Mmmmmmmm muffins!!!

In the realm of ‘effort versus taste’… these muffins can easily be classified as divine. In your average well-equipped kitchen you’ll already have most of the ingredients needed for this recipe. If you plan on making impromptu cupcakes again, I’d suggest keeping flour, baking powder, brown sugar and vanilla essence handy. Most households will always have eggs, milk, salt and butter anyway. That way all you’ll need to get last-minute is nuts/chocolate/fruit.  The first thing you’ll need to do is lay everything on a table and prepare utensils for measuring – in this case a cup and measuring spoons (or a tablespoon and a teaspoon).

You’ll need:

  • 2 cups flour
  • 1 cup chocolate chips (I used white)
  • 1/2 cup nuts of your choice; crushed (I used pecan nuts, but you can easily defrost any of your ex boyfriends from the freezer)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 6 tablespoons butter (check that it is suitable for baking); melted (microwave for a few seconds)
  • 1/4 cup brown sugar; firmly packed
  • 2 eggs
  • 1 teaspoon vanilla essence

Once everything is laid out you preheat the oven to 200 C.

In large bowl, combine flour, chocolate chips, nuts, baking powder, and salt.

In small bowl, blend milk, melted butter, brown sugar, eggs, and vanilla; add to flour mixture.

Scoop into your cupcake tray (very good buy) and stick them in the oven. They need about 20 minutes or so. You can check them with a toothpick – if it comes out dry or (nearly, nearly) almost dry, then they’re ready. Let them cool if you manage to resist.

Then … SHARE! 🙂

With thanks to Kurt who explained the difference between a muffin and a cupcake 😉


7 Comments

  1. Posted April 27, 2010 at 1:14 pm | Permalink

    LOL I guess we’re not most households then ;P

    They look divine though, will try it out.

    • Posted April 28, 2010 at 11:43 am | Permalink

      hahahah! that’s why I said ‘most’ – it really depends on how much you cook; but once you have the dry ingredients they do last a while. As for milk, eggs etc… hmmm well in your case you will need to plan in advance! Do try them, they’re very easy and the result is amazing!

  2. Posted April 28, 2010 at 12:27 pm | Permalink

    is sharing really necessary for recipe success? …

    • Posted April 28, 2010 at 1:05 pm | Permalink

      LOL – not it’s an optional ingredient really. You choose which chocolate, which nuts and whom to share with. Just give them to the person you love most :p :p

  3. Posted May 24, 2013 at 1:23 pm | Permalink

    Hooooray!! yes the difference between a muffin and a cupcake is vast, when you know how to make them! There are some that really, really blur the lines though..

    Also I would really like to recommend using extract not essence – vanilla essence actually has no vanilla in it, however extract does.. it makes the taste so much better!!! Overseas I use vanilla bean paste, but it’s impossible to find here. but you can find extract these days. Also note that extract and essence are called vice versa in the states.. just to make things more confusing!! 😀

    • Posted May 24, 2013 at 1:25 pm | Permalink

      Also – butter is always suitable for baking! it’s the artificial (the ones specifically full of hydrogenated trans fats) that aren’t!

      • Posted May 24, 2013 at 5:01 pm | Permalink

        Lara your input is always appreciated 🙂
        Since writing this post I have made my own extract and have used that since – in fact I will link to it later – I much prefer knowing what’s in it now of course. Hahah I loved the fact that in the states the names are reversed.. had never noticed that.

        Re butter, I once used a type that said it was not suitable for baking and it certainly did not make a difference to the taste or consistency. I suppose it has to do with the temperature it’s going to reach in the oven; trans fats would be dangerous in that case.

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