Savory Corn Kernel and Parmesan Cheese Muffins

Don't let the ingredients fool you, this recipe is actually quite easy to make. Basically just mix the dry and wet ingredients, combine them then bake till set. You can serve these muffins as breakfast, afternoon snack, or even a hearty side for dinner. Perhaps pack one or two for picnic. Either way, it's a delightful detour away from the regular sweet flavored muffins. 

Savory corn kernel and parmesan cheese muffins - 

Ingredients (makes about 10)?

Dry: 

• 1 cup all purpose flour
• 1 1/4 cups shredded parmesan cheese
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 140 grams/1 small can corn kernels
• 25 grams chives

Wet:

• 250ml whole milk
• 100ml light-tasting oil
• 2 eggs

Others:

• Extra light-tasting oil to coat the muffin tin

How?

Preheat the oven to 395 degrees Fahrenheit/200 degrees Celsius. Brush some light-tasting oil to the muffin tin.

Drain the corn kernels and finely chop the chives. Bring out a big bowl and add in all the ingredients listed under the "dry" section, including drained corn kernels and chopped chives. Mix till evenly blended.

Take another bowl, beat together all the ingredients listed under the "wet" section.

Add the wet ingredients to the dry ingredients. Mix till just combined.

Spoon the mixture to muffin tin then into the oven for 20 to 25 minutes, or till the top appears golden brown.

Remove from heat and run the back of the knife along the rim of each muffin. Carefully pop the muffins out without breaking them apart.

I especially love it when biting into corn kernels. It's the pop of sweetness from the corn kernels that make these muffins so special.

Extended reading:

• Honey muffins - simple, so the quality of the honey matters the most
• Lemon crumb muffins

Honey Muffins - Simple, so the Quality of the Honey Matters the Most

This recipe is so simple, you don't even need to bust out the mixer, not handheld mixer too to finish the job. However, since it's so easy to make, the quality of the ingredients become the key. Especially honey, our main flavor source. Try to use all natural, the thicker kind of honey, it'll really make a difference in the end.

Honey muffins - 

Ingredients (makes about 8 to 10)?

Dry - 

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt

Others - 

• 1 cup whole milk
• 1/4 cup honey (plus more to drizzle on top if preferred)
• 1 room temperature egg
• 4 tablespoons unsalted butter

How?  

Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius. Line the muffin tray with muffin cups.

Transfer unsalted butter to an oven-proof cookware then into the oven until the butter melts. Once melted, remove and set aside for later use.

Take a big bowl, sift in all the ingredients under the "dry section." Then whisk till evenly blended.

Take another big bowl, break in one room-temperature egg along with 1 cup of whole milk, 1/4 cup of honey, and all the melted butter. Whisk till evenly blended.

Mix together the dry ingredients and wet ingredients. Usually I would add the dry ingredients to the wet ingredients in two batches. But since this is a fairly hassle-free recipe, do whatever you'd like and just make sure to evenly blend these two bowls of ingredients together.

Add the batter to muffin cups, I actually added till around 80% to 90% full. That way the muffin will puff up over the edge of the muffin cups, I find that much more delicious-looking per my preference.

Into the preheated oven and bake for 15 to 18 minutes, mine took 15 minutes.

Remove the tray from the oven and wait till cool enough to handle by hand. Take out all the muffin cups. The muffins are sweet enough already, but you can drizzle even more honey over when serving. 

I used really high quality Manuka honey from New Zealand, maybe a bit too luxurious but the flavor in the end was totally worth it. The muffins come with a dense sweetness and floral note, and they were moist too even after couple days out in the kitchen (inside a storage container).

Extended reading:

• Lemon crumb muffins

Lemon Crumb Muffins (Recipe Makes About 10)

I have to admit that when I first having the thought of making lemon crumb muffins, "it seems troublesome," I murmured. There're the main muffin part, the crumbs, and the glaze I have to worry about. So much components just for a muffin. Well, I was wrong.

It sure seemed like a lot of work to do. However, once I prepped all the ingredients beforehand, putting together all the parts, the actual baking was like a no-brainer. Compared to making layer cakes or crepe cakes, this lemon crumb muffin recipe, easy-peasy.

Lemon crumb muffins -

Ingredients (about 10 medium muffins)?

Main part - dry ingredients:

• 2 cups all purpose flour
• 1 1/4 cups granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Main part - wet ingredients:

• 3 eggs
• 2/3 cup sour cream
• 2/3 cup or 150 grams melted unsalted butter
• 1 tablespoon lemon zest
• 2/3 tablespoon lemon juice

Crumbs:

• 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• 1/12 cup or 20 grams cold unsalted butter

Glaze:

• 1/6 cup granulated sugar
• Almost 2 tablespoons lemon juice

How?

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease or line the muffin tin with muffin cups. If greasing the tin, since we're going to use some melted butter later for the main muffin part, go ahead and warm up the butter first in the oven. Using a wee bit to grease the tin won't alter the final result.

Prepare two large containers, one sift in all the ingredients under the "main part - dry ingredients" section. 

Also mix in all the ingredients under the "main part - wet ingredients" with the other container. 

Add the "dry" part to the "wet" bowl in two batches. Mix before adding the second batch. Eventually mix everything till blended.

Prepare the third bowl, but first cut the cold butter into small cubes. To the bowl, add in all the ingredients listed under the "crumbs." 

Use a fork to mix these ingredients till it starts to become crumb-like consistency.

Pour the main dry and wet mixed batter to the muffin tin, filled up to 80% full. You might have to do it all over again if need to bake the second batch. 

Top each muffin batter with some "crumbs" over.

Into the oven and bake for 20 to 25 minutes, or run a toothpick text. Insert a toothpick to the center of the muffin. If it comes out clean without any uncooked batter sticking to it, then the muffins are ready. Remove the muffins from heat and wait till the temperature drops a little to handle by hand. 

Set a wire rack with large baking sheet on the bottom. Once muffins cooled down, take them out and set on wire rack.

Take a small bowl and whisk in ingredients listed under the "glaze" section. Drizzle that over semi-warmed muffins. The baking sheet on the bottom will help catching any sugary drippings. 

I'd like to eat it while the muffins are still kind of warm, but it's been proven, even after few days under room temperature, they're just as good with addicting grainy glaze intact. How can I be so sure? Well, all 10 muffins were gone in like three days (note that there're only me and Mister in the household). 

Definitely worth the effort making these addicting and lemony muffins.

  

Extended reading:

• Two-color madeleines
• Super addicting M&M's chocolate chip cookies 

Savory Muffins with Zucchini and Cheddar Cheese

My new year's resolution, eat healthier "time-wise." I tend to skip dinner then dive straight into big breakfast. The extended time frame is not a good thing for my digestive system. So to ease into a better habit, I cut down a small portion of breakfast and set up a rule that I have to eat something during late afternoon. 

Fruits and toasts are two options for my light afternoon meal. Lately, I've been eating some boiled chicken too. Once in a while, something more satisfying and of course with higher calories came into the picture. Just need to refrain myself not to reach out for the second one.

Zucchini and Cheddar cheese muffins -

Ingredients (for 8 to 10 medium sized muffins)?

• 1 1/4 cups all purpose flour
• 1/2 cup semolina flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup or half stick melted butter
• 1 cup whole milk
• 1 3/4 cups shredded Cheddar cheese
• 1 medium zucchini
• 1 egg
• Some ham cubes

How?

Cut the zucchini into strips or simply shred it with food processor. 

Preheat the oven to 350 degrees Fahrenheit. Line the muffin tray with paper muffin cups. Just to be safe, spray the liners with non-stick cooking spray.

Prepare a big bowl and mix in all purpose flour, semolina flour, baking powder, baking soda, and salt.

Prepare another big bowl. Add in melted butter, egg, milk, zucchini and blend together. 

Pour the dry mixture into this wet mixture. Mix together then fold in the cheese. Pour the mixture to the muffin cups. 

Into the oven and bake for around 5 minutes. Take out the muffin tray and push some ham cubes into the muffin mixture, also garnish some ham cubes on top of the muffins. 

The reason why we add the ham cubes now is that the ham will set "on" the muffins instead of "sinking" to the bottom.

Transfer the tray back to the oven and bake for another 27 to 30 minutes, at least till the edges turned slightly browned. Test with a toothpick by sticking it into the muffin, if it comes out clean, then the muffin is ready. I do recommend baking the muffins a little bit longer for that extra crunch on the edges. 

Once ready, remove from heat and wait till it cools down a little before popping the muffins out.


Other savory muffin recipe:

• Jalapeño and Cheddar cheese muffins

Savory Muffin Recipe: Jalapeño and Cheddar Cheese Muffins

More cheese please! 

First time trying out this recipe and was very happy with the oozing result. These savory muffins make a great weekend brunch item or afternoon snack. The use of heavy cream seemed to add even more moisture to the flour mixture. The leftover muffins were stored in the fridge and later heated up in the oven using medium low heat before serving. The texture wasn't dry at all even after days storing in such dry and cold environment. 

Confession time, I actually ate two in a row because the oozing cheese inside and the crunchy edge were too addicting. Do not attempt this recipe if you're on a diet. 


Jalapeño and Cheddar cheese muffins -

Ingredients (for 6 large ones or 8 medium ones)?

• 1 1/2 cups all purpose flour
• 2 cups shredded Cheddar cheese
• 1 cup heavy whipping cream
• 1 large egg
• 3 tablespoons pickled jalapeño plus additional slices for the topping
• 4 tablespoons unsalted butter
• 1 tablespoon baking powder
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon salt

How?

Preheat the oven to 375 degrees Fahrenheit and line the muffin tray with paper muffin liners. Melt the butter and let it cool down a little bit before mixing with other ingredients.

Chop the pickled jalapeño into tiny pieces and save a few slices to decorate the muffins. This recipe uses Cheddar cheese so the muffins are on the slightly salty side. Reduce the amount of salt by half if preferred. 

In a big bowl, mix together the flour, baking powder, sugar, and salt.

Take another big bowl, mix together heavy whipping cream, egg, and melted butter. Blend till fully incorporated. Add the dry ingredients to wet ingredients in two batches and blend well. Lastly, fold in diced jalapeño and shredded Cheddar cheese.

Scoop the batter into prepared muffin cups. Top each muffin with one jalapeño slice and press it down gently.

Into the oven and bake for 22 to 25 minutes. It can be hard to remove the liner from hot muffins. Just wait till it cools down a little and the liner should peel off easily.

Simply store the leftover muffins in the fridge and reheat in the oven before serving. 150 to 200 degrees Fahrenheit for 10 minutes, make sure the center is warm in order to get the best oozing effect from the Cheddar cheese.

Check out the oozing cheese in the center -

I should start baking more savory muffins, these are just too addicting. 

Berry Much Muffins

Too early for Christmas?

Ingredients (for 6)?

1 1/2 cup of mixed berries (it's gonna be a lot of berries, you can use 1 cup instead)
1/4 cup of whipping cream
1/3 cup of brown sugar
1/4 cup of honey
1/4 cup of butter (room temperature)
1 egg
1 cup of all purpose flour
1 teaspoon of baking powder
1 teaspoon of vanilla extract
Some salt

How?

Preheat the oven to 350 degrees Fahrenheit.

Pre a big bowl and sift 1 cup of flour there,
Add a pinch of salt and the baking powder.
In the other big bowl,
Beat the whipping cream, sugar, honey, egg, vanilla extract, and butter till well-blended.

Pour the dry ingredients to the bowl with wet ingredients,
Mix them well then pour in the berry mixture,
I used golden raspberries, red raspberries, blackberries, and blueberries.
Use a plastic spatula and fold the berries into the mixture.

Line up paper muffin cups in the muffin pan,
Into the oven for 25 to 30 minutes, or till the top turned slightly brown.

Taste even better if you drizzle some honey over the muffin!

Cindy's Rating: 7

Strawberry Muffins

I have to admit that I'm not the biggest fan of strawberry.

Everytime I go to the grocery store,
Strawberry is always my last choice of fruit that I'll bring home with,
Actually,
I haven't bought any strawberries for at least a year.
If I saw strawberry cake and chocolate cake on the menu,
Chocolate will be my immediate and final answer.

So how come I'm making strawberry muffins today?

Well,
My friend brought a giant box of strawberries to my house,
(Shouldn't my friend know better about my taste? >_<")
Right after I saw these little red things in the fridge,
My brain started to think,
It's trying to figure out a way to make those strawberries disappear,
Disappear in a breakfast-friendly way,
40 minutes later,
Strawberries turned strawberry muffins!-


Ingredients (for 8)?

1/2 stick of butter (melted, in room temperature)
1/2 cup of milk
1 teaspoon of vanilla extract
1 egg
1 3/4 cup of all purpose flour
1/2 cup of granulated sugar
1/4 cup of brown sugar
2 teaspoons of backing powder
1/2 teaspoon of salt
2 cups of chopped strawberries

How?

First let's preheat the oven to 375 degrees Fahrenheits.

When I'm baking something,
I like to get the dry and wet ingredients ready first,
And then mix them in the end,
It just makes life much easier for me.

So first just combine the flour, brown sugar, granulated sugar, baking soda, and salt in a big mixing bowl,
Have another mixing bowl ready, add milk, melted butter, egg, and vanilla extract in it.
Since we're using fresh chopped strawberries here,
Go ahead and prepare the fruit first and set it aside.

Now move on to the mixing part,
Mix the dry ingredients well, and pour in the chopped strawberries,
Give it a slight stir,
Have to be gentle here because we don't wanna mash the strawberries.
Meanwhile, mix the wet ingredients well, and pour the mixture into the dry ingredients.
Stir it till everything's combined nicely.

Have a muffin tin ready with 8 paper muffin cups in it.
Pour in the mixture and back for 25 to 30 minutes,
Or till slightly browned on the top,
I used a six muffin tin and saved the remaining mixture for a small round baking pan-


Mmmmmm,
My whole house smells like strawberries now,
Maybe next time I should give strawberry dessert a try when I eat out.

Cindy's Rating: 6

Double Chocolate Muffin

Let's start our new years with something sweet, shall we?

Double Chocolate Muffin *adapted from the recipe book "Chocolate Box"-

Ingredients (for six)?

3/4 cup of all purpose flour
1/6 cup or 2 oz of unsweetened cocoa powder
1/2 cup of milk
1/4 cup of granulated sugar
1/2 tablespoon of baking powder
3 tablespoon of melted butter
5 oz white chocolate (regular store package size, break into chunks)
1 egg

How?

Preheat the oven to 400 degrees Fahrenheits.

In a big bowl,

Sift the flour, cocoa powder, and baking powder,

This step can ensure the smooth texture of our muffins.

Add the sugar and 3 oz of white chocolate chunks into the mixture and give it a stir.

In a separate big bowl,

Beat the butter and egg for couple minutes,

While stirring, gradually pour in the milk.

Now let's pour the dry mixture into the wet mixture and stir till fully combined.

Line the muffin pan with muffin cups,

Pour in the mixture till about 3/4 full.

Don't get too greedy here,

Before I always thought that 3/4 looks so little, I don't wanna have tiny muffins!

Then I ended up with these gigantic muffin monsters....

Lesson learned,

3/4 is good enough.

Into the oven for about 20 minutes,

Transfer them to the rack and let it cool there.

What about the remaining white chocolate chunks?

Melt them in a double broiler,

Spray the sauce on top of each muffins.

Dust with cocoa powder if desired.

Because we used unsweetened cocoa powder instead of melted chocolate,
These muffins have the perfect balance of sweetness that you won't get sugar-sick afterwards.

We also used white chocolate chunks for the muffin,

So what's gonna happen when you first biting into these yummy treats?
Melted white chocolate pouring into your mouth,
Mmmmmm what are you waiting for,
Go bake!

Cindy's Rating: 7

Blueberry and Honey Muffins

I think I'm in love with muffins, especially after I bought my first muffin pan.

Muffins don't require a lot of effort to make, and the result always tastes wonderful.

Oh! one more thing,

It's so easy to clean up.

Seriously, with the help of muffin cups, nothing sticks to the pan,

Cleaning is just easy as one two three!

Blueberry and Honey Muffins (For 6)-

Ingredients?

1 cup of fresh blueberries

Honey

1 1/2 cups of all purpose flour

1/2 cup of granular sugar

1/3 cup of half and half

1/2 teaspoon of salt

2 teaspoons of baking powder

1/3 cup of melted butter

1 egg

How?

Preheat the oven to 400 degrees Fahrenheit.

Line up the muffin cups inside the muffin pan.

In a big bowl, mix all the dry ingredients together,

(flour, salt, baking powder, and sugar).

Combine the wet ingredients in a separate bowl,

(1 egg, 2 tablespoons of honey, butter, half and half)

Now we pour the wet mixture into the dry ingredients,

Blend till the surface is smooth, then we fold the blueberries in.

You can also roll the berries in the flour first before folding,

This will prevent them from sinking to the bottom while baking.

Fill 3/4 of the muffin cups with the mixture,

Transfer to the oven for about 22 minutes,

Or like what I did usually,

Simply stick a toothpick inside the muffin when you're uncertain if it's ready or not,

If the toothpick comes out clean,

Get ready to toss the muffins into your stomach.

But WAIT!

Drizzle some more honey before serving.

The aroma from blueberries and honey just fused together wonderfully,

They gonna be my best friend during breakfast time!

Cindy's Rating: 7

Banana Chocolate Chip Muffins

I woke up early on this lazy breezy Saturday morning,
And instantly my stomach was rumbling, warning me that he is hungry.
So I dragged myself to the fridge hoping that I'll see a pile of food there.
Sadly, I didn't have time to cook at all for the past few days,
Nothing much in the fridge but bananas.
Ok, after 5 consecutive stressful working days, I should reward myself with something sweeeeet!
(But I still have to work for it though..)

Banana Chocolate Chip Muffins (for Six)-


Ingredients?

(A)
1 riped banana (mashed)
1/3 cup of brown sugar
1/2 teaspoon of vanilla extract
2 tablespoons of butter (room temperature)
1 egg

(B)
1 cup of all purpose flour
1/4 teaspoon of baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt

(C)
1/4 cup of chocolate chips (60% Cacao bittersweet chips)


How?

First preheat the oven to 400 degrees Fahrenheit,
Put the baking cups inside the muffin pan (6) and set it aside.

Sift the flour in a big bowl, and mix together all other ingredients from group (B).
In a separate container,
Combine all the wet ingredients from group (A) then pour that into the big bowl,
Stir in the chocolate chips.

Pour the mixture inside the baking cups until 3/4 full.
Into the oven for about 25 minutes,

You can test it by sticking a toothpick inside the muffin,
If it comes out clean, that means you're ready to dig in!

My house now smells like banana and melted chocolate when I opened the oven-


Not a bad way to start out my Saturday morning.

Cindy's Rating: 7