Updated: Oct 1
There was a time when I was obsessed with muffins. The ones with a big giant muffin top mixed with berries. It has to be super moist on the inside with a crusty top to go with my morning cup of café latte at Hudson's. Back then when specialty and hipster coffee wasn't a trend yet, Hudson's was my favourite. The recipe for this muffin is ultra moist thanks to the melted butter and vegetable oil. For the crusty top, start off baking at a very high temperature for that quick rise and crust, then turn it a few notch lower to continue baking the interior.
These muffins are super easy and quick to make and the only variation you will ever need to make are changing the inclusions that goes in it.
What is the difference between muffin and cupcake?
To those who are wondering what is the difference between a muffin and a cupcake, here are some facts.
Muffin tends to have a larger top (which I super love) and often do not have any icing on them and can sometimes be savoury as well. Whereas cupcake are usually baked in smaller baking pan with a flat levelled top so that it is easier to decorate with icings and are are served as desserts only.
What type of vegetable oil can I use?
The vegetable oil in the recipe functions as a softener for the cake which is what makes it so soft and moist therefore you want to pick the selection of oil that are not too prominent in flavour. When using for cakes, I usually opt for a milder taste oil such as canola oil or grapeseed oil.
Using berries in the muffin
In this recipe, you can either use fresh or frozen berries. Just be mindful that frozen berries tends to be much heavier than the fresh ones and this will often cause the fruits to sink to the bottom of the muffin. If you are using frozen fruits, simply toss the fruits with some plain flour and sift off the excess before incorporating into the cake batter.
Also, if your fruits are larger in size such as blackberries, simply cut them in to half or quarter
Makes: 10 x Medium Muffins
Preparation time: 20 minutes
Baking time: 15 to 20 minutes
375 g Plain flour
3 tsp Baking powder (6 g)
1 tsp Bi-carbonate soda (4 g)
120 g Castor sugar
100 g Light brown sugar
¼ tsp Fine salt
260 g Full cream milk
20 g Lemon Juice
60g Unsalted Butter -melted
60 ml Vegetable oil
100 g Whole Eggs ( 2 large eggs)
2 tsp Vanilla Bean Paste
200 g Mixed Fresh Berries/ Frozen
1. Preheat oven to 200°C at fan force. Line the muffin pan with baking patties.
Whisk together the flour, baking powder, baking soda, sugar and salt in a bowl.
2. In a separate bowl, whisk buttermilk, melted butter, oil and vanilla bean paste.
3. Make a well in the flour bowl, pour in the oil mixture. Mix with a whisk until just combine, then add in the eggs one at a time and continue to mix until they are well incorporated.
Note: Avoid over mixing to prevent gluten from forming which can make the muffin tough and chewy.
4. Fold through the berries with a spatula then divide batter between paper cases all the way to the top leaving only 3 to 5 mm gap.
Bake in the pre heated oven for 5 minutes, then turn oven down to 180°C.
Bake for a further 13 minutes to 15 minutes, or until a skewer inserted into the muffin comes out clean.
5. Once the muffins are ready, Remove muffins from the tin immediately onto a cooling rack to prevent the base from sweating.
Serve warm or at room temperature.
This muffins once baked can be stored in the freezer for up to 3 months, Simply thaw and heat in the oven before serving.
At room temperature, the muffin will last for up to 5 days. The longer you keep them, the softer the crust will gradually become.
Store in an airtight container.