I am using cornell with fan. I am confused by the manual and not sure which function (top down or down, with or without fan) to use for baking cake, muffin, cookie, pizza and pasta. I am wonderong if u can help?
I used top down with fan for baking cake and it is quite successful. However, i use the same for cookies and turn out cookies still soft aft baking. Wonder if u try cornell before and can advise. Thank u so much!
May: I am using Rowenta oven with fan which doesn’t have top and bottom heat. So sorry, I haven’t tried Cornell oven before. For cookies, not all are crisp. Different recipes produce different texture. Thus, you need to determine whether your problem is due to the oven or the recipe itself. Hope it helps! 😉
Hi,
Oh, it’s ok! I will continue exploring then. Thanks for your advice and your recipe is really good!
May: You’re always welcome! 😉
Hi!
I just want to say thank you so much for showing this recipe and state the tips you have for the recipe. You have answered a lot of my questions when I read this recipe. I was really in need of a blueberry muffin that uses creaming method and also has to be easy so that I can do it often as I don’t usually have the time. I’m glad that I stumbled to this website after long hours of searching! Thank you so much!
P/s : your tips helps me alot, since a lot of recipes don’t usually give people that! 😀 this I the first time I have confidence in starting a recipe I have found from the net. 🙂
Sashsyy: Thank you for your lovely comment. I’m so glad that you find this post useful to you. Hope to hearing your success story soon! 😉
What are the differences between the muffin & creaming method? Which method will make the muffins softer & moist? Whenever I bake any cakes or muffins, they turned out kinda dry and a bit crumbly. What actually went wrong?
Also, what’s the difference between baking soda and baking powder? What’s the effect on the cake or muffin?
Michelle: The differences between the muffin method and the creaming method are clearly stated in this post. In regards to the end results (texture), then creaming method is the winner. It’s hard for me to trouble shoot your problems because difference recipes yields difference results. I would suggest that you give my recipe(s) a try and share your feedback later. You can read more about the difference between baking soda and baking powder from this link – http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm.
Hi,
May I know if it is possible to use self-rising flour instead?
If yes, pls advise the proportion .
Thank you.
Jennifer: Yes but I guess the substitution is a bit complicated. Maybe you can refer to this link and check out the proportion – http://www.joyofbaking.com/IngredientSubstitution.html. 🙂
Hi,
May i know wether u peel the blueberry? or bake together with the skin?
Abbern: No need to peel. Just bake them with the skin intact. 🙂
Hello. ..
I love your bog! Just tried your banana muffin recipe last night and I love it. However that seems like your muffin method. Now I am very keen to try the creaming method which you highly recommend.
Qn: can I use your blueberry muffin recipe (ie the creaming method) but adding bananas instead?
Sunshinekid: I haven’t tried the method you have suggested. But if you like creaming method, maybe you can try my apple muffins instead. 🙂
hi, can i know where to get low protein flour in SG? can i use normal plain flour?
Nicole: Low protein flour = cake flour. You can get it from supermarket (organic or normal) and local baking supply shops (ie Phoon Huat).
can i replace butter with plain yogurt and olive oil?
Yap Han Boon: Yes, you can replace butter with oil. For yogurt, you can replace coconut milk with it.
Babe, i am also using rowenta and wonder if we only can use the fan mode for baking ? as top or bottom only will be risky in term of overbaked and underbaked ? thanks for the advice.
Lisa: The old Rowenta model I owned previously has no fan mode. The side fan will automatically turn on during baking. There is no top and bottom heat. The heat source comes from the side. 🙂
Hi!
This is an easy to follow recipe! The muffins turn out soft n fluffy! My only problem is my muffins looks pale, not golden. What could be the problem?
May Ying: Thank you for the feedback. That could be your oven temperature is slightly low. After baking, you can leave the muffins in the oven for another 1-2 minutes so that the residue heat will help to brown the top lightly. Hope it helps! 🙂
Hi.., thank you for sharing this beautiful muffins recipe. I made one batch last night, doubled the recipe and reduce the sugar amount. Got 11 beautiful big muffins. Hubby brought some to office this morning, and his friends are happy with it.
I pinned most of your post and definitely will try them all. Thanks for details methods and notes, love it.
Silvi: Thanks for your kind feedback! So glad that it worked for you!! 🙂
Hi.. can I check with you why would my muffin be having the flour taste? I sifted the flour & baking powder for 4 times though.. And flour are folded till no sign of it too. So puzzled. 🙁
Jasmine Lim: Did your muffins turn out perfect in term of its shape and texture? Assuming everything is fine except the floury taste, then you may need to check whether the flour had exceeded the expiry date? Another possibility is that you may have under-baked the muffins. This is just my guess. 🙂
Can I add chocolate chips if yes thn how much i can add in banana muffins.Thanx
Hi,
Can I replace cake flour with plain flour, I want to make it tomorrow but realised the cake flour no more.
Casey Chong: Sure you can! Different in texture only. Happy trying! 🙂