Sliced Cheddar Cheese Muffins by Stephanie Ng

Sliced Cheddar Cheese Muffins

Recipe

Wet ingredients:

1 large egg, room temp

2 cups of Meiji Bulgaria plain yogurt (or any plain yogurt 240ml) taken out of fridge for at least 30min
80 ml canola or corn oil
1 teaspoon pure vanilla extract
Dry ingredients:
260 grams plain flour
100 grams caster sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5-6 slices of cheddar cheese(I used Cowhead)

Method:

Preheat oven to 190 degrees C. Prepare 12 muffin cups or line your muffin tray with liners. 

In a large bowl whisk all the wet ingredients gently till fully mixed. Place aside. 

In another large bowl, sift the flour then whisk in all the dry ingredients. Tear the cheese pieces into 2-3cm sizes and drop them into the mixture. Gently stir in the cheese pieces such that they are evenly spread throughout the dry mixture. 

Slowly pour the wet ingredients into the dry ingredients and using a spatula, gently fold the wet ingredients into the dry ingredients until the dry ingredients are sufficiently moistened. It should take about 15 -20 strokes. Do not over mix the batter as the muffins will become very tough. The batter will be thick and lumpy.

Scoop the batter into muffin cups and top each with 2-3 small pieces of sliced cheese again before u put them into the oven.

Bake for about 15 - 20 min or until u smell the aroma of the baked muffins. Mine was done around 18min. The toothpick test doesn't work as the melted cheese within the batter would be sticky. Cool the muffins for about 10 min before consuming as the cheese would be very hot.

Longan Walnut Muffin by Uginia Eugenia Uniflora

Longan Walnut Muffin

Serving: 10 muffins

Ingredients:
75g Dried longan
150g Yakult
2 Eggs
100g Brown Sugar
100g Butter, melt
160g Plain flour
Pinch of salt
1tsp Baking powder
1/2tsp Baking soda
80g walnut - roast and cut into cubes (keep 30g to sprinkle on top of muffin before baking)

Method:
1) Soak dried longan into Yakult for 1hr.
2) Drain the soaked longan, yakult set aside for later use.
3) Beat eggs and sugar until well combined. Then add in cooled melted butter and Yakult to mix well.
4) In another bowl, add in flour, baking powder, baking soda and salt to mix well. Then add all dry mixed ingredients into the batter and mix until well combined.
5) Use spatula to mix dried longan and 50g walnut into the batter.
6) Scoop the batter into cupcake liners about 80% full. Sprinkle the remainder walnut on top of the batter.
7) Bake in preheated oven of 180℃ for 20-25mins

Sour Cream Yuzu Muffins by Vanessa Tay

Sour Cream Yuzu Muffins

Ingredients:

Make about 14 standard-sized muffins.

(A)
220g plain flour (sifted)
90g caster sugar
1 tsp baking powder
1/2 tsp baking soda
small pinch of salt

(B)
1 egg
150g sour cream (you may use yoghurt instead)
110g yuzu jam (also known as honey citron tea)
80g unsalted butter (melted)
1/2 teaspoon vanilla extract

Method:

1.  Preheat oven to 190 deg cel.
2. Mix all ingredients in A together in a large bowl. Use a hand whisk and manually whisk to combine well the ingredients.
3. In another bowl, beat the eggs lightly. Add in the melted butter and the rest of the ingredients in B. Still using the hand whisk, mix till combined. Do not overbeat.
4. Pour this mixture into the flour mixture in step 2. Using a spatula, mix in the ingredients. Again do not overmix. Once the flour is incorporated, you may stop. The batter will appear lumpy still.
5. Spoon the mixture into the muffin cases till 2/3 full. 
6. Bake for about 25min or till tester comes out clean.
7. Remove from trays and leave to cool.

Mango and Oreo Wafer Muffins by Samantha Ng

http://www.happyhomecookedfood.blogspot.sg/2014/05/mango-and-oreo-wafer-muffins.html

Crunchy Top Moist Blueberry Yogurt Muffins by Stef Patt

Recipe: Crunchy Top Moist Blueberry Yogurt Muffins



Makes about 10-12 regular size muffins

Ingredients:
384g plain flour
4 level teaspoons baking powder
1/2 level teaspoon fine kosher salt
2 eggs, room temperature
200g caster sugar
1 cup(~250ml) Chobani blueberry 0% fat Greek yogurt, to use after 30min at room temp
1/2 cup sunflower oil
1 teaspoon vanilla paste or extract
1 & 1/2 cups fresh blueberries

Method:
1. Preheat oven to 210 degree Celsius. Line muffin tin with muffin liners. Set aside.
2. In a large bowl, sift together flour, baking powder & salt. Set aside.
3. In the mixer bowl, whisk together eggs and sugar at medium speed until combined. Mix in yogurt, oil, and vanilla till well combined. Mixture will be very runny.
4. Make a well in the middle of the flour mixture from step 2 & slowly pour in the wet ingredients into the dry ingredients.
5. Gently fold everything together using a wooden spoon or spatula. About 10 folds later, add in the blueberries & continue gently folding for another 10 to 12 folds. To avoid overmixing, ensure you fold gently until there are no big pockets of flour remaining. Small specks of flour all over the batter is fine. Note : The batter will be very thick and lumpy.
6. Using a dessert spoon or cookie batter ice cream scoop, scoop the batter into the prepared muffin liners, filling all the way to the top.
7. Bake at 210 degrees Celsius for the 1st 5 minutes then reduce oven temperature to 190 deg and continue to bake for abt 20-25min until the tops are golden and skewer comes out clean.
8. Allow muffins to cool for 10 minutes in the pan before chomping on the muffins!

Crunchy muffin tops taste best on the day of baking but will soften thereafter.

Ham and Gruyere Cheese Muffins by Diana Gale

 

 

 

 

 Recipe Link

http://www.thedomesticgoddesswannabe.com/2014/04/ham-and-gruyere-cheese-muffins.html

RECIPE
Ham and Gruyere Cheese Muffins (Makes 18)
Adapted from Clockwork Lemon

Ingredients:
2 cups flour
1 tablespoon sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp dried thyme
1 1/4 cup milk
1 egg
1/2 cup melted butter
1 1/2 cups grated Gruyere cheese, or Cheddar, or any eating cheese (not Parmesan)
1 1/2 cups of ham cut into 2cm cubes

Method:

Preheat the oven to 180C and line muffin tins with papers

1. Stir together the flour, sugar, baking powder, baking soda, salt, and thyme in a medium bowl.

2. In a separate bowl combine the milk, egg, and melted butter.

3. Stir milk mixture into the flour mixture until barely combined. Fold in the ham and cheese. Divide the batter among muffin cups.

4. Bake for 15-20 minutes. 

5. Allow to cool on a wire rack and enjoy warm! If you plan on freezing some, allow to cool completely and then freeze in a ziplock freezer bag as soon as possible. 

Apple Crumble Muffins by Gwen Chow

Ingredient for crumble topping:

1/2 cup brown sugar
6 TBsp plain flour
1/4 cup (56g) cold butter
1 tsp cinnamon powder

Ingredients for batter:

1 1/2 cups brown sugar
2/3 cup canola oil
1 large egg
1 tsp vanilla essence
2 1/2 plain flour
1 tsp baking soda
1 tsp cinnamon powder
1/2 tsp salt
1 cup buttermilk
2 cups diced apples

Method:

1. To make the crumble topping, rub in all the ingredients with finger tips until resemble bread crumbs. Set aside.
2. In a large bowl, combine brown sugar, oil, egg and vanilla essence.
3. Sift together plain flour, baking powder, cinnamon powder and salt.
4. Blend the flour mixture into the batter and alternate with buttermilk.
5. Add the diced apples and mix until just combined.
6. Spoon into prepared muffin tins and sprinkle generously with crumble topping.
7. Bake in preheated oven 170 deg for 30mins until golden brown.

Banana Bread Muffin by Angelin Goh

Banana Bread Muffin by Angelin Goh

Recipe from Yammie's Noshery
http://www.yammiesnoshery.com/2013/10/the-best-banana-bread-muffins-ever.html?m=1

The Best Banana Bread Muffins 
Makes about a dozen muffins

3 brown bananas (1 cup mashed)
2 eggs
1 cup sugar
1 cup all-purpose flour*
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup vegetable oil
 1 teaspoon vanilla

Glaze (optional):
1/2 cup powdered sugar
1 tablespoon milk or lemon juice

Preheat oven to 375ºF.
Get out a 1/2 measuring cup and a 1/4 teaspoon (these will be all you need to measure your ingredients).
In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined. Add the sugar and mix well. Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before zipping and mixing them all the way in, mix them together a little with your measuring spoon. Now add the oil** and vanilla and shake and squish until well combined.
Snip the corner of the bag and squirt the batter into a lined muffin tin (if you don't want to clean the pan, line it with tin liners so the grease doesn't come through). Don't make the hole very big at all because the batter is very runny. Pinch the corner between each muffin.
Bake for about 20 minutes or until a toothpick comes out clean.
To make the glaze, just mix together the powdered sugar and milk or lemon juice and spread over cooled muffins.

Various Flavour & Mushroom Top Muffins by Meng Choo Tan

Muffin Recipe 

 

Ingredients:

Top Flour - 60gm

Plain Flour - 150gm

Baking Powder - 2 Tsp

Salted Butter - 190gm

Caster Sugar - 140gm

Vanilla Paste - 1 Tsp

Cointreau - 1 Tsp

Full Cream Milk - 60ml

Eggs - I used 2 extra large eggs of abt 95gm each & 2 large eggs of 65gm each. This is about 5 large size eggs in total. 

 

Method:

1. Sift both flour and baking powder

2. Cream butter and sugar (120gm) till light and fluffy. Add Vanilla extract and Cointreau to batter and mix well. 

3. Add one egg yolk at a time, beat well before adding the next one. 

4. Add in the milk & flour alternately in about 2 to 3 parts until well combined. I used KA speed 1 for this. 

5. Beat egg whites to stiff peak with the remaining sugar (20gm). Add a tsp of cream of tar tar. 

6. Fold in the egg white into the mixed batter in 3 parts until combined. Do not deflate the batter. 

7. Add toppings according to your preference. 

 

Note: 

Fill muffin trays until full to achieve the dome top. 

Preheat oven and bake at 175ºC for 16 - 18mins depending on the size of the muffins. 

Let the muffins cool completely on wire rack 

Chocolate Chips Bananas Muffins with Little Surprise (CREAM CHEESE) by Grace Tan

Makes 10 muffins

- 190g Cake flour

- 1 tsp baking soda

- 1 tsp baking powder

- 1/4 tsp salt

- 3 Large bananas mashed (Try to use super ripen bananas)

- 100g white sugar

- 1 egg, lightly beaten

- 75g butter, melted

- A handful of chocolate chips (I used Dark chocolate chips from Phoon Huat).

- 5pcs of laughing cows cream cheese (Cut into ½ to place it in the middle of the each muffin)

1. Preheat oven to 190C. Line 10pcs muffin papers on the muffin pan.

2. In a large bowl, mix together flour, baking soda, baking powder, salt and the handful of chocolate chips. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Do not over mix!

3. Filled up 1/3 of the muffins cup with batter, placed in the ½ pcs cream cheese & continue to fill up the muffins cup.

4. Finally top some chocolate chips on top of each muffin. (This is optional)

5. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Note: I filled up the muffin cups almost full as I want a nice dome top.

Blueberry Muffins with Struesel by Shar Kay

Blueberry Muffins with Struesel

Recipe Link: http://delishar.blogspot.sg/2013/09/blueberry-muffins-with-struesel.html

Banana Walnut Muffin By Sally Toh

Banana Crumb Muffin
Recipes adapted from cook.bake.love

Ingredients: (yield 12 standard size muffins)
(A)
190g plain flour
1 tsp baking soda
1 tso baking powder
½ tsp salt
(B)
3 bananas, mashed (I used 5 medium size bananas)
150g white sugar (I used 100g)
1 egg, lightly beaten
75g vegetable oil 

Crumbles
20g cold butter (cut into small cubes)
60g brown sugar
60g plain flour
½ tsp cinnamon powder
Method:
1) Preheat oven to 190C. Line 12-hole muffin tray with paper liners.
2) In a large bowl, mix (A) together. In another bowl, combine (B) and mix well.
3) Stir (B) into (A) just until moistened. Spoon batter into prepared muffin cups.
4) For the crumb topping, mix sugar, flour and ground cinnamon in a small bowl, Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
5) Bake in preheated oven for about 18-20 mins until a toothpick inserted into center and comes out clean.

Note:
1) Suggest preparing the topping first and keep refrigerated before using.

Strawberry Mochi Muffins by Stephanie Ng

Adapted from tinyurbankitchen's Matcha Mochi muffins. 

Strawberry Mochi Muffins

 

(9-10 regular sz muffins)

 

225g glutinous rice flour

2 Tbsp dried strawberry powder

45ml vegetable oil

250ml milk

150g - 180g sugar (depends on your preference). 

1.5 eggs, beaten  

1. Heat up your oven to 175C.

2. Grease the muffin holes of your muffin tray(direct into holes will result in an overall crispier exterior). Or use waxed muffin liners(only the top would be crispy but easier to manage).

3. Combine all ingredients and mix until well combined. It will be a very liquid batter.

4. Use a ladle to scoop the batter to fill each hole/muffin liner up to 3/4 full. 

5. Bake for 35min or so but do start checking with a skewer at about 30min to see if it comes out clean as that means it's done. 

6. Cool the muffins in the tray before removing them if you didn't use liners. 

Best eaten when it's still warm as the top and sides would be crispy. However, it's still good the following day; just less crisp. 

Blueberry Muffins by Rosalyn Tan

Blueberry Muffins

Ingredients

125g I salted butter, melted and cooled
2 large eggs
125ml milk
225g unbleached plain flour (I used normal one)
175g plus 1tsp granulated sugar
2 tsp baking powder
1/4 tsp fine salt
300g fresh blueberries

Method

1) Preheat oven @190C. Line a 12-hole muffin tin with paper cases.

2) Whisk butter, eggs and milk together in a bowl. In another bowl, whisk together flour, sugar, baking powder and salt.

3) Stir the wet ingredients into the dry ingredients. Fold in the blueberries.

4) Divide equally between the paper cases and sprinkle with the 1 tsp of sugar.

5) Bake until stick comes out clean and the muffins are golden brown, about 25-30 mins.

These are best eaten warm. Make a dozen.

* Recipe adopted from Gwyneth Paltrow.

Matcha red bean muffins by Cuen Cuen

Ingredients

100g self-raising flour

1/2tbsp matcha powder

65g cup brown sugar 100g (Increase if you have sweet tooth)

1 egg, lightly beaten 

70ml milk

45 g corn oil 

Red paste (I used can type of red beans)

Method

Mix flour, sugar and matcha powder in a bowl. In a separate bowl lightly whisk egg, milk and oil together. (I did not bother to sift the flour.)

Pour the liquid ingredients into the flour and stir with a spoon until ingredients are just combined, do not over mix.

Scoop batter into muffins liner till about 3/4 full. Add 1 tsp of red bean on top the batter. It will slowly sink to the bottom as the batter is more towards the watery type.

Bake at 190°C for 16-18 minutes, until muffins spring back when lightly touched. Note: I am use slightly smaller than standard muffins liners. It makes 9 muffins.

Kenny Roger's Corn Muffins by Michele Soon

Kenny Roger's Corn Muffins

Ingredients (Makes 12)

• 1/2 cup (113 g) butter 
• 2/3 cup sugar (reduced to about 1/3 cup)
• 1/4 cup honey
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 3/4 cup frozen yellow corn

Method

• Preheat oven to 400 degrees F (200 degrees C).
• Cream together butter, sugar, honey, eggs and salt in a large bowl.
• Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing.
• Add corn to mixture and combine until corn is worked in.
• Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.

Link: http://eatapieceofcake.blogspot.sg/2013/04/corn-muffins-kenny-rogers.html

Diana Gale's Little Apricot Cakes Recipe

Little Apricot Cakes (Makes 12)

Adapted from recipe by bon appetit

Ingredients:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

85g unsalted butter, at room temperature

1/3 cup sugar

1 large egg

1 teaspoon finely grated lemon zest

1 teaspoon vanilla extract

1/3 cup whole milk

4 apricots, halved, pitted, cut into smaller wedges

2 tablespoons raw sugar

Nonstick vegetable oil spray

Method:

1. Preheat oven to 170C.

2. Coat muffin cups with nonstick spray.

3. Whisk flour, baking powder, and salt in a medium bowl.

4. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes.

5. Add egg, lemon zest, and vanilla and beat until combined.

6. With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients.

7. Divide batter among muffin cups (cups will be only 1/2 full) and smooth tops.

8. Top with apricot slices and sprinkle with raw sugar.

9. Bake until cakes are golden and a tester inserted into the centers comes out clean, 20–25 minutes. 10. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.

NOTE: Cakes can be made 1 day ahead. Store airtight at room temperature.

Blueberry Muffins By Lim Yen Li

Ingredients:

85g softened unsalted butter

150g castor sugar

2 eggs

115g sour cream

1 tsp vanilla extract

1/2 tsp orange zest

156 g self raising flour

1 small punnet of blueberries

Method

 1. Preheat oven to 180 degree.

2. Cream butter and sugar till light n fluffy.

3. Add in eggs, in portions, cream well after each addition. Add in vanilla, sour cream and zest. Mix well.

4. Toss blueberries with about 2 tbsp of self raising flour.

5. Add remaining flour to butter mixture, mix till just combined, do not over mix.

6. Using spatula, fold in blueberries lightly, don't burst them.

7. Fill muffin cups with batter. Bake for about 20-25 min.

Recipe shared by Tan Bee Hoon

Cranberry & White Chocolate Muffins by Vanessa Tay

Cranberry & White Chocolate Muffins

Ingredients:

1/2 cup (ard 113g) cranberries
100g caster sugar
170g water
256g self raising flour
125g unsalted butter, soften
2 eggs, beaten
2 tbsp. fresh milk
1 tsp vanilla essence,
100g white chocolate, chopped

Method:

1. Preheat oven at 180 deg cel. Lightly grease or line a 12-hole, one-third cup muffin tray with paper cases.

2. In a saucepan, combine cranberries, sugar and water. Stir over low fire until sugar dissolves. Bring to boil. Boil for 2 min then transfer to a bowl to cool.

3. Sift flour into another bowl. Make a well in the centre. Lightly fold in cooled cranberry mixture, butter, eggs, milk and vanilla essence. Fold chocolate through.

4. Spoon mixture into cases until two-third full. Bake 15 to 20min until cooked. Cool in pan for 5 min before transferring to a wire rack to cool completely.

Recipe source: cut out from The Singapore Women's Weekly magazine - June 2013 edition

Blueberry with Cheese Muffins by Grace Ong

Blueberry with Cheese Muffins by Grace Ong

Makes 12 muffins
Difficulty level: Very Easy

Ingredients:-

180g plain flour
110g sugar (I used 95g)
2 tsp baking powder
1/2 tsp salt
120ml milk
115g butter, melted and cooled
1 large egg, beaten
1/2 cup fresh or frozen blueberries
80g or 5 triangular portions of Laughing Cow cheese (comes in a circular pack of 8
portions)

Method:-

1) Preheat oven to 190C and line a muffin tray with paper cases.
2) Cut each triangular portion of cheese into 7-8 little chunks.
3) Sift flour, sugar, baking powder and salt into a mixing bowl and make a well in centre
of mixture.
4) In a separate bowl, combine milk, butter and egg. Add this to the flour mixture and stir
by hand until the batter is evenly moistened. Lightly fold in blueberries.
5) Scoop one tablespoon of batter into each paper case, then put in 3-4 little chunks of
cheese in each paper case before scooping in more batter to cover cheese.
6) Bake in oven for about 25-30 min. Test with a wooden satay stick to see if it comes out
clean.