BASIC MUFFIN RECIPE

A muffin is a cupcake-like quickbread (often sweetened) that is chemically leavened and then baked in a mold.

While quickbread muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century.
One 19th century source suggests that “muffin” may be related to the Greek bread “maphula”, a “cake baked on a hearth or griddle”, or from Old French “mou-pain” (“soft bread”), which may have been corrupted into “mouffin”. Recipes for quickbread muffins are common in 19th-century American cookbooks. These yeast-based muffins were sometimes called “common muffins” or “wheat muffins” in 19th-century American cookbooks.

Easy and quick to prepare, flavored with fresh fruits or chocolate or nature, they are much appreciated during breakfast or other daytime snacks.

Difficulty level : low
Prep time : 5 min
Rest time :
Cook time : 25 min
Total time : 30 min
Yield : 6 muffins
1 cup all-purpose flour
1 small egg
1.5 tsp baking powder
0.5 cup sugar
0.5 cup milk
2 tbsp oil
1 pinch salt
0.5 cup blueberries or chopped raisins (optional)

Preparation :

  • Preheat oven to 400° F.
  • In a bowl, stir together the flour, baking powder, salt and sugar.
  • Make a well in the center.
  • In a small bowl , beat egg with a fork.
  • Stir in milk and oil.
  • Pour all at once into the well in the flour mixture.
  • Mix quickly and lightly with a fork until moistened.
  • Add fruits (blueberries or raisins) if wanted.
  • Pour the batter into paper lined muffin pan cups.
  • Bake for about 25 minutes until golden.
  • Let cool.
  • Unmold and serve.
  • Enjoy !

BEST EVER VANILLA CUPCAKES

cupcake is a small cake originally made of of one cup of butter, two cups of sugar, three cups of flour and four eggs. Delicious, served individually, it looks like a muffin but, the ingredients are different.

It is usually baked in a paper mold and covered with a salty frosting (in the United States made from cream cheese) which can be made into a sweet frosting. The cupcake is made on all kinds of occasions. Of North American origin, it is very popular in the United States due to its easy-to-remember traditional recipe. Also called number cake or 1234 cake, it fell into disuse from the 1960s to the 1990s until it was rehabilitated by the television series Sex and the City.

The recipe that follows is a vanilla flavor variation !

Level of difficulty : easy
Prep time : 20 min
Cook time : 20 min
Rest time : 15 min
Total time : 55 min  
Yield : 24 cupcakes
Cupcakes mold 
Cupcakes :
2.5 cups flour
2.5 tsp baking powder
1 cup unsalted butter softened
1.5 cups sugar
4 large eggs (room temperature)
4 tsp vanilla extract
1 cup buttermilk or plain kefir (room temperature)
1 tsp salt
Vanilla frosting :
4 cups powdered sugar
1/2 cup salted butter (room temperature)
1/2 cup shortening
1.5 tsp vanilla extract
2 tbsp water or milk

Preparation :

  • Preheat the oven to 350°F.
  • Line a cupcake pan.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set flour mix aside.
  • In another bowl, beat butter and sugar during 5 minutes until thick and fluffy, scraping down the bowl as needed.
  • Add eggs one at a time, beating well with each addition then scrape down the bowl.
  • Add vanilla and beat to combine. 
  • Add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition.
  • Scrape down the bowl as needed and beat until just combined and smooth.
  • Divide the batter evenly into two 12-count lined cupcake pan, filling 2/3 full. 
  • Bake for 20-25 minutes at 350 °F, or until a toothpick inserted in the center comes out clean.
  • Let them cool in the pan for 5 minutes.
  • Transfer to a wire rack and cool to room temperature before frosting.
  • To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
  • Add 2 cups of powdered sugar and mix until smooth.
  • Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
  • Add remaining powdered sugar and mix until smooth.
  • Add remaining water or milk as needed and mix until smooth.
  • Pipe the frosting onto the cupcakes. 
  • Serve and enjoy !

5 MINUTE BLUEBERRY MUFFINS

Muffins are individual small cakes that appeared in Wales during the XIe century. They are very popular in Anglo-Saxon countries, especially in the United States. 
To prepare muffins, you first mix the liquid ingredients and the dry ones separately, then quickly mix the two types of ingredients. Muffins are never iced like cupcakes.
Common flavors are chocolate, strawberry, bananas, raspberry, vanilla or blueberry. Blueberry muffins are North American baking classics.

Level of difficulty: easy
Prep time : 15 min
Rest time : –
Cook time : 20 min
Total time : 25 min
Yield : 12 muffins
2 cups flour
2/3 cup sugar
1/2 cup butter
2 eggs
2/3 cup milk
0.8 cup blueberries
1 tbsp baking powder
1 tbsp vanilla extract
1 lemon (grated zest)

Preparation :

  • In a bowl, sift the flour, sugar and baking powder.
  • In another bowl, beat the eggs with the cooled melted butter, milk, vanilla extract and grated lemon zest.
  • Pour the liquid mixture into the bowl containing the dry ingredients.
  • Mix with a wooden spoon until the mixture is smooth, then gently add the washed and dried blueberries.
  • Pour the mixture into the muffin cups halfway up.
  • Preheat the oven in static mode to 360° F.
  • Bake for about 20 min.
  • Remove from the oven and let cool before unmolding and serving.
  • Enjoy !