Chocolate chunk Muffins

  

   These Chocolate Muffins give you a double dose of chocolate, as they contain both cocoa powder and chocolate chunks AND  melted chocolate  . You can use either natural unsweetened cocoa powder or Dutch-processed cocoa powder and while I lean towards milk chocolate , you can also use semi sweet, bittersweet, or even white chocolate chunks. 

Chocolate-Chocolate Chunk Muffins
Adapted from brown eyed baker 
Yield: 12 muffins
Ingredients:

• ¾ stick (6 tablespoons) unsalted butter
• 4 ounces (120 gm ) bittersweet chocolate, coarsely chopped
• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder, sifted
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups buttermilk ( or use normal milk + 1 tablespoon vinegar )
• 1 large egg

• 1 teaspoon pure vanilla extract

Directions:
1. Center a rack in the oven and preheat the oven to 375 F (180 c ) degrees . Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.
2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat. or in your  microwave  for 1 minute . ( step one)
3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. (Step two )
4.  In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. (step three)
5.Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not over mix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups 3/4 full. (step four)
4. Bake for about 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Enjoy !

4 Steps Orange Muffins

     

My 4 steps Orange Muffins :

 First preheat your oven to 180 c , 350 F and prepare and line your muffin pan with 12 muffin  liners .
 

 1-  Add 2 C All-Purpose  flour sift them with  2teaspoons Baking powder +1/2 teaspoon of  Baking soda + some candied orange peel +pinch  of salt+ 1/2 ts cinnamon , set a side

      2.    Add 1 Tablespoon orange zest + 1/2 cup granulated  sugar and try to rub them together with your finger tips
                                                       then add to this 1/4 cup brown sugar.

          3-  Then add to your sugar- orange mixture, 2 eggs  and 1/2 cup cooled melted butter and whisk.

                        4- Add to your liquid  ingredients 2/3 cup  freshly squeezed orange juice... and whisk 

  Gently fold your  dry ingredients into your wet ingredients and mix  until just combined, do not over mix !

                                               Pour into 12 muffin cups. bake for 20 minutes .

                     You can't imagine how rich, moist  and.... OK let's see this photo.. it talks.!

 

I'd like to hear from you when you make these :)

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup white sugar
• 1 tablespoon grated orange zest
• 2/3 cup orange juice
• 1/2 cup melted butter
• 2 eggs
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon

Directions

1. Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and chopped nuts.
2. Pour into 12 muffin cups.
3. Blend 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Serve hot.

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Enjoy !!

Strawberry-Banana Muffins

  

     Have you ever  felt sorry for that brownish banana  lying sad on your counter?? don't , because from now on you will be doing fantastic Muffins out of this "sad" bananas .

   All you need is some "fresh" strawberries ,  two ripe bananas ... and you are done ! almost .
I swear it took me only 30 minutes to make 12 muffins " including baking time" . Give it a try you won't regret it...

Ingredients:

Strawberry Banana Muffins Recipe:

Adapted from Joy of baking .

1/2 cup (1 stick) (113 grams) unsalted butter, melted

2 large eggs, lightly beaten

1 teaspoon (4 grams) pure vanilla extract

2 large ripe bananas, mashed (about 1 cup)

1 cup (240 ml) fresh strawberries (cut into bite sized pieces)

2 1/4 cups (295 grams) all-purpose flour

3/4 cup (160 grams) light brown sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon (4 grams) ground cinnamon

1/2 teaspoon (2.5 grams) salt

How to:

• Preheat oven to 350 degrees F (177 degrees C). Place the oven rack in the center of the oven. Line a 12 cup muffin pan with paper liners or lightly butter or spray the muffin cups with a vegetable spray. 
• In a small saucepan melt the butter. Let cool to room temperature.
•  In a medium sized bowl whisk together the eggs, vanilla extract and mashed banana. Add the melted butter and stir to combine.   
• In another large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. (This helps to prevent the berries from sinking during baking.) Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result. 
• Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Transfer to a wire rack to cool. Can be stored for a few days at room temperature.

Makes 12 regular sized muffins.

Read more: http://www.joyofbaking.com/muffins/StrawberryBananaMuffins.html#ixzz1bxkxHFNA

Enjoy !

Lemon Ricotta Muffins

                  It was my very first time to  use olive oil in  desserts ...strange ,yet true!!
But they came out awesome . One of the most moist  and silky muffins I've ever made.

Ingredients:  
  Partially inspired from gastronomy

• 7 9/10 ounces all-purpose flour (1 3/4 cups)
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup ricotta cheese
• 1/2 cup water
• 1/4 cup olive oil
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 large egg, lightly beaten
• Cooking spray

Procedure:
*Preheat oven to 375°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients(except sugar); make a well in center.

*Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

*  Add the lemon rind to your sugar then rub them between your fingers .

* Add the dry ingredients to the wet batter.
*Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups.  Bake at 375°, 180 c for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

  To make the glaze combine 2 ts of lemon juice with 1/4 cup of powdered sugar , mix well and drizzle on your muffins ..Yummmy!