Oat bran, raspberry, banana and chocolate chip muffins

Interesting combination of flavours, sweet and sour with dark chocolate bits. Additionally packed with bran. Delicious, prefect for breakfast...

The idea comes from this website.

Ingredients for 12 muffins:

• 285g flour
• 25g oat bran
• 1 tsp soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 60 ml honey
• 65g brown sugar
• 260g mashed bananas
• 65g natural yogurts
• 1 egg
• 175 ml milk
• 90g chocolate chip
• 230g frozen raspberries

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

In a big bowl mix the flour, bran, soda, salt, cinnamon and set aside.

In a separate bowl stir sugar and honey together until most of lumps are gone. Add mashed bananas, yogurt and egg. Sir them well. 

Pour wet ingredients into w bowl with dry ingredients add the milk and mix them until just combined. At last, but not at least, gently fold in the chocolate chips and raspberries. 

Spoon the batter into paper cases filling them up to top. Bake the muffins for 20 minutes.

Enjoy !

Recipe in Polish

Coconut chocolate - chip muffins

Moist, delicately sweet, coconut muffins packed with chocolate chips. I baked them as we all were craving for something sweet. Preparation took only an hour and we all really enjoyed them. They disappeared very quickly. The recipe comes form 'The Australian Women's Weekly'

Ingredients for 12 - 14 muffins:

• 375g self - rising flour
• 45g dessicated coconut + 2 tbsp to sprinkle on top
• 165g caster sugar
• 90g melted butter
• 120g sour cream
• 80 ml milk
• 2 eggs
• 100g chocolate chips

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

Melt the butter and set aside to cool down.

In a large bowl combine the flour, coconut and sugar.

In a measuring jug whisk together the sour cream, milk and eggs. Pour this wet mixture into a bowl with dry ingredients. Add the melted butter and stir everything until just combined. Then gently fold in the chocolate chips. 

Spoon the batter into paper cases, about 3/4 full. Sprinkle with some coconut on top. 

Bake in preheated oven for 20 - 25 minutes. Baked muffins transfer to the wire rack and let them cool down for a few minutes. 

Enjoy !

Recipe in Polish

Sugar - free, chocolate and blueberry muffins

Today I would like to present sugar - free, chocolate and blueberry muffins. The recipe comes form 'Easy muffins' cookbook. Those muffins are quite tasty, soft, gently chocolaty with juicy bits of fresh fruits. The best when freshly baked, on next day turn a little bit dry. What is interesting the sugar was replaced by orange juice, so real sugar content depends on type of orange juice used. The best of course would be the freshly squeezed  juice. Anyway dark chocolate and blueberries belong to  super foods which, I believe, make those muffins slightly healthier then others. Enjoy !

Ingredients for 10 - 12 muffins:

• 225g flour
• 1 tbsp baking powder
• 1 tbsp cocoa powder
• 1/2 tsp allspice or mixed spice
• 2 eggs
• 4 tbsp canola oil
• 175ml orange juice
• freshly grate orange zest (skipped)
• 100g fresh blueberries
• 45g dark chocolate chips

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

Sift the flour into a big bowl. Add the baking powder, allspice, cocoa and whisk them well. Then stir in the chocolate chips. Set aside.

In separate bowl whisk the eggs, mix them with oil and orange juice. Then add the blueberries. Pour the wet ingredients mixture into a bowl with dry ingredients and stir with spoon until just combined. 

Spoon the batter into paper cases up to 3/4 full. Bake for 20 minutes until well risen. Leave them in baking tin for a few minutes then transfer to the wire rack to cool down.

Enjoy !

Double chocolate avocado muffins

This recipe comes form the muffin tin mania blog.  It was interesting to find out that there is another person who is addicted to his muffin tin :). When I saw avocado in one of the recipes I have decided to try it out. When I tasted the muffins I was surprised not to taste any avocado. Personally I think hiding vegetables in a cakes is a brilliant way to introduce veggies to the children. I have to say my girls had no clue that something healthy is hiding inside their pudding. Those muffins were tasty, very chocolaty we really enjoyed them.

Ingredients for 12 muffins:

• 240 whole wheat flour
• 60g cocoa powder
• 1/4 tsp ground cloves
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 3/4 tsp soda
• 1/4 tsp salt
• 1 medium -sized ripe avocado
• 210g maple syrup
• 175 ml milk
• 70g coconut oil
• 1 tsp vanilla extract
• 100g chocolate chips
• 70g walnuts

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

Sift the flour, cocoa powder, cloves, cinnamon, baking powder, soda, salt into a big bowl and whisk well.

Peel off the avocado, remove the stone and put into blender. Add the maple syrup, coconut oil* and vanilla and blend until smooth.

* coconut oil turn into butter in room temperature you have to meld it down to turn it back into liquid

Pour the wet ingredients into dry ones. Stir until just moist. Then fold in chopped walnuts and chocolate chips.

Spoon the batter into baking tin. Bake for 20 - 25 minutes. Remove form the oven and cool down a little bit.

Enjoy !

Mint chocolate chip muffins

Soft, moist, sweet with delicate mint aroma, packed with dark chocolate chips. We liked them very much as we love mint and chocolate combination. The recipe comes from 'Easy muffins' 

Ingredients for 12-14 muffins:

•  280g flour ( I used 200g plain flour and 80g wholegrain flour)
• 1 tbsp baking powder
• pinch of salt
• 115g caster sugar
• 150g plain chocolate chips
• 2 eggs
• 250ml milk
• 85g malted butter
• 1 tsp mint essence
• green food colouring (optional)

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

Melt the butter either in microwave or over a heat. Set aside to cool down.

Place the flour, baking powder, salt, sugar and chocolate chips in a big bowl and whisk them together.

Whisk the eggs in separate jug, add milk, cooled butter, mint essence and food colouring. Stir well all ingredients. 

Pour the wet ingredients into a bowl with dry ones. Mix them until just moist. 

Spoon the batter into baking cases, about 3/4 full.

Bake for 20 minutes until well risen and springy in touch.

Transfer them to the wire rack or plate and enjoy warm or cooled down.

Enjoy !  

Coconut cappucino muffins

When I found this recipe on Sprinkle Bakes blog I had to try to bake those muffins. I just thought they must have been delicious and believe me they were.  Coffee cake with chocolate chips, filled with creamy cheese and sprinkled with coconut streusel... what else to add. And they are not difficult to make, although I modified the recipe slightly.

 

First step to prepare those muffins would be coconut streusel.

Ingredients for coconut streusel:

• 60g flour
• 80g sugar
• 40g desiccated coconut
• 2 tbsp melted butter

Place dry ingredients into a medium size bowl and combine them. Put the 125g butter ( you will need it later for muffin batter) into a sauce pan or a bowl and melt the butter on a heat or in microwave. Pour two tablespoons of melted butter into dry ingredients, set aside the remaining butter. Whisk all ingredients together and set aside.

Ingredients for 12-18 muffin:

• 280g flour
• 150g sugar
• 2 and 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 250 ml milk
• 2 tbsp instant coffee
• 125g melted butter
• 1 egg
• 100g chocolate chips

 In a big bowl whisk the flour, sugar, baking powder, cinnamon and salt. 

Pour the milk into measuring jug add instant coffee and whisk until dissolves then add the egg and whisk well. 

Pour the wet ingredients to the bowl with dry ones, add melted butter and whisk until just combined. At last, but not at least, gently fold in the chocolate chips. 

Set aside.

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

Prepare the cheese filling.

Ingredients for cheese filling:

• 200g cream cheese
• 100g mascarpone
• 140g sugar
• 1 egg
• 1 tsp vanilla extract

Place the cream cheese, mascarpone  and sugar  into an electric mixer bowl and beat well. Then add the egg and vanilla extract and beat until smooth and creamy.

Put in front of you prepared earlier muffin tin with paper cases, the muffin batter, the cream cheese filling and the coconut streusel. Put one table spoon of batter into each paper case, then put one heaped teaspoon of cream cheese filling and cover with muffin batter. Don not over load the muffin cases, 3/4 full is enough as the batter while baked rises and spreads on the sides. When all the muffin cases are full sprinkle the batter with coconut streusell. Bake for 20-25 minutes. When well risen and golden remove from the oven, leave for a few minutes into baking tin then transfer to the wire rack to cool down. Enjoy !

Pumpkin and chocolate chip muffins

Very moist, sweet, chocolate rich muffins. The recipe comes form this website.

Ingredients for 12-16 muffins:

• 195g flour
• 1 tsp soda
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 113g butter
• 200g white sugar
• 2 eggs
• 1 tsp vanilla extract
• 180 ml pumpkin pure *
• 175g chocolate chip 

* to make home made pumpkin pure check here

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

Place the butter and  sugar in an electric mixer bowl and cream them until white and fluffy. Then add the eggs one at a time and the vanilla extract.

In a separate bowl combine the flour, soda and spices. Add half of the flour mixture and half of pumpkin pure into a batter in an electric mixer bowl. Whisk all ingredients together until well incorporated.  Then add the rest of the flour and pumpkin and combine all ingredients. At last, but not at least, gently fold in the chocolate chips. 

Spoon the batter into prepared earlier muffin cases, about 3/4 full. Bake for 20 minutes, check with tooth pick if baked in the middle. Remove from the oven and leave in baking tin for  a few minutes, then transfer to the wire rack to cool them down. 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 !

 

Almond cupcakes with sour cherries and chocolate chips

These muffins are sweet, moist, chewy as they are full of chocolate chips, sour cherries and almonds. This is Cynitha Barcomi recipe, but I made small change in it and I think this change affected as well taste and appearance of those muffins. Because my children do not like nut chunks I replaced almond chunks with ground almonds. That is way those muffins did not rise high and they were sinking in the muffin wraps. I can not complain about their taste though. We all liked them and they disappeared very quickly.

Ingredients for 12-18 muffins:

• 365g flour
• 100g sugar
• 1 tsp soda
• 1 tsp salt
• 250 ml buttermilk
• 80 ml oil
• 2 eggs
• 1 tsp vanilla extract
• 60g ground almonds (originally chopped and roasted almonds)
• 100g dark chocolate chips
• 50g porridge oats
• 200g fresh or frozen, pitted sour cherries
• some almond flakes to sprinkle on the top

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

Defrost the cherries if you use the frozen ones. Remove the stones if you use the fresh cherries.

In a small bowl combine together the chocolate chips, porridge oats, almonds and set aside.

In a measuring jar with a fork whisk the eggs, then add the oil, buttermilk, vanilla and whisk them together. Set aside.

In a big bowl whisk the flour, sugar, soda and salt. Pour in the wet ingredients add the chocolate and almond mixture and combine all ingredients together. The batter is very thick. At last but not at least fold in the sour cherries.

Spoon the batter into baking cases, 3/4 full. Sprinkle top of each muffin with almond flakes. Bake them about 20 minutes until slightly risen and spongy in a touch. 

They are very tasty warm and cooled down. 

 

Chocolate and ginger muffins

Those muffins were really delicious, moist, chocolaty with hint of ginger. I baked them in large muffin cups so I was not stress that I ate more then one at a time :). Chocolate and ginger muffins recipe, slightly changed by myself, comes form 'Easy muffins' cookbook.

Ingredients for 6 big or 12 standard size muffins:

• 225g flour
• 55g cocoa powder
• 1 tbsp baking powder
• 1 tbsp ground ginger
• pinch of salt
• 50g chocolate chips
• 115g dark muscovado sugar
• 2 tbsp minced ginger
• 2 eggs
• 225 ml milk
• 85g melted butter

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

Melt the butter and set aside to cool it down.

Sift the flour, baking powder, cocoa powder, salt, ground ginger and sugar into a big bowl and whisk together. Then stir in the chocolate chips.

In separate bowl whisk the eggs whit fork and stir in the minced ginger.

Into the dry ingredients bowl pour the egg mixture, milk and melted butter. Combine all ingredients. Do not over - stir them. 

Spoon the batter into baking cups. Bake for 20 minutes until well risen and baked in the middle. Insert the  toothpick into the cake to check if it comes out clean. Leave the muffins into baking tins for a while then transfer them to wire rack to cool down a little bit.

Those muffins are tasty when warm and cooled down. Enjoy !

 

Mini nutella muffins with chocolate chip

I baked those mini muffins some time ago. I like this recipe so much that I decided to make those muffins again, but this time with addition of chocolate chips instead of nuts. This is extremely easy to make recipe. With only four ingredients,  fast method and the result is mouth watering. I truly recommend this one and I think is great for any children party.

Ingredients for 12 mini muffins:

• 90g nutella
• 1 egg
• 5 tbsp flour
• 90g chocolate chips

Preheat the oven to 180C. Lightly grease mini muffin tin.

Put the nutella into small bowl, add the egg and  flour. With fork or spoon whisk everything together. When the batter is ready gently fold in chocolate chips. 

Spoon the batter into baking tin about 3/4 full.

Bake for  10-15 minutes. When ready leave them for a while in a baking tin, then transfer to the wire rack. Enjoy !

 

Chocolate chip and coffee muffins

Today I would like to present my own recipe for chocolate chip and coffee muffins. I am particularly happy about this one as muffins taste exactly as I like them. They are soft and fluffy with crunchy tops. Really nice :)

Ingredients for 6-8 muffins:

• 95g flour
• 40g corn flour
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda
• pinch of salt
• 1 tbsp ground coffee
• 1 egg
• 70g icing sugar
• 70g butter or margarine
• 1 tsp espresso brewed in 50 ml hot water
• 25 ml milk
• 3 tbsp dark chocolate chip + some for melting

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

In a big bowl sift the flours, baking powder, soda, salt and coffee and whisk them together. In a measuring jug pour the espresso coffee with hot water. Pour the coffee into dry ingredients mixture. Add the milk and egg. Combine all ingredients together. Then gently fold in chocolate chips. 

Spoon the batter into paper cases about 3/4 full. Those muffins rise nicely. Bake them for 15-20 minutes until toothpick picked in the middle comes out clean. When baked leave them for a few minutes in the baking tin. Then transfer to the wire rack to cool down completely.

Melt some dark chocolate and pour over each muffin top. 

Rice Krispies cupcakes III (reindeer)

Another Christmas recipe. Or I should say this is regular rice krispies cakes recipe, which comes from this website, but the decoration brings Christmas sin mind. These cupcakes are very crunchy and chocolaty and there is no need for baking them.

Ingredients for 12 cupcakes:

• 60g butter
• 3 tbsp golden syrup
• 100g milk chocolate
• 90g Rice Krispies

Line muffin tin with paper cases.

Melt the chocolate add the butter and stir until is melted into chocolate. Stir in the golden syrup. At last but not at least add rice krispies and combine well with chocolaty mixture. Spoon this mixture into paper cases, with bask of the spoon or knife try to make the top as smooth as possible. When all paper cases all full put the tin into fridge for at least an hour.

For decoration:

• red M&M for noses
• small, white candies for eyes
• pretzels for antlers
• about 400g milk chocolate

When the cupcakes are cooled down and hard remove them from the fridge and start decorating. 

Melt the chocolate and pour it over each cupcake to make the surface as smooth as possible. When the chocolate is still warm place the antlers, eyes and noses into their places. Let the chocolate to cool down and harden. Then it is a time to paint reindeers' ears and muzzle. 

Banana and chocolate muffins

There were 3 riped bananas in the fruit bowl. They were perfect for a cake, so I decided to bake banana muffins according 'Chocolate bakes' recipe. This recipe, as most of muffins recipes, was very easy to make. Muffins were  moisture, sweet  and I could not stop eating them, so I ask my husband to share with his workmates. I hope they do enjoy them now :) 

Ingredients for 14 muffins*:

• 350g flour
• 25g cocoa
• 2 1/2 tsp baking powder
• 100g caster sugar
• pinch of salt
• 2 eggs
• 300 ml buttermilk (there is milk in original recipe)
• 125g melted butter
• 2 bananas, peeled and diced, plus 1 banana, peeled and sliced
• 75g dark chocolate chips
• icing sugar for dusting

* I used standard size muffin cases and baked 28 muffins, which was quite surprising for me

 Dice 2 bananas, slice 1 banana and set aside. Melt the butter.

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

In a big bowl sift the flour, cocoa, baking powder, caster sugar, salt and chocolate chips and whisk them together.

In separate bowl whisk the eggs with buttermilk and butter. Pour this mixture into bowl with dry ingredients, add diced bananas. Fold all ingredients together until just combined. 

Spoon the batter into paper cases, place 1 banana (or more) slice on top of each muffin. Bake for 15-20 min  (check after 15 min) until risen. Cool down on wire rack, dust with icing sugar. Enjoy !