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Soft and moist interior, crips outer shell, bakery-style high domed muffins. Blueberry or Coffee with Chocolate Chips. If you would like to read the adventure of how this recipe was developed, click here

Yields 24 regular-sized muffins , because a dozen just isn’t ever enough. 

  • ———-DRY MIX———–
  • 625g (5 cups) all-purpose flour 
  • 2 tablespoons baking powder
  • 2 teaspoon baking soda
  • 1 tsp salt
  • Zest from 2 lemons
  • Alternative: 3 cups chopped walnuts & 2 large bananas
  • ———-WET MIX————
  • 240 ml (1 cup) vegetable oil
  • 200g (1 cup) sugar ( yields a lite sweetness and is halved of normal)
  • 750 ml (3 cups) cup soy milk + with 2 tbsp vinegar
  • 2 tablespoon vanilla extract
  • Alternative: 3 cups blueberries or 6 tbs coffee or 2 cups chocolate chips
  • ———EQUIPMENT NEEDED ——-
  • weighing scales / measuring scoops
  • 2 large bowls – one for wet, another for dry
  • spatula

METHOD

  1.  In a large bowl, combine all the dry ingredients together – flour, baking powder, baking soda, salt.
  2. In another bowl, measure out the soy milk and vinegar. Allow to sit a few minutes to create buttermilk. It will look curdled. 
  3. Warm the wet mixture to allow the sugar to dissolve better. Add oil and sugar, stir to disolve sugar.
  4. Add about 2 cups of the dry mixture to the wet mixture. It combines better. Then pour all the wet into the dry to combine. DO NOT over mix otherwise the muffin will be dense and hard. Gently fold a few time. It’s OK to see some small lumps. The batter should not be heavy, either should it be watery. It scoops like a thick gravy.
  5. Grease / dust with flour 24 muffin pans. Use paper liners if there is mashed bananas.
  6. Use a soup ladle to scope to about 1/3 of each muffin pan. Insert the blueberries / chocolate chips. Then scope another batter over the top until it is about 90% fills the pan. This ensures the berries / choc bits do not sink to the bottom nor burn on the very top. Most other recipes will state to fill to 3/4. That’s fine if you want a flat top. For high dome, fill it up. Top with sprinkles of sugar for sparkle.
  7. For colour pattern effect: Divide the batter in half. To one half add the coco powder and coffee,  and blend until  a homogeneous color. Ensure one colour is thicker than the other. Fill your muffin pan with one scoop plain batter and one scoop chocolate batter filling the tin 3/4 of the way. Pipe out circles or any pattern your creative streak desire with a  toothpick  to swirl the two batters together.
  8.  Heat oven to 220 degrees C. In the meanwhile allow the batter to rest. My oven takes under 5 minutes to reach the desired temperature. Use an internal oven thermometer to get an accurate reading of the internal temperature. Do not rely on the oven gauge. 
  9. Place trays at the hottest layers. For my convection oven this would be on the 2nd and 4th levels for a 2 tray bake.
  10. Set timer to bake at 220 degree for 8 minutes. Baking times will vary depending on the temperament of each oven.
  11. Turn off oven. Test that a toothpick inserted to the middle comes out clean. 
  12. Remove trays. After a couple of minutes and the trays are warm enough to handle, remove muffins. Allow to cool on a cooling rack. Do not cool in the pans as the moisture will be trap and they could turn soggy instead of an outer light crisp.
  13.  Store in air-tight container at ambient temperature. When about to eat, warm it slightly to refresh the aroma and flavours. ENJOY!

For this version seen here, I substituted a quarter portion of plain flour for bread flour to give a crisp crust and a firmer crumb to support the berries. There is also a touch of nutmeg as a secondary flavour.

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Banana walnut nutmeg muffin

Strawberry jam crouched within muffins topped with sunflower seeds

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