Muffins has been my love but i tried a few times n just couldnt get the right texture.......
I have been shelfing it aside not touching muffins...
Till lately, my little one has requested for me to make him some to bring to school and started my search for muffin recipes again! And this time, for the first time, i suceeded in making a perfect muffin that suits my n family's taste bud.
Here the recipe goes : (
Sally's baking addiction)
Ingredients :
115g unsalted butter, softened to room temperature
100g granulated sugar
50g packed light or dark brown sugar
2 large eggs, room temperature preferred
120g yogurt ( I have used strawberry yogurt)
2 teaspoons vanilla extract
220g all-purpose flour ( i used top flour, ran out of all purpose)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
60ml milk (any kind)
250g fresh blueberries (do not thaw if using frozen)
50g Chocolate chips
Method:
od:
Preheat oven to 218°C . Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins. Set aside.
Make the streusel: In a small bowl, toss together the brown sugar, nuts, and cinnamon. Set aside.
Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the blueberries with a wooden spoon or rubber spatula. Don't worry if the blueberries bleed a little - my batter was purple in some spots; it looks pretty when baked.
Layer in 1 Tablespoon of batter, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. You want them overflowing, as shown in the photo above. Top with more streusel. Bake in batches for 5 minutes at 218°C then keeping the muffins in the oven, lower the oven temperature to 177°C and bake for 18-21 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-26 minutes. Allow to briefly cool before serving. Muffins stay soft, fresh, and moist at room temperature for 1 week.
Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator and
