I like cakes, do you like cakes? Buying them is easy enough but when you feel like something homemade (or you don’t have money to spend), you make one. The problem with making cakes is that the making part is…well, complicated if you don’t have an electric mixer. There are many other reasons but we are not going to discuss them today. If you like the muffin, but you cannot make it for whatever reason then, I have the perfect recipe for you.
Muffin Vs Cake
They are a mini version of cakes except they’re easier to make. Now, you can argue that the right word is “cupcake” not “muffin.” There is a big controversy over what a cupcake is and what a muffin is. Most believe that they are the same thing, and chefs along with food bloggers have their own theory naturally. Mine is that cupcakes are dessert and muffins are “breakfast” – they are the same thing! The only difference is that Cupcakes use butter and muffins use oil.
Why do I believe this? It’s because I baked many batches over the course of a week to see which one would taste better. The muffin (the recipe I am going to share with you specifically) won largely and the cupcakes were a miserable fail all because of one little ingredient – butter.
Sometimes, you can use oil as a replacement for butter. In ordinary cakes at least, it usually works, but in cupcakes, it’s impossible to mess with. I made batch after batch, trying to replace butter for oil stubbornly, and using Blue Band margarine (it’s a salted margarine, which they sell in my locality) instead of actual butter. The little cakes tasted like oil instead of fluffy cake and… I don’t even know how to describe the other cupcakes.
The Reason for My Replacement
Butter is not an ingredient that I use every day for my cooking. Where I come from, it costs more and since my budget is tight, I tried replacements. Long story short, after a lot of research I found the ultimate muffin guide by Handle the Heat. It’s a very basic recipe but it sure gives excellent results. I must mention that I’ve altered the recipe slightly.
If it is your first time making these and you want, to get an idea of how to follow the recipe you can watch the video below. They show the procedure and it uses a similar version of the recipe I have used.
Ingredients for Muffins
- 2 cups of all-purpose flour
- 1 cup of milk or buttermilk (to make buttermilk add 1 tablespoon
- White vinegar or 1-tablespoon lemon juice and let rest for 5 minutes)
- 1/2 cup sugar
- 1/2 teaspoon Salt (do not skip the salt)
- 1-tablespoon baking powder
- 1/4 cup Oil
- 2 eggs (you can use one only if you have a very big egg)
Instructions for Making Muffins
- Sift the flour, salt, sugar and baking powder together in one bowl
- (If you want to make apple muffins then mix 1.5 cups of diced apple into the dry ingredients and mix)
- In another bowl mix the eggs, oil, and milk together
- Make a well in the center of the dry ingredients and pour the mixture of wet ingredients. Mix with a fork until it is incorporated
- Prepare a muffin pan by greasing it with oil. To do so, dip tissue paper in oil and very lightly brush over the surface of the container. Scoop the batter with a tablespoon into the muffin tin until 2/3 of the container is covered
- Preheat the oven to 180 to 200 degrees Celsius and place muffin tin inside the oven. After 2 minutes check if the tops of the muffin look golden brown take them and if they’re still pale then wait until the top is golden but do not let it turn entirely brown
- DO NOT OVERMIX. If you do then the little will rise too much and will look very pretty but they don’t taste good.
- While the muffins are in the oven, do not open the oven before they turn golden brown. If you do, then chances are that the muffin will collapse on itself and become a sad muffin. We do not want that.
- Fill the muffin tin pans 2/3 of the way. If you use more than this quantity, then the muffins will rise out of their molds and will drop out of the container and you will end up with sad messy cupcakes. Chances are they will be uncooked.
- If you do not have granulated sugar and are in big cubes just pop 1/2 a cup into the grinder until they become a fine powder or you can leave a few granules. If you don’t have a grinder, mortar and pestle work just fine. Remember to clean it first though to remove the smell of say, the garlic you used before.
- If you want, bring a little twist to the recipe I recommend using 1 1/2 cup of cubed apples. My personal tip is that if you have any leftover apple you are not using; sprinkle them on top of the batter. When you’re cooking them, you might not notice if the top has turned golden brown so I recommend having a muffin tin beside it that has nothing.
Here I have pictures for reference in case you need to know how an overcooked and do check this guide so you know the difference between over mix and just right. The left one is just right and the right one is over beaten.
I would also recommend checking the guide on Handle the Heat. It is very informative and gives a list of possible substitutions you can make and their effect on the recipe. If you’re interested in making waffles, check the waffles recipe we have for you!
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