Muffins with coconut Princessa wafer and white chocolate

Those muffins are one of my favourites. I like coconut very much, the coconut smell is just divine. As usually they are very easy to make. This time I added not only dessicated coconut but coconut wafer bar called Princessa as well. This time I was inspired by the recipe form this blog.  

Ingredients for 12 muffins:

• 270g flour
• 3 coconut Princessa wafer 44g each
• 130g sugar
• 100g white chocolate
• 2 tsp baking powder
• 250 ml milk
• 100 ml oil
• 1 egg
• 12 tsp dessicated coconut

First dice the wafers into small cubes, set aside. Grate the white chocolate into small shavings, set aside.

Preheat the oven to 200C. Line muffin tin with paper cases.

Into a big bowl sift the flour, baking powder and sugar. Stir them together. Then add the wafer cubes and chocolate shavings and stir them in.

Break the egg into a small bowl and whisk it with a fork. Add the milk and oil and stir well. Pour the wet ingredients mixture into dry ingredients. Stir all ingredients with a spoon until just combined.

Spoon the batter into paper cases, 3/4 full. Then put one tea spoon of dessicated coconut on top of each muffin.

Bake for 25 minutes, until well risen and golden on the top. Enjoy !

Raspberry muffins with white chocolate

This is extremely easy to make recipe and the result is delicious.  Very moist, packed with raspberries, sweet with chocolate chips muffins are divine. They are a little bit flat and not golden on the top as I added plenty of fruits to the batter. The recipe comes from this website.

Ingredients for 12-15 muffins:

• 380g flour
• 2 tsp baking powder
• 200g caster sugar
• 1 egg
• 280 ml milk
• 50gmelted butter
• 300g frozen raspberries
• 200g white chocolate

Preheat the oven to 190C. Line muffin tin with paper cases.

Melt the butter and set aside to cool down. Chop the chocolate and set aside. 

Sift the flour add baking powder and sugar into a big bowl and whisk them together.

Break the egg into a small bowl and whisk the egg with fork. Pour in the milk and cooled down butter. Stir all ingredients together then pour the wet mixture into a bowl with dry ingredients. Stir all ingredients together until just combined. At last fold in the raspberries and chocolate chunks.

Spoon the batter into paper cases, 3/4 full. Bake for 20 - 25 minutes. Enjoy !  

Brownie muffins

One of the easiest and the tastiest muffin I have ever made. They were moist, chewy, chocolaty... perfect. The recipe comes form this web site.

Ingredients for 6 muffins:

• 80g butter
• 150g favourite chocolate
• 130g sugar
• 2 tsp vanilla sugar
• 100g flour
• 1 tbsp cocoa powder
• 2 eggs
• 45g chopped chocolate or chocolate chips

Preheat the oven to 200C. Line muffin tin with paper cases.

Chop the chocolate. Sift the flour and cocoa into a bowl and whisk the ingredients together.

Place the butter in a sauce pan and heat up until butter melts down. Add the sugar. Stir continuously to prevent butter from burning. When the mixture starts to boil remove from heat and add 150g chocolate. Stir gently until the chocolate melts down. 

Transfer the chocolate mixture into a bowl and let it cool down for a few minutes. Add the eggs, stir them in. Then add the flour mixture. Stir the mixture into the batter.

Spoon the batter into paper cases. Sprinkle muffin tops with chopped chocolate. Bake for 25 - 30 minutes. Enjoy !

 

Peach muffins with oat crumble

Peach muffins should be rather called cupcakes as the batter is not a mixture of dry and wet ingredients. The batter is beaten in electric mixer and the cake is really fluffy, soft and delicate. Those muffins are very soft, filled with juicy fruits covered with crunch crumble. I really enjoyed them. The recipe comes from this website. 

Ingredients for 12-15 muffins:

• 4 fresh peaches
• 200g sugar
• 100g butter
• 1 egg
• 3/4 cup milk
• 180g plain flour
• 160g wholemeal flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon

 Topping:

• 110g wholemeal flour
• 50g porridge oats
• 100g brown sugar
• 1/2 tsp salt
• 30g butter

Wash the peaches, remove skins and stones. Dice the peaches and place them in a small bowl. Cover the peaches with 1/4 cup of sugar and allow to sit for 30 minutes.

In a mean time prepare the topping. Melt the butter and set aside. In a bowl put the flour, oats, sugar and slat and mix thoroughly. Pour the melted butter and stir well until all ingredients are moist but crumbly. Set aside.

Preheat the oven to 180C. Line muffin tin with paper cases.

In and eclectic mixer cream the butter and remaining sugar 3/4 cup until smooth and pale (about 3 minutes). Then add the egg and beat until fluffy. 

In a mixing bowl combine the flours,baking powder, salt and  cinnamon.

Remove the bowl from the mixer and fold in alternately 1/2 milk and 1/2 dry ingredients mixture. Repeat until the milk and flour mixture are both well incorporated. At last gently fold in prepared earlier peaches. 

Spoon the batter into paper cases. Sprinkle each top with prepared earlier topping. You may have an impression that the amount of the topping is too big but remember the muffins are rising while they are baked, so sprinkle generously. 

Bake the muffins. Mine were in the oven for about 30 - 35 minutes. It is always good the checked if toothpick inserted in the middle comes out clean. 

Enjoy !

Chocolate sour cream muffins with white chocolate

Chocolate sour cream muffins are very rich, dark, chocolaty  with white chocolate spots. This is the mixture of moist and slightly bitter cake with soft, melting pieces of sweet white chocolate. If you like this combination of flavours you will find those muffins delicious. The recipe comes from this website. Those muffin are in a way similar to the double chocolate muffins  which I baked some time ago.

Ingredients for 12 muffins:

• 225g plain flour
• 55g cocoa powder
• 1 tbsp baking powder
• pinch of salt
• 115g brown sugar
• 150g chopped white chocolate
• 2 eggs
• 200 ml sour cream
• 100ml milk
• 6 tbsp oil

Preheat the oven to 190C. Line muffin tin with paper cases.

Chop the chocolate into a chunks and set aside.

Sift the flour, baking powder, cocoa powder and salt into a big bowl. Whisk all ingredients together. Add the sugar and whisk everything again. Then add the white chocolate chunks.

In a separate bowl whisk the eggs add the sour cream, oil and combine all ingredients together. Add the dry ingredients mixture and stir in. If the batter is too thick add the milk. 

Spoon the batter into paper cases, 3/4 full. Bake 25-30 minutes. They are very tasty warm. Enjoy !