Spiced Blueberry Muffins

Ingredients:

1 tablespoon all-purpose flour;

1 1/2 cups fresh or frozen wild blueberries;

2 cups all-purpose flour;

3/4 cup sugar;

1 tablespoon baking powder;

1/2 teaspoon salt;

1/2 teaspoon ground cinnamon;

1/8 teaspoon ground nutmeg;

1/8 teaspoon ground cloves;

1/3 cup butter, softened;

1 (8-ounce) block fat-free cream cheese, softened;

1/2 cup 2% reduced-fat milk;

2 large eggs;

1 teaspoon vanilla extract;

cooking spray;

1 1/2 tablespoons sugar.

Preparation:

Preheat oven to 425°F. Coat a muffin pan with cooking spray. In a small bowl, combine blueberries and 1 tablespoon flour, tossing gently.

In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. In the middle of the mixture, make a deep indentation/well. 

In a medium bowl, blend butter and cream cheese with a mixer on high speed. This should take about 1 minute. Pour in milk, eggs, and vanilla. "Beat to combine." Pour mixture into the flour bowl indentation. Stir together until dry ingredients are barely moistened. Add blueberries. Stir them in gently.

Divide batter amongst 14 muffin cups. "Sprinkle 1 1/2 tablespoons sugar evenly over batter." Bake 15 minutes. Muffins should "spring back when touched lightly in center. " Remove from oven. After 5 minutes, scoop muffins out of pans and let them cool on a wire rack.

Cranberry Muffins

Ingredients:

2 cups flour;

1 tablespoon baking powder;

1/2 teaspoon baking soda;

1/4 teaspoon salt;

1 large egg;

3/4 cup sugar;

1/4 cup unsalted butter, softened but not melted;

1/2 teaspoon grated fresh ginger;

rind of one lemon grated;

rind of one orange, grated;

3/4 cup citrus juice (combined juice of 2 lemons and 2 oranges);

1 1/4 cup fresh or frozen cranberries;

2 tablespoon sugar.

Preparation:

Preheat oven to 400°F. Spray a muffin tin with cooking spray. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk it all together. Set aside.

In a large bowl or stand mixer bowl, cream the sugar and butter together. (You can use the stand mixer paddle, a hand mixer, a pastry cutter, or if you're a little masochistic, two forks.) Add egg. Stir in. Add ginger, lemon zest, orange zest, and citrus juice. Stir. Slowly add the flour mixture, mixing until the batter is just moist. Gently stir in cranberries.

Split batter among the muffin tins. Top every one with a little sugar. Bake 15 to 20 minutes. Muffins should be golden brown and pass the toothpick test when finished. (Stick toothpick in center. If it comes out clean, you're good to go.) Remove pans from oven and let muffins cool in tin for a few minutes. Then, pry the muffins out and eat immediately, or let them come all the way down to room temperature.

Cranberry Pumpkin Muffins

Ingredients:

1/2 cup millet (uncooked);

2 eggs;

1/2 cup sugar;

1 tsp vanilla;

1/2 cup plain yogurt;

1/8 cup vegetable oil;

1.25 cups pumpkin puree (fresh or canned);

1 cup flour (all white, or 1/2 white 1/2 whole wheat);

1 teaspoon baking soda;

1 teaspoon cinnamon;

2 teaspoon fresh grated ginger;

2 cups fresh or frozen cranberries.

Preparation:

Preheat oven to 375 degress. Grease a muffin tray, or line with muffin papers. Toast millet in a hot dry skillet until it's lightly browned and starts to smell toasty. Set aside. Beat together eggs, sugar, and vanilla until well mixed. Then add in yogurt pumpkin, and vegetable oil. Mix.  In a different bowl, combine flour, baking soda, cinnamon, and millet. Combine wet and dry, and stir in cranberries. Don't overmix, or muffins will be tough - use minimal stirrage. Bake at 375 for 20-25 mins or until a knife comes out clean.

Chocolate muffins

Ingredients:

1/4 cup chocolate chips;

1/4 cup tutti frutti;

1/3 cup unsweetened cocoa powder;

1/2 cup all purpose flour;

1/4 cup whole wheat flour;

1 egg;

1/3 cup sugar;

1/2 tsp baking powder;

1/4 tsp baking soda;

1 1/2 tbsp butter at room temp;

1/8 cup any cooking oil;

1/4 cup milk;

1 tsp vanilla extract;

1/2 tsp cinnamon;

1/2 tsp lemon zest;

pinch of salt.

Preparation:

Put the microwave in convection mode and preheat to 225 C

Take a large bowl sieve the whole wheat flour,all purpose flour, cocoa powder, baking power , baking soda , cinnamon and salt all together.

In another bowl beat the eggs and sugar for 3 min with a hand blender with medium speed till it become fluffy.Then add butter,cooking oil,milk,lemon zest and again blend till it all mix nicely.

Take the flour and slowly add to the above egg mixture and stir till it blends properly .This can done with hand blender or even with a spatula.

Now add all the tutti frutti and chocochips to the above mixture and stir softly with spatula.Take 12 muffin cups, spray some oil n pour 3/4 batter each cup.Top some chocochips n fruit bites to the prepared muffins.Then place this tray in the microwave and let it bake for 20 min.

You muffin is ready to be served after it cools.

Champagne Grape Muffins

Ingredients:

1 cup champagne grapes + some for garnishing;

1/2 cup all purpose flour;

1/4 cup whole wheat flour(Atta);

1 eggs;

1/3 cup sugar;

1/2 tsp baking powder;

1/4 tsp baking soda;

1 1/2 tbsp butter at room temp;

1/8 cup canola oil;

1/4 cup milk;

1 tsp vanilla extract;

1/2 tsp cinnamon;

1/2 tsp lemon zest;

pinch of salt;

Preparation:

Wash the grapes n pat it dry n keep aside. Preheat the oven at 350 F

Take a large bowl sieve the whole wheat flour,all purpose flour, baking power , baking soda , cinnamon and salt all together.

In another bowl beat the eggs and sugar for 3 min with a hand blender with medium speed till it become fluffy.Then add butter,canola oil,milk,lemon zest and again blend till it all mix nicely.

Take the flour and slowly add to the above egg mixture and stir till it blends properly .This can done with hand blender or even with a spatula.

Now add all the grapes to the above mixture and stir softly with spatula.Take nine muffin cups, spray

some oil n pour 3/4 batter each cup.Then place this tray in the middle rack of the oven and let it bake for 30 min.

After 20 minutes pull out the tray and arrange one grapes on each muffin n bake for another 10 min.You muffin is ready to be served after it cools.

Crumbled Banana Walnut Muffin

Ingredients:

1.5 cup all purpose flour;

1/2 cup brown sugar;

1 egg lightly beaten;

3/4 cup milk;

1/4 cup oil (rice bran oil);

1/2 tsp baking soda;

1 tsp baking powder;

1/2 cup mashed banana;

1/4 cup walnuts;

pinch of salt.

For Topping:

2 tbsp brown sugar;

2 tbsp flour;

1/4 cup chopped walnuts;

1 tbsp butter.

Preparation:

Line a muffin pan 2x3 with paper cups.

Prepare the topping by combining sugar and flour in a bowl, rub in butter and mix the chopped walnuts and keep aside

Preheat the oven to 200 degree centigrade, sieve the dry ingredients(flour,baking soda,baking powder,salt) into a bowl for 3 times

Beat the egg with brown sugar for 1 min then mix milk,oil,banana to it. Now add the dry ingredients to the mixture slowly till all ingredients get incorporated. Do not overmix.

Mix the walnut and pour the mixture into the paper cup upto 3/4th level.Sprinkle muffins with topping, bake at 200 C for 25 min or until the muffins are brown and firm. Remove and let it cool on a cooling rack.

Serve warm or store in a air tight container.

Muffins with Cinnamon Buttercream Frosting

Ingredients:

For the Muffins:

1 cup pumpkin puree;

1/2 cup milk;

2 large eggs, lightly beaten;

1/2 cup brown sugar;

2 teaspoon baking powder;

1 teaspoon baking soda;

1/4 teaspoon salt;

2 teaspoons pumpkin pie spice;

1/2 teaspoon vanilla extract;

2 cups all-purpose flour.

For the Frosting:

1 cup (2 sticks) unsalted butter, softened to room temperature;

2 cups confectioners (powdered) sugar;

1 Tablespoon heavy cream;

1/4 teaspoon salt;

1 teaspoon vanilla extract;

1 Tablespoon + 1 teaspoon cinnamon.

For the optional garnish:

Candy pumpkins and/or candy corn.

Preparation:

Preheat the oven to 350F. Thoroughly coat a standard muffin tin with nonstick spray.

In a large mixing bowl, whisk together pumpkin puree, milk and egg. Add all of the rest of ingredients, except flour. When everything is thoroughly mixed, add flour, and stir until completely incorporated, but not more.

Fill each tin about 3/4 of the way full (I used a full ice cream scoop worth of batter per portion) and put into the oven. Immediately turn the oven temperature down to 325 as soon as you put the cupcakes in oven, which will help them rise. Bake for 20 minutes, or until a tester comes out clean.

While the cupcakes are cooking, prepare the frosting by creaming together the butter and sugar on medium speed for about a minute, and then add the cream and whip on high speed for about 5 minutes, until the color is about two shades lighter and the texture is creamy. If the frosting is too stiff, add an additional 1 T heavy cream and whip for an additional 3-5 minutes. Add salt, vanilla and cinnamon, and whip for 2-3 more minutes until light, fluffy, and uniform in color (you may need to scrape down the bowl once or twice during mixing to make sure everything is mixed evenly).

When the cupcakes are done, remove them from the pan and allow to cool completely on a rack before frosting. Top with candy garnish.

Celebration Cookie Cups

Ingredients:

1 cup packed light brown sugar;

1/2 cup granulated sugar;

1 1/2 cups butter, melted and still warm;

2 large eggs, lightly beaten;

1 teaspoon vanilla extract;

Pinch salt;

2 teaspoons cornstarch;

2 1/4 cups all-purpose flour;

1/2 cup sprinkles + more for garnish;

1 cup white chocolate chips or chunks.

Preparation:

Preheat oven to 350F. Line a 12-cup mini muffin tin with cupcake papers, and set aside.

In a large mixing bowl, use a fork to mix both sugars together. Pour in melted butter and mix to thoroughly combine. Mix in eggs and vanilla, followed by salt and cornstarch. Once all of the ingredients are completely mixed, add flour, and gently incorporate. Before the flour completely disappears into the batter, gently fold the sprinkles and chocolate (fold means carefully turn over the batter until everything is evenly distributed). Make sure no flour remains visible.

Scoop about 3/4-1 Tablespoon of batter into prepared muffin tin. Top with a generous pinch of additional sprinkles. Put the muffin tin into the oven, and immediately reduce heat to 325 and bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean, with no wet batter on it.

Allow to cool about 5 minutes in the muffin tin before transferring to a wire rack to cool completely.

Tiramisu Cupcakes

Ingredients:

Cake:

1 1/4 cups cake flour;

1 teaspoon baking powder;

1/4 cup milk;

1/2 teaspoon salt;

1 teaspoon vanilla extract;

1/2 stick unsalted butter; melted;

3 large eggs;

3 eggs yolks;

1 cup granulated sugar.

Espresso Syrup:

2 tablespoons espresso powder;

6 tablespoons warm water;

1 tablespoon granulated sugar;

Mascarpone Frosting

1 cup heavy cream;

3 ounces mascarpone cheese; room temperature;

1/2 cup powdered sugar; sifted.

Others:

1/4 cup unsweetened cocoa powder;

12 espresso macarons (optional).

Preparation:

In a large bowl, sift flour, baking powder and salt.

Warm milk, vanilla and butter in microwave until butter is melted. Set aside to cool a little.

In a large heatproof bowl, combine whole eggs, yolks and sugar. Using a handheld electric mixer, beat on high speed until foamy for a minute. Set bowl over a pan of barely simmering water. Beat on high speed until sugar is dissolved and mixture is warm. Remove bowl from heat, continue whisking until mixture becomes thick and pale in colour.

Gently but thoroughly fold egg mixture into the flour mixture in 3 batches. Stir 1/2 cup batter into the milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 18 to 20 minutes, until the edges are light golden brown. Transfer muffin tin to a wire rack and let cupcakes cool completely.

Mix all espresso syrup ingredients. Let the syrup cool to room temperature. Poke holes with a fork on top of each cupcake before brushing the syrup on top. Repeat until all the syrup is used. Allow cupcakes to absorb liquid for 30 minutes.

To prepare frosting, in a bowl of a standing mixer with a whisk attachment, beat heavy cream until it holds stiff peaks. Transfer to another bowl. Whisk mascarpone and powdered sugar until smooth. Gently fold in the whipped cream until completely incorporated.

Frost the cupcakes with the mascarpone. Dust with cocoa powder. Topped each cupcake with an espresso macaron if you prefer.

Best Chocolate Cupcake

Ingredients:

chocolate cupcake:

1 cup granulated sugar;

2 tablespoons all purpose flour;

3/4 cup all purpose flour;

1/4 cup unsweetened cocoa powder; sifted;

2 tablespoons unsweetened cocoa powder; sifted;

3/4 teaspoon baking powder;

3/4 teaspoon baking soda;

1/2 teaspoon salt;

1 large egg; room temperature;

1/2 cup sour cream; room temperature;

1/4 cup canola oil;

1 tablespoon vanilla extract;

1/2 cup boiling water;

chocolate buttercream:

2 sticks unsalted butter; room temperature;

2 cups powdered sugar; sifted;

1 teaspoon vanilla extract;

2 tablespoons heavy cream;

1/2 cup cocoa powder; sifted;

2 tablespoons chocolate sprinkle.

Preparation:

To prepare cupcake, preheat over to 350F. Grease muffin tin or line with muffin liners.

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.

Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.

Pour in the boiling water, and slowly mix until smooth and liquidy.

Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

Frost the cupcakes with the buttercream and garnish with chocolate sprinkles.

Chocolate Muffins

Ingredients:

2 1/2 cups (375g) self-raising flour;

1 cup (200g) brown sugar;
1/2 cup (50g) cocoa powder;
1/2 teaspoon bicarbonate of soda;
125g butter, melted;
1 cup (250ml) milk;
1 tablespoon white vinegar;
1 teaspoon vanilla extract.

Chocolate icing:
200g dark chocolate, chopped;
125g butter, chopped;
1/2 cup (80g) icing sugar mixture.

Preparation:

Preheat oven to 180°C. Line twenty-four 1/3 cup (80ml-capacity) muffin pans with paper cases.
Combine the flour, cocoa powder, sugar and bicarbonate of soda in a large bowl. Make a well in the centre.
Whisk the butter, milk, vinegar and vanilla together in a jug. Pour into the well and use a wooden spoon to gently stir until mixture is just combined. Spoon evenly among the lined pans.
Bake in preheated oven for 20 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and set aside to cool.
To make the chocolate icing, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat. Add the icing sugar and stir well until combined. Set aside for 15-20 minutes or until icing is firm. Use a wooden spoon to beat until smooth. Spread over each muffin and serve immediately.