I can’t believe that I finally able to make those pretty muffins. I don’t know what other people think, but to me they are beautiful, and I made them myself which made me feel so proud of myself, hahaha………………since I am such an amateur in baking, I guess I can say that this is a big achievement to me.
Why I chose muffins as my second experiment after making chocolate chip cookies? Well, I tried to find the easiest recipe that I thought I would be able to do, and muffins (based on what I read) was pretty much easy since it didn’t need to use mixer, kneading, proofing, etc which sounded so out of this world to me. All I had to do was to mix the batter, put them in the oven, and voila………………there came my beautiful warm muffins. Sounds so easy, rite? Or not…………………….
Yup, I should have known that I shouldn’t have trusted my eyes and my feeling so easily since it wasn’t as easy as it was written in the Instagram post or in the blogs. In total, I’ve tried three times making muffins in which I threw the last two batches of my muffins straight to the dust bin since it was impossible to eat them. It was so frustrated for me!
Well, but I learnt my lesson and started to read carefully of how to make good muffins. Yeah, better late than never, right? I googled and based on other people’s experience , I tried to improve my methods of how to make good muffins.
My first batch of muffins was actually good in term of taste. It was delicious and my husband and son loved them so much. My husband ate three muffins and asked for more. The problem was, it didn’t rise and it didn’t crack (I like to see the cracks on top of the muffins) and I just found out later that I forgot to add egg……………sigh, and that made the muffins so crumble and although they were good, but didn’t seem and feel like real muffins. Since the taste was good, I stick to the recipe but this time I didn’t forget to add the egg.
Well, actually adding egg made a huge different in my muffins texture. It looked and taste and felt like muffins that I used to eat. I mean, look at the inside of the muffin
Secondly, I didn’t use muffin trays and I found out later that even if I don’t use muffin tray, there are still other ways which I will show later in my next post which can also make the muffins rise nicely. So I bought a muffin tray and baked my muffins in my new muffin tray.
The next thing I learnt was to set the oven temperature to be as hot as 200 Celsius degree then lower down just after I place the muffin tray inside the oven. Then, I should fill my muffin cups until nearly full so it will rise high, which I didn’t do because I don’t really like super big muffin tops (but then again, it’s just my preference, but I think I’ll try to do it some other time just to see how it goes). Let’s just say that I like the head to be balanced with the body, hahaha………………..I even made small muffins in big cups because I loved to see them blossomed inside like little flowers.
So, this is the recipe for vanilla muffins. My husband said he would like choco chips on top better, but I still chose raisins because they’re healthier than chochips and he already had enough chocochip cookies…………………….for me, I like raisins better than chocochips, but the toppings can actually be anything, and even grated cheese.
This recipe is for 6 muffins
- 150 gr all purpose flour
- 75 gr sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 egg in room temperature, beaten in a separate bowl
- 50 gr butter, melted and let it cool in room temperature
- 50 ml cooking oil
- 50 ml milk
- 1/2 tsp vanilla essence
- Preheat oven to 200 Celsius degrees (don’t forget to do this step before making the muffin batter, as this is to make sure that the oven is hot enough when we start baking the muffin)
- Line muffin tray with paper muffin cases
- In a small bowl, whisk together all wet ingredients until everything is well mixed
- In a large bowl, combine together all dry ingredients. Make a well in the center, then add the wet ingredients mixture into the well
- With a rubber spatula, gently fold the batter just until batter is moistened (it will need 15 to 18 strokes). Be careful not to overmix the batter, a few lumps are fine
- Spoon batter into prepared muffin cups, filling each about two-thirds full (i only filled 1/2 because I used small paper cups, then sprinkle some raisins or grated cheese or chocolate chips as you desire
- As soon as the muffin tray goes into the oven, lower down the oven temperature to 170 Celsius degree
- Bake for 20 to 25 minutes (I needed to bake for 25 minutes in my oven, but then again, each oven is different)
- Bake until a toothpick inserted in center of a muffin comes out clean
- Leave the muffins in the tin to cool for about 5 mins, loosen muffins, and transfer to a wire rack to cool completely
- Serve warm
- How to store muffins: place paper towel in the bottom of an air tight container. Place the muffins on top of the paper towel. Add another paper towel on top of the muffins, then close the lid. The paper towel will absorb the extra moisture
Note: The original recipe was actually used 100 gr of sugar, but that was to sweet for us, so I reduced the sugar to 75 gr. Since these muffins are not so sweet, they are best topped with something sweet like raisins or semi sweet chocolate chips. I also tried topped with cheddar cheese which my son loved the most because he was a cheese lover.
Well, anyway, there is only one way to describe these muffins: