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30.3.11

Coffee, Chocolate and Raisins Muffins


I tweaked the recipe of my blueberry muffins to make some coffee, chocolate and raisins muffins.

When the muffins were baking, the strong aroma of the coffee filled the whole house and it's such a pleasant smell. The coffee taste in the muffins itself is very subtle, but I like it this way. Uber-coffee lovers, maybe you'll want to up the coffee amount, but do remember to adjust the sugar level too!

The muffin batter is not sweet - but the sweet, preserved raisins in every mouth make up for it.


I actually like the muffins better on the next day, the muffins seems to become slightly sweeter after a night in the refrigerator... perhaps because of the raisins?

I've gotta rush out for school, so I'm going to stop here. (heh what a short post!)

For more step-by-step photos and more information regarding muffins (besides the recipe listed below), head over to the Blueberry Muffins recipe! (:

I'm submitting this to Aspiring Bakers #5: Fruity March hosted by Bakericious! (:

 


Coffee, Chocolate and Raisins Muffins (makes 10)
adapted from Perfect-Oh-Perfect Blueberry Muffins

190 grams all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
70 grams unsalted butter, at room temperature
80 grams brown vanilla sugar
1 large egg
180 ml sour cream / plain yoghurt/ buttermilk
1 heaping tablespoon instant coffee dissolved in 1 tablespoon warm water
120 grams raisins
50 grams chocolate chips (semi-sweet or dark works fine)

Preheat oven to 185 degrees Celsius. Line muffin trays with paper liners or coat them with nonstick spray. Sift the flour, baking powder, soda and salt in a bowl and set aside.

Beat the unsalted butter and brown sugar with an electric mixer in a separate bowl until light, pale in colour and fluffy. Add in the egg and beat until incorporated. Add in the sour cream / yoghurt / buttermilk and coffee and beat it in. The mixture will look curdly and ugly.

Fold in the flour mixture in two batches – do so very, very, very gently as you do not want to lose all the air that you’ve beaten in just now. Fold until the flour just disappears – I managed to survive with some specks of flour here and there. (: Gently fold in the raisins and chocolate chips.

Using an ice-cream scoop or 1/4 measuring cup, scoop the batter into the paper liners or until they are 3/4 full. Bake for 25-30 minutes until the tops are golden and a skewer inserted to the middle of the muffin comes out clean.

Remove the muffins from the trays and let cool on a wire rack.

*Personally I like the muffins better on the next day. Keep them in the refrigerator. When needed, nuke them in the microwave (medium-high) for 15 seconds. Serve! (:

  • Brown vanilla sugar? I made my own by leaving my vanilla pod in the jar of brown sugar.
  • No brown vanilla sugar? Regular brown sugar will work too, you can add 1/2 teaspoon of vanilla extract if you want
  • No brown sugar? Regular white sugar works fine too!
  • No sour cream or plain yoghurt in sight? Grab a cup, add 3/4 tablespoon of white vinegar / lemon juice and top up with milk until it reaches the 180ml mark. Let it sit for 15 minutes before using your home-made buttermilk!

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Love,
Jasline



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