Speed Baking - Sweet Muffins

I bake a lot from scratch, and try to fit in baking batches of goodies around a busy family life.  Muffins are a favourite quick bake of mine because they're great for using up fruit, and sometimes vegetables, that are past their best.  I know my basic recipe off by heart, and can almost bake them in my sleep.  I'm so knackered sometimes it's almost like baking in my sleep. Not that I recommend baking when really tired, safety first chaps. 

My top tip is: Have an easy recipe that you know works well and bake it often. 

Coat warm muffins in melted butter then roll in cinnamon sugar

Handy hints

Always preheat your oven before you start gathering ingredients and making the muffins.

Measure out the ingredients accurately, either with measuring cups or scales.

Don't over-mix or beat the batter, this will result in heavy and tough muffins.

Once your mixture is in the tin, get it in the oven quickly.  Don't leave it hanging around or the muffins won't rise well.

Don't over-bake muffins as they will become dry. It's better to check them and put them in for a few minutes more than to over cook them to start with.

Muffins are best eaten on the day they're made, but will keep in an airtight container for a day or two.  You can freeze muffins easily, just thaw at room temperature for an hour or two before eating.

Split plain muffins in half, full and top them with cream or buttercream

Basic Sweet Muffin Recipe

280g/2 1/3 cups plain flour

1 Tblsp/3 tsp baking powder

110g/½ cup sugar

2 free range eggs

250ml/1 cup milk, can be non-dairy milk

90ml/6 Tblsp oil or 85g/ 1/3 cup butter, melted

Preheat your oven to 200C/180C Fan/Gas Mark 6.  

Line muffin trays with paper cases or grease the holes of a 12 hole muffin tin.  

Sift the flour and baking powder into a bowl then stir through the sugar until combined.

In a separate bowl or jug combine the wet ingredients.  Beat together the eggs, milk, and oil or melted butter until combined.

Make a well in the dry ingredients and pour in the wet ingredients.  Mix gently until just combined, don't beat the mixture.

Spoon the mixture evenly into your prepared muffin cases or tray and bake in the preheated oven for about 20 minutes.  The muffins should be well risen golden and firm to the touch.  A skewer inserted in to the centre should come our free from crumbs.

Leave the muffins to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

Muffins are perfect for using up fruit, or for a fruity teatime treat

Additional flavourings

Spices such as cinnamon, nutmeg, ground ginger are great - experiment to find your favourite combinations.

Citrus zest adds a delicious zing to muffins, 

Diced fresh fruit works well, as do berries and dried fruit such as raisins, dried apricots, cranberries.

When adding fresh fruit, it’s best to toss the diced fruit or whole berries in the dry ingredients, this helps stop the fruit from sinking when the muffins are baking.  It’s also important to mix very carefully if you’re adding delicate fruit (like raspberries), or they’ll break down a lot during mixing and turn your batter pink.

You can also add chocolate chips, chopped nuts, grated vegetables such as carrot or sweet potato.  If you're using courgette it pays to squeeze as much moisture out of it as you can because it can sometimes make muffins soggy.

Basic Chocolate Fudge Muffins

225g plain flour 1 3/4 cups plain flour

55g/½ cup cocoa powder

1 Tblsp baking powder

110g sugar/½ cup sugar

2 medium eggs

200g natural yoghurt, or non-dairy substitute

90ml/6 Tblsp oil or 85g/ 1/3 cup butter, melted and cooled

45ml/3 Tblsp golden syrup

Preheat your oven to 200C/180C Fan/Gas Mark 6.  

Line muffin trays with paper cases or grease the holes of a 12 hole muffin tin.  

Sift the flour, baking powder, and cocoa powder into a bowl then stir through the sugar until combined.

In a separate bowl or jug combine the wet ingredients.  Beat together the eggs, soured cream, oil or cooled melted butter, and golden syrup until combined.

Make a well in the dry ingredients and pour in the wet ingredients.  Mix gently until just combined, don't beat the mixture.

Spoon the mixture evenly into your prepared muffin cases or tray and bake in the preheated oven for about 20 minutes.  The muffins should be well risen golden and firm to the touch.  A skewer inserted in to the centre should come our free from crumbs.

Leave the muffins to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

Who can resist a chocolate muffin?